Private Chef in South Kingstown
Rent one of our 75 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in South Kingstown
Since the first private chef joined Take a Chef in South Kingstown in March 2017, more than 75 Private Chefs have joined our platform in South Kingstown and offered their services as private chefs anywhere in Rhode Island.
Starting in 2017, 2,269 guests have already enjoyed a chef in South Kingstown. To book your chef in South Kingstown, 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, 2,269 guests have enjoyed unique experiences with no hassle. Our guests in South Kingstown usually book menus around 168.6 USD per person, including 3.34 courses, sharing an average of 3.99 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 South Kingstown.
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!
75 Private Chefs in South Kingstown
Get to know more about our top rated Private Chefs in South Kingstown
More than 2,200 guests have already enjoyed the experience
4.67 Chef
The guests in South Kingstown 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 South Kingstown 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 South Kingstown has been scored with a 4.89 on average.
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946 menus personalized by our Private Chefs in South Kingstown
Every occasion is unique - make sure you have the right chef and menu for it!
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
Beef tartare | crispy capers | dill pickle crisps | cured egg yolk
Cacio pepe arancini, anchovy aioli
Ahi tuna crudo, serrano chili, crispy allium
Crispy hot honey broccoli | pistachio yogurt | mint | basil
Crispy hashbrown, creme fraiche, chives, caviar
Duxbury oysters | rose chili mignonette | cocktail sauce
Harissa honey carrot salad, farmers cheese, pistachios, mint & basil
Cauliflower salad, toasted walnuts, shaved pecorino, creamy lemon drizzle
Shaved brussels ceasar salad, foccacia croutons, aged parm, cured egg yolk
Roasted beet & citrus salad, rosemary marcona almonds, ricotta
Duck confit, wild blueberry balsamic glaze, whipped root vegetable puree
Coffee crusted filet mignon, jus, garlic gremolata potatoes
Oyster mushroom cavatappi, hazelnuts, brown butter, sage
Salted caramel creme brulee, chocolate hazelnut crumble
Valrhona chocolate pot de creme with hazelnut crumble
Buttermilk panna cotta with orange blossom honey & pepita brittle
• 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
Salmorejo de langostinos – a creamy tomato-based andalusian soup served cold with poached prawns, garlic, and olive oil drizzle
Terrina de foie gras con gelatina de oporto – foie gras terrine with a port wine gelatin, served with a light almond and fig salad
Tartar de atún con caviar de menta – tuna tartare with mint “caviar” spheres, offering a hint of what would later become the molecular cuisine approach
Ravioli de espinacas y ricotta – handcrafted spinach and ricotta ravioli with a beurre blanc sauce and a touch of nutmeg
Crema de mariscos con espuma de hinojo – seafood bisque with a fennel foam, blending traditional flavors with a hint of light, frothy texture
Risotto de setas silvestres – wild mushroom risotto, using seasonal foraged mushrooms with parmigiano-reggiano and a light truffle oil drizzle
Lomo de merluza con salsa de azafrán – fillet of hake in a delicate saffron sauce with a side of braised fennel and roasted new potatoes
Magret de pato con frutas de temporada – duck breast served with a reduction of seasonal fruits and port wine, plated with lightly seared asparagus and parsnip puree
Solomillo de ternera con espuma de patata – beef tenderloin with a creamy potato foam and a red wine demi-glace, showing the early experimentation with texture contrast
Mousse de chocolate con aceite de oliva y sal marina – a light chocolate mousse drizzled with extra virgin olive oil and a sprinkle of sea salt, hinting at the play between sweet and savory
Granizado de mandarina con hierbas frescas – tangerine granita with fresh herbs like mint and basil, offering a refreshing and palate-cleansing finale
Crema catalana con aire de canela – traditional catalan cream (similar to crème brûlée) with a modern twist, topped with a cinnamon “air” (early foam experimentation)
Crudo di ricciola – thinly sliced yellowtail with citrus vinaigrette, microgreens, and a touch of olive oil
Capesante alla griglia – grilled scallops with a cauliflower puree, garnished with crispy pancetta and a lemon foam
Insalata di polpo – marinated octopus with fennel, orange segments, and a light citrus-coconut dressing
Risotto al nero di seppia – creamy squid ink risotto with tender calamari, finished with a hint of lemon zest
Zoodles alla vongole – spiralized zucchini noodles with clams, garlic, white wine, and parsley, finished with a drizzle of olive oil
Risotto ai frutti di mare – a medley of shrimp, mussels, and calamari in a saffron-infused risotto
Branzino al forno – oven-baked sea bass with a caper and lemon sauce, served over a bed of roasted seasonal vegetables
Tonno scottato al sesamo – sesame-crusted seared tuna with a tamari and ginger glaze, accompanied by an avocado and cucumber salad
Gamberi alla griglia – grilled prawns with a garlic and chili oil, served with sautéed spinach and roasted cherry tomatoes
Panna cotta al cocco – coconut milk panna cotta with a mango coulis and toasted coconut flakes
Gelato di pistacchio senza glutine – homemade pistachio gelato with a drizzle of dark chocolate and fresh berries
Torta caprese al limone – flourless almond and lemon cake, served with a lemon curd and raspberry sorbet
3 cheese mac balls | marinara
Parmesan fries
Spinach & artichoke dip | baked pita chips
Crab dip | baked pita chips
Crispy fried buffalo shrimp
Crab stuffed mushroom
Garlic herbed scallops | red beet & mushroom puree
Crab cake or crab cake bites
Arugula avocado salad | citrus dressing
Arugula, spinach, strawberry & feta salad | balsamic dressing
Classic cesar | parmesan peppercorn
Wedge salad | blue cheese
Clam chowder
Lobster bisque
Creamy linguine pasta | 8oz sirloin | choice of green
Chicken parmigiana | choice of pasta | garlic bread
Creamy cajun shrimp & crab pasta | garlic bread
Seafood scampi | lobster, shrimp & scallops
Honey glazed salmon | roasted garlic mashed potatoes | choice of green
Pan seared halibut | wild rice | choice of green
Crab cakes drizzled w/ rémoulade | scalloped potatoes | broccolini
Crab stuffed salmon | roasted garlic mashed potatoes topped w/ cajun cream sauce | choice of green
Surf & turf (lobster, shrimp, crab - sirloin, ribeye) roasted garlic mashed potatoes | choice of green
Apple empanadas | vanilla ice cream | apple glaze sauce
Chocolate or vanilla dipped cake balls | vanilla bean ice cream
Coconut white chocolate truffles
Lemon pound cake
Mini cheesecake (raspberry, strawberry, original) served w/ whip cream & fruit sauce
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 South Kingstown.
What does a private chef service include in South Kingstown?
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 South Kingstown?
The price of renting a chef in South Kingstown 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 South Kingstown?
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 75 chefs available in South Kingstown. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in South Kingstown 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 South Kingstown?
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 South Kingstown
Discover more details about our private chefs and their services.
The average age of our private chefs in South Kingstown
Percentage of our women chefs in South Kingstown.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in South Kingstown.
Percentage of services with kids in South Kingstown.
Maximum number of bookings for a personal chef by a single client in South Kingstown.
Increase in the number of bookings for a chef from last year in South Kingstown.
Languages spoken by our personal chefs in South Kingstown.
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 South Kingstown.
Average timeframe from sending the request to booking.
How many chef services are booked in South Kingstown each month?
Private chef reservations can vary seasonally depending on the destination. In South Kingstown, 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 South Kingstown.
Cost of a private chef in South Kingstown
The cost of hiring a private chef in South Kingstown 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.
What is the most reserved type of cuisine in South Kingstown?
We mainly offer six types of cuisine in South Kingstown: 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 South Kingstown!
Talk to our chefs in South Kingstown
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 South Kingstown? You’ll get it. Tell us about your event in South Kingstown, and discover the best chefs who will customize every detail of your experience.
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