Private Chef in Provincia di Savona
Rent one of our 128 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Provincia di Savona
Since the first private chef joined Take a Chef in Provincia di Savona in July 2015, more than 128 Private Chefs have joined our platform in Provincia di Savona and offered their services as private chefs anywhere in Provincia di Savona.
Starting in 2015, 1,680 guests have already enjoyed a chef in Provincia di Savona. To book your chef in Provincia di Savona, 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 490 customized menu proposals, sending a total of 5,446 messages to their guests, who rated their experience with an average score of 4.67 out of 5.
Since the first dinner provided by Take a Chef, 1,680 guests have enjoyed unique experiences with no hassle. Our guests in Provincia di Savona usually book menus around 75 EUR per person, including 4.47 courses, sharing an average of 4.83 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 Provincia di Savona.
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!
128 Private Chefs in Provincia di Savona
Get to know more about our top rated Private Chefs in Provincia di Savona
More than 1,600 guests have already enjoyed the experience
4.33 Chef
The guests in Provincia di Savona have scored the experience with their Private Chef with a 4.33.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Provincia di Savona received an average score of 4.83.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.75 Cleaningness
The cleanup of the kitchen and dining area in Provincia di Savona has been scored with a 4.75 on average.
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490 menus personalized by our Private Chefs in Provincia di Savona
Every occasion is unique - make sure you have the right chef and menu for it!
Carpaccio di branzino zenzero, lime e melograno
Cocktail di scampi con salsa rosa
Rillette di trota con crostini caldi
Battuta di fassona con crema al parmigiano, tuorlo marinato e cetriolo sottaceto
Insalata di carciofi, parmigiano ed olio al tartufo (v)
Insalata di zucchine con robiola di roccaverano, cipolla caramellata, pesto alla genovese e crackers di semi (v)
Sformatini di san stè con radicchio grigliato e pesto di fave (v)
Selezione di bruschette con verdure di stagione (v)
Tart di asparagi, ricotta e scorza di limone (v)
Linguine con carciofi e vongole
Pasta al ragu di triglie, gocce di cime di rapa e limone
Ravioli di carciofi con guanciale e salvia
Ravioli di radicchio e speck su crema di burrata e noci
Corxetti in sugo di stracotto
Risotto (o pasta) con merluzzo mantecato, asparagi e gocce di peperoni
Risotto (o pasta) allo zafferano con fave e tartare di gamberi
Gnocchi con olio tartufato, parmigiano e salvia (v)
Pansoti di borragine con salsa di noci (v)
Lasagne al pesto (v)
Stracotto di agnello su purea di carote e latte di mandorle ed insalata di robiola e zucchine marinate
Filetto di orata su peperoni arrostiti ed olive servito con salsa allo zafferano ed insalatina
Calamari ripieni su caponata, pesto di fave e pecorino e pane croccante
Tonno marinato e scottato servito con medaglioni di melanzane alla paprika, insalata di fagiolini ed avocado
Tentacolo di polpo rosticciato su insalata di fagiolini, pomodorini, cipolla tropea, servita con erbette e salsa romesco
Pancia di maiale brasata con il suo jus, asparagi e spinaci
Polpette di tonno frsco con pinoli ed origano in salsa di pomodoro fresca
Cavolfiore marinato al miso, arrostito e servito con salsa ponzu, chili e pinoli tostati (v)
Melanzana arrostita con yogurt vegano al curry, mandorle tostate e melograno (v)
Brasato al barolo con verdure di stagione
Millefoglie, cioccolato fondente 75% di propria produzione con frutti di bosco e chantilly
Croustade di mele e cocco
Pannacotta di lime con ananas caramellato
Frangipane di lamponi
Zuppa inglese al limoncello
Banana and rum tart tatin
Cheesecake con marmellata di arance selvatiche
Sbriciolata di mele granny smith
- beetroot tartare with fresh cream, chives, toasted hazelnuts and seasonal vegetable chips
- cabannina beef fassona tartare with parmigiano sauce, pickled cucumber and crumbled egg yolk
- courgette flan with castelmagno sauce (local cheese)
- courgetti with roccaverano robiola cheese, caramelised onions, genova basil pesto and mixed seeds crackers (vegetarian)
- sformatini of local san ste’ cheese with gratin red radicchio
- vitello tonnato
- shredded tender albenga artichokes, parmesan and truffle oil salad
- artichoke ravioli with castelmagno cream and hazelnuts
- corxetti (local pasta) with mixed slow cooked meat sauce
- pansoti with borragine filling and walnut sauce (local traditional pasta)
- risotto (o pasta) with courgette leek and tuna bottarga
- pink radicchio and speck ravioli with blue cheese sauce and local pinenuts
- risotto (o pasta) with robiola cheese and raw bra sausage (beef&pork)
- risotto (or pasta) with sardines with wild fennel, pea cream and chopped walnuts
- risotto (or pasta) with creamed cod and drops of peperonata
- cima genovese (stuffed veal pocket served with autumn vegetables and veal jus)
- local sea bream fillet on roasted peppers and taggiasca olives served with radicchio and walnut pesto and new potato chips
- pan-grilled octopus tentacle on a warm salad of green beans, cherry tomatoes, tropea onion, served with herbs and romesco sauce,
- stuffed squids on caponata, broadbeans and pecorino pesto with crunchy wholemeal bread crumbs
- shredded leg of lamb on carrot puree, stuffed courgettes rolls and seasonal vegetables
- "bavarese" with homemade 75% dark chocolate and chili
- basil pannacotta with local rose syrup
- mason jar renette apple "sbriciolata" pie
- petit four of homemade canestrelli, gianduiotti, baci di dama and chocolate and rum truffles
- traditional piedmont bonet
- tiramisu
Quail in three consistencies (breast cooked at low temperature, baked leg, crispy bon bon), its base, smoked potato soffice, burnt leek cooked in salt
Knife-cooked chianina fillet roast, 63 degree egg, mousse of red cow parmesan cheese, porcini mushrooms in two consistenciessautéed and powdered
Piedmontese fillet steak tartare, marinated late harvest radicchio, gorgonzola mousse, veil of nocino
Raw horse brisket with knife, seasoned with parsley and lemon zest, sweet and sour borrettane onions, roast shallot mayonnaise
Veal tuna-fish 2.0(magatello cooked in pink at a low temperature, tuna mousse with siphon, caper powder)
Roast-beef cooked at a low temperature, seared, crispy artichokes, sweet mustard mayonnaise, light creamy cacio e pepe
Smoked duck breast,robiola cheese bon bon bon in tempura,misticanza,very old balsamic vinegar
Octopus cbt(cooked at low temperature),seared,smoked whipped potato,bbq bottom of veal and its crispy
Tasting chips like a saltimbocca alla romana:seared,served with clarified broth of 24 month parma ham,sage in batter,orange and fennel mayonnaise
Tacos homemade with lime marinated tuna tartare and soy sauce,crispy carrot and courgette julienne sriracha mayonnaise
Carpaccio of marinated anchovies beccafico style (with toasted sultanas and pine nuts), aromatic bread sand, crispy fennel
Raw red prawns, buffalo buttermilk, friarielli sautéed in garlic, oil and chilli, its green oil
Squid cooked at low temperature, stuffed with seafood, baked two-tone cream of pumpkin with rosemary, crispy leek, parsley oil
Lemon-marinated langoustine tartar, date concasse, mint-scented green gazpacho, crispy spinach
Fake cappuccino: egg a few 63 degrees, potato mousse with rosemary, porcini powder
Artichoke cooked in mint and lemon solution, grilled, pecorino cheese fondue from amatrice, black garlic, mint oil
Aubergine, gorgonzola, cherry tomatoescrispy aubergine cannoli stuffed with gorgonzola cheese,cherry tomato and basil concasse on smoked provola sauce
Salted almond tartlet,truffled porcini mushrooms,soy marinated yolk,chive mayonnaise,buffalo ricotta cheese
Cappuccino with artichokes:artichoke cream,sardinian pecorino mousse,aromatic bread crumble,hints of liquorice
Ravioli alla milanese (stuffed with ossobuco,30 months parmesan fondue,saffron sauce,veal stock) sautéed in butter,sage and lemon in memory of gremolada
Like lasagna ravioli filled with bolognese ragu, au gratin, nutmeg milk mousse, ragu essence
Pappardelle fresh pasta with mora romagnola sausage, porcini mushrooms and creamy pecorino di fossa cheese
Maccheroncini bronze-drawn with cinta senese ragu, lemon and creamy tuscan pecorino cheese
Riserva carnaroli rice in meat broth,whipped with 40 months parmesan cheese,mountain pasture butter and saffron,veal ristretto,raw bra sausage,lemon scent
Riserva carnaroli rice in creamed turnip tops,smoked provola cheese fondue,toasted hazelnuts raw bra sausage
Ravioli stuffed with classic neapolitan genovese, sautéed in its bay leaf base, trentin grana cheese fondue, burnt red onion powder
Cappellacci stuffed with braciole ragout, podolico caciocavallo cheese fondue, parsley oil, black garlic mayonnaise
Homemade tagliatelle,risotto in shellfish bisque,lobster,artichokes and saffron
Mezzi paccheri with lemon marinated scorpionfish tartare,its ristretto,lemon curd,black garlic
Riso carnaroli riserva in shellfish broth ,whipped in jerusalem artichoke cream, raw langoustine, bisque and truffle reduction (optional)
Riso carnaroli riserva whipped in yellow date cream, raw langoustine, crustacean mayonnaise, burnt onion powder
Saghettoni di gragnano with clams ,mullet roe, scented with lemon
Fresh 40-yolk tagliolini with octopus ragout, stracciatella cheese and all'n duja oil
Carnaroli rice riserva in shellfish broth, whipped with porcini mushrooms, raw langoustine, toasted hazelnuts, bisque reduction
Pasta e fagioli 2.0:barbecued(in green egg),mussels and raw red prawns
Spaghettone di gragnano,missoltino(dried and smoked lake shad),pine nuts,wild fennel oil and sultanas
Carnaroli rice with nero d'avola, whipped with caciocavallo ragusano d.o.p. and rosemary butter, toasted hazelnuts
Carnaroli rice whipped with taleggio cheese, blueberry sauce, chives
Carnaroli rice whipped with red turnip and gorgonzola cheese, its own fondue, toasted walnuts
Ravioli outside the norm:aubergine and basil stuffing,whipped tomato,salted ricotta creamy sauce
Aubergine in a risotto:reserved carnaroli rice cooked in parmesan criste broth,whipped with 30 months parmesan,burnt aubergine cream,whipped tomato,basil creamy sauce
Rabbit roulade, softened with smoked carrot, its leg crispy, rabbit liver pate on home-made brioche bread toasted in butter, sweet and sour spring onion, stuffed ascoli olive with rabbit and barbeque sauce
Cbt duck breast (cooked at low temperature), seared, served with baked pumpkin cream sauce, parsnips, its marjoram base and blueberries in cervia salt
Carre of lamb cbt(cooked at low temperature),seared in herb butter,potato in three consistencies: soft,crispy,puffed,its rosemary base
Beef tenderloin cbt(cooked at low temperature),seared in herb butter,potato fluffy,its demi-glace,grilled artichoke,amatrice pecorino cheese fondue,black garlic
30 hours of pork belly,fuji apple chutney,green apple tartare marinated in ginger and cinnamon and its annurca apple base
High milanese schnitzel: pink cooked at low temperature, breaded, cooked in clarified butter, saffron mayonnaise, potato millefeuille, grilled lettuce
Ribs of beef cooked at low temperature, glazed with its jack daniel's and barbecue base, french-smoked potato, salt and pepper shallots
Pigeon in three consistencies (rose brisket, leg, crispy bon bon bon), its ristretto, burnt leek, foie gras (price to be agreed and subject to availability)
Red mullet in carrozza: seared with breadcrumbs and smoked provola cheese, reduction of its base, turnip tops in garlic and oil
Seabass steak all'acqua pazza according to me (seared on the grill, tomato concasse, crispy capers, taggiasche olives, finished in front of the customer with a clarified acqua pazza ristretto)
Ricciola wellington stylein puff pastry crust, patanegra and champignon mushrooms, artichoke alla giudia, ricciola brown sauce restricted (min x 8 people +€20 per person)
Seared octopus, ginger carrot velouté, coconut milk, cuttlefish ink puffed rice wafer
Monkfish medallion cooked at low temperature, breaded with corn flakes, creamed turnip tops, sautéed in garlic and oil, anchovies maio, ricciola brown sauce
Turbot roulade in nori seaweed,baked,dashi broth,courgette julienne with scapece
Fillet of the catch of the day in a bread crust with wild fennel,escarole ripassata alla napoletana (with olives/capperi/raisins),fish soup ristretto
Cooked and raw scallops with jerusalem artichoke mousse,black garlic,hazelnut crumble,black truffle(truffle cost separately)
Aubergine parmigiana 2.0:soy-glazed aubergine rectangle,baked tomato,30 month parmesan mousse
Fennel with saffron:cooked at a low temperature in saffron sour, its sauce, aromatic bread crumble
Potato tatin baked in the oven with onion caramel, parmesan crumble, caramelized onion gourmet ice cream scented with laurel and rosemary
Squash of pumpkin, carrot chips with turmeric, gorgonzola cream sauce, thyme-scented bread crumble
White chocolate mousse with pink pepper, passion fruit gel, bitter cocoa biscuit
Bonet classic piedmontese on vanilla english sauce and crumbled amaretti
Tiramisu 2.0(coffee creamy, mascarpone mousse, cocoa sponge and its crumble)
Classic italian tiramisu
Millefoglie, vanilla chantilly cream, dark chocolate chips, berries-lampo/chocolate: maldon salted dark chocolate mousse, almond crumble, raspberry sauce
Disc of lime-flavoured shortcrust pastry, white chocolate and saffron creamy, liquorice sauce
Millefoglie in piedmontcoffee and vanilla namelaka,fondant mousse,roasted hazelnuts
White chocolate and lime mousse,bitter cocoa sponge,raspberries and its sauce,lightly salted almond sand
Like a pinacolada:coconut mousse with candied pineapple insert,rum sponge cake,coconut fresh
Quaglia in tre consistenze(petto cotto a bassa temperatura,coscetta al forno,bon bon croccante),il suo fondo,soffice di patata affumicata,porro bruciato cotto al sale
Tartare di chianina al coltello,uovo 63 gradi,spuma di parmigiano reggiano vacche rosse,porcini in due consistenze,saltati e in polvere
Tartare di filetto piemontese,radicchio tardivo marinato,spuma di gorgonzola,velo di nocino
Battuta di cavallo al coltello,condita con prezzemolo e scorza di limone,cipolline borrettane in agrodolce,maionese allo scalogno arrosto
Vitello tonnato 2.0(magatello cotto al rosa a bassa temperatura,spuma tonnata al sifone,polvere di capperi)
Roast-beef cotto a bassa temperatura,scottato,carciofi croccanti,maionese alla senape dolce,cremoso leggero cacio e pepe
Petto d anatra affumicato,bon bon di robiola in tempura,misticanza,aceto balsamico stravecchio
Polpo cbt(cotto a bassa temperatura),scottato,patata montata affumicata,fondo di vitello al bbq e la sua chips croccante
Capesante come un saltimbocca alla romana:scottate,servite con brodo chiarificato di prosciutto crudo di parma 24 mesi,salvia in pastella,maionese all arancia e finocchietto
Tacos homemade con tartare di tonno marinato al lime e salsa di soia,julienne di carote e zucchine croccanti,maionese alla sriracha
-carpaccio di alici marinate alla beccafico(con uvetta e pinoli tostati),sabbia di pane aromatico,finocchi croccanti
Gamberi rossi crudi,latticello di bufala,friarielli saltati in aglio,olio e peperoncino,il suo olio verde
Crudo di gambero rosso di mazara,ristretto di caciucco,burrata affumicata e tartufo nero pregiato
Calamaro cotto a bassa temperatura,farcito con frutti di mare, crema di zucca al forno bicolore al rosmarino,porro croccante,olio al prezzemolo
Tartare di scampi marinati al limone,concasse di datterino,gazpacho verde profumato alla menta,spinacino croccante
Finto cappuccino:uovo poche 63 gradi,spuma di patata al rosmarino,polvere di porcini
Carciofo cotto in soluzione di menta e limone,finito alla piastra,fonduta di pecorino di amatrice,aglio nero,olio alla menta
Melanzana,gorgonzola,pomodorini:cannolo di melanzana croccante ripieno di gorgonzola,concasse di pomodorini e basilico su colatura di provola affumicata
Tartelletta salata alle mandorle,funghi porcini trifolati,tuorlo marinato alla soia,maionese all erba cipollina,ricotta di bufala
Cappuccino di carciofi:crema di carciofi,spuma di pecorino sardo,crumble di pane aromatico,sentori di liquirizia
Ravioli alla milanese(ripieni di ossobuco,fonduta di parmigiano 30 mesi,salsa allo zafferano,fondo di vitello)saltati in burro,salvia e limone in ricordo della gremolada
Come una lasagna:ravioloni ripieni di ragu alla bolognese,gratinati,spuma di latte alla noce moscata,essenza di ragu
Pappardelle di pasta fresca con salsiccia di mora romagnola,funghi porcini e cremoso di pecorino di fossa
Maccheroncini trafilati al bronzo con ragu di cinta senese,limone e cremoso di pecorino toscano stagionato
Riso carnaroli riserva in brodo di carne,mantecato al parmigiano reggiano 40 mesi,burro d alpeggio e zafferano,ristretto di vitello,crudo di salsiccia di bra,profumo di limone
Riso carnaroli riserva in crema di cime di rapa,fonduta di provola affumicata,nocciole tostate,crudo di salsiccia di bra
Ravioli ripieni di genovese classica alla napoletana,saltati nel suo fondo all alloro,fonduta di trentin grana,polvere di cipolla rossa bruciata
Cappellacci ripieni di ragù di braciole,fonduta di caciocavallo podolico,olio al prezzemolo,maionese all aglio nero
Tagliatelle fatte in casa,risottate in bisque di crostacei,astice,carciofi e zafferano
Mezzi paccheri con tartare di scorfano marinato al limone,il suo ristretto,lemon curd,aglio nero
Riso carnaroli riserva in brodo di crostacei ,mantecato in crema di topinambur,scampo crudo,riduzione di bisque e tartufo(opzionale)
Riso carnaroli riserva mantecato in crema di datterino giallo,scampi crudi,maionese ai crostacei,polvere di cipolla bruciata
Spaghettoni di gragnano alle vongole veraci,bottarga di muggine, profumati al limone
Tagliolini freschi homemade 40 tuorli al ragù di polpo,stracciatella e olio all n duja
Riso carnaroli riserva in brodo di crostacei,mantecato ai funghi porcini,scampo crudo,nocciole tostate,riduzione di bisque
Pasta e fagioli 2.0:cotta alla brace(nel green egg),cozze e gambero rosso crudo
Spaghettone di gragnano,missoltino(agone di lago essiccato e affumicato), pinoli,olio al finocchietto selvatico e uva passa
Riso carnaroli riserva al nero d avola,mantecato al caciocavallo ragusano d.o.p e burro al rosmarino,nocciole tostate
Riso carnaroli mantecato al taleggio,salsa ai mirtilli,erba cipollina
Riso carnaroli mantecato alla rapa rossa e gorgonzola,la sua fonduta,noci tostate
Ravioli fuori dalla norma:ripieni di melanzane e basilico,pomodoro montato,cremoso di ricotta salata
Parmigiana di melanzana in un risotto:riso carnaroli riserva cotto in brodo di criste di parmigiano,mantecato al parmigiano 30 mesi,crema di melanzana bruciata,pomodoro montato,cremoso al basilico
Triglia di scoglio in carrozza:scottata con pane in cassetta e provola affumicata,riduzione del suo fondo,cime di rapa in aglio e olio
Trancio di spigola all acqua pazza secondo me(scottata alla piastra,concasse di pomodoro,capperi croccanti,olive taggiasche,finita davanti al cliente con un ristretto di acqua pazza chiarificato)
Polpo scottato,vellutata di carote allo zenzero,latte di cocco,cialda di riso soffiato al nero di seppia
Medaglione di rana pescatrice cotto a bassa temperatura, panato ai corn flakes ,cime di rapa in crema,saltate in aglio e olio,maio alle alici,fondo bruno di ricciola
Involtino di rombo in alga nori,cotto al forno,brodo dashi,julienne di zucchine alla scapece
Filetto di pescato del giorno in crosta di pane al finocchietto selvatico,scarola ripassata alla napoletana(con olive/capperi/ uvetta),ristretto di zuppa di pesce
Capesante cotte e crude con spuma di topinambur,aglio nero,crumble di nocciole,tartufo nero pregiato
Rollè di coniglio,soffice di carota affumicata, la sua coscetta croccante,patè di fegato di coniglio su pan brioche home made tostato al burro, cipollotto in agrodolce, oliva all ascolana ripiena di coniglio e salsa barbeque
Petto d anatra cbt(cotto a bassa temperatura),scottato,servito con cremoso di zucca al forno,pastinaca,il suo fondo alla maggiorana e mirtilli al sale di cervia
Carre di agnello cbt(cotto a bassa temperatura),scottato in burro alle erbe,patata in tre consistenze:soffice,croccante,soffiata,il suo fondo al rosmarino
Filetto di manzo cbt(cotto a bassa temperatura),scottato in burro alle erbe,soffice di patata,la sua demi-glace,carciofo alla piastra fonduta di pecorino di amatrice,aglio nero
30 ore di pancia di maialino,chutney di mela fuji,tartare di mela verde marinata allo zenzero e cannella e il suo fondo alla mela annurca
La cotoletta alla milanese alta:cotta al rosa a bassa temperatura,panata,cotta in burro chiarificato,maionese allo zafferano,millefoglie di patata,lattuga alla brace
Ribs di manzo cotte a bassa temperatura,glassata con il suo fondo al jack daniel’s e barbecue,patata affumicata alla francese,scalogno al sale
Piccione in tre consistenze(petto al rosa,coscetta,bon bon croccante),il suo ristretto,porro bruciato,foie gras(prezzo da concordare e secondo disponibilita)
Parmigiana di melanzane 2.0:rettangolo di melanzana glassata alla soia,pomodoro al forno,spuma al parmigiano 30 mesi
Finocchi allo zafferano:cotti a bassa temperatura in agro di zafferano,la sua salsa,crumble di pane aromtatico
Tarta tatin di patata cotta in forno con caramello alla cipolla,crumble di parmigiano,gelato gastronomico alla cipolla caramellata profumato all alloro e rosmarino
Mousse di cioccolato bianco al pepe rosa,gel di passion fruit,biscotto al cacao amaro
Bonet classico piemontese su salsa inglese alla vaniglia e amaretti sbriciolati
Tiramisu 2.0(cremoso al caffè,mousse al mascarpone,spugna al cacao e il suo crumble)
Tiramisu classico
Millefoglie,crema chantilly alla vaniglia,scaglie fondenti,frutti di bosco
Lampo/cioccolato:mousse al cioccolato fondente salato maldon,crumble alle mandorle,salsa ai lamponi
Disco di frolla ai sentori di lime,cremoso al cioccolato bianco e zafferano,salsa alla liquirizia
Millefoglie in piemonte:namelaka al caffe e vaniglia,mousse fondente,nocciole tostate
Mousse al cioccolato bianco e lime,spugna al cacao amaro,lamponi e la sua salsa,sabbia alle mandorle leggermente salata
Mousse al cioccolato fondente e zenzero,pere caramellate,cremoso al mascarpone e vaniglia,crumble alle mandorle
Come una pinacolada:mousse al cocco con inserto di ananas candito,pan di spagna al rum,cocco fresco
Tartare di tonno marinata in salsa di soia, olio di sesamo e lime con crema di avocado e wasabi
Sashimi di salmone marinato e scottato con olio di sesamo, limone, salsa di soia e semi di sesamo
Caesar salad con avocado e salsa bernaise vegana e chips di topinambur
Salmone teriyaki con insalata di cavolo nero e germogli di erba medica
Filetti di branzino aromatizzato con spezie jerk, broccoletti zenzero e aglio, salsa di ananas
Coscia di agnello cotta a bassa temperatura con spezie shawarma, hummus di ceci, melassa di melograno e coriandolo
Panang curry di astice con riso nero
Tonno marinato in infuso di soia e scottato servito con cipollotti, baby mais e taccole
Biancomangiare al cocco con salsa alla banana
Pannacotta di cocco e basilico thai
Catalana di cocco, pistacchi e frutti di bosco
- lemon curd tart
Wooden board with selection of local charcuterie and cheese accompanied with fresh fruit, nuts, honey and jams
Homemade lasagne with local meat and fresh basil
Pork breaded cutlet with panfried handcut potatoes and fresh seasonal salad, served with homemade mayonnaise sauce and barbecue sauce
Chocolate cheesecake with berry compote
Bruschetta with fresh sausage and local cow cheese
Handmade orecchiette with roasted broccoli rabe and italian sausage topped with rehydrated sundried tomatoes bites
Handmade orecchiette with roasted broccoli rabe and cod fish topped with rehydrated sundried tomatoes bites
Eggplant parmigiana with homemade tomato sauce and i.g.p. parmigiano
Crostata with fresh seasonal fruit
Local portuguese chouriço grilled over an open flame of moonshine done at the table with local bread
Whipped dried codfish served on a rosti potato pancake
Green "peixinhos da horta" broad bean tempura served with an homemade black garlic aïoli
Revisited portuguese trasmontana with white bean pureé, cabbage riceball and crispy onions
Sweet potato tartlet topped with caramelized nuts and cinnamon
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 Provincia di Savona.
What does a private chef service include in Provincia di Savona?
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 Provincia di Savona?
The price of renting a chef in Provincia di Savona 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 53 EUR to 93 EUR. For groups of 13 people or more, the price is 53 EUR per person. For groups of 7 to 12 people, the cost is 48 EUR per person. For groups of 3 to 6 people, the rate is 72 EUR per person, and for 2 people, the price is 93 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 Provincia di Savona?
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 128 chefs available in Provincia di Savona. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Provincia di Savona 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 Provincia di Savona?
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 Provincia di Savona
Discover more details about our private chefs and their services.
The average age of our private chefs in Provincia di Savona
Percentage of our women chefs in Provincia di Savona.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Provincia di Savona.
Percentage of services with kids in Provincia di Savona.
Maximum number of bookings for a personal chef by a single client in Provincia di Savona.
Increase in the number of bookings for a chef from last year in Provincia di Savona.
Languages spoken by our personal chefs in Provincia di Savona.
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 Provincia di Savona.
Average timeframe from sending the request to booking.
How many chef services are booked in Provincia di Savona each month?
Private chef reservations can vary seasonally depending on the destination. In Provincia di Savona, 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 Provincia di Savona.
Cost of a private chef in Provincia di Savona
The cost of hiring a private chef in Provincia di Savona 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 53 EUR to 93 EUR per person.
For 13 people or more: 53 EUR
For 7 to 12 people: 48 EUR
For 3 to 6 people: 72 EUR
For 2 people: 93 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 Provincia di Savona!
1 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 Provincia di Savona?
We mainly offer six types of cuisine in Provincia di Savona: 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 Provincia di Savona!
Talk to our chefs in Provincia di Savona
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 Provincia di Savona? You’ll get it. Tell us about your event in Provincia di Savona, and discover the best chefs who will customize every detail of your experience.
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