Private Chef in Cortland
Rent one of our 14 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Cortland
Since the first private chef joined Take a Chef in Cortland in March 2017, more than 14 Private Chefs have joined our platform in Cortland and offered their services as private chefs anywhere in Cortland County.
Starting in 2017, 46,392 guests have already enjoyed a chef in Cortland. To book your chef in Cortland, 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 10,531 customized menu proposals, sending a total of 121,280 messages to their guests, who rated their experience with an average score of 4.63 out of 5.
Since the first dinner provided by Take a Chef, 46,392 guests have enjoyed unique experiences with no hassle. Our guests in Cortland usually book menus around 164 USD per person, including 3.97 courses, sharing an average of 3.96 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 Cortland.
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!
14 Private Chefs in Cortland
Get to know more about our top rated Private Chefs in Cortland
More than 46,300 guests have already enjoyed the experience
4.31 Chef
The guests in Cortland have scored the experience with their Private Chef with a 4.31.
4.73 Food quality
The quality of the menus cooked by our Private Chefs in Cortland received an average score of 4.73.
4.59 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.59 average score.
4.75 Cleaningness
The cleanup of the kitchen and dining area in Cortland has been scored with a 4.75 on average.
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10,531 menus personalized by our Private Chefs in Cortland
Every occasion is unique - make sure you have the right chef and menu for it!
Charbroiled oysters
Tuna crispy rice
Coconut shrimp
Scallops wrapped in bacon
Sweet chili salmon nuggets
Cesar salad
Roasted beet and frise salad
Arugula salad
Linguine with clam sauce
Honey dijon crispy skin salmon,
Seared scallops, mushroom & bacon risotto
Seared halibut, angel hair, olives, arugula, honey olive oil
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Creamed artichoke and parmesan puree on crostini
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Thai salad: a blend of savoy, napa and green cabbage, red pepper, cilantro, mint, basil, radish, carrot tossed with a light spicy peanut-sesame dressing
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Mexican chopped salad with cherry tomato, cucumber, poblano peppers, black beans, corn, red onion, queso fresco, lime and cilantro
Blistered shishito peppers with citrus-jalapeno crema
Gazpacho
French onion soup with gratine' gruyere crouton
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Butter lettuces, radish, italian dressing
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
4 cheese risotto cakes with wild mushroom cream and sage
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Ratatouille. classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
Saag paneer, served with aromatic basmati rice and flat bread
7 vegetable tagine with dates, classic braised moroccan dish served with 'jeweled' couscous
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Authentic styled enchiladas rojas filled with (calabacitas) sautéed squash (yellow and green), roasted corn, onion, tomato, soft cheese, topped with queso fresco, tomatillo salsa, shredded lettuce, radish (veg. or add shredded chicken)
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Mixed berry polenta crumble served with vanilla gelato
Chocolate lava cake with vanilla bean ice cream
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Mexican hot chocolate cake (gf) with milk chocolate-buttermilk frosting served with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Seasonal fruit galette with vanilla bean ice cream
Classic tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) salted caramel pots de creme with whipped creme fraiche
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) raspberry vanilla yogurt panna cotta
(gf) coconut vanilla mousse with milk chocolate shavings
(gf) mango and papaya vanilla panna cotta with pistachio candy
Tres leches cake, a light airy 'angel food' type cake soaked in sweet milk mixture, topped with whipped cream and cinnamon
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Mixed lettuces with roasted delicata squash, toasted pecans, green apple, shaved red onion, blue cheese, dried cherries, balsamic vinaigrette
Butter lettuces, radish, italian dressing
Local heirloom tomato (when in season) basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Funghi e pane, 5 assorted mushrooms flash seared with creme fraiche, white wine, garlic, thyme served on toasted ciabatta
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Mezze plate with grilled marinated artichokes, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Gorgonzola panna cotta with crispy speck and raspberry gastrique
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Pan seared salmon or swordfish with risotto milanese, salsa verde, sauteed greens, crispy leeks
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Chef made ravioli stuffed delicata and summer squashes and ricotta in a parmesan broth with garlic, sage, local tomato, white wine, arugula, asiago
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Chocolate lava cake with vanilla bean ice cream
Abruzzo chocolate cake with mocha whipped cream and hazelnuts,
Flourless chocolate tort with vanilla bean ice cream
Tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
Warm vanilla tahini cookie cake with coconut ice cream, chocolate ganache, sesame
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Eggplant involtini, ricotta, ricotta salata, tomato confit, mint, parsley, pine nuts
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Zucchini quinoa cakes with feta and parmesan, lemony arugula yogurt pesto sauce
Local heirloom tomato basil bruschetta, roasted eggplant caponata, artichoke tapenade assortment on toasted baguette
Grilled haloumi cheese kebabs, bell pepper, red onion, zucchini, lemon-caper-oreagno and pine nut vinaigrette
Clams casino on the half shell. a classic from my home state of rhode island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Oysters rockefeller
Stuffed mushrooms with ricotta, spinach, walnuts
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Watermelon and butter lettuce salad with cucumber, fennel and feta. white balsamic vinaigrette
Arugula and butter lettuce, green olive, radish, red grape, pine nuts, ricotta salata, shallot, white wine vinaigrette
Grilled vegetable platter: peppers, vidalia onion, asparagus, portabella mushroom, endive, radicchio, eggplant, summer squash
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Gazpacho
Butter lettuces, radish, italian dressing
Heirloom tomato (when in season) panzanella salad: tuscan salad with basil, toasted crusty bread, garlic, fresh mozzarella, red onion, crispy fried capers, and red wine vinaigrette
Garbanzo salad: chickpeas, spinach, cilantro, lemon, garlic, ginger, black sesame, cumin, roasted red peppers
Grilled escarole 'caesar', avocado, anchovies, garlic yogurt dressing, crispy shallots, crisp lardo
Kufta kebab, classic lamb kebab, house made harissa, mint and preserved lemon yogurt
Mini cajun crab cakes with spicy creole aioli
Merguez sausage, cauliflower 'couscous', tunisian charmoula, handmade flat bread
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Mezze plate with baba ganoush, smoked (or regular) hummus and tabouleh salad with handmade flat bread
Merguez sausage, tomato and cannellini bean summer stew
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Ratatouille. classic provencal stewed vegetable dish of tomato, zucchini, eggplant and bell pepper
Salade nicoise. served with white anchovies, haricots verts, heirloom tomato, scallion, marinated artichokes hearts, fingerling potatoes, olives, hard boiled egg, champagne and lemon vinaigrette
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Gorgonzola panna cotta with crispy speck and raspberry gastrique
Moules au pernod: with garlic, shallot, cream, tarragon and pernod served with baguette
Prosciutto wrapped asparagus, burrata, truffled polenta cake with smokey roasted red pepper emulsion
Pan seared swordfish with house made harissa, pine nuts, mint, cilantro, yogurt, israeli couscous, vegetable medley
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
7 vegetable tagine with dates (with chicken option available), classic braised moroccan dish served with 'jeweled' couscous
Pasta: hand cut tagliatelle or pappardelle pasta, wild mushroom ragu, thyme, tartufo, ricotta and parmigiano
Risotto di tre formaggio (parmesan, fontina, ricotta) with asparagus, broccolini, mushroom, peas and radicchio
Baked stuffed zucchini with lemony spinach, feta and pine nuts over israeli couscous pilaf
Seared broccolini, crispy shallots and garlic, red wine vinegar over creamy polenta, fontina and parmesan
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Chef made potato gnocchi primavera with summer vegetables (summer squash, heirloom tomato, local green beans) with olive oil, parmesan, arugula pesto, touch of cream
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Grilled shrimp skewer marinated in sumac, urfa biber, garlic and oregano served over israeli couscous, grilled zucchini, preserved lemon
Chicken milanese with heirloom tomato bruschetta topping, sautéed spinach, handmade tagliatelle aglio-olio
24 hour brined whole organic chicken, marinated in charmoula (morrocan condiment/sauce), served with your choice of couscous pilaf, jeweled rice or greek orzo salad and grilled summer vegetables garnished with parsley, cilantro and mint, grilled lemon
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
High summer pasta primavera with (chef made) fresh fettuccine, summer squash, green beans, peas, mushroom, peppers, broccolini, basil, white wine, touch of cream, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made summer squash ravioli (zucchini and summer squash) with ricotta, chive and parmesan in a white wine-parmesan stock, touch of cream, chopped tomato, crispy sage, arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
Grilled hanger steak marinated in chimichurri with grilled lemon, served with truffled potato dauphin, seasonal greens
'cioppino-ibero' style fish soup with mussels, littleneck clams, flakey whitefish and scallops fennel and handmade saffron aioli with crusty garlic bread
(vegan) lightly battered cauliflower 'steak' with romesco sauce, seasonal sautéed greens, saffron rice pilaf
Crispy pan fried whole branzino with lemon, dill and pine nut vinaigrette, greek tomato salad, pearled mint couscous
Gilled or pan seared 'white flaky fish' (market availability depending), sweet and sour preserved lemon jam with dill and mint over a garbanzo salad of spinach, cilantro, ginger, sesame, roasted red pepper and tomato
Namoura. a classic lebanese orange semolina cake served with almond and mint whipped cream
Chocolate lava cake with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Apricot and berry vanilla panna cotta
Classic tiramisu
Olive oil cake with blueberry compote, dollop of marscapone
Peach and blueberry vanilla panna cotta with local honey
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
(gf) salted caramel pots de creme with whipped creme fraiche
(gf) dark chocolate and cognac mousse with mocha whipped cream
(gf) limone, ricotta e pignoli cheesecake served with blackberry compote
(gf) coconut vanilla mousse with milk chocolate shavings
Warm vanilla tahini cookie cake with coconut ice cream, chocolate ganache, sesame
Burrata bruschetta with roasted pumpkin
Seasonal vegetable tart with goat cheese, carmelized onions (can be gf)
Roasted golden beet salad with fennel and goat cheese
Mediterannean salad with feta, grape tomatoes, cucumber, red onion
Goat cheese and herb stuffed airline chicken breast with tomato and black olives, lemon sauce and quinoa salad
Roasted salmon with artichokes and fennel
Mhansha with sliced orange
Puff pastry cup with pastry cream and fruit
Spinach and kale salad with balsamic roasted red onion, garlic croutons, green apple, red grape, gorgonzola cheese and toasted pine nuts with red wine vinaigrette
Oysters! freshly shucked with a selection of cocktail and/or mignonette sauce(s) (or my favorite-just a spritz of lemon)
Chicken and duck liver pate on brioche toast with pickeled red onion and beet, cornichons, watercress, balsamic glaze
Lettuce varietals with yogurt dressing, radish, fennel, toasted walnut
Bitter greens, anchovy dressing, croutons, parmesan, black pepper
Roasted beet salad with coriander and black pepper, ricotta salata, orange supremes, crushed hazelnuts, frisse, arugula, white wine-shallot vinaigrette
Frisse salad, endive, radicchio, blue cheese, hazelnuts, pear, red wine vinaigrette
Clams casino on the half shell. a classic from my home state of rhode island: with fresh oregano, bread crumbs, parmesan, red pepper, slab bacon, garlic, lemon zest
Classic caesar salad. romaine lettuce, croutons and a lemony anchovy dressing
Charcuterie board: cappicola, soppressata, salami and prosciutto, nuts, dried fruit, pickled vegetables, assorted crackers and garlic crostini
Butter lettuces, radish, italian dressing
Escarole salad with grilled fennel, toasted red quinoa, pear, pecans, garlic citrus-champagne-yogurt dressing
4 cheese risotto cakes with wild mushroom cream and sage
Eggplant parmigiana 'stack' with buffalo mozzarella, basil, light marinara sauce
Mezze plate with eggplant caponata and grilled artichoke salad, with handmade flat bread
Sicilian style meatballs (beef) with currants, pine nuts and cinnamon with spiced roasted red pepper and tomato emulsion, ricotta salata
Truffled polenta cake with prosciutto served with assorted flash seared wild mushrooms, creme fraiche, white wine, garlic and thyme
Classic gnocchi bolognese with my own potato-ricotta gnocchis
Porcini encrusted pork tenderloin, creamy polenta, blackberry and apple mostarda, garlicky broccoli rabe with roasted red peppers
Chicken scallopini, semolina dredged boneless thighs topped with prosciutto, spinach and fontina with a light white wine and tomato sauce, hand made tagliatelle pasta all'aglio e olio and broccoli rabe and red pepper
Grilled beef flat iron steak encrusted with gorgonzola and porcini mushrooms, touch of truffle oil, garlic mashed potato, sautéed kale
Beef short rib: slow braised, with an aromatic red wine and peppercorn reduction, herb oven roasted tomato, creamy garlic mashed potato and asparagus
Pan seared or grilled (if grill is available at site) salmon or swordfish, risotto milanese, salsa verde, sauteed greens, crispy leeks
Fresh pasta with clams: hand made trenette pasta with littleneck clams, garlic, white wine, parsley, butter
Seared scallops with handmade tagliatelle, lemon, brown butter, parsley, wild mushroom, spinach, white wine, asiago
Classic shrimp scampi with fresh tagliolini pasta in a lemony garlic and white wine sauce finished with parsley and parmesan
Pappardelle (chef made) with rapini and crispy sausage (sub cannellini beans for veg. option). white wine, garlic, olive oil, cherry tomato, chicken stock (omit for veg. option), touch of butter, chili flakes, parmesan
Grilled duck breast, cherry-currant-honey gastrique, grilled fig, spicy roasted sweet potato wedges, seasonal vegetable
Chef made triple winter squash (butternut, acorn and delicata) and ricotta raviolis with crispy sage, spinach, white wine and parmesan stock, truffle, asiago
Chef made ravioli stuffed with locally foraged mushrooms, ricotta, onion, sage in a white wine parmesan stock with tomato, garnished with arugula
Chicken marsala: lightly floured and seared chicken thigh, braised in marsala and wild mushroom ragu, crispy sage and served with creamy garlic mashed potato, caramelized brussel sprouts
(vegetarian) beluga (black) lentil risotto with fava beans and pea shoots
Butternut squash gnocchi (chef made), crispy sausage, sage, spinach and ricotta
Pistachio encrusted salmon, citrus-horseradish creme, rutabega-potato puree, seasonal vegetable
Salted caramel pots de creme with whipped creme fraiche
Vanilla yogurt panna cotta, winter citrus with sesame candy
Mixed berry polenta crumble served with vanilla gelato
Dark chocolate and cognac mousse with mocha whipped cream
Chocolate lava cake with vanilla bean ice cream
Flourless chocolate tort with vanilla bean ice cream
Limone, ricotta e pignoli cheesecake served with blackberry compote
Seasonal fruit galette with vanilla bean ice cream
Classic tiramisu
Maple syrup and white wine-vanilla poached pear served with candied pecans and whipped creme fraiche
Olive oil cake with blueberry compote, dollop of marscapone
Amaretti (almond cookies) and chocolate dipped vanilla biscotti with crushed hazlenuts
Warm vanilla tahini cookie cake with coconut ice cream, chocolate ganache, sesame
Assorted muffins, scones and pastries
Charcuterie and local cheese board with hand made accompaniments including pickled vegetables, mostarda, candied nuts
Cucumber dill soup (cold)
Mediterannean salad with feta, grape tomatoes, cucumber
Heirloom tomatoes with burrata and basil
Greek yogurt with handmade granola, honey and fresh fruit
Classic quiche lorraine with bacon lardons
Quiche with fresh tomatoes and spinach
Eggs benedict served on jumbo potato pancake
Fresh fruit with whipped cream
Apple and pear galette, caramel, oat crumble
Seasonal fruit tart with frangipane, apricot glaze
Antipasti with burrata, marinated olives, tomatoes, mostarda, crackers
Burrata bruschetta with roasted pumpkin
Crisp salad, pepperoncini, shaved parmesan
Classic caesar salad
Chicken francese with capellini and roasted asparagus
Jumbo meatballs with papardelle and vodka sauce
Chocolate, caramel, and hazelnut tart, whipped cream
Tiramisu
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 Cortland.
What does a private chef service include in Cortland?
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 Cortland?
The price of renting a chef in Cortland 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 112 USD to 141 USD. For groups of 13 people or more, the price is 112 USD per person. For groups of 7 to 12 people, the cost is 98 USD per person. For groups of 3 to 6 people, the rate is 118 USD per person, and for 2 people, the price is 141 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 Cortland?
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 14 chefs available in Cortland. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Cortland 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 Cortland?
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 Cortland
Discover more details about our private chefs and their services.
The average age of our private chefs in Cortland
Percentage of our women chefs in Cortland.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Cortland.
Percentage of services with kids in Cortland.
Maximum number of bookings for a personal chef by a single client in Cortland.
Increase in the number of bookings for a chef from last year in Cortland.
Languages spoken by our personal chefs in Cortland.
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 Cortland.
Average timeframe from sending the request to booking.
How many chef services are booked in Cortland each month?
Private chef reservations can vary seasonally depending on the destination. In Cortland, 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 Cortland.
Cost of a private chef in Cortland
The cost of hiring a private chef in Cortland 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 112 USD to 141 USD per person.
For 13 people or more: 112 USD
For 7 to 12 people: 98 USD
For 3 to 6 people: 118 USD
For 2 people: 141 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 Cortland?
We mainly offer six types of cuisine in Cortland: 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 Cortland!
Talk to our chefs in Cortland
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 Cortland? You’ll get it. Tell us about your event in Cortland, and discover the best chefs who will customize every detail of your experience.
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