Private Chef in Syracuse
Rent one of our 17 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
A personal chef for any occasion in Syracuse
Since the first private chef joined Take a Chef in Syracuse in February 2019, more than 17 Private Chefs have joined our platform in Syracuse and offered their services as private chefs anywhere in Onondaga County.
Starting in 2019, 45,424 guests have already enjoyed a chef in Syracuse. To book your chef in Syracuse, 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 10,130 customized menu proposals, sending a total of 119,961 messages to their guests, who rated their experience with an average score of 4.63 out of 5.
Since the first dinner provided by Take a Chef, 45,424 guests have enjoyed unique experiences with no hassle. Our guests in Syracuse usually book menus around 164 USD per person, including 4.71 courses, sharing an average of 3.66 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 Syracuse.
How it works
Personalize your request
Share with us the details of your dream meal, including type of cuisine, preferences, and intolerances.
Receive menu proposals
Our chefs will design menus based solely on your wants and needs.
Get chatty with your chefs
Don't be shy about exchanging some messages with your chefs until your perfect menu is ready!
Book your experience
Once you are happy with your choice, submit your payment to secure your experience.
Enjoy!
All there is left to do is count down the days till your culinary experience begins!
17 Private Chefs in Syracuse
Get to know more about our top rated Private Chefs in Syracuse
More than 45,400 guests have already enjoyed the experience
4.32 Chef
The guests in Syracuse have scored the experience with their Private Chef with a 4.32.
4.71 Food quality
The quality of the menus cooked by our Private Chefs in Syracuse received an average score of 4.71.
4.57 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.57 average score.
4.76 Cleaningness
The cleanup of the kitchen and dining area in Syracuse has been scored with a 4.76 on average.
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10,130 menus personalized by our Private Chefs in Syracuse
Every occasion is unique - make sure you have the right chef and menu for it!
Arugula & watercress w/ strawberry, frico, & rhubarb shrub
Burrata w/ tomato jam, gremolata, & sourdough
Duck breast w/ creme fraiche, spaetzle, sour cherry
Trout /w pea soubise, charred radish, & fermented barley
Chicken thigh w/ summer squash, garlic spinach, & smoked tomato
Creme brulee /w blueberry coulis
Panna cotta w/ cherry compote
Roasted grape w/ yogurt ice cream, port wine
Fried artichoke w/ orange zest, basil aioili
Salmon belly w/ sriracha aioli & rice cracker
Halloumi w/ smoked tomato & pea tendril
Spring onion, ramp, & asparagus w/ romesco
Chicken thigh w/ pomme puree, garlic spinach
Duck breast w/ creme fraiche, spaetzle, sour cherry
Lamb chop w/ braised fingerlings, asparagus, & pea soubise
Cold smoked hanger w/ braised potato, farmer's vegetable, & worcestershire demi
Trout /w beer braised potato, farmer's vegetable, & miso dashi
Chocotorta w/ goat milk dulce del leche, espresso
Lemon olive oil cake w/ whipped goat cheese, honey
Japanese cheesecake /w sencha
“shrimp and grits”: garlic shrimp with togarashi and black and white sesame seeds, crispy rounds of white corn grits, tomato jam
Arugula and beet salad: roasted beets, shaved ricotta salata, blood orange, pine nuts, mint
Carrots 3 ways: roasted heirloom carrots, confit carrot, raw shaved carrot, hazelnut, parsley, avocado, radish
“melon and prosciutto”: cubes of cantaloupe, italian prosciutto, balsamic glaze, mint
“bagels and lox”: platter of assorted bagels, cream cheese spreads, salmon lox, sliced tomatoes, pickled onions, capers
Deviled egg: smoked paprika, chive, caviar
“benedict”: choice of canadian bacon or salmon lox, mushroom focaccia, sous vide egg, hollandaise
Corn fritters: 3 cornmeal fritters with sweet corn, roasted oyster mushrooms, roasted corn and black beans salsa, cilantro crema
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino (can add confit cherry tomato, guanciale and basil)
“braise of the day”: braised beef, pork or lamb, sunny side up eggs, cornbread
Belgian waffle: 2 waffles, moscato soaked berries, zabaione, mint
Blueberry “johnny cakes”: white cornmeal pancakes with blueberry compote, sweet vanilla creme fraiche, mint
“all american”: 2 eggs any way, smoked bacon, breakfast sausage, short stack of pancakes
Frittata: cherry tomato, english peas, shrimp, basil, chili jam
“steak and eggs”: sous vide ny strip steak, 2 free range eggs, home fries, chimichuri
Banana french toast: brioche french toast, banana rum compote, almond butter, pineapple ginger syrup, whipped cream
Salmon: pan roasted salmon, wilted spinach, hollandaise
Burger: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Moscato soaked berries and citrus segments, zabaione, biscotti
Panna cotta: vanilla panna cotta, blackberry compote, mint
Fruit salad: cantaloupe, honeydew melon, strawberries, mango, blueberries
Assorted pastries: croissants, sfogliatella, danish
Bombolone (italian donuts): variety of filled donuts. fillings: custard cream, nutella, pistachio, raspberry, blueberry almond
Mini tarts: chocolate, hazelnut, berries
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Radicchio salad: charred radicchio leaf, baby romaine hearts, pickled currants, pine nuts, honey sherry vinaigrette, oregano
Fluke crudo, parsnip, uni, salmorigilo
Beef tartare: tartare of filet mignon, whole grain mustard, fried capers, garlic crostini, quail egg
Arugula salad: ricotta salata, blood orange, pine nuts, mint
Arctic char tartare: dice arctic char, dijon foam, chive, char caviar, dehydrated char skin chip
“chicken parm fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Foie gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts
Prawn crudo: raw wild prawn, fermented chili sauce, sweet chili citrus vinaigrette, melon, crispy shallots, caviar, cilantro oil, micro leek
Carrot and winter squash soup: ginger, coconut foam, guanciale, cilantro oil, cashews
Grain salad: quinoa, roasted sweet potato, pear, gruyere cheese, maple mustard vinaigrette, crispy sage
Rigatoni "bolognese": classic tomato ragu with ground beef, carrot, celery, oregano, basil
Winter mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, mornay, mushroom dashi
Gnocchi: homemade potato gnocchi, celery and celery root, fennel sausage, mint pesto, almond
"bucatini and clams": shellfish tomato bisque, little neck clams, bacon lardons, mint, basil
Kabocha squash raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash cream sauce, roasted diced squash, guanciale, pumpkin spice
Spaghetti: bottarga, italian herbs, lemon, spicy breadcrumbs
Truffle pasta: hand cut spaghetti, white truffle sauce, wild mushroom, wild spinach, truffle peelings, parsley
Foie gras: seared foie gras (moulard duck liver), toasted brioche, fig jam, balsamic reduction
Pappardelle: hand cut pasta, wild boar ragu, pecorino
Fusilli: tomato ragu, braised beef shank, pecorino
Halibut: rosemary and garlic sous vide halibut, “ribollita” (stewed tuscan bean), guanciale, broccoli rabe, parsley pesto
Roasted cod: roasted atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam
Ny strip steak: sous vide strip steak, potato pave, wild mushroom and spinach, port reduction
Beef rib: slow roasted beef rib, savoy cabbage, seasonal mushroom, bone marrow broth
Branzino: pan roasted branzino, lentils and pancetta, cauliflower, parsley veloute
Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress
Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus
Lentils: braised lentils, oyster mushrooms, sous vide egg, truffle oil, parsley, breadcrumb, pecorino
Berkshire pork belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique
Scallops: pan roasted diver scallop, maitake mushroom, rainbow chard, parsnip, dashi
Roasted veal chop: rosemary sous vide veal chop, sweet potato purée, haricot verts, balsamic reduction
Duck: roasted duck breast, confit duck thigh terrine with apricot and pistachio, wild rice, haricot verts, crispy sage, duck jus
Chicken: sous vide then pan roasted chicken breast, chicken thigh roulade with duxelles and herbs, swiss chard, parsley veloute
Moscato soaked berries, zabaione, biscotti
Strawberry cheesecake: classic ricotta cheesecake, candied strawberry, strawberry compote
Pistachio cake with pistachio mousse, hazelnut mousse and pistachio gel, blood orange and rose sorbet
Chocolate mousse cake: chocolate mousse, chocolate ganache, cherry vanilla ice cream
Panna cotta: vanilla panna cotta, blackberry compote, mint
Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
Lemon ricotta cake: meyer lemon curd, blueberry compote, whipped cream
Delicata squash: roasted delicata, mint, goat cheese, fig, maple mustard vinaigrette, hazelnut
Carrot and butternut squash soup: ginger, coconut foam, guanciale, cilantro oil, cashews
“chicken parm fritter”: crispy croquette of chicken confit with parmigiano reggiano mornay, spicy tomato ragu
Autumn grain salad: quinoa, roasted pumpkin and seeds, apple, gruyere cheese, maple mustard vinaigrette, crispy sage
Fluke crudo: sliced fluke, parsnip, uni, salmorigilo
Foie gras: slice of foie gras (moulard duck liver) terrine, toasted brioche, green grapes, spicy grape jam, walnuts
Arugula salad: charred pears, ricotta salata, white balsamic vinaigrette, almond, mint
Scallop crudo: raw diver scallop, “broken” cilantro and chardonnay vinaigrette, chardonnay foam, truffle peelings
Salmon tartare: dice wild salmon, dijon foam, chive, salmon roe, dehydrated salmon skin chip
Fall mushrooms: crispy maitake mushroom, roasted oyster mushrooms, pickled beech mushrooms, pecorino mornay, mushroom dashi
Butternut squash gnocchi: potato gnocchi, butternut squash, ricotta foam, guanciale, nutmeg, sage
Bucatini and mussels: shellfish tomato bisque, pei mussels, benton's bacon, wild spinach, spicy breadcrumbs
Sweetbreads: cast iron fried veal sweetbreads, seasonal mushrooms, brown butter and caper "pan sauce", parsley salad
Kabocha squash raviolo: raviolo stuffed with cauliflower and basil mascarpone, kabocha squash sauce, roasted diced squash, guanciale, pumpkin spice
"cacio e pepe": classic hand cut spaghetti, black pepper, pecorino
Linguini: bottarga, italian herbs, lemon, spicy breadcrumbs
Fusilli: braised lamb shoulder, tomato ragu, marsala wine, pecorino, basil
Roasted cod: roasted atlantic cod, celery root “chowder”, diced celery and celery root, littleneck clam, clam and lemon foam
Scallops: pan roasted scallops, chanterelle mushrooms, baby leeks, brown butter hollandaise
Duck: roasted duck breast, duck confit terrine with prunes and walnuts, lentils, duck jus
Chicken: sous vide pan roasted chicken breast, confit chicken terrine with dates and almond, wild rice, haricots verts, chicken jus
Salmon: roasted salmon, barley, heirloom carrots, purple sweet potato, maple mustard miso vinaigrette, watercress
Ribeye: seared ribeye steak, white truffle cream potato gratin, tuscan kale, beef jus
Berkshire pork belly: braised pork belly, leeks, sweet potato, brussels sprouts, apple maple gastrique
Branzino: lemon caper butter sauce, orzo with sundried tomato, charred radicchio
Swordfish: sous vide swordfish, farro, broccoli rabe, parsley veloute, calabrian chili oil
Beef short rib: beef short rib braised in apple cider, potato puree, crispy brussel sprouts, port and cider reduction, apple and sprout “slaw”
Ny strip steak: sous vide strip steak, black truffle potato gratin, wild mushroom and spinach, beef jus
Chocolate mousse cake: chocolate ganache, cherry vanilla ice cream
Pistachio and hazelnut mousse cake with pistachio gel, blood orange and rose sorbet
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Coconut and mango panna cotta: layered mango and coconut panna cotta, orange zest, pomegranate, basil
Pear: port braised pear with cinnamon, “crumb cake”, sweet creme fraiche, mint
Lemon ricotta cake: meyer lemon curd, cranberry compote, whipped cream
“apple pie”: honeycrisp apples braised with calvados, crunchy pie pieces, cranberry gel, cinnamon, vanilla ice cream
Olive oil cake: almond olive oil cake, whipped cream, meyer lemon curd, mint
“short rib or shrimp lettuce wraps”: thinly sliced short rib or gulf shrimp with korean bbq sauce, pickled onion, cilantro
Grilled sourdough: grilled sourdough bread, whipped ricotta, soppressata, “spicy hot” honey
Watermelon salad: cubed watermelon, feta, basil mint foam, micro arugula
Charred peach salad: maple roasted peaches, goat cheese, maple miso mustard vinaigrette, arugula, mint, almond
Red snapper crudo: mango bell pepper salsa, radish, avocado, lime, cilantro oil
Thai shrimp cocktail: poached shrimp, charred pineapple salsa, thai chili and lime vinaigrette
Mini chicken tacos: pulled chicken with ancho chili mole, tomatillo avocado salsa verde, radish
Grilled flatbread: creme fraiche, roasted corn, double smoked bacon, cherry tomato
Heirloom tomato salad: sliced heirloom tomato, fried green tomato, burrata, mint and basil foam, merlot vinegar
Octopus: grilled citrus marinated octopus, eggplant caponata, parsley
“elote”: mexican grilled street corn, chipotle powder, cilantro lime crema, lime
Grilled summer squash: charred green and yellow summer squash, romesco sauce, ricotta cheese, shaved almonds, watercress salad
Charred beans: haricot verts, yellow wax beans, chinese long beans, fermented black bean paste, chili oil, crispy shallots
Corn fritters: crispy corn cakes, black bean salsa, lime crema
Roasted green vegetable: asparagus and green beans with lemon, shallot confit, crispy garlic
Roasted new potatoes: potatoes roasted with coriander and fennel spice, grape tomatoes, leeks, merlot vinegar, herbs
Pork spare ribs: smoked ribs with dry rub, "carolina style" vinegar bbq sauce,
Grilled half chickens: italian marinated chicken, lemon, garlic, thyme, salmoriglio, parsley salad
Grilled half chicken: lemongrass and ginger marinated chicken, vietnamese sweet chili fish sauce vinaigrette, cilantro and radish salad
Pork belly: honey soy garlic ginger marinade, sweet soy glaze, shaved carrot and daikon radish slaw
Brisket: 18 hour brisket with pastrami spice, rye bread, pickles, whole grain mustard
Short rib burgers: 8 ounce burgers, potato roll, pickle, lettuce, caramelized onion, "special sauce"
Bratwurst: grilled brats, pickled onion, sauerkraut, potato roll, dijon and whole grain mustard
Pulled pork: carolina style barbecued pork shoulder, "vietnamese coleslaw" (red cabbage, carrot, scallion, cilantro, jalapeno, sweet chili lime vinaigrette), "bahn mi roll"
Whole grilled fish: grilled branzino (mediterranean sea bass), salmoriglio (ancient italian dressing or lemon juice, garlic, olive oil, calabrian chili, parsley and oregano), herb salad
Cast iron roasted nj tilefish: corn and pepper "salsa", salsa verde
Grilled striped bass: local striper grilled, pico de gallo, lime crema
Steaks: grilled ribeye or strip steaks, chimichurri
Moscato soaked berries, zabaione, biscotti
Olive oil cake: whipped cream, candies lemon, mint
“ferrero rocher cake”: layered chocolate vanilla cake, chocolate mousse, chocolate ganache, hazelnuts, vanilla ice cream
Lemon ricotta cake: lemon curd, blueberry compote, whipped cream
Rum cake: vanilla sponge cake soaked in rum, layered with custard and chocolate chantilly cream, topped with sliced almond and whipped cream
Marble cake: vanilla sponge cake, chantilly cream, milk chocolate ganache
Mezze board to include beet and chick pea hummus, minted labni, cucumber wedges, olives and artisan crackers
Charcuterie board dry cured meats, aged cheddar, brie, honey glazed nuts, baguette or crackers, local infused honey
Assorted savory mini toasts with ricotta salatta, and local infused honey
Kale salad with pomegranate and roasted delicatta squash
Assorted pickles with fresh oregano, crisp flatbread and herbed marcsapone
Frisée salad with warm bacon vinaigrette and goat cheese
Brie and honey puffs with cranberry
Mini quiche loraine
Smoked trout moose over local potato with chive
Hand rolled sardinian pasta with garlic herb oil and parmedian
Endive with walnut, apple and gorgonzola
Baked cod lion over polenta cake with saffron and fennel
Crisp flounder with spinach lemon and garlic
Creamy cauliflower soup with lardons and coriander
Roast vegetable torte with goat cheese and tomato jam
Goat cheese with spinach and walnut hand pies
Beef tenderloin with red wine reduction
Local turkey breast with thyme pan sauce and parsnip puree
Pan roasted local chicken with rosemary and garlic
Pan seared bronzino filet with lemon and garlic butter
Hudson valley duck breast with five spice, local honey and chili glaze
Crisp chicken breast with brandy and mushroom
Sliced flank steak with roasted shallots balsamic and fingerlings
Classic coq aux vin
Eggplant torte with spring lamb and yogurt
Local beef with red wine foraged mushrooms and fingerlings
Maple apple tarte tatin
Catskills baked apple with maple and pecans
Valrona chocolate tart with candied ginger
Chocolat bundt cake
Assorted savory mini toasts with ricotta salatta, and local infused honey
Vegetarian chicken liver pate, in a mason jar with chef made pickles and toast
Bruschetta with tomato and toasted garlic, and eggplant caponata
Brie and honey puffs with cranberry
Local tempeh with maple apple glaze
Yuba over sesame spinach with honey glaze
Gnocchi with local mushrooms and sage
Cacio de peppe
Summer vegetable torte with goat cheese
Roast vegetable torte with goat cheese and tomato jam
Chef made ramen with crisp tofu, black garlic and ginger
Chap che (korean noodles) with local mushroom, spinach and scallion
Roasted vegetable lasagna, with summer squash, bell pepper, chef made ricotta, traditional red sauce
Mousaaka my take on the greek classic!
Panko crusted cauliflower “steaks”
Grilled tofu with bulgogi sauce
Italian cheesecake with with berry compote
Catskills baked apple with maple and pecans
Almond cookie ice cream sandwich
Nama chocolate truffles with almond briitle
Chocolat bundt cake
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 Syracuse.
What does a private chef service include in Syracuse?
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 Syracuse?
The price of renting a chef in Syracuse 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 112 USD to 141 USD. For groups of 13 people or more, the price is 112 USD per person. For groups of 7 to 12 people, the cost is 98 USD per person. For groups of 3 to 6 people, the rate is 118 USD per person, and for 2 people, the price is 141 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 Syracuse?
Booking is easy! Just tell us the date of your event, number of guests, dietary preferences and any allergies, and a few details about your kitchen. Within a few hours, you'll receive customized menus from qualified chefs. Each chef's profile will include their experience, reviews, and photos of their dishes.
Feel free to chat directly with the chefs through our platform. Ask them to modify menus, discuss pricing, or get answers to any questions you might have. Once you've found the perfect chef and menu, finalize your reservation online. We'll then provide the chef's contact information to confirm any final details.
How can I find a private chef near me?
There are currently 17 chefs available in Syracuse. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Syracuse 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 Syracuse?
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 Syracuse
Discover more details about our private chefs and their services.
The average age of our private chefs in Syracuse
Percentage of our women chefs in Syracuse.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Syracuse.
Percentage of services with kids in Syracuse.
Maximum number of bookings for a personal chef by a single client in Syracuse.
Increase in the number of bookings for a chef from last year in Syracuse.
Languages spoken by our personal chefs in Syracuse.
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 Syracuse.
Average timeframe from sending the request to booking.
How many chef services are booked in Syracuse each month?
Private chef reservations can vary seasonally depending on the destination. In Syracuse, 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 Syracuse.
Cost of a private chef in Syracuse
The cost of hiring a private chef in Syracuse 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 112 USD to 141 USD per person.
For 13 people or more: 112 USD
For 7 to 12 people: 98 USD
For 3 to 6 people: 118 USD
For 2 people: 141 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 Syracuse?
We mainly offer six types of cuisine in Syracuse: 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 Syracuse!
A personal restaurant at home
Enjoy a Private Chef service for a fresh culinary experience right at home. A meal prepared by a personal chef is a great way to celebrate important moments in life like anniversaries and birthdays, and also a unique way to put a twist on date night, lunch with friends and family dinners. With Take a Chef you can turn your home into one of the top restaurants in Tampa. The essential difference is that the entire experience is built around you and your guests. By clicking below, you'll answer some quick questions about your kitchen and culinary preferences, which will allow our chefs to share personalized menu ideas with you. Choose one and on the day of the actual service, your selected chef will buy high-quality, local ingredients at their favorite market. They will cook each dish in your kitchen and serve you and your guests. Moreover, they’ll make sure everything is clean before they leave - to make sure you can relax and enjoy the experience.
Tampa's best chefs are at your disposal
Take a Chef has more than 80 Private Chefs in Tampa alone, so we’re pretty confident we can find exactly what you're looking for! You’ll be able to view the profile of each chef who has contacted you with a customized menu proposal, but as a rule of thumb all of our chefs have at least 10 years’ experience and come from the best culinary schools in the country. We'll put you guys in touch to make sure that every little detail is perfect for you.
A change from Tampa's food scene
Tampa's restaurant scene is competitive, dynamic and exciting, especially when it comes to seafood, classic American and Latin cuisines. You'd be right to eat out, but why not bring the restaurant experience home? We'd love for you to try a completely tailor-made, intimate dining experience that only an expert Chef whose passion and talent coincides with your specific preferences. To try it, click above!
Talk to our chefs in Syracuse
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 Syracuse? You’ll get it. Tell us about your event in Syracuse, and discover the best chefs who will customize every detail of your experience.
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