Private Chef in Sagadahoc County
Rent one of our 22 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Sagadahoc County
Since the first private chef joined Take a Chef in Sagadahoc County in April 2017, more than 22 Private Chefs have joined our platform in Sagadahoc County and offered their services as private chefs anywhere in Sagadahoc County.
Starting in 2017, 3,299 guests have already enjoyed a chef in Sagadahoc County. To book your chef in Sagadahoc 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 793 customized menu proposals, sending a total of 3,601 messages to their guests, who rated their experience with an average score of 4.71 out of 5.
Since the first dinner provided by Take a Chef, 3,299 guests have enjoyed unique experiences with no hassle. Our guests in Sagadahoc County usually book menus around 169 USD per person, including 4.18 courses, sharing an average of 3.4 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 Sagadahoc 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!
22 Private Chefs in Sagadahoc County
Get to know more about our top rated Private Chefs in Sagadahoc County
More than 3,200 guests have already enjoyed the experience
4.43 Chef
The guests in Sagadahoc County have scored the experience with their Private Chef with a 4.43.
4.71 Food quality
The quality of the menus cooked by our Private Chefs in Sagadahoc County received an average score of 4.71.
4.71 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.71 average score.
4.86 Cleaningness
The cleanup of the kitchen and dining area in Sagadahoc County has been scored with a 4.86 on average.
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
View full review
793 menus personalized by our Private Chefs in Sagadahoc County
Every occasion is unique - make sure you have the right chef and menu for it!
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French onion soup - gruyere, brioche, micro chives (seasonal)
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
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
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
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
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - tiramisu inspired
Crème brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
New york style cheesecake - chocolate highlights, fresh fruit
Tbd - seasonal selections available
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Romaine salad – shaved radish, red onion, green goddess dressing
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
French onion soup - gruyere, brioche, micro chives (seasonal)
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
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
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Crème brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selection
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Romaine salad – shaved radish, red onion, green goddess dressing
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, micro chives
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Heirloom tomato soup -parmesan crisp
Lobster bisque - fresh lobster and fennel salad, fennel fronds
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Ricotta gnocchi - parmesan cream, white truffle
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
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted black cod - white miso, bok choy, sushi rice, furikake dashi
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, 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 potato puree, and marinated haricot vert
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 - seasonal selections available
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Lobster bisque - fresh lobster and fennel salad, fennel fronds
French onion soup - gruyere, brioche, micro chives
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Ricotta gnocchi - parmesan cream, white truffle
Salmon tartare - horseradish, crème fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
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
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, 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
Hudson valley duck breast - roasted root vegetables, maiche salad, luxardo gastrique
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with potato puree, and marinated haricot vert
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Surf and turf - cold water lobster tail, filet of beef, potato puree, haricot vert
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Colorado spring lamb - soft polenta, roasted onion marmalade (seasonal)
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 - seasonal selections available
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Romaine salad – shaved radish, red onion, green goddess dressing
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
French onion soup - gruyere, brioche, micro chives
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Roasted seasonal mushrooms - 60-minute egg, soft polenta, sherry vinaigrette
Ricotta gnocchi - parmesan cream, white truffle
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, 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 potato puree, and marinated haricot vert
All dark chocolate mousse cake - chocolate highlights
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Crème brulee - citrus egg custard, fresh fruit, demerara sugar crust
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selections available
Local cheese and charcuterie selection - seasonal accompaniments
Brussels sprout and kale salad - gala apple, parmesan, pumpernickel croutons, caesar vinaigrette
Baby arugula salad - toasted pecans, crumbled goat cheese, brioche croutons, raspberry vinaigrette
Bitter green salad - frisee, grapefruit, pine nuts, lardons
Romaine salad – shaved radish, red onion, green goddess dressing
Roasted delicata squash - pomegranate seed, crumbled goat cheese, toasted pepitas (seasonal)
Preserved beet salad - roquefort cheese, pistachio gremolata, frisee, raspberry vinaigrette (seasonal)
Burrata and heirloom tomatoes - fresh herbs, gray sea salt, cold pressed olive oil (seasonal)
French onion soup - gruyere, brioche, micro chives
Heirloom tomato soup -parmesan crisp
Wild mushroom soup - fresh dill, sour cream, crispy shallot
Lobster bisque - fresh lobster and fennel salad, fennel fronds
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Duck liver pate - local pear chutney, stone ground mustard, brioche toast
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Confit pork belly - spring pea puree, ginger vinegar, toasted sesame, maple soy glaze
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Salmon tartare - pickled mustard seed, creme fraiche, grated horseradish, micro chive
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
Ricotta gnocchi - parmesan cream, white truffle
Roasted seasonal mushrooms - 60 minute egg, soft polenta, sherry vinaigrette
Roasted brussels sprouts - sesame soy caramel, pickled apple, scallion, shaved red chili
Roasted heirloom carrots - za’atar spice, garlic hummus, crisp chickpeas, baby kale
Charred broccolini - herbed labneh, sumac, toasted sesame, calabrian chili oil
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Ricotta gnocchi - roasted butternut squash, baby spinach, maitake mushrooms, parmesan brodo
Handmade linguini - spring peas, pancetta, hen of the woods mushroom, parmesan brodo
Linguini bolognese - ground beef, pork, and veal. braised with fresh herbs and san marzano tomatoes
Fettuccine funghi e timo - roasted local mushrooms, thyme, cream, grana padando
Statler chicken breast - heirloom corn grits, roasted carrots, cipollini onions, rosemary pan jus
Roulade of chicken - mushroom duxelle, broccoli rabe, cauliflower puree
24 hour braised short rib - yukon potato puree, haricot vert, port demi glace
Filet of beef - roquefort crusted, served with potato puree, and marinated haricot vert
Surf and turf - cold water lobster tail, filet of beef, potato puree, haricot vert
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
Confit leg of duck - warm fingerling potato salad, sautéed spinach, torched orange vinaigrette
Hudson valley duck breast - roasted root vegetables, maiche salad, luxardo gastrique
Colorado spring lamb - soft polenta, roasted onion marmalade (seasonal)
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 - seasonal selections available
Confit kohlrabi, pea sprouts, crispy kale chips, burrata w/ birch syrup vin
Roasted carrot soup, over burnt onion goat cheese, pickled shallots + black walnut + herbs
Chopped beet + spinach + charred onion salad w/ black pep. blueberry vin, dried lime balm,+ goat cheese
Wilted spinach over confit potatoes, pickled onions, radish + lemon garlic vinaigrette
Butternut fritter w/ brown butter sage, crispy prosciutto + sour cream
Winter veg carpaccio, crispy halloumi + sage, fermented garlic vinaigrette, + pickled green apple
Braised beet over goat cheese rissoto, brown sage butter, confit walnut, + beet cured salmon
Marinated fennel + orange salad, confit garlic vin, crispy sausage, blue cheese
Pan-seared pork chop + pear jam w/ rutabaga, potato, dino kale +warm winter broth
Crispy chicken w/ farce of mushroom + leek served beside rutabaga puree. chicken consomme french pressed w/ loads of herbs + dried summer flowers - (table side)
Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries
Lobster thermidor, herb poached artichokes + beurre blanc
Rack of lamb w/ dandelion, black walnut herb crust, sauted veg + mint
Crispy duck breast dusted w/ lilac salt blend, + pear jam, celeriac puree, crispy seasonal greens
Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices
Rosemary seared sirloin w/ fondant potatoes + mushrooms, seasonal green
Haddock au gratin + winter veg
Creme brulee tart w/ blueberry + young mint
Carrot cake french toast w/ maple caramel sauce
Winter cherry brown butter cake w/ caramel sauce
Chocolate lava cake + gelato + seasonal fruit
Slow-roasted butternut custard w/ chai granola, preserved peaches, vanilla bean ice cream + toasted pumpkin seed oil
Baked alaska - chocolate cake, mint blackberry chip, vanilla fluff, + chocolate sauce
Chocolate, beet, raspberry cake w/ warm chocolate sauce + raspberry sorbet
Potato soup + parm foarm w/ crunchy potatos + golden leek
Roasted carrot soup w/ brunt onion + rosemary crouton
Wilted spinach + winter squash salad w/ roasted garlic vin
Beet + carmalized onion salad w/ garlic honey vin and goat cheese
Stuffed artichokes w/ lemon butter + herbs
Gnocchi + broccoli w/ manchego cream+ herbs
Mushroom ravioli w/ sherry cream + braised mushroom
Sweet potato fritters w/ brown sage butter + walnut
Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries
Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices
Crispy chicken w/ rutabaga pave, seasonal green, + winter chicken jus
Haddock w/ breadcrumb, seasonal green + rice
Carrot cake french toast w/ maple caramel sauce
Chocolate lava cake + gelato + seasonal fruit
Creme brulee tart w/ blueberry + young mint
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 Sagadahoc County.
What does a private chef service include in Sagadahoc 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 Sagadahoc County?
The price of renting a chef in Sagadahoc 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 157 USD to 250 USD. For groups of 13 people or more, the price is 157 USD per person. For groups of 7 to 12 people, the cost is 151 USD per person. For groups of 3 to 6 people, the rate is 182 USD per person, and for 2 people, the price is 250 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 Sagadahoc 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 22 chefs available in Sagadahoc County. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Sagadahoc 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 Sagadahoc 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 Sagadahoc County
Discover more details about our private chefs and their services.
The average age of our private chefs in Sagadahoc County
Percentage of our women chefs in Sagadahoc County.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Sagadahoc County.
Percentage of services with kids in Sagadahoc County.
Maximum number of bookings for a personal chef by a single client in Sagadahoc County.
Increase in the number of bookings for a chef from last year in Sagadahoc County.
Languages spoken by our personal chefs in Sagadahoc 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 Sagadahoc County.
Average timeframe from sending the request to booking.
How many chef services are booked in Sagadahoc County each month?
Private chef reservations can vary seasonally depending on the destination. In Sagadahoc 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 Sagadahoc County.
Cost of a private chef in Sagadahoc County
The cost of hiring a private chef in Sagadahoc 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 157 USD to 250 USD per person.
For 13 people or more: 157 USD
For 7 to 12 people: 151 USD
For 3 to 6 people: 182 USD
For 2 people: 250 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 Sagadahoc County?
We mainly offer six types of cuisine in Sagadahoc 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 Sagadahoc County!
Talk to our chefs in Sagadahoc 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 Sagadahoc County? You’ll get it. Tell us about your event in Sagadahoc County, and discover the best chefs who will customize every detail of your experience.
