Private Chef in Los Angeles
800+ of the best private Chefs in Los Angeles are ready to customize your request! Find what 31,627 guests in L.A. have loved about welcoming a private Chef into their kitchen.





















Hire a personal Chef in Los Angeles
January of 2017 was when signed our first private Chef in LA. Since then, more than 802 private Chefshave joined our platform and found new ways to use their talents and expertice to share their passion for food.
We have brought unique culinary experiences to more than 31,627 homes in Los Angeles County.
Get menu proposals from our private Chefs and customize any detail you want , talk to as many personal Chefs as you like until you find the right one for you. No commitment until your booking is complete!












How it works
Submit your request
Describe your perfect meal to us. Pick a date, and add any request you may have.
Chat with Chefs
Get menu proposals from private Chefs and customize them until you find the right one.
Craft your menu
Let your menu tell a story! Customize everything from courses to ingredients in your meals.
Book your Chef
With the right Chef and menu, it's time to complete your request, and mark your calendar!
Live the experience
Welcome your Chef and relax! Spend time with your guests instead of doing dishes.
802 personal chefs in Los Angeles
Submit your request and start chatting with sifted private Chefs in minutes












Over 31,600 guests have enjoyed a Take a Chef experience
4.63 Chef
Private Chef services in Los Angeles have earned a 4.63 guest score.
4.75 Food quality
Our guests have given the menus crafted by their personal Chefs in LA a score of 4.75.
4.73 Presentation
Our private Chefs know that looks are half the taste. Our guests have given their menus a 4.73.
4.81 Cleaningness
Your Chef service is not done until your kitchen is clean. Post-service clean-up has scored a 4.81.
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Over 20,829 menus personalized by personal Chefs in Los Angeles, CA
Put your heart into your menu, and customize it with your personal Chef to match your taste and budget.








Smoked salmon, sour cream, chives and lemon
Stuffed mushrooms with zucchini and thyme stuffing and herb crust
Warm goats cheese on brioche with pickled pear
Baked oyster with swiss cheese glaze
Tomato confit, basil on crispy french bread
Duck led confit on straw potato, lentils and rocket salad
Salad nicoise with seared yellow fin tuna
Ceviche of salmon and crab with chili, lime, coriander and citrus fruit
Fresh pumpkin ravioli, olive oil emulsion with toasted pine nuts and fresh sage
Country house pate with warm brioche and pickles
French vegetable soup au pistou
Seared sesame spiced crusted tuna with french dressing and snow pea salad
Classic french onion soup
Moules mariniere, cream, white wine, fresh herbs with crusty bread
Black mussels,, fresh tomato with garlic parsley croutons
Shrimp, avocado and mango salad with a mayonaise fresh herb dressing (extra costs may apply)
Pan seared sea scallops, celeriac puree and smoked bacon sesame seed crust
Warm goats cheese salad with lardons of bacon and fresh figs
Corn fed chicken, milk-poached breast with morels, slow roast leg with thyme and tomato confit
Pan seared duck breast with green pepper sauce dauphinoise potatoes and french beans
Hand dived scallop ravioli, tomato confit and champagne butter
Bouillabaisse, classic french provencal seafood dish
Oven roasted sea bass, ratatouille and basil, fondant potatoes
Roasted herb crusted rack of lamb, ratatouille, paris mash and lamb jus
Fillet of beef, sauce au poivre, gratin potatoes and french beans
Coq au vin, creamy mash, wild mushrooms and braised red wine shallots
Pan seared swordfish, provencal herb crust, confit baby tomatoes and sweet potato puree
Char grilled new york strip steaks, grilled provencal vegetables, gratin potatoes and confit tomato and chefs herb butter
Herb crusted halibut filet on fondant potatoes, cherry tomato and herb dressing and basil oil
Chocolate and pistachio tart with raspberry sorbet
Apple tarte au tan with fresh vanilla bean ice cream
Almond frangipane tart, red wine poached cherries and mascarpone cream
Tart citron with berry compote and heavy cream
Fresh vanilla bean crème brulee
Crispy puff bread, beef carpaccio, parmigiano & aioli
Bronzino tartar, pomegranate, smoked avocado, granny smith cloud
Le poireaux vinaigrette, egg "mimosa", dijon mustard, truffle
Mussel saffron risotto, shaved parmigiano, homemade basil oil, roasted garlic
Fresh salmon tartare, yuzu furikake seasoning, charred avocado, green apple cloud
Butternut velouté & egg "parfait", comté cheese velvet, truffle & nutmeg
Mushrooms & truffle raviolis, rucola, green asparagus
The lamb rib grilled “a la minute”, potatoes cooked in herb crust, roasted cauliflower & mustard seeds
Beef bourguignon
The tiramisu pie, creamy hazelnut
Lemon basil custard with olive oil cake, berry coulis, hazelnut crumble
The classic “profiterole” served with warm dark chocolate sauce, toasted pecan nuts
Warm goats cheese on brioche topped with fresh figs
Scottish smoked salmon, chilled cucumber and sour cream on french toast
Baked oyster with baby spinach and cream cheese glaze
Tomato bruschetta with parmesan shards
Pulled pork on crisp tortillas with red slaw and green salsa
-pear and prosciutto crostini with cream cheese and honey
-spicy italian meatballs with mozzarella and fresh basil
-mini arancini with spicy tomato and red pepper sauce
Chilled leek and potato soup with thai chili crab
Duck led confit on straw potato, lentils and rocket salad
Salad nicoise with seared yellow fin tuna
Fresh wild mushroom fettuccini with white wine and basil sauce,
Asparagus and artichoke risotto, parmesan and fresh herbs
Blackened grilled tuna with a warm sicilian style salad, served with hot crusty olive bread
Ceviche of salmon and fresh scallops with chili, lime, coriander and citrus fruit
Baby spinach and ricotta ravioli, tomato and white wine basil sauce
Capresse salad with pesto,grilled peaches and grilled bread
Sydney caesar salad (crispy smoked bacon and egg crumble)
-wild mushroom and black truffle risotto, parmesan and fresh herbs
-bbq spanish octopus with moroccan cous cous salad, chorizo, crispy potatoes fresh lemon
-crispy shrimp with sweet and sour peppers dip and vietnamese salad
-chefs johns fish and chip taco with spring pea slaw and tartar dressing
-pan seared sea scallops, celeriac puree and bacon sesame seed crust and sweet pea jus
Duck two way. slow roasted pekin duck breast, citrus glaze and duck leg confit and baby greens and herb salad
Cioppino seafood stew and herb infused linguine with toasted ciabatta
Char grilled new york strip steaks, grilled italian vegetables and confit tomato
Grilled lobster, garlic butter, fondant potatoes and caesar salad. (add $10)
Fillet of wagyu beef, sauce au poivre, gratin potatoes and french beans
Linguine piccole with grilled swordfish, wild baby fennel and a light anchovy sauce
Herb crusted halibut filet on fondant potatoes, tuscan tomato dressing and basil oil
Pan seared halibut fillet with paris mash cardamom baby pea sauce and glazed carrots
Roast rack of new zealand lamb herb crusted, grilled italian vegetables and paris mash
Seared fillet of salmon, paris mash, grilled asparagus and a moroccan tomato dressing
Prime filet of beef wellington glazed red wine shallot sauce, creamed potatoes and fresh greens
-crispy pork belly with asian green salad and wild garlic potatoes
-char grilled rib eye, wild mushrooms, green pepper cream and truffle fries
-crispy duck breast, red coconut curry, glazed pineapple with egg noodles and asian greens
-pan roasted pork tenderloin, grain mustard, smashed pee wee pots and honey glazed brussel sprouts
-seared wagyu beef filet with bubble and squeak, yorkshire pudding and horseradish
Lemon and lime tart with berry compote and heavy cream
Apple tarte au tan with fresh vanilla bean ice cream
Tirami- su
Italian almond tart, red wine poached cherries and mascarpone cream
Fresh vanilla bean crème brulee
Hot raspberry soufflé with raspberry sauce
Warm sticky toffee pudding, butterscotch sauce and vanilla bean ice cream
Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)
Bruschetta al pomodoro (grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)
Grissini with prosciutto (thin breadsticks wrapped with slices of prosciutto)
Calamari fritti (lightly battered and fried calamari rings served with marinara and aioli for dipping)
Prosciutto e melone (sweet cantaloupe wrapped in salty, thinly-sliced prosciutto)
Spicy shrimp tangerine crostine (grilled shrimp marinated in a zesty blend of spices, served on toasted crostini with a tangy tangerine glaze)
Brussels sprouts with balsamic and crispy bacon (tender brussels sprouts, perfectly caramelized and tossed in a rich balsamic glaze, topped with crispy bacon)
Polpette con polenta (savory italian-style meatballs simmered in a rich tomato sauce, served over creamy polenta)
Insalata caprese invernale (a cozy winter rendition of the caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)
Insalata caprese (fresh mozzarella, vine-ripened tomatoes, fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction)
Arancini di riso (crispy fried rice balls filled with mozzarella, served with marinara sauce)
Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)
Stuffed mushrooms (mushrooms filled with a mixture of breadcrumbs, parmesan cheese, garlic, and herbs, then baked)
Tonnarelli cacio e pepe (hand-rolled tonnarelli pasta tossed in a luscious sauce of aged pecorino romano and freshly cracked black pepper)
Gnocchi costata e funghi (potato gnocchi pasta, braised short ribs, seasonal mushrooms)
Chicken parmigiana with fresh marinara pasta (crispy breaded chicken breast topped with melted mozzarella and parmesan, served over a bed of al dente pasta tossed in a rich, house-made marinara sauce)
Four cheese gnocchi (soft, pillowy potato gnocchi tossed in a decadent blend of four cheeses mozzarella, gorgonzola, parmesan, and ricotta)
Alfredo pasta (fettuccine pasta tossed in a velvety sauce of butter, parmesan cheese, and heavy cream)
Tagliata di manzo (juicy, tender slices of grilled steak, fingerling potatoes, drizzled with a rich balsamic reduction and topped with arugula and shaved parmesan)
Grilled salmon al pesto (perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)
Bolognese lasagna (layers of rich, slow-cooked beef bolognese sauce, creamy béchamel, and fresh pasta sheets, all baked to perfection and topped with melted mozzarella)
Affogato (a simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso and frangelico liquor optional) )
Panna cota w/ blackberry sauce (a creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)
Zabaglione (a rich, frothy custard made with egg yolks, sugar, and marsala wine, served warm with fresh berries)
Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)
Cannoli siciliani (crispy, tube-shaped pastry shells filled with sweet ricotta cheese, chocolate chips, and candied fruit)
Tiramisu (a layered dessert made with espresso-soaked ladyfingers, mascarpone cheese, cocoa powder, and a touch of liqueur)
Acarajé with smoked shrimp & cashew aioli (a brazilian delicacy: crispy black-eyed pea fritters stuffed with smoked shrimp, caramelized onions, and a silky cashew aioli infused with dendê oil)
Mini crab cakes with lemon-dill aioli (maryland-style crab cakes, crispy on the outside and tender inside, served with a zesty lemon-dill aioli and microgreens for a fresh)
Seared scallops with champagne beurre blanc & caviar (perfectly seared scallops, served over a delicate champagne beurre blanc, topped with a touch of osetra caviar and microgreens)
Truffle & porcini risotto with aged parmesan (truffle & porcini risotto with aged parmesan a luxurious, creamy risotto made with earthy porcini mushrooms and finished with white truffle oil, topped with shavings of 24-month aged parmigiano reggiano)
Butternut squash bisque with maple-pepper bacon (a velvety butternut squash soup infused with warming spices, topped with crispy maple-pepper bacon crumbles and toasted pumpkin seeds)
Handmade saffron pappardelle with duck ragù (silky pappardelle infused with saffron, slow-braised duck ragù, and a touch of orange zest for brightness)
Duck magret with açaí-port wine reduction & manioc purée (perfectly seared duck breast, glazed with a luscious açaí and port wine reduction, served over velvety manioc purée and sautéed baby greens)
Beef tenderloin with bourbon demi-glace & smoked gouda mash (seared filet mignon cooked to perfection, served with a rich bourbon demi-glace, creamy smoked gouda mashed potatoes, and roasted brussels sprouts with pecans)
Miso-glazed wagyu with black garlic purée & charred baby vegetables (wagyu beef, caramelized with a miso glaze, served alongside a rich black garlic purée and fire-charred baby vegetables)
Coconut & passionfruit panna cotta with brazil nut crumble (a silky panna cotta infused with coconut milk and vanilla, topped with a tart passionfruit coulis and a crunchy brazil nut crumble)
Warm apple cobbler with vanilla bean ice cream (classic spiced apple cobbler topped with a buttery oat crumble, served warm with homemade vanilla bean ice cream and a drizzle of salted caramel)
Dark chocolate & amarena cherry soufflé with vanilla bean crème anglaise (a light yet intensely flavored dark chocolate soufflé, paired with amarena cherries and a delicate vanilla bean crème anglaise)
Fresh shucked local oysters on the half shell with minuet
Jumbo shrimp cocktail with horseradish cocktail sauce and lemon
Beef tartar with quail egg yolk and garlic herb toast points
Ahi asian inspired salad- organic greens, shredded carrot, japanese cucumber, pickled ginger, miso vinaigrette
Napoleon wedge salad with beef, steak, tomatoes, gorgonzola cheese, pickled shallots, and a white balsamic
Pear and gorgonzola salad with honey dijon vinaigrette, sun dried tomatoes , marinated artichokes,
Butternut squash soup with toasted spiced pumpkin seeds
Spinach and gorgonzola salad with candied pecans, dried cranberries and balsamic dressing
Surf and turf, filet mignon with panseared scallops, béarnaise sauce, whipped yukon, glacéd asparagus
Chilean sea bass over butternut squash puree with seaweed caviar and orange gastric
Pan seared scallops over white truffle risotto with asparagus tips, cremini mushrooms, prosecco bur blanc
Herbs de provence roasted chicken with creme fraiche potatoes, asapragus
Braised short ribs with red wine, demiglaze, yukon, gold, potatoes, and glazed asparagus
Vanilla bean creme brûlée
Flourless chocolate cake with vanilla chantilly cream and macerated berries
Warm apple crisp with salted caramel and vanilla ice cream
Croissant bread, pudding with dark chocolate and vanilla cream
Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)
Charcuterie board (a delightful assortment of cured meats, artisan cheeses, fresh fruits, nuts, olives, and crunchy crackers)
Cheese bread (brazilian style) (warm, golden, and fluffy brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)
Hummus with pita bread (creamy chickpea dip served with warm pita bread and a drizzle of olive oil)
Mushrooms crostini (crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)
Smoked salmon bruschetta (crisp, toasted baguette slices topped with a generous layer of creamy cream cheese, delicate smoked salmon, and a sprinkle of fresh dill)
Spanakopita (flaky phyllo pastry filled with spinach, feta cheese, and herbs)
Mini quiche assortment (a selection of bite-sized quiches featuring a variety of savory fillings, including classic lorraine with bacon, spinach and cheese, and roasted vegetable)
Buffalo chicken bites (tender, crispy chicken pieces tossed in a bold, tangy buffalo sauce, served with a side of creamy ranch or blue cheese dipping sauce)
Bacalhau fritters (crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)
Calamari fritti (lightly battered and fried calamari rings served with marinara and aioli for dipping)
Coconut shrimp (juicy shrimp coated in a crispy, golden coconut breading and fried to perfection, served with a sweet and tangy dipping sauce)
Cucumber avocado shrimp (a refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)
Sausage bites w/cheddar cheese sauce (savory, bite-sized sausage pieces seared to perfection, served with a rich and creamy cheddar cheese sauce for dipping)
Duck, chicken and sour cherry terrine (a rich and savory terrine made with a blend of tender duck and chicken, complemented by the sweet-tartness of sour cherries)
Steak tartare (finely chopped raw beef tenderloin seasoned with capers, parsley, shallots, and a touch of dijon mustard and worcestershire sauce, served with a raw egg yolk on top and accompanied by toasted baguette slices)
Zucchini tartare (vegan) (a light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)
Salmon tartare w/lemon and capers (fresh, finely diced salmon seasoned with zesty lemon, briny capers, and a touch of olive oil. this light and refreshing tartare is garnished with fresh herbs and served with crispy toast)
Lobster bisque with cognac cream (rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)
Brussels sprouts with balsamic and bacon (tender brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)
Fish tower (salmon and tuna) (a visually stunning tower featuring layers of fresh, finely diced salmon and tuna, garnished with avocado, cucumber, drizzled with a soy-lime dressing)
Garlic lime butter scallops (succulent scallops seared to perfection and coated in a rich garlic-lime butter sauce)
Acarajé (a traditional brazilian delicacy, acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)
Chicken ceasar salad (crisp romaine lettuce tossed in a creamy caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved parmesan cheese)
Greek salad (fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)
Puntarelle salad with anchovies and capers (a refreshing and crisp puntarelle salad, topped with briny anchovies and tangy capers, tossed in a light vinaigrette)
Tuna salad (a refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)
Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)
Lobster tartare (fresh lobster tail finely diced and delicately dressed with tangerine-infused citrus sauce. served over a bed of creamy avocado and topped with finely sliced shallots, fresh cilantro, and a drizzle of the chef's signature sauce)
Oysters three cheese gratin (fresh oysters topped with a rich blend of three melted cheeses, gruyère, parmesan, and mozzarella, then baked to golden perfection)
Beef wellington w/roasted potatoes and asparagus (a prime beef fillet coated with a flavorful mushroom duxelles and wrapped in flaky puff pastry, served alongside crispy roasted potatoes and vibrant, perfectly cooked asparagus)
Breaded white fish with shrimp red sauce (crispy, golden-breaded cod fish fillets covered with shrimp smothered in a rich, tangy red sauce made with tomatoes, garlic, and a touch of spice, served with rice)
Surf and turf (mignon and lobster) w/mashed potato and asparagus (a juicy filet mignon paired with succulent lobster tail, both cooked to perfection, served with creamy mashed potatoes and sautéed asparagus)
Creamed mignon with leeks and moroccan couscous (tender filet mignon slices smothered in a rich, creamy sauce with sautéed leeks, creating a smooth and savory dish, served with fragrant moroccan couscous, infused with spices and herbs)
Eggplant parmigiana with fresh marinara pasta (layers of tender, breaded eggplant baked with melted mozzarella and parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)
Creamed shrimp with leeks and moroccan couscous (tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)
Grilled octopus with chickpeas and oregano (tender, char-grilled octopus with a smoky finish, served atop a bed of creamy chickpeas infused with garlic and herbs)
Squid and octopus rice (mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)
Ginger-garlic swordfish w/peas puree and shimeji (grilled swordfish marinated in a fragrant ginger-garlic blend, offering a bold and aromatic flavor profile, served alongside a smooth, vibrant peas puree and delicate shimeji mushrooms)
Grilled salmon al pesto (perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)
Pineapple shrimp risotto (a creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)
Marinated greek lamb chops with roasted potatoes (paidakia) (succulent lamb chops marinated in a blend of olive oil, lemon, garlic, and greek herbs, then grilled to perfection, served with crispy, golden roasted potatoes)
Grilled chicken al pesto w/fresh pasta (juicy, perfectly grilled chicken served over a bed of fresh pasta, tossed in a fragrant basil pesto sauce)
Moroccan-inspired salmon & couscous with lemon yogurt (pan-seared salmon, seasoned with aromatic moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)
Roast duck w/orange and purple carrot puree (succulent roast duck served with a zesty orange glaze, complemented by a smooth and vibrant purple carrot puree)
Thai coconut pork curry w/rice and green beans (tender pork simmered in a creamy, aromatic coconut milk curry, infused with thai spices, lemongrass, and a hint of lime, served with fluffy rice and crisp green beans)
Chocolate mousse (a velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)
Classic cheesecake w/berries on the top (a velvety smooth cheesecake with a rich, creamy filling, set on a buttery graham cracker crust, topped with a vibrant mix of fresh berries)
Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)
Mango frozen chestnuts (frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)
Passion fruit mousse (a light and airy mousse made with the vibrant, tangy flavors of passion fruit)
Chia pudding coconut strawberry (a creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)
Olive oil brownies and greek yogurt (made with rich olive oil served with creamy greek yogurt)
Peanut pie (torta de paçoca) (a delicious brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)
Banana flambé with ice cream (sliced bananas caramelized in a rich, warm rum sauce, flambéed to create a delightful depth of flavor, served with a scoop of creamy vanilla ice cream,)
Crepe suzette (a classic french dessert featuring delicate crepes served with a zesty orange sauce, made with orange juice, zest, butter, sugar, and a hint of grand marnier, flambéed to create a rich, aromatic finish)
-tomato confit bruschetta with parmesan shards
-chilled cucumber and house-made red pepper hummus
-olive tapenade, french toast, and sour cream
-mini arancini with spicy tomato and red pepper sauce
-sydney caesar salad, crispy smoked bacon and egg crumble
-wild mushroom and black truffle risotto, parmesan and fresh herbs
- mixed berry salad on a bed of avocado crème, with baby arugula, goats cheese crumble and caramelized pecans tossed with balsamic vinaigrette
-bbq spanish octopus with moroccan cous cous salad, chorizo, crispy potatoes fresh lemon
-cacio e pepe
Asparagus and artichoke risotto, parmesan and fresh herbs
Black mussels, linguine, fresh tomato with garlic parsley croutons
-harissa spiced salmon, yogurt fresh herb dressing with moroccan couscous
-flat iron steak, wild honey, and balsamic charred with greek lemon rice and roasted almond bean salad
-char grilled new york steak, wild mushrooms, green pepper cream and truffle fries
Sautéed lemon-scented chicken breasts, wild fennel, and rosemary with grilled garlic potatoes
-moroccan lamb stew with fattoush salad and lebanese rice
Suggest you favorite main course
French apple tart with vanilla ice cream
-vanilla creme brûlée with mixed berries and biscotti
Almond frangipane tart, red wine poached cherries and mascarpone cream
-flourless chocolate cake made with ground almonds served with vanilla bean ice cream
Your own menu
A private Chef dinner for 2 in downtown Los Angeles or a hang out with your friends in Beverly Hills. Craft your experience with a menu just for you. Get menu proposals with no commitment.








Frequently asked questions
Find below the most common questions about private Chefs in Los Angeles.
What's included in a private Chef service in LA?
A private Chef experience in Los Angeles includes planning the menu, buying the food, cooking at your place, serving the meals, and cleaning up afterward. Tableware and glassware are not included. Tipping is up to you.
How much does a private in Los Angeles Chef cost?
The cost of personal Chefs for hire in Los Angeles may vary depending on your group size:
For groups of 13 people or more, the average price is 107 USD.
For groups of 7 to 12 people is 111 USD
For 3 to 6 people groups is 113 USD
For a 2 person experience, the price is 139 USD per person.
Remember that prices may also vary based on season, location, or last-minute bookings.
How do I hire a private Chef in Los Angeles?
To book a private Chef in Los Angeles, select your date and guest count, share your preferences, food allergies or intolerances, and kitchen details. Within minutes you will get at least four customized menu proposals from personal Chefs in Los Angeles. Feel free to check the Chefs' profiles, reviews, and dish photos. Chat directly with our private Chefs for any menu adjustments or questions. Choose your Chef and menu, finalize the booking online, and receive the Chef's contact details to discuss final arrangements.
How can I find a private Chef in Los Angeles?
Currently, we have over 802 private Chefs for hire in Los Angeles, CA. Once you send in your request, available Chefs for the date you choose will send you menu proposals. Get to know them and pick the right personal Chef for you. No commitment at all.
What is the maximum group size for personal Chef services in Los Angeles, CA?
Usually, our dining experiences are an opportunity to bond with your Chef and your guests in an intimate setting. The larger the group, the harder it could be to really share a deep connection. The average largest group size booked with us is 15 people.
Does the private Chef cook at my house?
Yes, the personal Chef service includes the Chef purchasing the ingredients for your customized menu, arriving at your residential or rental home, and preparing the food in your kitchen. You can talk to them while they cook! It's part of the experience. A private Chef may prepare a mise en place previously depending on the complexity of the dishes.
Can I cook along with the private Chef?
Of course, feel like a Chef for a night with your own home Chef in Los Angeles. With an expert in your kitchen you can learn about their history and insights, even pick up a few hacks for your own cooking. If you are passionate about the culinary arts, feel free to share it with your private Chef.
Are the ingredients for a private Chef service fresh?
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 customized treatment of each diner. The Chef personalizes the menu, and based on that menu, purchases the raw food and groceries to develop the menu chosen by the customers. Freshness of ingredients is one of the key elements of a private Chef service.
Are drinks included in a private Chef service?
Not by default. However, you can discuss with your personal Chef the inclusion of drinks in your menu as an "extra" to the menu proposal.
How much should I tip a private Chef in Los Angeles?
You are free to decide on gratuity to your LA private Chef after your service is complete. On average, based on tips given by over 31,627 guests in Los Angeles, CA, guest usually tip 14,72% of their bill to their Chefs.
Key information about private Chefs for hire in Los Angeles
Discover more details about our private Chefs services in Los Angeles.
The average age for our Los Angeles private Chefs is 38.
38% of our available personal Chefs in LA are women.
The average wait time for your first menu proposal is 6 hours.
Our first personal Chef service in Los Angeles, CA was on 2017-01-23.
Almost 22% of our private Chef experiences in Los Angeles include kids.
Our most loyal guest in Los Angeles has made 15 personal Chef bookings.
37% growth in private Chef bookings in Los Angeles, CA in the last year.
Our available private Chefs can talk to you in up to 2 languages
63% of our guests in Los Angeles hired a home Chef more than once.
Most guests hire a personal Chef for several days. Multi-services average at 7 days.
Satisfied guests have shared more than 6,899 pics and videos on our platforms.
From submitting your request to booking your private Chef in 2 days.
How many private Chef services are booked in Los Angeles each month?
Private Chef bookings vary with seasons and destination. Follow the monthly fluctuation of Los Angeles personal Chefs services on the table above.
Hiring a personal Chef is ideal for any occasion, but keep in mind that prices may vary due to demand and availability. If you are thinking of hiring a private Chef in Los Angeles, CA, we advise you to secure your date early.
How much does a personal Chef in Los Angeles cost?
The number of guests at your table modifies the cost of your private Chef experience in Los Angeles. On average:
- 13 or more people bookings go for 107 USD
- 7 to 12 people bookings go for 111 USD
- 3 to 6 people bookings go for 113 USD
- 2 people bookings go for 139 USD
In Addition to group size, seasonality also influences the cost of your personal Chef service in Los Angeles. Check the following chart of prices our private Chefs in Los Angeles charge for groceries each month.
How many personal Chefs sign up in Los Angeles each month?
Thanks to our year-long presence in the private Chef scene in LA we have built a network of fantastic Chefs that keeps growing.
We sign up 8 new private Chefs monthly. After our verification team green lights them, we put their details at your disposal to bring you new options every month.
What is the most reserved type of cuisine in Los Angeles?
The top six types of cuisine in Los Angeles are:
Mediterranean
Italian
French
Japanese
Mexican
The most requested in all of Los Angeles are Surprise cuisine menus, where you trust our Chefs to design a menu just for you!
If you don't see the cuisine you want, let your personal Chef know and customize your menu. A private Chef can be a private vegan Chef, or a private sushi Chef, the choice is yours. Submit your request and find the right Chef for your private party in Los Angeles.

Private Chef turn your home into a restaurant
Get a restaurant-level service in the comfort of your own home. Take a Chef brings a unique experience to your table, without lines or parking.
Private Chef services are ideal for a romantic dinner, birthday celebration, or family gathering. Need a vegan personal Chef in Los Angeles or a Chef with healthy options? We've got you covered!
On the day of the service, your private Chef buys the freshest ingredients, cooks, and serves the meal at your table. Plus, our Chefs will leave your kitchen spaces spotless.

Expert private Chefs at your disposal
Welcome one of our more than 100 private Chefs in Los Angeles to a dinner party! Ask them questions, tell them what you want and pick the right Chef for you.
Your word is final on what goes for your menu, make sure to tell your personal Chef all about your dream meal.
All of our Chefs have at least 10 years of experience and have been trained in the best culinary schools.

Los Angeles, a culinary hot-spot
LA is home to a vast dining scene, filled with thrilling cuisine options: 'Bestia' for Italian, ''Republique' for French, 'Night + Market Song' for Thai. But what if you could have restaurant-level Chefs for hire in Los Angeles from the comfort of your home?
Turn your home into the most original restaurant in town with your private Chef.






Chat with our personal Chefs in Los Angeles
A private Chef experience is an opportunity to have an insider's take into their professional journey. Our personal Chefs are trained and experienced in all kinds of restaurants. Tell us what you are looking for and get menu proposals designed just for you.









