Private Chef in Northbridge
Rent one of our 139 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Northbridge
Since the first private chef joined Take a Chef in Northbridge in March 2017, more than 139 Private Chefs have joined our platform in Northbridge and offered their services as private chefs anywhere in Massachusetts.
Starting in 2017, 18,548 guests have already enjoyed a chef in Northbridge. To book your chef in Northbridge, 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 7,905 customized menu proposals, sending a total of 86,382 messages to their guests, who rated their experience with an average score of 4.75 out of 5.
Since the first dinner provided by Take a Chef, 18,548 guests have enjoyed unique experiences with no hassle. Our guests in Northbridge usually book menus around 175.4 USD per person, including 4.52 courses, sharing an average of 3.33 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 Northbridge.
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!
139 Private Chefs in Northbridge
Get to know more about our top rated Private Chefs in Northbridge
More than 18,500 guests have already enjoyed the experience
4.65 Chef
The guests in Northbridge have scored the experience with their Private Chef with a 4.65.
4.79 Food quality
The quality of the menus cooked by our Private Chefs in Northbridge received an average score of 4.79.
4.7 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.7 average score.
4.79 Cleaningness
The cleanup of the kitchen and dining area in Northbridge has been scored with a 4.79 on average.
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7,905 menus personalized by our Private Chefs in Northbridge
Every occasion is unique - make sure you have the right chef and menu for it!
Local cheese and charcuterie selection - paid with seasonal accompaniments
Brussels sprouts and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - balsamic macerated strawberries, crumbled goat cheese, brioche croutons, olive oil
Marinated watermelon - whipped feta, red onion, english cucumber, kalamata olives, fresh herbs
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil
Wellfleet oysters - champagne and pink peppercorn mignonette
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro
French onion soup - veal demi glace, brioche crouton, gruyere cheese
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Duck liver pate - raspberry whole grain mustard, brioche toast points
Charred broccolini - sesame hummus, chili vinaigrette
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Maryland style crab cake - pickled asparagus salad, remoulade
Broiled scallops - white miso butter, almonds, chili crisp
Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Ricotta gnocchi - heirloom tomatoes, fava beans, sweet corn broth
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Seared diver scallops - celeriac purée, farro, baby kale, blood orange chili gastrique
Statler chicken breast - crushed new potatoes, marinated string beans, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with fingerling potatoes and creamed spinach
Colorado spring lamb - soft polenta, roasted onion marmalade
Whole roasted lobster - maitre d butter, corn pudding, asparagus
All dark chocolate mousse cake - chocolate highlights
Crème brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Tbd - guest request
Passed hors d'oeuvres - served cold
Caviar blini - creme fraiche, pickled beet, micro chives, buckwheat blini
Tuna tartare - bluefin tuna, avocado, furikake, spicy aioli, served on sesame rice cracker
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Scallop crudo - mezcal, lime, and fresh chili
Crab salad - citrus marinated lump crab, fresh herbs, served on crostini
Beef tartare - shallot, mustard, capers, garlic aioli, served on a truffled potato crisp
Roasted beets - marinated in walnut vinaigrette and served with whipped feta
Yellow tomato gazpacho - red onion, lime, cumin, queso fresco, cilantro, scallion
Purple carrot soup - coconut milk, fresh chili, thai basil
Passed hors d'oeuvres - served warm
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Grogures - french choux pastry with potato and cheese
Tandoori cauliflower - vadouvan marinated, served with herbed yogurt and crushed cashews
Spanakopita - phyllo pastry with spinach and feta cheese
Grilled sweet potato - chili dusted, served with maple cream and candied ginger
Beef tataki - seared rare, served with spicy aioli and confetti peppers
Seared scallop - warm pork belly vinaigrette
Grilled shrimp - scallion salsa verde
Maryland-style crab cake - spicy remoulade
Duck confit toastie - pickled onion jam, gruyere
Lobster bisque - fresh lobster and fennel salad, fennel fronds
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Stationary display items
Local charcuterie selection - various cured and or preserved meats, pate, and rillettes ***
Local cheese selections - various cow, goat, and sheep milk cheeses. sourced in new england ***
*** served with seasonal accompaniments
Assorted dips and spreads - seasonal display, includes chips and crackers paired to the display
Vegetable crudites - locally sourced seasonal vegetables served with buttermilk dill dressing
Oysters on the half shell - shucked ala minute and served with traditional accompaniments
Shrimp cocktail - served with fresh citrus and horseradish cocktail sauce
Tailgate / barbecue favorites
Deviled eggs - seasonal rendition of an american classic
Crab and corn fritters - served with jalapeno crema
Pork belly burnt ends - maple and soy glaze
Lobster roll - served warm with drawn butter or classically with mayonnaise and celery
Beef slider - bib lettuce, tomato, cheddar, burger sauce
Meatball slider - marinara, fresh mozzarella, basil pesto
Pulled pork slider - carolina gold sauce, coleslaw
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprouts and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - balsamic macerated strawberries, crumbled goat. brioche croutons, olive oil
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil
Vichyssoise - yukon gold potatoes, fried leeks, micro chives
Wellfleet oysters - champagne and pink peppercorn mignonette
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver pate - local pear cider, fennel, saffron, creme fraiche
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Broiled scallops - white miso butter, almonds, chili crisp
Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
French onion soup - veal demi glace, brioche crouton, gruyere cheese
Ricotta gnocchi - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Seared diver scallops - celeriac purée, farro, baby kale, blood orange chili gastrique
Statler chicken breast - crushed new potatoes, marinated string beans, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with fingerling potatoes and creamed spinach
Colorado spring lamb - soft polenta, roasted onion marmalade
Whole roasted lobster - maitre d butter, corn pudding, asparagus
All dark chocolate mousse cake - chocolate highlights
Crème brulee - citrus egg custard, fresh fruit, demerara sugar crust
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Seasonal fruit cobbler - shortbread crumble, fresh fruit preserves
Flourless chocolate tart - seasonal fruit
Tbd - guest request
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprouts and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette
French onion soup - veal demi glace, brioche crouton, gruyere cheese
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver pate - local pear cider, fennel, saffron, creme fraiche
Wellfleet oysters - champagne and pink peppercorn mignonette
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Maryland-style crab cake - pickled asparagus salad, remoulade
Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette
Ricotta gnocchi - white truffle, cream, fresh thyme
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padano
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
Hudson valley duck breast - roasted root vegetables, mache salad, luxardo gastrique
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
Filet of beef - roquefort crusted, served with fingerling potatoes and creamed spinach
24 hour braised short rib - yukon potato puree, haricot vert, port demi-glace
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Flourless chocolate tart - seasonal fruit
All dark chocolate mousse cake - chocolate highlights
Parisian style cheesecake - seasonal fruit gelee
Espresso mousse cake - tiramisu inspired
Creme brulée - seasonally inspired
Tbd - seasonal selections available
Shrimp cocktail (s)
Garlic butter mussels with toasted bread (s)
Blackened shrimp on fried taro root chips (s)
Shrimp ceviche (s)
Tuna tartare
Avocado & tomato salad
Octopus salad (l)
Fennel salad
Cucumber salad (a)
Shrimp risotto (i)
Halibut with creamy pappardelle (i)
Seared scallops with couscous
Seafood paella (cooked outside/inside in traditional equipment)
Seafood boil (choice shrimp (whole head or shelled), clams, mussels, potatoes, and corn on the cob)
Sea bass with cilantro lime rice
Flan
Lime charlotte
Tiramisu
Citrus mousse
Chocolate mousse
Cheese and salami filled plantain sliders (l)
Fried pork belly/chicharron with a garlic dip (l)
Cuban sliders (hawaiian rolls, pulled pork, swiss cheese, pickles, mustard)
Chorizo al vino (chorizo sausage cooked in red wine)
Beef lettuce wraps (a)
Blackened shrimp on fried taro root chips (s)
Avocado & tomato salad
Fiesta corn and black bean salad
Beet salad (roasted beets served over greens with goat cheese, walnuts, and a sweet vinaigrette)
Caesar salad
Arugula salad (i)
Seafood paella (cooked outside/inside in traditional equipment)
Sweet plantains lasagna (meat, chicken or pork and cheese) (l)
Chicken paella (cooked in traditional equipment)
Argentine churrasco with chimichurri sauce + white rice + roasted veggies
Braised beef short ribs with spanish rice, and roasted veggies
Arroz con pollo (l)
Chicken and rice stew (l)
Tres leches
Flan
Lime charlotte
Tiramisu
Choco-flan
Native plum, cherry chamoy, radish vinegar
Corn ribs, herbs garlic goat cheese, brown butter
Pumpkin and spinach terrine + manchego
Sumac compressed melon + green crabapple vin
Pounded shrimp, summer melon, ajoblanco + herbs
Lobster, zucchini roulade + late summer tomato
Salmon, crab breadcrumb + pickled roast peppers
Fried oyster w/ bearnaise + marinated cucumber
Crispy chicken thigh, burnt onion, olives + plums
Pan seared duck, marinated stone fruit + root veg pavee
Braised short rib + pickled banana pepper grilled cheese
Lamb or pork chop, pear gastrique + collard greens
Chocolate custard, concord grape, pumpkin chai granola
Seasonal fruit crisp + cinnamon gelato
Blueberry, cookies + cream ice cream cake
Sable cookie, poached peach + sumac whipped cream
Cucumber bites
Shrimp canapés (f)
Fried calamari w/a sweet chili sauce
Prosciutto wrapped goat cheese dates (i)
Oysters (s)
Prosciutto wrapped melons (s)
Bruschetta (i)
Caprese skewers with glazed balsamic vinaigrette (i)
New england clam chowder (s)
Mini lobster rolls (s)
Sweet steak bites
Blackened shrimp on fried taro root chips (s)
Fiesta corn salad
Citrus kale + almond salad
Watermelon, feta, and cucumber salad
Avocado & tomato salad
Cucumber salad (a)
Beet salad (roasted beets served over greens with goat cheese, walnuts, and a sweet vinaigrette)
Caprese salad
Seafood cioppino (i)
Seafood and rice stew
Fried snapper filet with couscous (s)
Seafood boil
Honey citrus salmon with loaded sweet potato mash (s)
Garlic baked pork tenderloin + roasted potatoes
Coconut cream fish filet with white rice & tostones
Seafood paella (cooked outside/inside on traditional equipment)
Chicken paella (cooked in traditional equipment)
Braised beef short ribs with spanish rice, and roasted veggies
Baked haddock served with seasonal vegetables
Mixed berries cheesecake (non baked)
Brownie and ice cream
Tres leches
Flan
Brownie and ice cream (dairy free)
Lime charlotte
Carrot cake cupcakes
Choco-flan
Blueberry custard pie with buttery pecan streusel
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 Northbridge.
What does a private chef service include in Northbridge?
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 Northbridge?
The price of renting a chef in Northbridge 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 106 USD to 151 USD. For groups of 13 people or more, the price is 106 USD per person. For groups of 7 to 12 people, the cost is 101 USD per person. For groups of 3 to 6 people, the rate is 118 USD per person, and for 2 people, the price is 151 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 Northbridge?
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 139 chefs available in Northbridge. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Northbridge 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 Northbridge?
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 Northbridge
Discover more details about our private chefs and their services.
The average age of our private chefs in Northbridge
Percentage of our women chefs in Northbridge.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Northbridge.
Percentage of services with kids in Northbridge.
Maximum number of bookings for a personal chef by a single client in Northbridge.
Increase in the number of bookings for a chef from last year in Northbridge.
Languages spoken by our personal chefs in Northbridge.
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 Northbridge.
Average timeframe from sending the request to booking.
How many chef services are booked in Northbridge each month?
Private chef reservations can vary seasonally depending on the destination. In Northbridge, 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 Northbridge.
Cost of a private chef in Northbridge
The cost of hiring a private chef in Northbridge 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 106 USD to 151 USD per person.
For 13 people or more: 106 USD
For 7 to 12 people: 101 USD
For 3 to 6 people: 118 USD
For 2 people: 151 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 Northbridge!
1 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 Northbridge?
We mainly offer six types of cuisine in Northbridge: 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 Northbridge!
Talk to our chefs in Northbridge
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 Northbridge? You’ll get it. Tell us about your event in Northbridge, and discover the best chefs who will customize every detail of your experience.
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