Private Chef in Sagaponack
Rent one of our 100 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Sagaponack
Since the first private chef joined Take a Chef in Sagaponack in March 2017, more than 100 Private Chefs have joined our platform in Sagaponack and offered their services as private chefs anywhere in Suffolk County.
Starting in 2017, 26,049 guests have already enjoyed a chef in Sagaponack. To book your chef in Sagaponack, 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 9,237 customized menu proposals, sending a total of 77,718 messages to their guests, who rated their experience with an average score of 4.6 out of 5.
Since the first dinner provided by Take a Chef, 26,049 guests have enjoyed unique experiences with no hassle. Our guests in Sagaponack usually book menus around 149 USD per person, including 3.12 courses, sharing an average of 3.5 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 Sagaponack.












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!
100 Private Chefs in Sagaponack
Get to know more about our top rated Private Chefs in Sagaponack












More than 26,000 guests have already enjoyed the experience
4.49 Chef
The guests in Sagaponack have scored the experience with their Private Chef with a 4.49.
4.66 Food quality
The quality of the menus cooked by our Private Chefs in Sagaponack received an average score of 4.66.
4.54 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.54 average score.
4.59 Cleaningness
The cleanup of the kitchen and dining area in Sagaponack has been scored with a 4.59 on average.
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9,237 menus personalized by our Private Chefs in Sagaponack
Every occasion is unique - make sure you have the right chef and menu for it!








Sheep’s milk ricotta crostata buttery shortcrust tart filled with sheep’s milk ricotta, lemon zest, and honey, topped with fresh mint
Supplì alla romana crispy risotto and tomato croquettes filled with melted mozzarella
Seasonal green salad fresh seasonal greens tossed in a shallot-honey vinaigrette
Scallop crudo thinly sliced raw scallops with pickled mustard seeds, lemon, olive oil, and fennel confit
Cucumber panzanella salad crisp cucumbers, cherry tomatoes, red onions, dill, and feta tossed with house-made croutons in a light vinaigrette
Radicchio & greens salad radicchio and seasonal greens with gorgonzola, sliced pears, raisins, toasted almonds, and white wine vinaigrette
Fresh market east coast oysters served on the half shell with mignonette, cocktail sauce, and freshly grated horseradish
Vitello tonnato thinly sliced seared veal loin served chilled with a creamy tuna-caper emulsion and seasonal greens
Zucchini fritters crispy zucchini fritters served with greek yogurt and herbs
Caprese fresh mozzarella, heirloom tomatoes, basil, finished with traditional aged balsamic
Burrata confit tomatoes, charred sourdough, shaved asparagus, finished with a parmesan vinaigrette
Saltimbocca thin slices of chicken or pork tenderloin topped with prosciutto and sage, pan-cooked in butter and white wine
Bucatini all’amatriciana thick hollow pasta in a tomato sauce spiced with chili flakes, guanciale, red onions, and parsley
Pappardelle alla bolognese wide ribbon pasta tossed in a slow-cooked ragù of beef and italian sausage
Spaghetti alla carbonara spaghetti tossed in a velvety emulsion of egg yolks and butter, finished with crispy guanciale
Bavette cacio e pepe bavette pasta with olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese. simple and bold
Linguine alle vongole linguine with clams, gently sautéed with garlic, chili, white wine, and parsley. classic and coastal
Linguine aglio, olio e pecorino linguine tossed with garlic-infused olive oil and finished with grated pecorino. simple, bold, and timeless
Pappardelle with italian sausage and broccolini wide ribbons of pasta tossed with sautéed broccolini, crumbled italian sausage, red chili flakes, onions, and shaved parmesan
Tagliatelle ai funghi fresh tagliatelle with sautéed seasonal wild mushrooms, onions, cream, sage, and parmesan
Tagliatelle all’astice fresh tagliatelle with lobster, tomato paste, chili flakes, a touch of cream, and chervil
Spaghetti puttanesca, pungent, briny sauce from southern italy made with olives, anchovies, capers, and a chunky tomato base
Spaghetti alla puttanesca southern italian classic with olives, anchovies, capers, garlic, chili, and chunky tomato sauce. briny, bold, and unmistakably vibrant
Pappardelle al cinghiale hand-cut pappardelle tossed in a rich, slow-braised wild boar ragù with chianti, rosemary, juniper, and tomato. a hearty tuscan staple, deep with forest flavors and rustic soul
Porchetta crispy, herb-rubbed pork belly, slow-roasted and rolled, served with pan jus, your choice of mashed or twice-roasted smashed potatoes, and seasonal vegetables sautéed in garlic and olive oil
Roasted branzino mediterranean sea bass, roasted with herbs and charred lemon, served with your choice of mashed or smashed potatoes, and sautéed seasonal greens with olive oil and garlic
Pollo alla’diavola spicy marinated whole roasted chicken, served with tuscan-style roasted potatoes or mashed potatoes, and sautéed seasonal greens with garlic and olive oil
Arista di maiale tuscan-style roasted pork shoulder, seasoned with garlic and herbs, served with twice-roasted smashed potatoes or mashed potatoes, seasonal vegetables, and pan jus
Pork chop alla’scapariello pan-roasted pork chop with italian sausage, broccolini, and cherry peppers, served with crispy potatoes or mashed potatoes
Pan-seared wild atlantic salmon served over wilted seasonal greens with your choice of mashed, roasted, or crispy potatoes
Grilled lamb chops with creamy polenta, braised escarole, and a mint-pistachio gremolata
Bistecca alla fiorentina thick-cut tuscan-style steak, grilled to temperature, served with rosemary roasted potatoes and herb compound butter
Filet mignon center-cut tenderloin steak, cooked to temperature, served with potatoes any style, sautéed greens, and herb compound butter
Melanzane alla parmigiana (eggplant parmesan) breaded and fried eggplant, marinara sauce, mozzarella, and parmesan. served with a side of crispy roasted potatoes, seasoned with garlic, rosemary, and olive oil for added flavor and texture
Vegetarian lasagna layers of fresh pasta, mozzarella, rich tomato ragu, creamy béchamel, and parmigiano-reggiano, baked to golden perfection
Polenta with mushrooms and gorgonzola creamy polenta topped with sautéed wild mushrooms and a drizzle of melted gorgonzola cheese
Assorted italian pastires
Pannacotta al limone
Dessert cheeses with almonds and honey
Tiramisu
Many other options available let’s chat!
Moroccan carrot salad shaved carrots with fennel, aleppo pepper, lemon, olive oil, and herbs. served chilled
Hummus with ethiopian tahina chickpeas blended with ethiopian-style tahina, garlic, lemon, and olive oil. served with warm flatbread
Rustic baba ghanouj charred eggplant mashed with garlic, lemon, tahini, and olive oil. smoky, chunky, and served with warm flatbread
Cucumber salad fresh cucumbers tossed with feta, dill, red onions, cherry tomatoes, and house-made croutons in a light vinaigrette
Beets with labneh roasted beets served over labneh, drizzled with tahini and sprinkled with za’atar
Green salad mixed greens tossed in a lemon citronette. simple and bright
Labneh tzatziki strained labneh blended with grated cucumber, garlic, lemon, and fresh herbs. cool, creamy, and sharp
Matbucha slow-cooked roasted tomatoes and red peppers with garlic, olive oil, and spices. served as a rich, smoky dip
Kopanisti whipped feta blended with roasted red peppers, garlic, and olive oil. creamy, tangy, and perfect for spreading
Tabbouleh bulgur wheat mixed with fresh parsley, mint, red onions, and diced tomatoes, tossed in lemon juice and olive oil. bright, herbaceous, and refreshing
Marinated mediterranean olives a bold mix of olives marinated with citrus, herbs, and spices from southern europe and north africa
Pickled vegetables, mediterranean style a rotating mix of house-pickled vegetables infused with herbs, chili, and spice blends from the levant
Shakshouka baked eggs in a rich tomato–pepper stew, gently spiced and served with crusty bread
Kibbeh traditional middle eastern dish made with bulgur, pine nuts, herbs. options: beef, lamb, or vegetarian
Char-grilled squid with sumac and chile-honey vinaigrette, cooled by a swipe of labneh. finished with crispy shallots and fresh herbs for brightness and bite
Roasted eggplant with harissa yogurt, crispy chickpeas, and coriander – roasted until melting, layered over spiced yogurt, topped with crunchy chickpeas and fresh herbs
Roasted sardines with za'atar – whole sardines, fennel, orange-infused olives, labneh, charred lemon
Falafel crispy fried garbanzo bean fritters mixed with fresh herbs and spices. served with lemon, pickled turnips, and tahini sauce
Harissa kafteh grilled spiced patties made with your choice of lamb, beef, or vegetarian mix. infused with harissa, garlic, and herbs. served with grilled onions, warm flatbread, and lemon
Grilled octopus charred octopus served over preserved lemon potatoes, dressed with tomato citronette. finished with kalamata olives, capers, and a touch of pimentón
Dorade royale, moroccan style whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. served with charred lemon and pan juices
Whole mediterranean sea bream oven-roasted with preserved lemon, coriander, parsley, and garlic. finished with a drizzle of olive oil and served with charred lemon and herb jus
Beef tagine with prunes and almonds slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. served with herbed couscous or flatbread
Lamb shoulder braised with dates and za’atar slow-cooked lamb shoulder infused with middle eastern spices, served over couscous with toasted almonds and golden raisins
Sumac roasted ½ chicken marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon
Vegetarian roasted kibeh bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. served with potato skordalia and charred lemon
Roasted zucchini stuffed with jasmine rice, toasted almonds, and baharat spice. finished with tehina sauce
Twice-cooked cauliflower blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon
Lamb ras el hanout tagine braised lamb shoulder with moroccan spices, apricots, almonds, and saffron. served with herbed couscous and spiced roasted carrots
Shish kebab grilled filet or chicken skewers marinated with mediterranean spices. served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce
Sides: classic mashed potatoes, herb smashed potatoes, potato skordalia, lemon-parsley potatoes, israeli couscous, moroccan couscous, bulgur pilaf, lentils, charred eggplant, harissa carrots, braised greens, zucchini tahini, seasonal veg with sumac
Seasonal fruits salad, labneh, pistachios, honey
Many other options available let’s chat!
1. classic mahalabia middle eastern milk pudding infused with rose water and finished with crushed pistachios
Pistachio baklava phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup
2. saffron mahalabia with cardamom syrup creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios
3. orange blossom mahalabia with sesame brittle silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds
Traditional baklava layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup
Orange & olive oil cake moist citrus cake with toasted sesame and a dollop of whipped labneh
Chopped salad – chopped romaine and kale, grilled corn, red onion, cotija cheese, crispy tortilla strips, pickled jalapeños, and smoky bbq ranch
Cajun potato salad – creamy yukon golds folded into a bold, tangy cajun mayo-mustard dressing, with crunchy celery, scallions, and a smoky kick of paprika
Red cabbage slaw – crisp red cabbage, cider-honey dressing, golden raisins, toasted sunflower seeds, and a touch of dill
Bbq cucumber salad – crisp cucumbers, cherry tomatoes, and cotija cheese tossed in a smoky chili vinaigrette with charred scallions, pickled onions, and fresh herbs
Creole corn elote – charred corn with cajun mayo, cotija cheese, scallions, and a kick of southern heat."
Tangy brocoli salad, raisins, julienne carrots and shaved cabbage, tangy ranch dressing
Country mac & cheese – ultra-creamy elbow macaroni tossed in a rich mornay sauce made with sharp cheddar and aged gruyère, baked until bubbly with a golden crust. southern comfort, turned up a notch
Bbq baked beans with pulled pork
Country mashed potatoes
Collard greens with brisket
Texas brisket
St louis spare ribs
Bbq chicken quarters
Smoked turkey
Bbq pulled pork
Burgers, classic or smashed burgers
Grilled chicken
Grilled chicken wings
Grilled smoked susage
Grilled assorted vegetables
Texas hotlinks
Burnt ends
Baby back ribs
Assorted cookies
Chocolate chip brownies
Many other options available let’s chat
Cinnamon mini donuts with mexican chocolate dip
Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg
Oysters, mignonette, cocktail sauce, horseradish
Hush puppies, shrimp and anduille/anduile/shrimp or vegetarian
Crab and corn fritters, remoulade
Peel and eat spicy shrimp old bay or slap yo mama mild or hot
Cajun crab cakes, tabasco aioli
Gulf shrimp with sweet corn coulis
Blue crab beignets (parties of 8 ppl max)
Mini mufuletta sliders, the quintessential new orleans sandwich of cured meats, cheese, and tangy olive salad piled onto a small bun
Blue crab with charred corn succotash
Creole sausage croquettes
-shrimp and grits
Okra mac and cheese with andouille sausage
Spicy crab spaghetti, jalapeno, lemon, butter
Shrimp po’boy, 5" sized, shredded lettuce, herb mayonnaise, pickles
Creole crab croquettes
Gumbo, sea food and chicken, or as you wish, dark roux, okra, sofrito, rice
Shrimp or craw fish etoufee, rice
Jambalaia, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions
Pastalaya, pasta, rice, chicken thighs, andouille sausage, onions, bell peppers, celery, and green onions
Lousiana dirty rice, anduille sausage, tomatoes, sofrito, blackend fish of the day
Crawfish/lobster or shrimp bisque with seafood & andouille sausage
Shrimp and crab gumbo, white rice, crispy okra
Chicken and pork gumbo, white rice, crispy okra
Assorted french pastires
Arroz de leche
Banana foster crepes
Moules marinieres (mussels in white wine) - charred rustic sourdough bread
Shrimp ceviche: cooked shrimp, tomato, red onion, cilantro, avocado, fresh citrus
Nobu style crispy rice cakes topped with creamy avocado, sashimi grade tuna, spicy mayo, and sesame seeds
Lobster bisque
Panzanella: toasted ciabatta, garden tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, capers
Caesar: aged parmigiano-reggiano, fresh lemon, anchovy paste, homemade croutons
Lobster cobb salad with tarragon dressing
Burrata salad with orange segments, roasted peppers, fresh basil
Caprese salad
Greek salad: cucumbers, tomatoes, pepperoncini, onions, feta, olives, grape leaves over fresh romaine. served with a feta vinaigrette dressing
Cilantro lime shrimp tacos fresh corn tortillas
Baja fish tacos: beer battered cod, cilantro lime slaw, aji amarillo sauce or chipotle sauce
Spanish paella
(counts as two dishes) mixed grill (skirt steak, shrimp & chicken) served with mango salsa & chimichurri
Beef tenderloin (horseradish, gorgonzola or bearnaise)
Lobster risotto
Grilled lobster tails
Brown butter scallops over parmesan wilted spinach risotto
Assorted mini parfaits (tiramisu, banana pudding, chocolate mousse)
Peach raspberry shortcake or crisp, berry oatmeal crisp or strawberry shortcake or crisp
Fresh berries & whipped cream
Coconut & mango sorbet
Chocolate torte & berries
Dark chocolate bark & dubai chocolates
Dessert of choice
Fresh pressed orange juice for mimosas
Fresh brewed coffee, iced coffee & tea
Fresh fruit display
Fresh pressed green juice (ginger, green apple, pineapple & kale)
Homemade english muffins
Fresh biscuits and honey butter
Avocado toast
Carne asada breakfast burritos
Cacio e pepe scrambled eggs or omelet
Vegetable frittata or quiche
Omeletes to order
Croissant breakfast casserole with sage, sausage & gruyere
Breakfast sausage, bacon & potatoes
Eggs benedict, crispy prosciutto de parma & golden hollandaise
Butter poached lobster benedict
Blueberry ricotta breakfast cake
Orange pecan french toast casserole
Sour cream coffee cake
Banana crunch muffins
Lemon blueberry scones
Maple oat scones
Homemade chocolate croissants
Homemade almond croissants
Grilled pineapple & peaches, honey vanilla yogurt & homemade granola
Blueberry muffins
Banana sour cream pancakes
Caldo de feijao (black bean consommé) delicious
Arepas de chorizo con queso (colombia) – fried corn cakes filled with chorizo sausage, cheese and onions
Pão de queijo (brazil) – chewy cheese bread made with tapioca flour
Ceviche misto (peru) – shrimp, white fish marinated in lime juice with aji, onion, and cilantro
Coxinhas (brazil) – chicken croquettes shaped like teardrops
Bacalaitos (puerto rico) – crispy salt cod fritters
Patacones con hogao (colombia) – twice-fried plantains with tomato-onion sauce
Bolinho de bacalhau (brazil) – salt cod fritters with parsley and potato
1. saltfish fritters (stamp and go – jamaican) lightly fried dough mixed with salted cod, scallions, thyme, and scotch bonnet pepper. serve with a tangy tamarind or pepper sauce
2. pholourie (guyanese) spiced split pea flour balls, deep-fried and fluffy inside. serve with mango sour
Isca de pescado frito (puerto rico) – fried pieces of marinated snapper with limes and micro greens
Pasteis de feira (brazil) – crispy, deep-fried pastries filled with cheese, ground beef, or heart of palm. a popular street food found in open-air markets,
Caldo verde (brazil) – collard greens and potato soup with sausage
Salmorejo de jueyes (puerto rico) – chilled tomato and crab soup
Salada de palmito (brazil) – heart of palm salad with vinaigrette
Ensalada de pulpo (puerto rico) – octopus salad with lime and onions
Feijão tropeiro (brazil) – beans with cassava flour, bacon, and eggs
Escabeche de sardinha (brazil) marinated sardines in olive oil, vinegar, onions and peppers, seven with bread
Empanadas criollas (argentina) – baked pastries filled with beef, olives, and eggs
Provoleta (argentina) – grilled provolone cheese with oregano and olive oil. served with bread
Bandeja paisa (colombia) – platter with beans, rice, chorizo, chicharrón, egg, avocado, and beef
Feijoada (brazil) – black bean and pork stew served with rice and collard greens
Asado argentino (argentina) – grilled meats including chorizo, chimichurri sauce
Picanha fatiada pf(brazil) - grilled piranha (prime cut of brazilian bbq)
Arroz con gandules (puerto rico) – rice with pigeon peas, sofrito, and pork
Moqueca baiana (brazil) – fish stew with coconut milk, dendê oil, and peppers
Milanesa a la napolitana (argentina) – breaded beef cutlet with tomato sauce and melted cheese
Chillo frito (puerto rico) – whole fried red snapper with tostones
Sides rice and beans, arroz moro (rice and beans cuban style), roasted fingerling potatoes, mashed potatoes all come with sautéed kale (brazilian style)
1. jerk chicken (jamaican) grilled or oven-roasted chicken marinated in a spicy-sweet jerk sauce with allspice, scotch bonnet, and thyme. serve with rice and peas
2. guyanese pepperpot (optional oxtail or beef) rich, slow-cooked meat stew flavored with cassareep (cassava extract), cinnamon, cloves, and thyme. serve with homemade plait bread or rice
Flan de queso (puerto rico) – creamy cheese flan
Brigadeiros (brazil) – chocolate truffle-like candies
Alfajores (argentina) – shortbread cookies with dulce de leche
Manjar de coco (brazil) – coconut pudding with caramel sauce and marinated prunes
Tres leches cake
Coconut toto (jamaican coconut cake) moist, dense coconut cake flavored with nutmeg and vanilla. serve sliced with a dusting of powdered sugar
Avocado toast – sourdough, smashed avocado, lemon zest, aleppo pepper, and microgreens
House-made pastrami hash – slow-cured pastrami, crispy potatoes, caramelized onions, grain mustard aioli
Smoked trout rillettes – rye crostini, pickled shallots, crème fraîche, dill
Everything bagel board – bagels, whipped scallion cream cheese, smoked salmon, capers, red onion
Savory dutch baby – gruyère, crispy prosciutto, poached egg, arugula
Kimchi pancakes – house-fermented kimchi, crispy pork belly, gochujang aioli
Crispy duck confit & waffles – bourbon maple syrup, pink peppercorn butter
Shakshuka – baked eggs in spicy tomato sauce, feta, sourdough toast
Croque madame – brioche, parisian ham, gruyère, béchamel, sunny-side-up egg
Mushroom & gruyère tartine – sourdough, wild mushrooms, caramelized shallots, arugula
Crispy duck confit & waffles – buttermilk waffles, bourbon maple syrup, pink peppercorn butter
Charred brussels & poached egg – cider vinaigrette, crispy shallots, parmesan
Eggs benedict three ways – classic (ham), florentine (spinach), or smoked salmon
Brooklyn breakfast bowl – farro, soft-boiled egg, roasted sweet potato, harissa yogurt, tahini dressing
Duck fat hash – confit duck, crispy potatoes, farm egg, scallion crème fraîche
Biscuits & chorizo gravy – house-made biscuits, spicy chorizo gravy, fried egg
Brooklyn fried chicken & cheddar biscuit sandwich – pickles, hot honey, slaw
Chefed up bacon egg and cheese
Truffle scrambled eggs – soft scrambled eggs, shaved black truffle, toasted brioche, parmesan (subject to availability)
Lobster & gruyère omelette – butter-poached lobster, cave-aged gruyère, fine herbs
Braised short rib hash – slow-braised beef, crispy potatoes, caramelized onions, poached egg
Sweet corn & ricotta pancakes – honey butter, bourbon maple syrup, candied pecans
Olive oil cake – citrus glaze, toasted almonds
Ricotta doughnuts – lemon curd, powdered sugar
Whiskey bread pudding – caramel sauce, crème anglaise
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 Sagaponack.
What does a private chef service include in Sagaponack?
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 Sagaponack?
The price of renting a chef in Sagaponack 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 100 USD to 175 USD. For groups of 13 people or more, the price is 100 USD per person. For groups of 7 to 12 people, the cost is 90 USD per person. For groups of 3 to 6 people, the rate is 128 USD per person, and for 2 people, the price is 175 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 Sagaponack?
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 100 chefs available in Sagaponack. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Sagaponack 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 Sagaponack?
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 Sagaponack
Discover more details about our private chefs and their services.
The average age of our private chefs in Sagaponack
Percentage of our women chefs in Sagaponack.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Sagaponack.
Percentage of services with kids in Sagaponack.
Maximum number of bookings for a personal chef by a single client in Sagaponack.
Increase in the number of bookings for a chef from last year in Sagaponack.
Languages spoken by our personal chefs in Sagaponack.
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 Sagaponack.
Average timeframe from sending the request to booking.
How many chef services are booked in Sagaponack each month?
Private chef reservations can vary seasonally depending on the destination. In Sagaponack, 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 Sagaponack.
Cost of a private chef in Sagaponack
The cost of hiring a private chef in Sagaponack 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 100 USD to 175 USD per person.
For 13 people or more: 100 USD
For 7 to 12 people: 90 USD
For 3 to 6 people: 128 USD
For 2 people: 175 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 Sagaponack?
We mainly offer six types of cuisine in Sagaponack: 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 Sagaponack!

An unforgettable experience in Sagaponack New York
Enjoy a meal prepared by a Private Chef in the comfort of your own home; a great choice for any occasion! Inviting a professional into your kitchen transforms your home into an intimate restaurant. The best thing is that the experience is entirely based on you and your guests. Once we know your preferences, our chefs will share their menu ideas with you. Just pick the one you like the most. When the day of the service comes, your chosen chef will head to their favourite local market to buy the ingredients for your dishes. They will cook the entire meal in your kitchen and serve it to you and your guests. And don’t worry - before leaving, the chef will clean everything up so that you can just sit back and relax.

Experience culinary perfection
All of our chefs have at least ten years’ worth of experience in the industry and have graduated from the best cooking schools. So our goal is to find the perfect chef for you and to make this the best dining experience. With over 40 chefs in Sagaponack New York, we know we can find the right match for you! Once you receive menu proposals, you’ll be able to view the professional profiles of each chef who has contacted you and choose the one that suits you. At this point you’ll also be able to contact them directly through our messaging service to make sure that every detail is to your liking.

Experience the best gastronomy
The best and most original experiences are those that surprise you from the very beginning and do not stop until the end. These are the experiences that make the best memories. This is Take a Chef’s philosophy. We offer a completely personalized service, show cooking, gastronomic advice and the chance to understand how the dishes on your menu are made. Any American, Asian or Mediterranean dishes can be showstoppers on your dining table with the expertise of one of our Private Chefs.






Talk to our chefs in Sagaponack
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 Sagaponack? You’ll get it. Tell us about your event in Sagaponack, and discover the best chefs who will customize every detail of your experience.









