Private Chef in Rhode Island
Rent one of our 113 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Rhode Island
Since the first private chef joined Take a Chef in Rhode Island in March 2017, more than 113 Private Chefs have joined our platform in Rhode Island and offered their services as private chefs anywhere in Rhode Island.
Starting in 2017, 1,966 guests have already enjoyed a chef in Rhode Island. To book your chef in Rhode Island, 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 946 customized menu proposals, sending a total of 8,301 messages to their guests, who rated their experience with an average score of 4.83 out of 5.
Since the first dinner provided by Take a Chef, 1,966 guests have enjoyed unique experiences with no hassle. Our guests in Rhode Island usually book menus around 168.6 USD per person, including 3.28 courses, sharing an average of 3.16 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 Rhode Island.
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!
113 Private Chefs in Rhode Island
Get to know more about our top rated Private Chefs in Rhode Island
More than 1,900 guests have already enjoyed the experience
4.67 Chef
The guests in Rhode Island have scored the experience with their Private Chef with a 4.67.
4.83 Food quality
The quality of the menus cooked by our Private Chefs in Rhode Island received an average score of 4.83.
4.83 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.83 average score.
4.89 Cleaningness
The cleanup of the kitchen and dining area in Rhode Island has been scored with a 4.89 on average.
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946 menus personalized by our Private Chefs in Rhode Island
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
Lamb lollipop chops herb-marinated lamb chops seared to perfection, served with a rosemary balsamic reduction
Prosciutto caprese skewers skewers of fresh mozzarella, cherry tomatoes, basil, and prosciutto drizzled with aged balsamic glaze
Eggplant rollatini thinly sliced eggplant rolled around ricotta and parmesan cheese filling, baked in a tangy marinara sauce
Classic ravioli with tomato sauce pillowy ravioli filled with ricotta and spinach, served with a rich, slow-simmered tomato sauce
Wild mushroom ravioli in truffle cream sauce handmade ravioli stuffed with wild mushrooms, served in a luxurious truffle cream sauce garnished with fresh chives and parmesan
Filet mignon with herb butter tender filet mignon grilled and topped with garlic-herb compound butter, paired with: • toasted baby potatoes with rosemary and sea salt. • green beans almondine sautéed with brown butter and almonds
Prime rib roast slow-roasted prime rib seasoned with garlic and herbs, creamy horseradish sauce. sides: mashed yukon gold potatoes with roasted garlic and butter. butternut squash purée spiced with nutmeg and cinnamon. roasted brussels sprouts
Seasonal fruit platter a selection of ripe winter fruits (pomegranate, citrus, grapes, and berries) beautifully arranged
Optional additions: • mini buche de noël (yule log cakes). • chocolate truffles dusted with cocoa
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
• provoleta: grilled provolone cheese, served with oregano and a drizzle of olive oil
• chorizo and morcilla: grilled argentine sausages, accompanied by chimichurri and dijon mustard
• roasted vegetable empanadas: empanadas filled with seasonal roasted vegetables and a hint of goat cheese
• arugula and parmesan salad: fresh arugula salad with shavings of parmesan, walnuts, and a lemon dressing
• provençal potatoes: roasted potatoes with garlic and parsley, a delicious blend of flavors
• farofa: toasted cassava flour with onions, garlic, and bacon, perfect for complementing the meat cuts
• cauliflower gratin: cauliflower baked with béchamel sauce and cheese, adding an elegant touch to the meal
• asado de tira: short ribs cooked slowly on the grill, marinated with herbs and spices
• bife de chorizo: a juicy sirloin steak, grilled to perfection and served with béarnaise sauce
• duck à l’orange: roasted duck breast glazed with an orange sauce and served with truffle mashed potatoes
• grilled vegetables: zucchini, bell peppers, and eggplant grilled and seasoned with olive oil and sea salt
• dulce de leche crème brûlée: a classic french dessert with an argentine twist, made with dulce de leche and topped with a caramelized crust
• lemon tart: a lemon tart with meringue, offering a refreshing option to end the meal
• lobster bisque with chive oil and microgreens. a light, creamy lobster bisque with a drizzle of vibrant chive oil and garnished with microgreens, served in small, elegant cups
• oysters rockefeller with a spinach foam fresh new england oysters topped with a spinach foam, lemon zest, and a hint of parmesan, served on a bed of coarse sea salt
• beet tartare with goat cheese snow diced roasted beets dressed in a light vinaigrette, topped with “snow” made from frozen goat cheese shavings, and served with a hint of horseradish cream
• apple and fennel salad with maple vinaigrette thinly sliced honeycrisp apples and shaved fennel, dressed in a light maple vinaigrette, topped with spiced pecans and microgreens
• warm brussels sprout and cranberry salad sautéed brussels sprout leaves with dried cranberries, toasted almonds, and a touch of crispy pancetta, finished with a light apple cider reduction
• arugula and pear salad with candied walnuts fresh arugula and sliced bosc pear with candied walnuts and a cranberry-mustard vinaigrette, sprinkled with crumbled blue cheese
• pan-seared cod with celery root puree and fennel salad fresh atlantic cod, seared and served atop a silky celery root puree with a shaved fennel and apple salad for a crisp contrast
• roast duck breast with cranberry gastrique and parsnip puree duck breast cooked to a perfect medium-rare, drizzled with a tart cranberry gastrique and served alongside a creamy parsnip puree and roasted baby carrots
• lobster risotto with lemon foam and pea tendrils creamy arborio rice with chunks of fresh lobster, topped with a delicate lemon foam and garnished with tender pea shoots
• maple panna cotta with cranberry compote smooth maple panna cotta served in small ramekins, topped with a bright cranberry compote and a sprig of fresh thyme
• deconstructed apple crisp with vanilla bean ice cream poached apple slices with a side of crisp oat crumble and a quenelle of vanilla bean ice cream, finished with a light caramel drizzle
• pumpkin soufflé with cinnamon crème anglaise light and airy pumpkin soufflé with a spiced crème anglaise poured tableside, garnished with a sprinkle of powdered sugar
• duck confit crostini with fig jam and microgreens slow-cooked duck confit served on gluten-free crostini with a sweet fig jam and garnished with fresh microgreens
• turkey and chicken liver pâté with cornichons a smooth pâté made from turkey and chicken livers, served with pickled cornichons and a light cranberry gastrique
• roasted pumpkin soup with duck fat croutons a velvety roasted pumpkin soup, finished with crispy duck fat croutons and a swirl of sage-infused cream
• sweet potato fondant with maple glaze sweet potatoes cooked until tender, with a crispy exterior and drizzled with a maple glaze, garnished with toasted pecans
• brussels sprouts with duck bacon and balsamic reduction roasted brussels sprouts with crispy duck bacon, finished with a balsamic reduction for a sweet-tangy touch
• wild rice pilaf with cranberries and almonds a light wild rice pilaf mixed with dried cranberries, toasted almonds, and fresh parsley, bringing a nutty and fruity contrast to the rich mains
• turkey breast roulade with chestnut and herb stuffing turkey breast rolled with a chestnut and herb stuffing, sliced into medallions and served with a light pan jus reduction
• crispy duck breast with pomegranate molasses duck breast, seared until crispy, served with a tangy pomegranate molasses glaze and accompanied by a parsnip puree
• chicken ballotine with spinach and truffle chicken thighs deboned and stuffed with spinach, mushrooms, and a hint of truffle, served with a delicate chicken jus
• mini pumpkin cheesecakes with gingersnap crust individual pumpkin cheesecakes with a gingersnap crust, topped with spiced whipped cream and candied ginger
• cranberry sorbet with champagne foam a refreshing cranberry sorbet topped with a light champagne foam, perfect for cleansing the palate after the rich main course
• chestnut mousse with dark chocolate shavings light and airy chestnut mousse, garnished with dark chocolate shavings and a drizzle of espresso reduction
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 Rhode Island.
What does a private chef service include in Rhode Island?
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 Rhode Island?
The price of renting a chef in Rhode Island 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 145 USD to 197 USD. For groups of 13 people or more, the price is 145 USD per person. For groups of 7 to 12 people, the cost is 135 USD per person. For groups of 3 to 6 people, the rate is 170 USD per person, and for 2 people, the price is 197 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 Rhode Island?
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 113 chefs available in Rhode Island. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Rhode Island 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 Rhode Island?
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 Rhode Island
Discover more details about our private chefs and their services.
The average age of our private chefs in Rhode Island
Percentage of our women chefs in Rhode Island.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Rhode Island.
Percentage of services with kids in Rhode Island.
Maximum number of bookings for a personal chef by a single client in Rhode Island.
Increase in the number of bookings for a chef from last year in Rhode Island.
Languages spoken by our personal chefs in Rhode Island.
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 Rhode Island.
Average timeframe from sending the request to booking.
How many chef services are booked in Rhode Island each month?
Private chef reservations can vary seasonally depending on the destination. In Rhode Island, 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 Rhode Island.
Cost of a private chef in Rhode Island
The cost of hiring a private chef in Rhode Island 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 145 USD to 197 USD per person.
For 13 people or more: 145 USD
For 7 to 12 people: 135 USD
For 3 to 6 people: 170 USD
For 2 people: 197 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 Rhode Island!
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 Rhode Island?
We mainly offer six types of cuisine in Rhode Island: 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 Rhode Island!
Talk to our chefs in Rhode Island
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 Rhode Island? You’ll get it. Tell us about your event in Rhode Island, and discover the best chefs who will customize every detail of your experience.
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