Private Chef in Mackinac County
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 Mackinac County
Since the first private chef joined Take a Chef in Mackinac County in October 2024, more than 14 Private Chefs have joined our platform in Mackinac County and offered their services as private chefs anywhere in Mackinac County.
Starting in 2024, 23,826 guests have already enjoyed a chef in Mackinac County. To book your chef in Mackinac County, 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 4,001 customized menu proposals, sending a total of 30,713 messages to their guests, who rated their experience with an average score of 4.72 out of 5.
Since the first dinner provided by Take a Chef, 23,826 guests have enjoyed unique experiences with no hassle. Our guests in Mackinac County usually book menus around 172 USD per person, including 4.21 courses, sharing an average of 3.63 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 Mackinac County.
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 Mackinac County
Get to know more about our top rated Private Chefs in Mackinac County
More than 23,800 guests have already enjoyed the experience
4.53 Chef
The guests in Mackinac County have scored the experience with their Private Chef with a 4.53.
4.77 Food quality
The quality of the menus cooked by our Private Chefs in Mackinac County received an average score of 4.77.
4.69 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.69 average score.
4.83 Cleaningness
The cleanup of the kitchen and dining area in Mackinac County has been scored with a 4.83 on average.
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4,001 menus personalized by our Private Chefs in Mackinac County
Every occasion is unique - make sure you have the right chef and menu for it!
Pine smoke chicken yakatori , scallion pancakes ,charred slaw
Scallops in a shell , ln2 ramps , crispy crab meat ,pickle micro vegetables
Tuna poke - yellow fin tuna , ponzu sauce , sesame crackers ,cucumbers , avocado , scallions , lime foam
Mini korean short rib tacos - bulgogi braised short ribs , shared cabbage, red pepper , avocado aioli , corn tortillas
Caviar staircase - ossetra - sevruga - beluga hybrid - blinis and traditional fixings - champagne liquid nitrogen sauce
Crab legs tempura - pineapple guacamole - candied radishes - wonton cone
Kobe beef tataki , seared rare beef rolls stuffed with vegetables and passion fruit ponzu sauce
Smoke salmon ramen - egg noodles, dashi broth , soft poached egg , mushrooms, cherry wood smoke salmon
Pork belly tonkatsu , crispy noodles, tamari braised asparagus , carrot soy fermented sauce
Sushi surf board - yellow tail - tuna toro - scallops- sea urchin - shrimp - salmon - seaweeds- bambu rice - soy paper - tagorashi sauce
Hibachi grill - kobe - snapper - chicken - very local seasonal veggies - black rice - eggs
Butter poached lobster, potatoes gratin , asian veggies spring roll - yuzu miso sauce
Japanese doughnuts , red bean jelly
80% cocoa dark chocolate cake with coconut oil , exotic fruits and flowers
Mill-feulle - puff pastry sheets passion fruit mouse - ube ice cream
Spaghetti squash carbonara - basil mousse, roasted spaghetti squash, zucchini , and zucchini flowers, pancetta, house made ricotta cheese
Artichokes and mushroom ragu , corn and truffle beignets . micro salad
Brozino marinated in za’atar brochettes - chickpeas and roasted tomatoes and eggplant - pyde çepÿtleÿ
Asparagus spadini - asparagus crusted with breadcrumbs pecorino , heirloom tomatoes stuffed with olive tapenade - asparagus nage
Beet salad red and golden beet ,goat cheese , goat cheese mousse, beet marshmallow, pickle grapes
Wagyu tartar - a-5 japanese strip loin chopped served with preserved lemons, cured egg yolks , blood orange segments, flowers
Compressed peaches , seared foie gras, curry tapioca crackers crystallized cilantro, soca bread
Black stripes bass - yellow tomato brodo , chickpeas, baby kale, saffron brodo, egg & flour bucatini
32 hour sous vide shortribs- short ribs braised/sous vide in red wine , rosemary , garlic , purple potato gnocchi, confit of artichokes, kombucha squash , purple coliflor
U-10 prawns wrapped with basil and prosciutto, grilled maitaki shoorms, citrus risotto cake, chive mousse
Beer braised pork belly , pomme soufflé potatoes . romesco sauce , grill maitaki shoorms , leeks ala plancha
Scallop saltimbocca - scallop rolled in prosciutto and basil , squid ink risotto cake , , exotic shoorms , white balsamic redux
Petit fours - opera cake , chocolate mousse , financier cake , macaroons
Mill-feulle - puff pastry sheets passion fruit mouse
80% cocoa dark chocolate cake with coconut oil , exotic fruits and flowers
Raspberry cheese gāteu with english cream - ln2 coulis
Pine smoke chicken yakatori , scallion pancakes ,charred slaw
Tuna poke - yellow fin tuna , ponzu sauce , sesame crackers ,cucumbers , avocado , scallions , lime foam
Scallop saltimbocca - scallop squid ink risotto cake , prosciutto, striped beets , white balsamic redux
Corn beignet, achiote pork belly, watermelon, black garlic vin
Grill oyster soufflé with berneise sauce potato crisp
Compressed peaches , seared foie gras, curry tapioca crackers crystallized cilantro
Wagyu spadini - wagyu a5 tenderloin, stuffed with tomatoes and parm, rolled and crusted with expresso pecorino , tomatoes preserved, bitter greens
Lamb barbacoa banana leave wrapped lamb shoulder serve with traditional components, tortillas cilantro pickle onions black bean consommé with chorizo and oaxaca cheese
Scallops in a shell , ln2 ramps , crispy pancetta , pickle micro vegetables
U-10 prawns , grilled with chipotle citrus dressing , goat cheese mashers , watercress, romesco sauce , grilled cactus
Petit fours - opera cake , chocolate mousse , financier cake , macaroons
80% cocoa dark chocolate cake with exotic fruits and flowers
Mini korean short rib tacos - bulgogi braised short ribs , shared cabbage, red pepper , sriracha aioli , corn tortillas
Corn beignet, barbacoa lam , black garlic vin
Mexican street corn salad, roasted corn , watercress, red peppers ,onions, chipotle , parmesan cheese, avocado , lump crab
Lamb barbacoa banana leave wrapped lamb shoulder serve with traditional components, tortillas cilantro pickle onions black bean consommé with chorizo and oaxaca cheese
Beer braised pork belly , pomme soufflé potatoes . romesco sauce , grill maitaki shoorms , leeks ala plancha
Pork belly carnitas, red mole , roasted shoorms with epazote ,crispy corn cakes , pickled onions , avocado mousse
U-10 prawns , grilled with chipotle citrus dressing , goat cheese mashers , watercress, romesco sauce , grilled cactus
Tres leches cake , compressed strawberry
80% cocoa dark chocolate cake with exotic fruits and flowers
Pine smoke chicken yakatori , scallion pancakes ,charred slaw
Beet salad red and golden beet ,goat cheese mousse, beet marshmallow, candied grapes ,halzenut tuile
Artichokes and mushroom ragu , corn and truffle beignets . micro salad
Corn beignet, achiote pork belly, watermelon, black garlic vin
Compressed peaches , seared foie gras, curry tapioca crackers crystallized cilantro
Porchetta - pork belly stuffed with pork tenderloin and cured in herbs and seasonings black garlic, then roasted in a bed of fingerling potatoes , wilted potatoes leaves
Scallops in a shell , ln2 ramps , crispy pancetta , pickle micro vegetables
U-10 prawns wrapped with basil and prosciutto, grilled maitaki shoorms, citrus risotto cake, chive mousse
Wagyu spadini - wagyu a5 new york strip stuffed with foie gras and parm, rolled and crusted with expresso pecorino , tomatoes preserved, bitter greens
Opera cake - almond cake , chocolate expresso ganache , butter cream , cocoa nibs
80% cocoa dark chocolate cake with exotic fruits and flowers
Rapsberry financier cake with macaroons
Artichokes and mushroom ragu , corn and truffle beignets . micro salad
Asparagus spadini - asparagus crusted with breadcrumbs pecorino , heirloom tomatoes stuffed with black olive & shroom duxelles - asparagus nage
Scallop saltimbocca - scallops seared and roll squid ink risotto cake , prosciutto, sage and striped beets , white balsamic redux
Prawns tempura - pineapple guacamole - candied radishes - wonton cone
Corn beignet, achiote pork belly, pickled watermelon, black garlic vin
Beet salad red and golden beet ,goat cheese mousse , beet marshmallow pickled grapes
Compressed peaches , seared foie gras, curry tapioca crackers crystallized cilantro - ponzu sauce
Black stripes bass - yellow tomato brodo , chickpeas, baby kale, saffron brodo, egg & flour bucatini
32 hour sous vide shortribs- short ribs braised/sous vide in red wine , rosemary , garlic , purple potato gnocchi, confit of artichokes, kombucha squash , purple coliflor
Beer braised pork belly , pomme soufflé potatoes . romesco sauce , grill maitaki shoorms , leeks ala plancha
Lobster chawanmushi , yellowfin tuna tekka with pickle japanese eggplant
Cauliflower steak - beluga lentils - red pepper parmesan sauce - garlicky wilted spinach - asparagus
Bone-in rib eye - iron cast seared and basted in foie gras butter, pomme soufflé, halzenut crusted asparagus, burre rouge sauce
Petit fours - opera cake , chocolate mousse , financier cake , macaroons
Opera cake - almond cake , chocolate expresso ganache , butter cream , cocoa nibs
80% cocoa dark chocolate cake with coconut oil , exotic fruits and flowers
Mill-feulle - puff pastry sheets passion fruit mouse - vanilla ice cream
Spaghetti squash carbonara - basil mousse, roasted spaghetti squash, zucchini , and zucchini flowers, pancetta, house made ricotta cheese
Scallops saltimbocca - seared scallop squid ink risotto cake , prosciutto, striped beets , white balsamic redux
U-10 prawns wrapped with basil and prosciutto, grilled leeks , citrus risotto cake, chive mousse
Artichokes and mushroom ragu , corn and truffle beignets . micro salad
Asparagus spadini - asparagus crusted with breadcrumbs pecorino , heirloom tomatoes stuffed with black olive & shroom duxelles - asparagus nage
Compressed peaches , seared foie gras, curry tapioca crackers crystallized basil -
Tomato tartar - kumamoto oyster - crispy brussels sprouts -chive mousse - heirloom tomatoes
Wagyu spadini - wagyu a5 tenderloin, stuffed with tomatoes and parm, rolled and crusted with expresso pecorino , tomatoes preserved, bitter greens
Black stripes bass - yellow tomato brodo , chickpeas, baby kale, saffron brodo, egg & flour bucatini
Porchetta - pork belly stuffed with pork tenderloin and cured in herbs and seasonings black garlic, then roasted in a bed of fingerling potatoes , wilted potatoes leaves
32 hour sous vide shortribs- short ribs braised/sous vide in red wine , rosemary , garlic , purple potato gnocchi, confit of artichokes, kombucha squash , purple coliflor
Lobster wrapped with basil and prosciutto, grilled maitaki shoorms, purple potatoes gnocchi , oregata sauce
Opera cake - almond cake , chocolate expresso ganache , butter cream , cocoa nibs
Torte caprese- flourless chocolate torte, 92% bittersweet chocolate, cornmeal , candied hazelnuts
80% cocoa dark chocolate cake with coconut oil , exotic fruits and flowers
Mill-feulle - puff pastry sheets passion fruit mouse - vanilla ice cream
Bruschetta of charred fava beans w/chile pepper, tarragon and parmigiano
Assorted salumi's, cheeses, fruits, garni
Frutti di mare- chilled shrimp, mussels, calamari, capers, olives, celery, peppers and parsley dressed w/salsa verde
Scampi bread w/spicy lemon-garlic sauce
Grape leaves stuffed w/roasted grapes, barley and n'duja w/oven dried roma tomato-toasted almond vinaigrette
Amuse bouche- organic medjool date stuffed w/gorgonzola and toasted almonds lets start w/this and choose 2 other dishes below:
Grilled polenta bites w/exotic mushrooms and asiago
Rosemary grilled chicken livers w/mostarda
Grilled calamari w/tomato, giardinara, parsley and garlic
Arancini milanase w/saffron and peas
Crudo of grilled portabella w/fennel pollen, radish, chives, blood orange, edible flowers, arugula salsa verde
Zabaglione, made to order, served warm w/macerated fruits w/mint
Tiramisu w/espresso, mascarpone and cocoa
Pignoli cookies w/nutella milk shake
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 Mackinac County.
What does a private chef service include in Mackinac County?
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 Mackinac County?
The price of renting a chef in Mackinac County 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 Mackinac County?
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 Mackinac County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Mackinac County 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 Mackinac County?
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 Mackinac County
Discover more details about our private chefs and their services.
The average age of our private chefs in Mackinac County
Percentage of our women chefs in Mackinac County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Mackinac County.
Percentage of services with kids in Mackinac County.
Maximum number of bookings for a personal chef by a single client in Mackinac County.
Increase in the number of bookings for a chef from last year in Mackinac County.
Languages spoken by our personal chefs in Mackinac County.
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 Mackinac County.
Average timeframe from sending the request to booking.
How many chef services are booked in Mackinac County each month?
Private chef reservations can vary seasonally depending on the destination. In Mackinac County, 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 Mackinac County.
Cost of a private chef in Mackinac County
The cost of hiring a private chef in Mackinac County 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 Mackinac County?
We mainly offer six types of cuisine in Mackinac County: 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 Mackinac County!
Talk to our chefs in Mackinac County
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 Mackinac County? You’ll get it. Tell us about your event in Mackinac County, and discover the best chefs who will customize every detail of your experience.
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