Private Chef in Big Rapids
Rent one of our 12 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Big Rapids
Since the first private chef joined Take a Chef in Big Rapids in October 2024, more than 12 Private Chefs have joined our platform in Big Rapids and offered their services as private chefs anywhere in Mecosta County.
Starting in 2024, 17,707 guests have already enjoyed a chef in Big Rapids. To book your chef in Big Rapids, 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 4,456 customized menu proposals, sending a total of 33,306 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 17,707 guests have enjoyed unique experiences with no hassle. Our guests in Big Rapids usually book menus around 172 USD per person, including 3.67 courses, sharing an average of 4.62 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 Big Rapids.












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!
12 Private Chefs in Big Rapids
Get to know more about our top rated Private Chefs in Big Rapids












More than 17,700 guests have already enjoyed the experience
4.48 Chef
The guests in Big Rapids have scored the experience with their Private Chef with a 4.48.
4.75 Food quality
The quality of the menus cooked by our Private Chefs in Big Rapids received an average score of 4.75.
4.68 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.68 average score.
4.8 Cleaningness
The cleanup of the kitchen and dining area in Big Rapids has been scored with a 4.8 on average.
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4,456 menus personalized by our Private Chefs in Big Rapids
Every occasion is unique - make sure you have the right chef and menu for it!








Seared foie gras, brioche crouton, rhubarb gastrique
Lobster cutlet w/tarragon beurre blanc
Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli
Grilled lamb chop over fennel-artichoke-leek fritter w/roasted pepper aioli
Nori wrapped king crab tempura- red caviar, pickled radish, chives, squid ink aioli, miso-mustard sauce
Scallop and caviar napoleon w/lemon-mussel cream *may be an upcharge on this item depending on choice of caviar
Arancini w/mozzarella, prosciutto and san marzano marinara
Hamachi tartare w/ginger, charred shishito pepper, tobiko and shallots served w/crisped won ton skin
Creamy morels on brioche toast
Frutti di mare- shrimp, scallops, mussels and calamari w/salsa verde
Smothered scampi on grilled ciabatta
Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese
Crispy pork belly, kimchi, peanuts, ong choy
Szechuan dan dan noodles w/ground pork (spicy)
Baked brie in puff pastry w/ pear chutney, fig-olive crisp and baguette
Thai grilled chicken skewer, tamarind-red curry-coconut sauce
Amuse bouche- bleu d'auvergne crouton w/sliced apple and truffle let's start w/this and choose 2 other dishes
Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives; or lobster bisque w/cognac
Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette
Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs
Salade de bouillabaisse- assorted chilled seafood w/tomato-saffron-thyme vinaigrette and rouille
Green goddess wedge, bacon lardons, pickled red onion, roasted peppers
Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing
Coulibiac of salmon in puff pastry stuffed w/shrimp mousse and spinach w/pernod w/lobster sauce
Seared snapper w/bananas, lemons and toasted almonds, tomato couscous
Sliced wagyu steak over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo
Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice
5 hr sunday gravy w/meatballs, italian sausage and pork neck, mostaccioli, garlic bread li
3 day marinated grilled rack of lamb over aubergine mousse w/rice pilaf w/sour cherries, balsamic-honey-mint demi glace
Beef wellington- mushroom duxelles, foie gras mousse, parma prosciutto wrapped in puff pastry served w/green peppercorn-mustard sauce
Lobster escoffier- poached in court bullion, served over straw vegetables and grilled asparagus w/pernod-tarragon sauce *mkt upcharge
Tuna tempura wrapped in nori, w/wasabi creme, chile sauce, american caviar, chives and asian slaw (served rare)
Toasted coconut mochi cake, matcha whipped cream
Poached apricots w/vanilla-bourbon labne and pistachios
Tiramisu
Griddled chocolate brioche, orange, rosewater, cinnamon, whipped cream
Bananas foster w/chocolate-pecan-dark buttered rum sauce, vanilla bean ice cream
Creme friache cheesecake w/graham cracker crust and strawberry coulis
Budino di ricotta- ricotta pudding w/almonds
Creme caramel w/raspberries
Grilled peach, smoked grappa-butterscotch, vanilla yogurt, crumbled biscotti, pistachios
Sabayon made to order and served warm w/pernod macerated fruit
Peanut butter pie w/chocolate sauce
Pignoli cookies w/nutella milkshake
Charantais melon and prosciuttio skewer with honey
Phyllo stuffed dough parcels mushrooms and brie
Goats cheese ball rolled in spices with honey
Bacon wrapped dates stuffed with gruyere with maple syrup
Vichysoisse ( cold leek and potato soup)
Arugula, spinach and strawberry salad with feta, almonds and poppy seed dressing
Salade de chevre chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey
Ratatouille soup (vegetable soup , very flavorful, lactose and gf )
Chicken chasseur mushrooms white wine thyme tomatoes with caramelised onion creamed potato haricot vertes
New york strip steak , flaked crabmeat, choron sauce, dauphinoise potatoes, grilled asparagus
Pan seared salmon with poached egg, wilted spinach and hollandaise sauce
Tarte tatin with buttered leeks, artichoke, blistered tomatoes, cream cheese and hot honey
Flambeed stone fruit with vanilla gelato
Decadent dairy free chocolate mousse
Creme brulee with fruits
Flambe crepes orange and caramel sauce
Waffle bite topped with buttemilk fried chicken maple syrup
Caprese skewers cherry tomatoes mozzarella balls pesto basil and balsamic glaze
Lamb lollipops with dijon mustard and panko crumb dijon aioli
Detroit style pizza bites pepperoni
French onion with gnocchi and gruyere
Wild mushroom bisque
Maurice iceberg detroit original turkey swiss olives pickle relish prosciuttio chip boiled egg hudsons dressing
Greek salad iceberg tomatoes cucumber red onion feta cheese greek dressing
Chicken saltimbocca prosciuttio sage white wine lemon sauce tagliatelle haricot vertes
Poached cod ginger and coconut sauce garlic mashed potatoes roast zuchinni
New york strip shrimp cremosi zip sauce roast shallot puree potatoes grilled vegetables
Black bean & sweet potato enchillada salsa verde
Tiramisu
Cream puffs with whipped cream, chocolate fudge and ice cream
Brownies smores toffee crunch marshmallow candies bacon
Ground chicken meatball with teriyaki glaze and sesame seeds
Ahi tuna crudo with scallion oil and avocado mousse
Crispy fried eggplant, jalapeño honey and pickled red onions topped with sesame oil
Chicken yakitori skewers
Pork japanese bbq gyoza
Grilled pork belly, miso mustard, pickled vegetables
Crispy tempura shrimp with ponzu aioli and pickled vegetables
Stir fry broccoli with tofu and garlic
Japanese buns with grilled chicken and pickled vegetables
Shisho and greens salad with edamame with ginger soy dressing
Cabbage and kelp salad with toasted sesame dressing
Green bean and pepper salad with red onions and ponzu dressing
Katsuobushi caesar and romaine salad, crispy baguette, spiced almond
Root vegetable salad with sesame honey dressing topped with sunflower seeds
Chefs special
Japanese bbq seared ahi tuna served with sticky rice and grilled vegetable assortment
Crispy chicken katsu with asian slaw and mashed potatoes
Pork miso ramen bowl with assorted toppings
Shrimp tempura sushi maki roll with spicy aioli, pineapple, teriyaki, scallions
Ribeye steak with furikake butter and roasted taro root and bok choy
Soy milk ice cream with poached pears and black sesame
Steamed buns stuffed with azuki (bean) paste
Ginger custard with candied pecans
Sorbet of the day with tobiko
Matcha flan with dehydrated oishii strawberries
Fruit tart of the day with sake glaze
Caprese skewers cherry tomatoes mozzarella balls pesto basil and balsamic glaze
Caesar salad romaine parmigiano - reggiano garlic crouton parmesan dressing
Pan seared salmon with poached egg, wilted spinach and hollandaise sauce
Seared shrimp and scallops pea risotto
Grilled vegetable tower with mozzarella, marinara sauce and haricot vertes
Cream puffs with whipped cream, chocolate fudge and ice cream
Creme brulee with fruits
Avocado fries with tahini miso sauce
Japanese devilled eggs with ginger and furikake
Chicken yakatori, broccoli with sesame oil, edaname mixed rice
Teriyaki salmon, roast bok choy, rice
Creme brulee with fruits
1.chef's choice bread, truffle butter, tomato jam and cheese
2.bacon-wrapped dates with saffron aioli
3. truffled white bean and artichokes dip with vegetables
4. cantaloupe and prosciutto skewers
5. creamy elote with huitlacoche and chipotle lime aioli with homemade queso fresco
6. charred pineapple and shrimp ceviche tostada
7. grilled beets with crispy prosciutto topped with pistachios and whipped goat cheese
8.chefs surprised item
9.chefs special of the day
5.chefs surprised item
1. mixed greens, cucumbers, pickled red onions, honey champagne vinaigrette and sunflower seeds
2.kale, piquillo peppers, pickled mushrooms and lemon maple vinaigrette
3. greens, cucumber, tomatoes, bell peppers, olives, feta and greek dressing
4.arugula with roasted beets, blueberries and honey citrus dressing topped with goat cheese
5.kale with olives, cherry tomatoes, feta cheese with lemon olive oi
1.coq au vin- chicken, red wine, herbs, lardons and mushrooms
2. honey dill mustard salmon with green beans and puréed sweet potatoes
3.enchiladas de mole rojo with chicken, steak or vegetables
4.carne asada with charred salsa verde and black bean purèe and roasted carrots
5.grilled chicken with lemon herb couscous and roasted zucchini
6.chef's surprised item
6.chef's special of the day
1.tequila sorbet with tropical fruit and chamoy
2. apple tart with spiced streusel
3. lemon flan
4. pumpkin spice tres leches
Nori wrapped tuna tempura- red caviar, chives, wasabi creme, siracha, asian slaw
Grilled king trumpet mushroom w/sherry vinaigrette, chives and hazelnuts
Szechuan dan dan noodles w/ground pork (spicy)
Kickass guacamole w/pomegranate, radish and fresh chips
Grilled crab cake, herb salad, tangerine, marcona almonds, lemon-pepper aioli
Amuse bouche tbd. this is on me, pls choose 2 other dishes
Grilled octopus, crushed fingerling potatoes, mirepoix vegetables, basil oil, tomato oil
Arancini stuffed w/butternut squash and goat cheese w/san marzano marinara
Salmon tartare- ginger, tobiko, avocado, jalapeno, crisp won ton skins
Smothered scampi on grilled ciabatta
Thai grilled chicken skewer, tamarind-red curry-coconut sauce
Sesame seared halloumi cheese w/aleppo pepper and warmed greek honey
Dukkah lavosh- preserved lemon, crispy artichoke, roasted tomatoes, avocado, manouri cheese
Tortilla española- caramelized onions, potatoes, spicy chorizo
Spanakopita- spinach, feta, phyllo
Composed salad of mango, avocado, snow crab, grilled asparagus, avocado, hearts of palm, toasted pine nut vinaigrette
Heirloom tomatoes caprese, grilled burrata and radicchio, basil, xvoo, saba, sea salt
Choice of ribolitta- hearty tuscan (mainly vegetable) soup or butternut squash-gala apple soup w/creme friache and chives or lobster bisque w/cognac
Roasted beet napoleon- honey-goat cheese, spiced walnuts, pomegranate, micro greens, brunoise vegs
Grilled asparagus, roasted beet, course herbed bread crumbs, raspberry-walnut vinaigrette
Green goddess wedge, bacon lardons, pickled red onion, roasted peppers
Soft lettuces, micro greens, grilled asparagus, oil cured olives, charred shallots, scallions, radish, manouri cheese ranch dressing
Bacon-green apple- roasted shallot crusted salmon, mashed potatoes, lemon beurre blanc
Surf and turf w/sliced tenderloin and scampi, smashed redskins, grilled asparagus
Chicken saltimbocca- stuffed w/parma prosciutto, sage and smoked mozzarella over angelhair
Snapper st. martin w/lemon, bananas and almonds, tomato couscous
Seared tuscan steak (or tuna) over arugula w/rosemary roasted potatoes, dry braised mushrooms, fried shallots and shaved parmesan drizzled w/ xvoo
Fire roasted pequillo pepper stuffed w/duck, goat cheese and toasted pine nuts w/verde sauce and black beans and rice
Slow braised lamb ragout w/mirepoix vegetables and olives over buttered noodles
Pork au poivre- sous vide pork tenderloin w/roquefort potatoes, carrots vichy, green peppercorn sauce
Steak pizzaiola w/mushrooms, peppers, tomato and oregano over grilled ciabatta w/mozzarella
Zabaglione made to order, served warm over macerated fruits w/mint
Old fashion banana pudding w/nilla wafers
Toasted coconut mochi cake, matcha whipped cream
Bittersweet chocolate torte, hazelnut whipped cream
Creme friache cheesecake w/graham cracker crust and strawberry coulis
Peanut butter pie w/chocolate sauce
Passionfruit mousse, mandarin tapioca
I make meyer limoncello and would be glad to pour you and iced shot with dessert (on me)
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 Big Rapids.
What does a private chef service include in Big Rapids?
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 Big Rapids?
The price of renting a chef in Big Rapids 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 121 USD to 122 USD. For groups of 13 people or more, the price is 121 USD per person. For groups of 7 to 12 people, the cost is 115 USD per person. For groups of 3 to 6 people, the rate is 130 USD per person, and for 2 people, the price is 122 USD 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 Big Rapids?
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 12 chefs available in Big Rapids. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Big Rapids 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 Big Rapids?
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 Big Rapids
Discover more details about our private chefs and their services.
The average age of our private chefs in Big Rapids
Percentage of our women chefs in Big Rapids.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Big Rapids.
Percentage of services with kids in Big Rapids.
Maximum number of bookings for a personal chef by a single client in Big Rapids.
Increase in the number of bookings for a chef from last year in Big Rapids.
Languages spoken by our personal chefs in Big Rapids.
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 Big Rapids.
Average timeframe from sending the request to booking.
How many chef services are booked in Big Rapids each month?
Private chef reservations can vary seasonally depending on the destination. In Big Rapids, 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 Big Rapids.
Cost of a private chef in Big Rapids
The cost of hiring a private chef in Big Rapids 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 121 USD to 122 USD per person.
For 13 people or more: 121 USD
For 7 to 12 people: 115 USD
For 3 to 6 people: 130 USD
For 2 people: 122 USD.
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.
What is the most reserved type of cuisine in Big Rapids?
We mainly offer six types of cuisine in Big Rapids: 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 Big Rapids!






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









