Private Chef in Tampa
Rent one of our 21 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Tampa
Since the first private chef joined Take a Chef in Tampa in March 2017, more than 21 Private Chefs have joined our platform in Tampa and offered their services as private chefs anywhere in Tampa Bay Area.
Starting in 2017, 30,481 guests have already enjoyed a chef in Tampa. To book your chef in Tampa, 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 11,447 customized menu proposals, sending a total of 126,241 messages to their guests, who rated their experience with an average score of 4.66 out of 5.
Since the first dinner provided by Take a Chef, 30,481 guests have enjoyed unique experiences with no hassle. Our guests in Tampa usually book menus around 165 USD per person, including 4.21 courses, sharing an average of 3.71 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 Tampa.












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!
21 Private Chefs in Tampa
Get to know more about our top rated Private Chefs in Tampa












More than 30,400 guests have already enjoyed the experience
4.36 Chef
The guests in Tampa have scored the experience with their Private Chef with a 4.36.
4.74 Food quality
The quality of the menus cooked by our Private Chefs in Tampa received an average score of 4.74.
4.63 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.63 average score.
4.78 Cleaningness
The cleanup of the kitchen and dining area in Tampa has been scored with a 4.78 on average.
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11,447 menus personalized by our Private Chefs in Tampa
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
Bitter green salad - frisee, grapefruit supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
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, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Bison filet tartare - shallot, whole grain mustard, caper aioli, fresh herbs
Pork rillette - served with pickled veg, whole grain mustard and toasted bread
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
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
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
Roasted cod loin - panko crusted, potato puree, chanterelle mushrooms, bull's blood, cabernet butter
Pan seared salmon - farro, heirloom carrots, frisee, beet vinaigrette
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
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selections available
Charred carrots, carrot top aioli, carrot top salsa verde
Cauliflower fritto, honey miso aioli
Leeks vinaigrette; hazelnuts, currants, whole grain mustard
Grilled eggplant, herby yogurt, crispy shallots
Chilled pea soup, creme fraiche, mint and tarragon
Yellow tomato gazpacho, salted yogurt, almonds, green grapes
Peak summer tomatoes, tomato leaf vinaigrette, pecorino
Summer squash, brown butter, hazelnuts, feta
Chicories, citrus anchovy vinaigrette, capers, pistachios
Pea salad; snap, snow, and fresh peas, lemon vinaigrette
Polenta, roasted cherry tomatoes, summer corn
Roasted radishes, brown butter agrodolce
Warm marinated peppers, whipped feta, basil oil
Pan roasted branzino, salsa verde, warm potatoes
Grilled lamb chops, charred scallion vinaigrette, pomme puree
Chicken milanese, whipped ricotta, charred lemon, herb salad
Pork tenderloin, garlic scape chimichurri, pea shoots
Duck breast, mustard pan sauce, currant compote
Grilled strip steak, pea puree, basil mint pistou
Seared steelhead trout, spring greens risotto
Sticky (brown) butter-scotch cake, macerated blackberries
Melon granita, whipped cream, basil oil
Dark chocolate budino, fresh cherries, pistachio crumble
Raspberry curd tart, cornmeal crust
Mini pavlova, mascarpone whipped cream, fresh berries
Olive oil cake, blackberry jam, soft whipped cream
Warm spinach and feta tart with sweet-and-salty preserved lemon
Oven-roasted cauliflower and ricotta toast with spicy hot honey
Savory bacon-wrapped dates with local maple syrup and smoky chipotle
Roasted chioga beets, wild arugula, local honey lavender chevre, champagne vinaigrette, candied hazelnuts
Honeynut squash soup, calabrian chile, creme fraiche, local birch syrup, crispy sage
Frisee, pickled shallots, herbs, warm bacon vinaigrette
Potato leek soup, black truffle salt
Roasted snowdance farms heritage chicken with crispy herbed-citrus skin, duckfat butterball potatoes, roasted carrots with sumac and orange-blossom honey, 48 hour chicken jus
Fresh locally-sourced market fish, celery root, fennel, cara-cara with a sancerre buerre blanc
Locally-sourced shellfish bouillabaisse with crusty ciabatta
Apple cider brined local pork chop with fuji apples, red frill mustard greens, and vidalia onion
Roasted cauliflower steak with zatar-spiced whipped greek yogurt, almonds, and plumped golden raisins
Local new york strip steak with rainbow swiss chard and whipped potatoes
Homemade tagliatelle with wild mushroom ragu and marinated truffle
Grandma's fried chicken with homemade half-sour pickles and homestyle mashed potatoes
Fruition chocolate pots de creme, ronnybrook farms whipped cream
Hudson baby bourbon whiskey-soaked bread alone sourdough pudding, salty caramel
Brown butter apple crisp, handmade vanilla ice cream
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 supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
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, parmesan, chives (seasonal)
Butternut squash soup - cardamom crème fraiche, pistachio oil, toasted pine nuts (seasonal)
Yellow tomato gazpacho - served cold, bell peppers, red onion, micro cilantro (seasonal)
Vichyssoise - yukon gold potatoes, fried leeks, micro chives (seasonal)
Wellfleet oysters - champagne and pink peppercorn mignonette
Bison filet tartare - shallot, whole grain mustard, caper aioli, crostini
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver mousse - served with preserved raspberry, whole grain mustard, and pickled red onion
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Confit pork belly - shaved apple, ginger vinegar, toasted sesame, maple soy glaze
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Maryland style crab cake - pickled asparagus salad, remoulade
Ricotta gnocchi - shaved truffle and parmesan creme
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
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
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
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 haricot vert
Whole roasted lobster - maitre d butter, corn pudding, asparagus
Roasted sea bass – lemon dill caper butter, crushed new potatoes, asparagus (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Roasted fingerling potato with caviar, creme fraiche and chives
6 oysters ( daily pick) with pomegranate mignonette
Foie gras / quince & champagne compote / challa toast point
Arugula & watercress with blueberries, almonds and a blood orange viniagrette
Baby gem lettuce, lightly pickled apple & shallot, buttermilk dressing
Winter chicories with lemony anchovy viniagrette and puffed quinoa
Roasted snowdance farms heritage chicken with crispy herbed-citrus skin, duckfat butterball potatoes, roasted carrots with sumac and orange-blossom honey, 48 hour chicken jus
Prosciutto-atlantic caught wrapped monkfish loin with a celery root gratin and roasted asparagus
Local roasted pork loin with sweet-and-salty fig and bacon jam and local swiss chard
Fresh locally-sourced market fish with parsnip puree, fennel and cara-cara with a sancerre buerre blanc
Roasted cauliflower steak with zatar-spiced whipped greek yogurt, almonds, and plumped golden raisins
Local filet mignon with foraged mushroom, brown butter mashed potato, wild asparagus and 72-hour demi glace
Hudson valley farms rib eye with harissa carrots and smashed fingerling potatoes
Hard cider-braised boneless short ribs with creamy polenta and slow-cooked collard greens
5 cheese course with accoutrements
Bergamot tea scented creme brulee
Chocolate mousse with pomegranite and ronney brook farms whipped cream
Chocolate torte with golden hazelnuts
Fresh berry tartlett, vanilla bean custard
Winter squash and labneh dip, seasonal crudités, homemade flatbread
Silky potato soup, herb oil, chicken skin “chicharrónes”
Glazed carrot crostini, whipped local goat cheese, herb honey
Stuffed mushrooms, fennel sausage, pecorino, breadcrumbs
Roasted beet salad, salsa verde, winter citrus, crispy shallots
Winter chicories, blood orange, fried capers, anchovy dressing
Kale, shaved apple & fennel, sherry vin, grated parm
Broccoli fritters, warm roquefort cheese, tart cherries gremolata
Pork chops, smoked honey glaze, stewed apples and shallots
Grilled skirt steak, charred scallion and pistachio vinaigrette
Roast chicken, roast carrot romesco sauce, garlic crisp
Pan seared steelhead trout, salsa verde, fried leeks
Baked apple, bourbon caramel sauce, local vanilla ice cream
Vanilla bean panna cotta, macerated berries, shortbread crumble
Pear tarte tatin, warm spiced whip
Fudgey chocolate tart, rosemary crème anglaise
Lemon olive oil cake, soft whipped cream, candied persimmon
Mini pavlova, whipped cream, jammy pears
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 supremes, pine nuts, lardons
Romaine salad - shaved radish, red onion, brioche cruton, green goddess vinaigrette
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, parmesan, chives
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, fresh herbs
Pork rillette - pickled mustard seed, creme fraiche, grated horseradish, fresh herbs
Duck liver pate - local pear cider, fennel, saffron, creme fraiche
Salmon tartare - horseradish, creme fraiche, lemon, served on crostini
Bluefin tuna tartare - sesame soy caramel, avocado mousse, togarashi wontons
Confit pork belly - shaved apple, ginger vinegar, toasted sesame, maple soy glaze
Maryland style crab cake - pickled asparagus salad, remoulade
Bluepoint mussels - local pear cider, fennel, saffron, creme fraiche
Broiled scallops - white miso butter, almonds, chili crisp
Ricotta gnocchi - shaved truffle and parmesan creme
Braised beet risotto - crumbled goat cheese, crispy onion, malt vinegar
Arancini - fontina, fresh herbs, arborio rice – spicy tomatillo sauce
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
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
Hudson valley duck breast - roasted root vegetables, mache 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 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
Colorado spring lamb - soft polenta, roasted onion marmalade (seasonal)
All dark chocolate mousse cake - chocolate highlights
Creme brulée - seasonally inspired
Espresso mousse cake - tiramisu inspired
Parisian style cheesecake - seasonal fruit gelee
Flourless chocolate tart - seasonal fruit
Tbd - seasonal selections available
Crostini, whipped ricotta, olive tapenade, pickled tomatoes
Artichoke fritto, anchovy lemon aioli, parsley
Buratta, pistachio pesto, pickled beets, grilled sourdough
Bagna cauda, seasonal crudites, crusty bread
Marinated young broccoli, hazelnuts, currants, shaved parmesan
Winter chicories, blood orange, fried capers, anchovy dressing
Tuscan kale, homemade caesar, buttery croutons, lots of parm
Smashed potatoes, salsa verde, creme fraiche
Sfoglini cavatelli, cacio e pepe, pancetta
Raviolo, winter squash, sage, brown butter
Chicken milanese, romesco sauce, herb salad
Pan seared sole piccata, lemon, garlic, capers
Seared skirt steak, charred scallion pistachio vinaigrette
Pork chops, smoked honey glaze, stewed apples and shallots
Panna cotta, macerated berries, shortbread crumble
Classic tiramisu, espresso, cocoa, mascarpone custard
Affogato, local vanilla ice cream, espresso, hazelnut biscotti
Lemon polenta olive oil cake, whipped cream
Spiced chocolate budino, whipped cream, pistachio
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 Tampa.
What does a private chef service include in Tampa?
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 Tampa?
The price of renting a chef in Tampa 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 Tampa?
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 21 chefs available in Tampa. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Tampa 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 Tampa?
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 Tampa
Discover more details about our private chefs and their services.
The average age of our private chefs in Tampa
Percentage of our women chefs in Tampa.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Tampa.
Percentage of services with kids in Tampa.
Maximum number of bookings for a personal chef by a single client in Tampa.
Increase in the number of bookings for a chef from last year in Tampa.
Languages spoken by our personal chefs in Tampa.
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 Tampa.
Average timeframe from sending the request to booking.
How many chef services are booked in Tampa each month?
Private chef reservations can vary seasonally depending on the destination. In Tampa, 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 Tampa.
Cost of a private chef in Tampa
The cost of hiring a private chef in Tampa 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 Tampa?
We mainly offer six types of cuisine in Tampa: 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 Tampa!

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









