Private Chef in Yolo County
Hire one of our 83 Private Chefs in Yolo County and personalize your menu, 61203 clients in Yolo County have already booked their chef!
Private Chef in Yolo County
Since the first Private Chef who joined Take a Chef in Yolo County in February, 2017, more than 83 Private Chefs have joined our platform in Yolo County and offer their services as Private Chef anywhere in Yolo County.
Starting from 2017, 61203 guests have already enjoyed a Private Chef in Yolo County through Take a Chef. Up until today, our chefs have shared 16291 customized menu proposals, sending a total of 174922 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Our guests in Yolo County usually book menus around 169 USD per person, including 4.83 courses, sharing an average of 4.92 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Yolo County!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
83 Private Chefs in Yolo County
Get to know more about our top rated Private Chefs in Yolo County
More than 61200 guests have already enjoyed the experience
4.5 Chef
The guests in Yolo County have scored the experience with their Private Chef with a 4.5.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Yolo County received an average score of 4.8.
4.71 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.71 average score.
4.78 Cleaningness
The clean up of the kitchen and dining area in Yolo County has been scored with a 4.78 on average.
View full review
View full review
View full review
View full review
16291 menus personalized by our Private Chefs in Yolo County
Every occasion is unique - make sure you have the right chef and menu for it!
Roasted tomato bruschetta
Spinach & artichoke dip
Hummus w/ pita bread
Bruschetta w/goat cheese and honey
Deviled egg w/edible flowers
Greek salad
Arugula & watermelon salad w/ balsamic vinaigrette and feta
Kale caesar salad
Chopped salad
Eggplant parmesan
Tomato basil bruschetta pasta
Spinach & ricotta stuffed shells
Stuffed portobello mushroom
Tiramisu
Chocolate mousse
Lemon sorbet
Strawberry shortcake
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto crust
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Fried agnolotti filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
"os a moelle" roasted local bone marrow with roasted figs, shallot & pomegranate, local bread & sauce bordelaise
Crispy pork belly spiced apple reduction with pickled mustard seed, onions & baby greens
Bluefin tuna tartare pickled fennel, red onion, chile, sesame, ishiri & avocado mousse on dehydrated citrus chip
Oak roasted mushroom risotto with allium confit, carnaroli rice, pecorino romano & roasted walnut & kale pistou
Red kuri squash agnolotti del plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade semolina & cocoa pasta with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, sesame, cashew & shallot confit, with salt blanched lacinato kale and black vinegar
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad
Pan roasted local black cod, with creme fraiche potatoes, salt spring island mussels & preserved meyer lemon nage, with grilled baguette
Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad
Sous vide & roasted whole chicken stuffed with thyme & meyer lemon, served with creme fraiche mashed potatoes and grilled asparagus served family style
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, prosciutto & crispy puff pastry
Snake river farm wagyu steak, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri with preserved meyer lemon
Bryan flannery cote du boeuf, with wild mushrooms & winter greens served with a umami salsa verde
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel with fresh pastry accompaniment
"croquembouche", biegnets de carnival tossed in sugars & spices, torched italian meringue all encased in spun salted caramel tableside
Spiced apple galette, cinnamon walnut praline with crispy buttery crust, cider reduction & creme friache
Grandma lola’s holiday mix - the holiday classic from her original 1940’a index card recipe. mixed nuts, pretzels and all the fixins’. perfect for cocktail snacking
Olives san leandro - marinated olives in my family tradition served with crudités
Caesar salad a la minute - the real deal made to order from scratch, there’s nothing like it. the classic ingredients in the purest form
Green bean casserole west coast - the traditional midwest presentation with fresh herbs, olive oil and romano cheese as well
Real deal whipped taters and chris’ infamous sausage stuffing - legendary
Pan gravy from scratch - guest’s choice
Prime rib o’neill - a classic central california presentation, garlic and olive oil prime beef rubbed with black pepper, mustard seed, garlic, olive oil and herbs. pan dippings
Roast turkey - my way, stuffed with apples, onions, rosemary and guajillo chiles. baja table salt. a fine west coast version of the classic holiday main dish
Pork loin in plum sauce - camp style in a dutch oven with fresh plums, garlic, japanese chiles, and fresno onions. shallot
Seasonal dessert - assorted offerings, pies to ice cream, per client request. let’s have some fun
Epi baguettes & soft country boule bread service
Gruyere & parmesan gougeres baked fresh on site
Roasted fingerling & boiled yukon gold potatoes with sea salt & chives
Cornichones, mustard seed pickled onions & lingon berry mostarda
Roasted brussel sprouts with bacon lardons
Bacon wrapped country pate, prosciutto & salami tartufo
Whole roasted nantes carrots with spice rub
Local figs picked fresh barely dressed with honey, sea salt & olive oil
The raclette half wheel(s) displayed with a handheld broiler melting as served
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Grilled savoy cabbage wedge with warm bacon lardons & spice roasted walnuts, shaved local cheese, pickled red onions & cherry tomatoes with a buttermilk dressing
Smashed cucumber & watermelon salad with aged vinegars & extra virgin olive oil with fresh fromage blanc and garden herbs with a wild blackberry & fennel pollen shrub
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon
Panzanella salad, local tomatoes, cucumber, pickled red onion, with sauteed croutons, tossed with mixed basils, cilantro, avocado & citrus blossom sea salt
Oak roasted mushroom salad, black vinegar, seasame & walnut & shallot confit with salt blanched lacinato kale, blackberry & fennel blossom shrub vinaigrette (vegan)
Grilled corn on the cobb "elote style", chipotle aioli, cotija cheese, cilantro, lime & sea salt (available on the cob or as a charred corn salad)
Macaroni au gratin with a butternut squash bechamel, local toma cheese & a parmesan & hazelnut crust
Scalloped potato au gratin, with aged white cheddar & with fines herb creme
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil
Fennel & apple cole slaw with fresh cabbage, apple cider vinegar & celery seed
Cornbread, cast iron skillet, bacon, fresh corn & jalapenos served with whipped honey butter
Potato salad yukon gold potato, capers, red onion, pickled fennel, with meyer lemon, greek yogurt & fresh dill
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with bbq sauce & honey mustard
Racks of pork ribs spice rubbed & slow cooked, basted with a wild blackberry bbq mop
Whole chicken, spatchcocked brined & rubbed with a coriander, citrus & chile rub slow roasted on the bbq
Bbq pulled pork, served with sweet rolls with mild, spicy & mustard sauces on the side
Stemple creek 7 bone chuck, prepped sous vide then grilled to perfection, carved medium rare with a smoky local bbq suace
Sockeye salmon slow roasted on the grill with a sesame & shoyu glaze
"croquembouche" beignets de carnival tossed in sugars & spices, caramelized stonefruit, torched italian meringue all encased in spun caramel tableside
Crispy chocolate & hazelnut "candy bar" dark chocolate mousse & gianduja with warm toasted italian meringue & salted caramel
Strawberry shortcake, coconut & cardamom mamahari doughnuts, fresh local strawberries macerated with rhubarb served with whipped creme fraiche
"os a moelle" roasted local bone marrow with local bread & sauce bordelaise
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Gougeres with smoked salmon handmade fromage blanc, red onion, caper and local greens
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late june-oct)
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Farmer's market spring risotto, english peas, asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad & cured trout roe
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade semolina & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Sous vide & charred pork belly, caramelized stone fruit glaze with aged banyuls vinegar & pickled mustard seed mostarda
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Pacific halibut, encrusted with hazelnut, lemon & herb butter, sweet corn, nardello pepper & cranberry bean succotash with tomato & garden herb consomme
Pan roasted local black cod, with creme fraiche potatoes, salt spring island mussels & preserved meyer lemon nage, with grilled baguette
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Handmade falafel with citrus labneh, heirloom cucumber salad salad with mixed mints & basils, marinated onions, tomatoes & preserved lemon
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Whole spatch-cocked chickens cooked "in the gravy" san marzano tomato sauce served with fresh handmade fettucine pasta with fresh basils & parmesean
Crispy chicken thigh confit with salt blanched kale, quinoa & walnut salad with miners lettuce & wild flower blossoms with a meyer lemon & herb pistou
Cote du boeuf, bone in ribeye, with citrus, allium, potato skordalia & blistered asparagus with aerated bearnaise
Pan roasted halibut, lemon & picholine olive oil potato puree, blistered asparagus, pickled fennel & herb salad, preserved lemon & pastis emulsion
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes
Local pork collar, spice rubbed, sous vide & seared, glazed with a prune & red wine mostarda, roasted heirloom carrots & garden greens
Snake river farms wagyu steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
"croquembouche", biegnets de carnival tossed in sugars & spices with caramelized peaches, torched italian meringue all encased in spun caramel tableside
Ahi tuna crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage
Hamachi sashimi, served with herb & citrus salad with pickled ginger & an umami nage
Marin coast king salmon tartare, with cucumber, pickled fennel, mint, chile & avocado with cured salmon roe on dehydrated citrus chips
Steamed soup dumplings with dry aged rib-cap & oak roasted mushroom filling with parmesan consomme & an ishiri, black vinegar, sesame dipping sauce
Cordycep mushroom "pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese
Market seafood sushi roll, served with pickled ginger, wasabi, & barrel aged soy sauce
Mixed seasonal tempura, served with shiso & ram salad with umami dipping sauce
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Liberty farms duck, tongue to tail, tongue & persimmon salad with roasted breast, liver mousse, confit of leg & a crispy pope's nose with roasted chanterelles, & cabbage with a ishiri shoyu gastrique
Grilled hamachi kama served with preserved lemon herb salad, with jasmine rice and a ishiri ponzu
Sous vide prime bryan flannery shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis
Crispy chocolate & hazelnut "candy bar" with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Bacon wrapped country pork pate with stone ground mustard, pickled vegetable salad and warm grilled bread
"os a moelle" roasted local bone marrow with local bread & sauce bordelaise
Farm lettuces with marinated onions & market vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Parsnip & celeriac soup with allium soubise, baby greens, garlic oil & black truffle
Steak tartare, local beef, capers, red onion, aged vinegars & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Crispy beef sweetbreads, oak roasted wild mushrooms with a spiced fig gastrique
Roasted heirloom carrots, citrus labneh, harissa & red sumac dressing with roasted cashews, preserved meyer lemon & winter greens
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, & preserved lemon salad
"cacio e pepe" handmade pasta with pecorino romano & black peppercorn toasted in cultured butter with an aerated parmesan creme anglaise (scratch pasta on site)
Red kuri squash angolotti pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale
Oak roasted mushroom risotto, carnaroli rice, parmigiano-reggiano, & shallot confit with fresh herb pistou
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & pommes frites
Double cut porc chop roasted fall squash, red wine braised cabbage, roasted apple & cider jus
"coq au vin" chicken braised with red wine, oak roasted mushrooms, bacon lardons & onions, served with handmade buttered noodles
Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad
Roasted fall squash with , hazelnut praline, bitter greens, pecorino romano & banyuls aged vinegar & crushed hazelnuts
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry
Whole market fish, lemon & olive oil potato puree, farmers market vegetables with preserved lemon & herb salad
Bryan flannery prime dry aged beef zabouton, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri
Handmade boudin blanc sausage, huckleberry gastrique & parsnip puree, with oak roasted cabbage, fennel & maitake mushroom ragout
Liberty farms duck breast, foie blond boudin sausage, banyuls bordelaise, with spice roasted carrots, winter greens & sweet potato puree
Caramelized meyer lemon tart with aged balsamic, chantilly creme & lavender sea salt
Chocolate souffle, with orange creme anglaise & torched italian meringue
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse, with warm toasted italian meringue with shaved chocolate
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 Chefs in Yolo County.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Yolo County is 327 USD per person. Between 3 and 6 people, the average price is 112 USD per person. Between 7 and 12 people, the average price is 178 USD. For 13 or more people the average price is 163 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Yolo County there are currently 83 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 61203 guests in Yolo County, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Yolo County
Discover more details about our Private Chefs in Yolo County and their services.
How many Private Chef services are booked in Yolo County each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Yolo County, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Yolo County, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Yolo County?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Yolo County is 327 USD per person. Between 3 and 6 people, the average price is 112 USD per person. Between 7 and 12 people, the average price is 178 USD. For 13 or more people the average price is 163 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Yolo County on each particular month of the year.
What is the most reserved type of cuisine in Yolo County?
We mainly offer six types of cuisine in Yolo County: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Yolo County is the Surprise cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Yolo County!
Discover our Private Chefs
Each Private Chef in Yolo County is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Yolo County who will personalize every detail of your experience.
Take a Chef services in nearby cities
Discover cities near Yolo County where you can enjoy a Private Chef service
Cities where you can enjoy a Private Chef
Discover cities of United States where you can enjoy our experiences.