Private Chef in Post Falls
Rent one of our 17 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Post Falls
Since the first private chef joined Take a Chef in Post Falls in January 2022, more than 17 Private Chefs have joined our platform in Post Falls and offered their services as private chefs anywhere in Idaho.
Starting in 2022, 2,731 guests have already enjoyed a chef in Post Falls. To book your chef in Post Falls, 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 268 customized menu proposals, sending a total of 1,606 messages to their guests, who rated their experience with an average score of 4.67 out of 5.
Since the first dinner provided by Take a Chef, 2,731 guests have enjoyed unique experiences with no hassle. Our guests in Post Falls usually book menus around 166 USD per person, including 4.67 courses, sharing an average of 3.98 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 Post Falls.
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!
17 Private Chefs in Post Falls
Get to know more about our top rated Private Chefs in Post Falls
More than 2,700 guests have already enjoyed the experience
4.33 Chef
The guests in Post Falls have scored the experience with their Private Chef with a 4.33.
4.67 Food quality
The quality of the menus cooked by our Private Chefs in Post Falls received an average score of 4.67.
4.67 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.67 average score.
4.83 Cleaningness
The cleanup of the kitchen and dining area in Post Falls has been scored with a 4.83 on average.
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268 menus personalized by our Private Chefs in Post Falls
Every occasion is unique - make sure you have the right chef and menu for it!
Sashimi of hamachi, thai coconut lime cream, ikura, pickled daikon
Horseradish cucumber gazpacho with dungeness crab salad, pickled daikon
Kombu cured red snapper, chili, sesame, and soy
King crab katsu curry, wild puffed rice
Kyoto miso marinated chilean sea bass, yuzu-champagne miso sauce, crispy lotus roots, pickled myoga
American wagyu beef tenderloin, potato terrine, roasted maitake, madeira sauce
Matcha, white chocolate and lemon choux
Miso caramel custard tart, vanilla ice-cream
Charcuterie board featuring norcino salumi, pickled and preserved things, sourdough flatbread
Fresh brioche with 6 month aged pancetta & taleggio
Fresh shucked local oysters, brown butter and citrus foam
Crispy arancini with braised hogstead farm pork, romesco sauce, aged pecorino
Fresh artisan burrata, seasonal agrodolce, aged balsamic, herbs, rye flatbread
Handcut spaghetti carbonara, guanciale and eggs from hogstead farm
Fresh papperdelle, cipolini onion, split pea miso, dungeness crab, parmesan
Black garlic tagliatelle, spicy pork ragu, aged parmesan
Cappelletti of goat cheese, fennel sausage, white wine, arugula
Braised beef short ribs, baby carrots, polenta, red wine jus
Pastured pork coppa roast, pommes anna, green apple agrodolce
Pan roasted halibut with root vegetables, preserved lemon, and bitter greens
Seared scallops, leek risotto, scallion salsa verde, crispy fingerling potato
Pork loin stuffed with porcini mushroom, celeriac puree, braised mustard greens
Buttermilk apple cobbler, biscuit crust, caramel ice cream
Chocolate fudge cake, espresso mousse, raspberries & gelee
Chocolate pot de creme, coconut macaroon, orange confiture
Burnt sugar flan, fresh vanilla, pistachio croquant, fresh berries
Rum baba cake, sour wine cherries, whipped vanilla mascarpone
Amuse bouche- (chef’s choice)a little bite to stimulate your palate and help with digestion
Oyster- on the half shell, wasabi tobiko, lime cucumber mignonette and micro herb
Bibb lettuce salad- fine herb vinaigrette, avocado and cara cara orange
Chicory belgium endive salad- blue cheese, caramelized walnut crisp with lite mustard vinaigrette
Insalata de vendure crude- paper thin shaved farmer vegetables, meyer lemon champagne vinaigrette
Lotus soup- kurabota pork spare ribs and winter melon
Salt baked celeriac soup- truffle and hazelnut [available vegan]
Clams- white dashi, ginger and lemongrass [vegetarian option available]
Pasta alla nerano- foglie di carciofo (artichoke pasta) fried zucchini, buffalo butter and toasted pepper
Gnocchi papakash- handmade gnocchi, blistered seasonal peppers, lite creme sauce
Udon cacio de pepe- handmade sichuan pepper noodles, buffalo butter and parmesan
Kurabota pork bourguignon- petite carrot, caramelized pearl onions
Chicken roulade- heirloom pasture raised, chemoula, preserved lemon, olives and saffron cauliflower rice pilaf
Mole braised beef chuck- verde polenta, blistered greens
Lobster thermidor -frisée salad
Short rib- braised with wild blueberry and port reduction, served over mashed potato parsnip purée
Bouillabaisse- seasonal seafood, saffron fennel laced broth [available as a pasta]
Timpano : “family style” royal pasta encased dome filled with ragu, garganelli pasta, cheeses, meatballs, sausage and more. sliced and served on top a gentle tomato sauce [available vegetarian]
Scallop and pork belly- wasabi pea puree, blistered snow peas, watercress
Curried rack of lamb- spice roasted, marigold and fried onions served over risotto milanese (contains nuts!)
Filet mignon- wild mushrooms and black garlic glacé
Banana clafoutis- chantilly creme [available gf]
Basque burnt cheesecake- seasonal fruit garnish
Biscoff tiramisu- vanilla, coffee and amaretto liquor [available vegan]
Butterscotch budino- smokey grey salt and rum caramel [available gf]
Cheese and chocolates board- accompaniments change
Chefs choice: custom dessert made with your favorite flavors
Fruit pavlova- vanilla diplomat creme, fruit and crunch [seasonal]
Grass fed panna cotta- dragonfruit and sesame lace cookie
Lemon pistachio olive oil cake- lite glaze [available vegan]
Sorbetto
Sweet potato medallions- smashed avocado, oven roasted tomatoes and micro
Crostini- lemon whipped white beans, grilled stone fruits and basil
Wild mushroom pate- reduction and rose cracker
Aubergine skewer- tahini, pomegranate and mint
Garden spring roll- local seasonal vegetables, vermicelli noodles and soy lime dressing
Amuse bouche- (chef’s choice)a little bite to stimulate your palate and help with digestion
Mushroom boa- pickled vegetables, homemade hoisin, grilled soy marinated wild local mushrooms and on a pillow bun
Miso roasted kombucha- edible flowers and local greens
Tomato tartare- hericot verts, greens and chive oil
Potato roses- brussel sprouts, and black garlic tahini sauce
Salt baked celeriac soup- truffle and hazelnut [available vegan]
Samosa patties- marinated with toasted spices, white korma sauce and chayote cucumber slaw
Corn ribs- aleppo chili “butter”, pepita pistou and lime zest “creme” and coriander
Risotto- [seasonal] available vegan
Enchiladas- pulled chicken and farmer vegetables, ensalada and queso fresco [sauces tbd, vegan, vegetarian available]
Cabbage rolls- rice, aromatics and cinnamon all braised in a rich tomato sauce
Kombucha squash- coconut lemongrass broth, rice noodles, vegetables, cilantro and lime
Goulash- dumplings and red cabbage [available vegan, vegetarian]
Biscoff tiramisu- vanilla, coffee and amaretto liquor [available vegan]
Orange tart- corn, coconut and vanilla bean [available vegan]
Almond custard pie- fresh raspberries [available vegan]
Fresh brewed single origin coffee, artisanal teas- assorted milk selections, sugar and local honey
Champagne toast- possible mimosa bar, seasonal juices and garnishes
Assorted pastries- whipped butter and handmade seasonal jam (selection varies)
Fruit cups- fun unique fruits and your standard kid favorite’s strawberries etc
Cheese board with local seasonal accompaniments
Charcuterie board with local seasonal accompaniments
Oyster- on the half shell, wasabi tobiko, lime cucumber mignonette and micro herb
Shrimp cocktail- large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]
“in and out” style slider-lettuce wrapped, animal style sauce and all the fixings
Hamburger slider- wagyu beef, dry jack cheese, wild mushrooms, and black garlic aioli
Impossible hamburger slider- 24hr onions, house-made ketchup and pickle
Tuna slider- grilled fresh tuna patty, kohlrabi slaw and black garlic aioli
Shrimp roll- “ mini lobster rolls” celery, lemon aioli in a butter toasted bun
Sushi roll- catch of the day meets our farmers best vegetables [seasonal]
Caviar- waffle, golden fish caviar, chive creme
Biscuits in gravy- chicken apple sausage gravy, tellicherry peppercorns and thyme [vegetarian available]
Blue corn migas- pasture raised eggs, salsa verde, oaxaca cheese, queso fresco, and avocado pico de gallo on the side
Avocado pasta- handmade pasta tossed with creamy avocado, confit garlic, slivered jalapeño and herb
Condiglione-ligurian tuna salad, potatoes, fresh white anchovies, capers, peppers, green beans and olive oil based dressing
Crab melon salad- seasonal crab, mache tossed in a citrus vinaigrette
Aubergine parmesan- breaded eggplant, basil béchamel, fresh tomato sauce and buffalo mozzarella
Pork ragu- carrots cooked with aromatics and tomatoes, tossed with homemade strozzapreti pasta
Layered lobster salad- marinated avocado, “bacon” crisps and micro
Purest omelette- pasture raised eggs, grass fed butter and sea salt
Giouvarlakia soup- chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
Olive oil cake- candied fruit [available in chocolate too]
White peach mochi waffles- “ truly magical” and vanilla chantilly creme
Cinnamon panna cotta parfait- grass fed milk, banana chip almond granola
Hot beignets- powdered sugar and blackberry blossom honey
Tea room pastries- petite
Chefs choice
Peppered salmon with apple-celeriac remoulade, pastis and martini sauce
Dry-aged steak tartare, soy-cured egg yolk, black caviar, toasted brioche
Crispy turbot with spiced mussels and clam broth, puffed wild rice
Spiced scottish scallops with cauliflower puree, cumin veloute
Loin of lamb, pancetta potato terrine, roasted beetroot-apple salad, lamb-mint jus,
Dry-aged beef tenderloin, truffled celeriac puree, potato pancetta terrine, sauce bordelaise
Pistachio souffle with pistachio gelato
Poached yakima cherries with frangipane, almond cream, cinnamon ice-cream
Amuse bouche- (chef’s choice)a little bite to stimulate your palate and help with digestion
Green tomatoes- cornmeal breaded and fried served with farmer salsa
White asparagus [when in season]- quail egg salad, radicchio, and parmigiana reggiano
Bibb lettuce salad- fine herb vinaigrette
Chicory belgium endive salad- blue cheese, caramelized walnut crisp with lite mustard vinaigrette
Bisque- shellfish stock with calvados, creme, and “catch of the day” garnish [vegetarian available]
Smoked blue crabs- stuffed heads packed with meat, lightly breaded and served with salad
Parsnip soup- blackened warm spiced cauliflower and pomegranate
Hunters cassoulet- bacon, duck, pork and more baked together with herbs, beans and brioche breadcrumbs
Giouvarlakia soup- chicken broth consommé, preserved lemons, mini pasture raised chicken meatballs and parsley oil
Stuffed quail estouffee- stuffed with homemade sausage and okra rice
Kurabota pork milanese- fried and served with tomato herb salad [available gluten free]
Bistecca alla fiorentina- rosemary and black garlic, grilled with sea salt and olive oil. served with roasted vegetables and potatoes
Scampi champagne risotto- langoustine, seafood fumet, parmesan frico crisp and essence of “sea”
Sausages and lentils- bacon beluga lentils and fried kale
Cajun king crab pasta- basil creme sauce
Rabbit- black pepper dumpling, mirepoix and thyme
Banana clafoutis- chantilly creme
Saffron beignets- english
Trio of fruit: mini desserts inspired by seasonal fruit
Homemade gelato- baked garnish
Cheese and chocolates board- accompaniments change
Lemon and poached pear tiramisu- limoncello, mascarpone
Basque burnt cheesecake- seasonal fruit garnish
Chefs choice
Cheese board with local seasonal accompaniments
Charcuterie board with local seasonal accompaniments
Shrimp cocktail- large roasted prawns served with burnt lemon and fresh green goddess to dip [original cocktail sauce available]
Potato wedges-roasted, lemon oregano and nigella seeds
Crudites - dips [seasonal]
Prosciutto and milk cheese- olives and flatbread
Fruit cups- fun unique fruits and your standard kid favorite’s strawberries etc
Frito misto- fried squid , fried smelts with lemon and calabrian chili
Butternut squash hand pies- oaxaca cheese, cassia bark, caramelized onions and adobe
Chicken piccata- flattened chicken thighs cooked in a lemon oregano sauce served over parsnip mashed potato’s
True bologna style ragu- kurobata pork, pancetta and 100% grass-fed beef, handmade pasta, parmesan reggiano [fancy way available: rosemary and blueberry compote]
Enchiladas- pulled chicken and farmer vegetables, ensalada and queso fresco [sauces tbd, vegetarian available]
Salmon teriyaki- house-made orange sauce, pickled baby cucumbers, and rice
Tortilla soup- hominy, chicken, garnishes on the side and tons of cheese
Oodle of noodles- true and classic style… salt, noodle, cheese
“in and out” style slider-lettuce wrapped, animal style sauce and all the fixings
Hamburger slider- wagyu beef, dry jack cheese, wild mushrooms, and black garlic aioli
Impossible hamburger slider- 24hr onions, house-made ketchup and pickle
Olive oil cake- candied fruit [available in chocolate too]
Hot beignets- powdered sugar and blackberry blossom honey
Pot de creme- tahitian vanilla, lemon curd, fresh fruit and tuile
Homemade gelato- baked garnish (sundae available)
Mochi waffles- “ truly magical,” vanilla chantilly creme and additional toppings available
Chefs choice
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 Post Falls.
What does a private chef service include in Post Falls?
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 Post Falls?
The price of renting a chef in Post Falls 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 132 USD to 190 USD. For groups of 13 people or more, the price is 132 USD per person. For groups of 7 to 12 people, the cost is 123 USD per person. For groups of 3 to 6 people, the rate is 151 USD per person, and for 2 people, the price is 190 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 Post Falls?
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 17 chefs available in Post Falls. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Post Falls 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 Post Falls?
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 Post Falls
Discover more details about our private chefs and their services.
The average age of our private chefs in Post Falls
Percentage of our women chefs in Post Falls.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Post Falls.
Percentage of services with kids in Post Falls.
Maximum number of bookings for a personal chef by a single client in Post Falls.
Increase in the number of bookings for a chef from last year in Post Falls.
Languages spoken by our personal chefs in Post Falls.
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 Post Falls.
Average timeframe from sending the request to booking.
How many chef services are booked in Post Falls each month?
Private chef reservations can vary seasonally depending on the destination. In Post Falls, 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 Post Falls.
Cost of a private chef in Post Falls
The cost of hiring a private chef in Post Falls 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 132 USD to 190 USD per person.
For 13 people or more: 132 USD
For 7 to 12 people: 123 USD
For 3 to 6 people: 151 USD
For 2 people: 190 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 Post Falls?
We mainly offer six types of cuisine in Post Falls: 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 Post Falls!
Talk to our chefs in Post Falls
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 Post Falls? You’ll get it. Tell us about your event in Post Falls, and discover the best chefs who will customize every detail of your experience.
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