Private Chef in Vila Nova de Gaia
Rent one of our 217 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Vila Nova de Gaia
Since the first private chef joined Take a Chef in Vila Nova de Gaia in September 2016, more than 217 Private Chefs have joined our platform in Vila Nova de Gaia and offered their services as private chefs anywhere in Porto.
Starting in 2016, 4,221 guests have already enjoyed a chef in Vila Nova de Gaia. To book your chef in Vila Nova de Gaia, 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 1,758 customized menu proposals, sending a total of 15,437 messages to their guests, who rated their experience with an average score of 4.63 out of 5.
Since the first dinner provided by Take a Chef, 4,221 guests have enjoyed unique experiences with no hassle. Our guests in Vila Nova de Gaia usually book menus around 69 EUR per person, including 3.1 courses, sharing an average of 3.99 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 Vila Nova de Gaia.












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!
217 Private Chefs in Vila Nova de Gaia
Get to know more about our top rated Private Chefs in Vila Nova de Gaia












More than 4,200 guests have already enjoyed the experience
4.35 Chef
The guests in Vila Nova de Gaia have scored the experience with their Private Chef with a 4.35.
4.65 Food quality
The quality of the menus cooked by our Private Chefs in Vila Nova de Gaia received an average score of 4.65.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.73 Cleaningness
The cleanup of the kitchen and dining area in Vila Nova de Gaia has been scored with a 4.73 on average.
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1,758 menus personalized by our Private Chefs in Vila Nova de Gaia
Every occasion is unique - make sure you have the right chef and menu for it!








Fish and seafood stew ramen, flavored with coriander (ramen de caldeirada de peixe e marisco, aromatizado com coentros)
Miso and orange ramen with marinated tofu, vegetables and homemade noodles (ramen de miso e laranja com tofu marinado, legumes e noodles caseiros (vegan)
Free range chicken ramen with vegetables and marinated egg (ramen de frango do campo com legumes e ovo marinado)
Stuffed baos with sweetchilly sauce and fried onion (baos recheados com molho agridoce e cebola frita)
Selection of various sushi with fish from our coast, uramaki, hossomaki, negiri, temaki, gunkan. (selecção de variedades de sushi com peixes da nossa costa: uramaki, hossomaki, negiri, temaki, gunkan)
Selection of various vegan sushi, uramaki, hossomaki, negiri, temaki, gunkan. (selecção de variedades de sushi vegan da nossa costa: uramaki, hossomaki, negiri, temaki, gunkan)
Mochi trio with fruit coulis (mochi tricolor com molho de frutas)
Coconut tapioca with mango and black sesame praliné (tapioca de coco com manga e praliné de sésamo preto)
Tuna tartare with avocado, cucumber, and wasabi-lime dressing. (tartar de atum com abacate, pepino e molho de wasabi e limão)
Mussels in garlic-saffron broth with fresh herbs. (mexilhões em caldo de alho e açafrão com ervas frescas)
Crab cakes with lemon-dill aioli and arugula salad. (bolinhos de caranguejo com aioli de limão e endro e salada de rúcula)
Scallop carpaccio with lime, sesame, chives, and spices. (carpaccio de vieiras com limão, sésamo, cebolinho e especiarias)
Grilled cuttlefish with harissa-yogurt sauce and roasted bell peppers. (choco grelhado com molho de harissa e iogurte e pimentos assados)
Smoked salmon rillettes with dill-caper aioli and crostini. (rillettes de salmão fumado com aioli de endro e alcaparras e crostini)
Grilled mediterranean sea bass with miso-tahini glaze, pickled ginger, and charred vegetables. (robalo mediterrâneo grelhado com glaceado de miso e tahine, gengibre em conserva e legumes grelhados)
Charred sword fish with chorizo-miso butter, smoked tomato coulis, and wilted spinach. (peixe espada grelhado com manteiga de chouriço e miso, coulis de tomate defumado e espinafre murchado)
Salted caramel tart with almond praline and cream. (tarte de caramelo salgado com praliné de amêndoa e nata)
Olive oil cake with fig and balsamic syrup, whipped ricotta, and toasted walnuts. (bolo de azeite com xarope de figo e balsâmico, ricotta batida e nozes torradas)
Cod and chickpea salad with roasted bell pepper. (salada de bacalhau e grão com pimento assado.)
Tapas platter (cheeses, grilled chorizo, marinated olives, tiborna, bread, and cornbread). mesa de tapas (queijos, chouriço grelhado, azeitonas marinadas, tiborna, pão e broa)
Stuffed mushrooms with alheira, arugula salad, and creamy cheese sauce. (cogumelos recheados com alheira, salada de rúcula e molho de queijo amanteigado.)
Caldo verde with crispy chorizo and cornbread. (caldo verde com crocante de chouriço e broa.)
Bacalhau gomes de sá (traditional portuguese salted cod dish)
Coastal fish stew with lemon and coriander. (caldeirada de peixes da nossa costa com limão e coentros.)
Whole roasted sea bream with tomato and olives and herbs, served with roasted potatoes and seasonal vegetables. (dourada assada à portuguesa)
Rooster chanfana with boiled potatoes and cabbage migas. (chanfana de galo com batata cozida e migas de couve.)
Traditional roasted duck rice with chourizo. (arroz de pato tradicional)
Feijoada transmontana (northern hearty pork and bean stew with pilaf rice)
Sweet rice with drunken pear and cinnamon. ( arroz doce com pêra bêbeda)
Caramel and orange egg pudding. ( pudim de ovos de caramelo e laranja)
Serradura com creme de ovos (layered cream mousse with marie biscuit and sweet egg yolk compote)
Grannies chocolate mousse (mousse de chocolate caseira)
Crispy beetroot, shrimp and herbed cream cheese sushi rice balls, with sweet red bean teriyaki glaze and spring onion. (bolas crocantes de arroz de sushi, beterraba, camarão e queijo creme com ervas, sobre teriaky agridoce de feijão vermelho e cebolinho)
Smoked eggplant velouté with garlic chips and charred peppers (velouté de beringela fumada com chips de alho e pimentos braseados.)
"egg wrap" stuffed with crispy chicken, asian slaw, peanut wild rice and satay sauce ( "wrap de ovo" recheado com frango crocante, salada asiática, arroz selvagem com amendoim e molho satay.)
Poached white fish with yogurt lime sauce, green lentil dal, and sweet potato pebbles,(peixe branco escalfado com molho de iogurte e lima, dal de lentilhas verdes e "gravilha" de batata-doce.)
Grilled mackerel with fennel and orange salsa, wild rice and green pea puré (cavala grelhada com salsa de funcho e laranja, arroz selvagem e puré de ervilhas.)
Codfish, olive, and cabbage dolmas with creamy potato purée, caramelized red onion, and olive béarnaise sauce. (dolmas de bacalhau, azeitona e couve com puré cremoso de batata, cebola roxa caramelizada e molho béarnaise de azeitona.)
Smoky duck breast over duck couscous, rich chocolate-infused balsamic glaze, and spiced roasted pears. ( peito de pato defumado sobre cuscuz de pato, glace de balsâmico achocolatado e peras assadas com especiarias.)
Pork chops with herb crust, ginger-orange sauce and roasted potato duchess (costeletas de porco com crosta de ervas, molho de gengibre e laranja e batatas duchesse assadas.)
Slow-braised beef medallion with saffron-pumpkin risotto and hazelnut gremolata. (medalhão de novilho braseado lento com risoto de açafrão e abóbora e gremolata de avelã)
Basque burnt cheesecake with honey-lavender drizzle and caramelized figs. (cheesecake basco queimado com calda de mel e lavanda e figos caramelizados)
Beetroot and dark chocolate brownie with raspberry-chili sorbet.(brownie de beterraba e chocolate amargo com sorvete de framboesa e chilly.)
Black sesame crumble with miso-caramel apple and vanilla icecream. (crumble de sésamo preto e miso-maçã caramelizado e gelado de baunilha)
Seabass ceviche, coconut milk and coriander, radish pickles and sweet potato chips (ceviche de robalo, leite de coco e coentros, pickles de rabanete e chips de batata doce)
Spicy crab egg drop soup with sweet corn, roasted bell pepper, and coriander.(sopa ninho de andorinha picante de caranguejo com milho doce, pimento assado e coentros.)
Beef tartare in sesame tartlet with arugula, serra cheese dressing, and dried fig balsamic glaze (tártaro de novilho em tartelete de sésamo com rúcula, molho de queijo serra e glacê balsâmico de figo seco.)
Charred octopus with molho verde, smoky new potatoes, chorizo crisp, and glazed broccoli. (polvo churrascado com molho verde, batatinhas defumadas, crocante de chouriço e brócolos glaceados.)
Cod & clam stew with preserved lemon, tomato, madeira wine, and herbs, served with carrot dumplings. (ensopado de bacalhau e amêijoas com limão curado, tomate, vinho da madeira e ervas, servido com bolinhos de cenoura.)
Teriyaki-glazed salmon with buttered leeks, sesame rice noodles, and ginger velouté.(salmão glaceado com teriyaki, alho-francês manteigado, noodles de arroz com sésamo e velouté de gengibre.)
Slow-cooked steer with three-pepper and cognac sauce, pumpkin spice polenta, and greens (naco de novilho lentamente cozinhado com molho de cognac e três pimentas, polenta de abóbora com especiarias e grelos.)
Moulard duck duet, breast and thigh two ways, with bitter orange and thyme glaze, mushroom croquette, wild rice, jus (dueto de pato moulard, peito e coxa de duas maneiras, com glacê de laranja amarga e tomilho, croquete de cogumelos, arroz selvagem e jus.)
Herb-crusted lamb carré with red cabbage confit, sweet potato gnocchi, garlic purée, and ruby port wine sauce. (carré de borrego com crosta de ervas, confit de couve roxa, gnocchi de batata-doce, puré de alho e molho de vinho do porto ruby.)
Orange and almond custard with carob "soil" and vanilla cream (quindim de laranja e amêndoa com terra de alfarroba e creme de baunilha)
White chocolate and pink pepper mousse with red fruit sauce and puff pastry shavings (mousse de chocolate branco e pimenta rosa com molho de frutos vermelhos e lascas de massa folhada)
Creamy dark chocolate terrine, raspberry compote, almond custard and crisp. (terrine cremosa de chocolate negro com compota de framboesa, creme de amêndoas e crocante.)
Tartare di tonno con avocado e agrumi – (fresh tuna tartare with avocado, citrus segments, and a citrus dressing.)
Crostini di fegatini di pollo – (toasted bread topped with a savory chicken liver pâté, caramelized onions, and a touch of brandy.)
Arancini di riso al nero di seppia – (squid ink rice arancini stuffed with seafood, served with a spicy tomato sauce.)
Filetto di branzino con salsa al prosecco e asparagi – (pan-seared sea bass fillet with a light prosecco sauce, served with grilled asparagus and crispy leeks)
Risotto alla crema di gamberi – (creamy shrimp risotto, infused with a rich seafood bisque and finished with fresh parsley.)
Ravioli di granchio con salsa di pomodoro e peperoncino (crab and ricotta ravioli with spicy tomato sauce, crispy shallots and fresh herbs)
Agnello al rosmarino e mostarda di fichi – (lamb roasted with rosemary, served with a fig mustard sauce and roasted root vegetables.)
Anatra alla melagrana – (duck breast glazed with pomegranate reduction, served with mashed potatoes and caramelized shallots.)
Stinco di maiale brasato al barolo – (braised pork shank in barolo wine with a rich gravy, served with polenta.)
Torta caprese al cioccolato fondente – (flourless chocolate cake made with almond flour, served with a scoop of pistachio gelato.)
Semifreddo alla gianduia con coulis di frutti di bosco – (gianduja semifreddo with a mixed berry coulis and crunchy hazelnut brittle.)
Cannoli siciliani – (crispy pastry shells filled with sweet ricotta, dark chocolate shaving candied orange and coulis.)
Creme aromático de cenoura e alho francês com chips de legumes
Creme de ervilhas e alface com espuma de natas e croutons
Salada de alfaces e frutas, amêndoas com paprika fumada e molho de chocolate, pimenta e rum
Salada de nozes e avelãs caramelizadas com pedaços de queijo, tomate-cherry e vinagrete balsâmico
Espargos assados com hummus de ervilhas e ervas, cebolinha fresca e pesto de avelãs
Trouxas de massa filo com queijo brie, molho aromático de tomate e alcaparras, e mel
Alho francês e cebola caramelizada com truta salmonada, num embrulho de massa filo crocante e legumes frescos
Cachaço de porco assado com espinafres salteados e molho de chalotas caramelizadas, vinho tinto e rosmaninho
Caril de gambas, courgette e coco com arroz basmati e pêra confitada
Cevada em grão com cogumelos, alho e tomilho, marmelada de cogumelos e lascas de parmesão
Crepes com funcho, salmão e camarão, espinafres cremosos e mistura de alfaces
Cogumelos no forno com recheio de queijo feta, alcaparras e ervas aromáticas
Rolo folhado de alheira com bacon, queijo, tomate-cherry e mistura de alfaces
Bolo de cenoura com fitas de cenoura caramelizadas e amêndoas tostadas
Bolo macio de chocolate com laranja aromática e zeste de citrinos
Maçã assada com vinho do porto, amêndoa e creme balsâmico
Mil folhas de massa brick e avelãs, com queijo creme, frutos vermelhos frescos e em compota
Mousse jaffa de chocolate negro e cointreau com laranja em calda aromática e terra de chocolate
Creme aromático de cenoura e alho francês com chips de legumes
Creme de ervilhas e alface com espuma de natas e croutons
Salada de bacalhau com grão de bico e molho verde, e broa de milho
Salada de nozes e avelãs caramelizadas com pedaços de queijo, tomate-cherry e vinagrete balsâmico
Salada de pepino, cebola roxa em pickles, tomate, queijo feta, pimenta preta e vinagrete balsâmico
Camarões salteados com alho e salsa e broa de milho
Cogumelos no forno com recheio de queijo feta, alcaparras e ervas aromáticas
Espargos assados com hummus de ervilhas e ervas, cebolinha fresca e pesto de avelãs
Rolo folhado de alheira com tomate-cherry e mistura de alfaces
Trouxas de massa filo com queijo brie, molho aromático de tomate e alcaparras, e mel
Arroz de pato à moda de braga, com chouriço e bacon
Bacalhau espiritual
Cachaço de porco assado com espinafres salteados e molho de chalotas caramelizadas, vinho tinto e rosmaninho
Cevada em grão com cogumelos, alho e tomilho, marmelada de cogumelos e lascas de parmesão
Robalo assado no forno, com legumes mediterrânicos e batata
Bolo de cenoura com fitas de cenoura caramelizadas e amêndoas tostadas
Bolo especial de maçã e nozes com natas batidas
Bolo macio de chocolate com laranja aromática e zeste de citrinos
Maçã assada com vinho do porto, amêndoa e creme balsâmico
Mil folhas de massa brick , com queijo creme, frutos vermelhos frescos e em compota
Leite creme queimado com canela e açúcar
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 Vila Nova de Gaia.
What does a private chef service include in Vila Nova de Gaia?
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 Vila Nova de Gaia?
The price of renting a chef in Vila Nova de Gaia 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 55 EUR to 98 EUR. For groups of 13 people or more, the price is 55 EUR per person. For groups of 7 to 12 people, the cost is 51 EUR per person. For groups of 3 to 6 people, the rate is 66 EUR per person, and for 2 people, the price is 98 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 Vila Nova de Gaia?
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 217 chefs available in Vila Nova de Gaia. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Vila Nova de Gaia 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 Vila Nova de Gaia?
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 Vila Nova de Gaia
Discover more details about our private chefs and their services.
The average age of our private chefs in Vila Nova de Gaia
Percentage of our women chefs in Vila Nova de Gaia.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Vila Nova de Gaia.
Percentage of services with kids in Vila Nova de Gaia.
Maximum number of bookings for a personal chef by a single client in Vila Nova de Gaia.
Increase in the number of bookings for a chef from last year in Vila Nova de Gaia.
Languages spoken by our personal chefs in Vila Nova de Gaia.
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 Vila Nova de Gaia.
Average timeframe from sending the request to booking.
How many chef services are booked in Vila Nova de Gaia each month?
Private chef reservations can vary seasonally depending on the destination. In Vila Nova de Gaia, 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 Vila Nova de Gaia.
Cost of a private chef in Vila Nova de Gaia
The cost of hiring a private chef in Vila Nova de Gaia 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 55 EUR to 98 EUR per person.
For 13 people or more: 55 EUR
For 7 to 12 people: 51 EUR
For 3 to 6 people: 66 EUR
For 2 people: 98 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 Vila Nova de Gaia!
2 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 Vila Nova de Gaia?
We mainly offer six types of cuisine in Vila Nova de Gaia: Mediterranean, Italian, French, Japanese, Mexican, and surprise. The type of cuisine with the highest number of bookings is the Surprise, 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 Vila Nova de Gaia!






Talk to our chefs in Vila Nova de Gaia
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 Vila Nova de Gaia? You’ll get it. Tell us about your event in Vila Nova de Gaia, and discover the best chefs who will customize every detail of your experience.










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