Private Chef in Pavia
Rent one of our 474 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Pavia
Since the first private chef joined Take a Chef in Pavia in July 2015, more than 474 Private Chefs have joined our platform in Pavia and offered their services as private chefs anywhere in Lombardy.
Starting in 2015, 9,776 guests have already enjoyed a chef in Pavia. To book your chef in Pavia, just share your event details in our form. Receive proposals from top chefs and chat with them until you find your match.
Up until today, our chefs have shared 6,472 customized menu proposals, sending a total of 63,908 messages to their guests, who rated their experience with an average score of 4.65 out of 5.
Since the first dinner provided by Take a Chef, 9,776 guests have enjoyed unique experiences with no hassle. Our guests in Pavia usually book menus around 75 EUR per person, including 4.8 courses, sharing an average of 3.74 messages with their chefs. If you've never had a chef at home but want to add an extra spice to your next celebration, just rent a chef in Pavia.












How it works
Personalize your request
Share with us the details of your dream meal, including type of cuisine, preferences, and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Don't be shy about exchanging some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is count down the days till your culinary experience begins!
474 Private Chefs in Pavia
Get to know more about our top rated Private Chefs in Pavia












More than 9,700 guests have already enjoyed the experience
4.57 Chef
The guests in Pavia have scored the experience with their Private Chef with a 4.57.
4.57 Food quality
The quality of the menus cooked by our Private Chefs in Pavia received an average score of 4.57.
4.57 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.57 average score.
4.82 Cleaningness
The cleanup of the kitchen and dining area in Pavia has been scored with a 4.82 on average.
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6,472 menus personalized by our Private Chefs in Pavia
Every occasion is unique - make sure you have the right chef and menu for it!








Scampi, patata, zola e panbrioche
Cavolo nero. gambero e salsa marinara
Zucca, pancia di maiale croccante e amaretto
Tartare di manzo, caviale, spuma di parmigiano e crema di prezzemolo
Stecco fritto di baccalà mantecato e le sue salse
Mango, avocado, salmone e riso nero
Spaghetto alle ostriche
Tagliatelle al ragù di anatra, pistacchi, crumble di pomodori secchi
Spaghetti, vongole, riduzione di prezzemolo, bottarga
Risotto, gambero rosso, riduzione di zibibbo e polvere di liquirizia
Pappardelle e astice
Gnocchi, ragù emiliano, crema di parmigiano, crumble di pane carasau
Fiorentina su piastra di sale e i suo contorni
Agnello alle tre consistenze cona purea di patate
Cotoletta alla milanese, crema di patate al tartufo e maionese alla nocciola
Spada, caponata di melanzane, riduzione di balsamico
Salmone a mollo (salmone infuso in the matcha, pack choi al forno e panko al nero di seppia)
Ricciola, anguria e menta
Il mio tiramisù
Cheesecake alle fragole
Il tortino al cioccolato dal cuore caldo e gelato alla vaniglia
Cannolo siciliano scomposto
Mousse al cioccolato e namelaka di lampone
Torta caprese, crema di nocciola e polvere di caffè
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot, mint, parsley on feta cream and gomasio) (v)
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Pannacotta di parmigiano su biscotto croccante ed olio al tartufo (parmesan panna cotta on crunchy biscuit and truffle oil)
Carpaccio di pescespada con insalata di pomodorini, olive e cipolla rossa (swordfish carpaccio with a salad of cherry tomatoes, olives and red onion)
Selezione di crostini (carne, pesce, vegetariano e formaggio) - crostini selection (meat, fish, vegetarian & cheese)
Risotto al limone di amalfi e tartare di gamberi rosa (risotto with amalfi lemons and pink prawns tartare)
Ravioli di carciofi con guanciale e salvia (artichoke ravioli with bacon and sage)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Ravioli di merluzzo con salsa di asparagi (cod ravioli with asparagus sauce)
Gnocchi spinaci su crema di ricotta e peperoni arrostiti (spinach gnocchi on creamed ricotta and roasted peppers)
Trofie al pesto di basilico fatto in casa (trofie with homemade basil pesto)
Filetto di pesce locale su ratatouille e pangrattato al limone ed erbe (local fish fillet on ratatouille and lemon and herb breadcrumbs)
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
"bistecca" di cavolfiore su hummus di ceci, salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, salsa vierge and toasted pumpkin seeds)
Polpette di tonno fresco con pinoli ed origano in salsa di pomodoro fresca(fresh tuna meatballs with pine nuts and oregano in fresh tomato sauce)
Tentacolo di polpo rosticciato su insalata di fagiolini, pomodorini, cipolla tropea, servita con erbette e salsa romesco (panfried octopus tentacle on green bean salad, cherry tomatoes, tropea onion, served with herbs and romesco sauce)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Maiale sfilacciato con purea di patate e basilico (oppure patate al forno schiacciate) e verdure di stagione pulled pork with mashed potatoes and basil and seasonal vegetables
Pannacotta al limoncello (limoncello pannacotta
Tiramisu
Fagottino di pere e cannella con crema pasticcera (pear and cinnamon parcel with custard )
Tart tatin mele e rum (apple and rum tart tatin)
Zabaione con crumble al cacao e frutti di bosco(zabaione with cocoa crumble and forest fruits)
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Sbriciolata di mele granny smith (granny smith apple crumble)
La parmigianina di melanzane e zucchine in cocotte
Il salmone marinato alla rapa rossa, la crema di avocado e polvere di cipolla bruciata
Sashimi di manzo, gazpacho di peperone tiepido e burrata
Polentina fritta e ragù di costine cotte a bassa temperatura
Gnocco fritto, formaggi e salumi della tradizione
Trota iridea marinata, robiola mantecata, mele e panbrioche home made
Calamarata ai tre pomodori, briciole di pane al basilico e crema di bufala
Tagliatelle al ragù alla bolognese come una volta
Spaghetto al ragù di crudo di parma
Risotto, zafferano, funghi porcini, melograno e polvere di pane al basilico
Risotto al chianti, balsamico alla cipolla caramellata, guanciale e stracciatella di bufala
Gnocchetti di patate, scampi, burrata
Filetto di maiale cotto a bassa temperatura con la fonduta cacio e pepe e le patate croccanti
Picanha cotta a bassa temperatura con la caponatina dello chef
Tagliata di manzo, riduzione di vino rosso, verdure di stagione
Baccalà mantecato e polentina morbida
Polpo, crema di fagioli, pomodorini confit e polvere di mandorle
Orata cotta a bassa temperatura, verdure di stagione e pane carasau
La cheesecake 2.0 al cioccolato
Il mio tiramisù
La mousse al mascarpone e miele
Il tortino al cioccolato
Il cannolo siciliano scomposto
La crostatina all’antica al contrario
La bruschetta della tradizione
Tartare di manzo, burratina e crema di basilico
Carpaccio di spada con insalatina di stagione agli agrumi
Melanzana alla parmigiana
Risotto al barbera e la salsiccia di bra
Troccolo, orata, pomodorini e basilico
Raviolo ricotta e spinaci ai tre pomodori
Gnocchetti al forno allo scoglio
Filetto di maiale con riduzione di vino rosso e contorno tricolore
Entrecote, patate al forno e riduzione di balsamico
Palamita scottata, zucchine alla mentuccia e polvere di pane al nero di seppia
Tartare di verdure e tomino grigliato
Il mio tiramisù
Cheesecake al cioccolato
La mousse al cioccolato e lamponi
Cannolo siciliano scomposto
Carpaccio di tonno su insalatina di datterini, cipollina ed olive taggiasche e gocce di balsamico invecchiato 3 anni (tuna carpaccio on a salad of datterini tomatoes, spring onions and taggiasca olives and drops of 3-year-old balsamic vinegar
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati(eggs in cocotte with courgettes, goat cheese and toasted pumpkin seeds)
Carpaccio di pescespada con melograno, arance e finocchi (swordfish carpaccio with pomegranate, oranges and fennel)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Sashimi di salmone marinato in olio di sesamo, limone, salsa di soia e semi di sesamo (salmon sashimi marinated in sesame oil, lemon, soy sauce and sesame seeds)
Calamari scottati su pure di patate alla francese in cestino filo (seared calamari on french-style mashed potatoes in a filo pastry basket)
Linguine con carciofi e vongole (linguine with artichokes and clams)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di carciofi con crema di castelmagno e nocciole (artichokes ravioli with castelmagno cream and hazelnuts)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di bra e crumble di pane (risotto (or pasta) with turnip tops, raw bra beef sausage and bread crumble)
Risotto (o pasta) allo zafferano con fave e tartare di gamberi (saffron risotto (or pasta) with broad beans and prawn tartare)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
Risotto al limone di amalfi e gamberi rosa crudi (risotto with amalfi lemons and raw pink prawns)
"bistecca" di cavolfiore su hummus di ceci, salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, salsa vierge and toasted pumpkin seeds)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Cosciotto d'agnello sfilacciato su purea di carote e verdure di stagione (solo nei periodi dell'anno in cui l'agnello è al suo meglio) (shredded leg of lamb on carrot puree and seasonal vegetables (only during the time of the year when lamb is at its best
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Tentacolo di polpo rosticciato su insalata di fagiolini, pomodorini, cipolla tropea, servita con erbette e salsa romesco (panfried octopus tentacle on green bean salad, cherry tomatoes, tropea onion, served with herbs and romesco sauce)
Tonno marinato e scottato servito con melanzane al miso ed insalata di fagiolini, edamame ed avocado (marinated and seared tuna served with miso aubergines and a salad of green beans, edamame and avocado)
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Tart tatin mele e rum (apple and rum tart tatin)
Torta al limone e crema pasticcera( lemon curd pie
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Carciofi, parmigiano ed olio al tartufo (artichoke, parmesan and truffle oil salad (v) (only when available)
Carpaccio di barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot carpaccio, mint, parsley on feta cream and gomasio) (v)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati(v)
Lasagne al pesto (lasagne with traditional genoese basil pesto) (v)
Pansoti di borragine con salsa di noci (borage herbs pansoti with walnut sauce )(v)
Pasta corta con pesto di zucchine, spinaci e ricotta salata (short pasta with courgette pesto, spinach and salted dried ricotta) (v)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di spinaci con salsa di melanzane e pecorino (spinach stuffed ravioli with aubergines and pecorino sauce) (v)
"bistecca" di cavolfiore su hummus di ceci, salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, salsa vierge and toasted pumpkin seeds)
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Filetto di pesce locale su ratatouille e pangrattato al limone ed erbe (local fish fillet on ratatouille and lemon and herb breadcrumbs)
Pancia di maiale a bassa temperatura con spinaci e verdure di stagione e patate arrosto (braised belly pork, pork jus with spinach and seasonal vegetables and roasted potatoes)
Parmigiana di melanzane (aubergine parmigiana (v))
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Cheesecake pistacchio e lamponi (cheesecake pistacchio and raspberry
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Carciofi, parmigiano ed olio al tartufo (artichoke, parmesan and truffle oil salad (v) (only when available)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Carpaccio di barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot carpaccio, mint, parsley on feta cream and gomasio) (v)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Insalata di polpo, patate e olive taggiasche (octopus, potato and taggiasca olive salad
Sashimi di salmone marinato in olio di sesamo, limone, salsa di soia e semi di sesamo (salmon sashimi marinated in sesame oil, lemon, soy sauce and sesame seeds)
Linguine con carciofi e vongole (linguine with artichokes and clams)
Pasta allo scorfano e mandorle tostate (pasta with scorpion fish and toasted almonds)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Ravioli di carciofi con crema di robiola e nocciole (artichokes ravioli with robiola cheese cream and hazelnuts)
Ravioli di radicchio e speck su crema di burrata e noci (radicchio and speck ravioli on burrata and walnut cream )
Ravioli di spinaci con salsa di melanzane e pecorino (spinach stuffed ravioli with aubergines and pecorino sauce) (v)
Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di bra e crumble di pane (risotto (or pasta) with turnip tops, raw bra beef sausage and bread crumble)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
"bistecca" di cavolfiore su hummus di ceci, salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, salsa vierge and toasted pumpkin seeds)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Calamari grigliati su crema di ceci, semi di melograno e sfoglie di zucchine marinate (grilled calamari on chickpea cream, pomegranate seeds and marinated courgette slices)
Cosciotto d'agnello sfilacciato su purea di carote e verdure di stagione (solo nei periodi dell'anno in cui l'agnello è al suo meglio) (shredded leg of lamb on carrot puree and seasonal vegetables (only during the time of the year when lamb is at its best
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Pulled pork servito con patate schiacciate croccanti e verdure stagionali pulled pork served with crispy mashed potatoes and seasonal vegetables)
Tiramisu
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
Cheesecake pistacchio e lamponi (cheesecake pistacchio and raspberry
Pannacotta al limoncello (limoncello pannacotta
Millefoglie, cioccolato fondente 70%, frutti di bosco e chantilly (millefoglie, 70% dark chocolate, forest fruits and chantilly
Torta al limone e crema pasticcera( lemon curd pie
Calamaretti brasati su hummus di ceci, paprika affumicata e pomodorini secchi (braised squid on chickpea hummus, smoked paprika and dried tomatoes)
Carpaccio di branzino zenzero, lime e melograno (sea bass carpaccio with ginger, lime and pomegranate)
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto (fassona tartare with parmesan cream, marinated egg yolk and pickled cucumber)
Barbabietola, menta, prezzemolo su crema di feta e gomasio (beetroot, mint, parsley on feta cream and gomasio) (v)
Carpaccio di manzo, crema di parmigiano, pesto al basilico e pinoli tostati (beef carpaccio, parmesan sauce, basil pesto and pinenuts)
Carpaccio di pescespada con melograno, arance e finocchi (swordfish carpaccio with pomegranate, oranges and fennel)
Pannacotta di parmigiano su biscotto croccante ed olio al tartufo (parmesan panna cotta on crunchy biscuit and truffle oil)
Uova in cocotte con zucchine, formaggio di capra e semi di zucca tostati(eggs in cocotte with courgettes, goat cheese and toasted pumpkin seeds)
Tartare di trota, vinaigrette all'arancia ed erbe selvatiche invernali (trout tartare, orange vinaigrette and wild winter herbs)
Insalata di carciofi con parmigiano ed olio tartufato (artichoke salad with parmesan and truffle oil)
Risotto ai funghi porcini olio tartufato e cialde di parmigiano (porcini mushroom risotto with truffle oil and parmesan wafers)
Ravioli di spinaci ripieni di melanzane su crema di pecorino (spinach ravioli stuffed with aubergines on pecorino cream) (v)
Ravioli radicchio e speck con crema di robiola e pistacchi (radicchio and speck ravioli with robiola cream and pistachios)
Risotto (o pasta) con cime di rapa, salsiccia di manzo cruda di bra e crumble di pane (risotto (or pasta) with turnip tops, raw bra beef sausage and bread crumble)
Corxetti al sugo di stracotto (local pasta called corxetti with slow-cooked meat sauce)
Gnocchi viola su crema di ricotta e peperoni arrostiti (purple gnocchi on creamed ricotta and roasted peppers)
Linguine (o risotto) con carciofi e vongole (linguine or risotto with artichokes and clams)
Spaghettoni (o risotto) con merluzzo, pomodoro, uvetta, pinoli e zafferano (spaghettoni or risotto with cod, tomato, raisins, pine nuts and saffron)
Risotto al limone di amalfi e gamberi rosa crudi (risotto with amalfi lemons and raw pink prawns)
Filetto di pesce locale in salsa di mostarda di digione, broccoletti ed insalata di cavolo viola ed arance (local fish fillet in dijon mustard sauce, broccoli and purple cabbage and orange salad)
"bistecca" di cavolfiore su hummus di ceci, chimichurri e salsa vierge e semi di zucca tostati (cauliflower (steak) on chickpea hummus, chimichurri and salsa vierge and toasted pumpkin seeds)
Filetto di orata su peperoni arrostiti ed olive servito ed insalatina (sea bream fillet on roasted peppers and olives served with salad)
Tonno marinato e scottato servito con medaglioni di melanzane alla paprika, insalata di fagiolini ed avocado (marinated and seared tuna served with paprika-flavoured aubergine medallions, green bean and avocado salad)
Pollo arrosto con vinaigrette al peperoncino e basilico, broccoli arrostiti e patate (spatchcock chicken with chili basil vinaigrette, roasted broccoli and potatoes)
Brasato di manzo al vino rosso con verdure di stagione e polenta (braised beef in red wine with seasonal vegetables and polenta)
Filetti di branzino aromatizzato con spezie jerk, broccoletti zenzero e aglio, salsa di ananas (sea bass fillets flavoured with jerk spices, broccoli, ginger and garlic, pineapple sauce)
Maiale sfilacciato con purea di patate e basilico (oppure patate al forno schiacciate) e verdure di stagione pulled pork with mashed potatoes and basil and seasonal vegetables
Filetto di salmone marinato e servito con cavolfiore arrostito, insalata di melograno, pomodori e cipolla e salsa allo yogurt (marinated salmon fillet served with roasted cauliflower, pomegranate, tomato and onion salad and yogurt sauce)
Tiramisu
Tart tatin mele e rum (apple and rum tart tatin)
Limoncello pannacotta
Cheesecake pistacchio, cocco e lamponi (pistachio, coconut and raspberry cheesecake)
Torta senza farina cioccolato e pere (flourless chocolate and pear cake
Selezione di dolci locali canestrelli, gianduiotti, baci di dama e tartufi al cioccolato e rum fatti in casa (petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles)
"bavarese" con cioccolato fondente artigianale al 75% e peperoncino("bavarese" with homemade 75% dark chocolate and chili)
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








Frequently asked questions
Below, you can find the most common questions about private chef services in Pavia.
What does a private chef service include in Pavia?
A private chef service includes everything necessary to enjoy a personalized dining experience at home. This includes:
- Customization of a menu based on your preferences;
- Purchase of ingredients;
- Mise en place (preparation of ingredients) before arrival;
- Preparation of the menu at your home;
- Complete table service;
- Set up and cleaning of the kitchen and used spaces.
Please note that tableware and glassware are not included. Gratuity is entirely at your discretion.
How much does a private chef cost in Pavia?
The price of renting a chef in Pavia can vary depending on the specifics, but smaller groups tend to have a slightly different price per person compared to larger gatherings.
Booking prices range from 46 EUR to 92 EUR. For groups of 13 people or more, the price is 46 EUR per person. For groups of 7 to 12 people, the cost is 70 EUR per person. For groups of 3 to 6 people, the rate is 65 EUR per person, and for 2 people, the price is 92 EUR per person.
Seasonal ingredients, your location, and how soon you book also affect the final price. If you're interested in getting free quotes with no obligation, fill out our form and let the best chefs near you send unique proposals for your event.
How can I hire a private chef in Pavia?
Booking is easy! Just tell us the date of your event, number of guests, dietary preferences and any allergies, and a few details about your kitchen. Within a few hours, you'll receive customized menus from qualified chefs. Each chef's profile will include their experience, reviews, and photos of their dishes.
Feel free to chat directly with the chefs through our platform. Ask them to modify menus, discuss pricing, or get answers to any questions you might have. Once you've found the perfect chef and menu, finalize your reservation online. We'll then provide the chef's contact information to confirm any final details.
How can I find a private chef near me?
There are currently 474 chefs available in Pavia. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Pavia who will send you their menu proposals. You can then choose the chef and menu that suits you best.
Is there a maximum number of guests for a private chef service?
While there's no strict limit on guest count, private chef experiences are designed to create a more intimate atmosphere, perfect for gatherings of friends and family. Since most homes have limited space to accommodate large groups, parties typically don't exceed 15 people.
Does the chef cook at my house?
Yes, the chef always prepares the menu at your home for a more personalized experience. However, some prep work might be done beforehand for complex dishes.
Can I cook along with the chef?
Absolutely! Many guests are passionate about food and relish the chance to learn from the chef. You can pick up new kitchen skills and get a behind-the-scenes look at each dish on the menu. Feel free to jump in and cook alongside the chef for a truly interactive experience!
Are the ingredients fresh?
Yes, they're 100% fresh. Unlike restaurants with pre-made dishes, private chefs prioritize using the freshest ingredients possible. This is because the chef creates a customized menu specifically for you, then goes out and sources the finest ingredients to bring your chosen dishes to life.
Are drinks included in the personal chef service?
Drinks are not typically included, but you can discuss adding them to the menu proposal with the chef.
How much should I tip my private chef in Pavia?
Tipping for private chefs is entirely at your discretion. Our goal is for you to have an unforgettable experience, and the chef always appreciates a nice tip. However, the decision and amount are completely up to you.
Key information about our chefs in Pavia
Discover more details about our private chefs and their services.
The average age of our private chefs in Pavia
Percentage of our women chefs in Pavia.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Pavia.
Percentage of services with kids in Pavia.
Maximum number of bookings for a personal chef by a single client in Pavia.
Increase in the number of bookings for a chef from last year in Pavia.
Languages spoken by our personal chefs in Pavia.
Percentage of guests that hired a chef more than once.
Average number of days booked for multiple services at home with a private chef.
Photos uploaded to the platform by our private chefs in Pavia.
Average timeframe from sending the request to booking.
How many chef services are booked in Pavia each month?
Private chef reservations can vary seasonally depending on the destination. In Pavia, for example, demand often increases during special dates like Valentine's Day or Mother's Day, so it's best to book in advance.
If you're wondering about the best time to hire a chef, any month is perfect for enjoying a private chef. Just keep in mind that prices may vary, especially for last-minute bookings. So, don't wait—book your chef early to secure your unique dining experience in Pavia.
Cost of a private chef in Pavia
The cost of hiring a private chef in Pavia can vary based on several factors, including the number of people in your group or seasonality. Larger groups tend to have a different average rate per person compared to smaller groups that hire a chef:
Booking prices range from 46 EUR to 92 EUR per person.
For 13 people or more: 46 EUR
For 7 to 12 people: 70 EUR
For 3 to 6 people: 65 EUR
For 2 people: 92 EUR.
Additionally, prices can fluctuate depending on the time of year, location, and how soon you book your personal chef. If you want to get free quotes, just fill out our form and receive tailored proposals for your event. No committment at all.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Pavia!
4 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Pavia?
We mainly offer six types of cuisine in Pavia: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Italian, but you can have anything you want (our surprise menu will cover that!).
Beyond these six types of cuisine, our private chefs personalize diverse menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Our private chefs can accommodate any allergy or dietary restriction and suggest other cuisines or fusion dishes. Submit your request and hire a chef in Pavia!






Talk to our chefs in Pavia
Each of our chefs is one-of-a-kind, with professional culinary training and years of experience in diverse restaurants. Craving Italian pasta, Spanish paella, or traditional sushi in Pavia? You’ll get it. Tell us about your event in Pavia, and discover the best chefs who will customize every detail of your experience.










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