Private Chef in Castaic
Rent one of our 275 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Castaic
Since the first private chef joined Take a Chef in Castaic in March 2017, more than 275 Private Chefs have joined our platform in Castaic and offered their services as private chefs anywhere in California.
Starting in 2017, 58,371 guests have already enjoyed a chef in Castaic. To book your chef in Castaic, 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 23,664 customized menu proposals, sending a total of 214,313 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, 58,371 guests have enjoyed unique experiences with no hassle. Our guests in Castaic usually book menus around 172 USD per person, including 4.25 courses, sharing an average of 4.71 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 Castaic.












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!
275 Private Chefs in Castaic
Get to know more about our top rated Private Chefs in Castaic












More than 58,300 guests have already enjoyed the experience
4.47 Chef
The guests in Castaic have scored the experience with their Private Chef with a 4.47.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Castaic received an average score of 4.78.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.78 Cleaningness
The cleanup of the kitchen and dining area in Castaic has been scored with a 4.78 on average.
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23,664 menus personalized by our Private Chefs in Castaic
Every occasion is unique - make sure you have the right chef and menu for it!








Bruschetta al pomodoro (grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)
Prosciutto e melone (sweet cantaloupe wrapped in salty, thinly-sliced prosciutto)
Grissini with prosciutto (thin breadsticks wrapped with slices of prosciutto)
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)
Insalata caprese (fresh mozzarella, vine-ripened tomatoes, fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction)
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)
Arancini di riso (crispy fried rice balls filled with mozzarella, served with marinara sauce)
Stuffed mushrooms (mushrooms filled with a mixture of breadcrumbs, parmesan cheese, garlic, and herbs, then baked)
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)
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)
Grilled chicken al pesto with creamy parmesan risotto (tender, grilled chicken breast coated in fragrant pesto sauce, served alongside a rich and creamy parmesan risotto)
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)
Panna cota w/ blackberry sauce (a creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)
Affogato (a simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso)
Zabaglione (a rich, frothy custard made with egg yolks, sugar, and marsala wine, served warm with fresh berries)
(included) amuse bouche ~ chef curated seasonal dish
Seasonal harvest salad ~ citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette
Cauliflower & truffle ~ black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts
Smoked lobster bisque ~ heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, parmigiano-reggiano tuile
Ricotta & spinach agnolotti ~ brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts
Short rib tagliatelle ~ black garlic butter, 24-month-aged parmesan foam, wild mushroom ragout
Chicken roulade ~ stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots
Salmon sous vide ~ sweet corn purée, charred scallions, preserved lemon, and smoked almond dust
Ny strip ~ black garlic marinated and charred, celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter
Duck breast ~ blackberry-port gastrique, celery root and parsnip purée, roasted brussels sprout petals, and pistachio dust
Valrhona chocolate fondant ~ salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle
Citrus olive oil cake ~ lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble
Crepe cake - berry crepe cake, white chocolate and rose petal filling, seasonal berries, berry coulis, chantilly, 24k gold
(optional) luxury experience package per guest: includes all tableware such as chargers, plates, silverware, water and wine glasses, linen napkins and napkin rings, custom printed menus
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)
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)
Carpaccio di tonno ahi tuna, citrus soy reduction, jalapeno
Octopus carpaccio - olive sauce , thinly sliced octopus cooked with panca chili and herbs
Salmon tartar
Salmón carpaccio
Heirloom tomato panzanella salad - bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette
Grilled peaches & burrata salad - cucumbers, mixed greens, toasted nuts, mulberry-lemon vinaigrette
Heirloom + burrata caprese salad
Bocconcini + cherry tomatoes salad
Fettuccine alfredo
Bucatini carbonara - pancetta , eggs , butter, parmesan
Chicken parmesan - served over fresh pasta, eggplant or veg alternative parm for vegetarian option
Chicken piccata - served over fresh pasta
Pesto primavera - ricotta ravioli, homemade pesto, toasted pistachio
Chocolate turrón a la mode
Lemon meringue tart
Bourbon brownies - served with hazelnut chocolate sauce
Homemade tiramisu
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)
Bruschetta al pomodoro (grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)
Bacalhau fritters (crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)
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)
Bread and chimichurri (fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)
Mushrooms crostini (crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)
Ratatouille (layers of vibrant zucchini, eggplant, bell peppers, and tomatoes, slow-cooked with fragrant herbs and olive oil)
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)
Brussels sprouts with balsamic and bacon (tender brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)
Ceviche (peru) (a vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)
Insalata caprese invernale (a cozy winter rendition of the caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)
Shrimp and fish moqueca (a rich and aromatic brazilian seafood stew made with tender shrimp and flaky fish simmered in a fragrant coconut milk broth with tomatoes, bell peppers, onions, and a hint of dendê oil, infused with fresh cilantro and a touch of l
Alfredo pasta (fettuccine pasta tossed in a velvety sauce of butter, parmesan cheese, and heavy cream)
Leek, hearts of palm, mushrooms cream and moroccan couscous
Vegan stroganoff with rice and potato sticks
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)
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)
Chia pudding coconut strawberry (a creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)
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)
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)
Chocolate mousse (a velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)
Brazilian carrot cake with chocolate sauce (brazilian-style carrot cake, topped with a decadent, smooth chocolate sauce that complements the cake’s richness)
Assorted nigiri
Assorted sushi rolls - tuna , salmon, avocado , soy y tuna
Asian pear carpaccio
California ahi tuna poke on wonton chip - avocado , cucumbers, onions and jalapeño - dragon fruit cream
Shrimp tempura - glazed soy sauce
Ahí tuna sashimi
Nikkei peruvian fish crudo -pacific halibut , aji amarillo cream , toasted wontons, avocado cream
Korean fried chicken – gochujang glaze, kimchi scallion salsa, mushroom crostini
Asian octopus carpaccio - asian sauce , thinly sliced octopus cooked with panca chili
Miso pumpkin and butternut squash cream soup -with tomato confetti and coconut foam
Miso salad - cucumber , fennel, edamame, carrots , radish and apple over chopped kale , mixed greens & miso dressing
Asian lomo saltado - beef tenderloin sautéed served over roasted potatoes with a side of rice
Ahí tuna katsu - jasmin rice, asian slaw
Chicken katsu - jasmin rice , asian slaw
Kalua pig ( sub fish or seafood) & japanese sweet-potato puree- hawaiian traditionally made pulled pork , coconut sweet potatoes mashed potatoes and furikake roasted butternut squash. (roasted eggplant for vegetarian option)
Seared ahi tuna - wasabi mashed potatoes , sautee -mirin alii , maitake and enoki mushrooms, soya glaze
Assorted macarons
Lemon curd beignets with cardamom sugar
Butter mochi & green tea ice cream - traditional japanese mochi, green tea ice cream , topped with sweet berries and sweet condensed milk
Lemon meringue tart
Fruit tart - white chocolate covered crust , vanilla custard crème pâtissière, strawberries, blackberries, blueberries , raspberries
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 Castaic.
What does a private chef service include in Castaic?
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 Castaic?
The price of renting a chef in Castaic 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 163 USD to 327 USD. For groups of 13 people or more, the price is 163 USD per person. For groups of 7 to 12 people, the cost is 178 USD per person. For groups of 3 to 6 people, the rate is 112 USD per person, and for 2 people, the price is 327 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 Castaic?
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 275 chefs available in Castaic. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Castaic 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 Castaic?
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 Castaic
Discover more details about our private chefs and their services.
The average age of our private chefs in Castaic
Percentage of our women chefs in Castaic.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Castaic.
Percentage of services with kids in Castaic.
Maximum number of bookings for a personal chef by a single client in Castaic.
Increase in the number of bookings for a chef from last year in Castaic.
Languages spoken by our personal chefs in Castaic.
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 Castaic.
Average timeframe from sending the request to booking.
How many chef services are booked in Castaic each month?
Private chef reservations can vary seasonally depending on the destination. In Castaic, 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 Castaic.
Cost of a private chef in Castaic
The cost of hiring a private chef in Castaic 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 163 USD to 327 USD per person.
For 13 people or more: 163 USD
For 7 to 12 people: 178 USD
For 3 to 6 people: 112 USD
For 2 people: 327 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Castaic!
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 Castaic?
We mainly offer six types of cuisine in Castaic: 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 Castaic!






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









