Private Chef in Ventura
Rent one of our 119 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.
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A personal chef for any occasion in Ventura
Since the first private chef joined Take a Chef in Ventura in March 2017, more than 119 Private Chefs have joined our platform in Ventura and offered their services as private chefs anywhere in Ventura County.
Starting in 2017, 79,195 guests have already enjoyed a chef in Ventura. To book your chef in Ventura, 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 22,949 customized menu proposals, sending a total of 210,754 messages to their guests, who rated their experience with an average score of 4.7 out of 5.
Since the first dinner provided by Take a Chef, 79,195 guests have enjoyed unique experiences with no hassle. Our guests in Ventura usually book menus around 172.8 USD per person, including 4.28 courses, sharing an average of 4.46 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 Ventura.
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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!
119 Private Chefs in Ventura
Get to know more about our top rated Private Chefs in Ventura
![Chong Kim Ooi-Thousand Oaks](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/25/92/00/259207.jpg)
![Ricardo Andriguetti-Manhattan Beach](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/56/43/00/564300.jpg)
![Daniela Perez Reyes-Santa Monica](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/71/15/10/711512.jpg)
![Chris Manos-Marina Del Rey](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/39/16/30/391631.jpg)
![Kayla Utahna-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/54/04/80/540482.jpg)
![Caleb B Hernandez Chef-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/39/94/00/399401.jpg)
![Brenda Backal-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/28/13/28135.jpg)
![Samantha Reiter-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/56/64/60/566462.jpg)
![Brady Leffler-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/65/44/50/654458.jpg)
![Adriano Costa-Beverly Hills](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/51/26/60/512664.jpg)
![Benjamin Kalifa-Marina Del Rey](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/27/23/50/272359.jpg)
![Collin O'connor-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/54/09/90/540992.jpg)
More than 79,100 guests have already enjoyed the experience
4.47 Chef
The guests in Ventura have scored the experience with their Private Chef with a 4.47.
4.78 Food quality
The quality of the menus cooked by our Private Chefs in Ventura received an average score of 4.78.
4.68 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.68 average score.
4.77 Cleaningness
The cleanup of the kitchen and dining area in Ventura has been scored with a 4.77 on average.
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22,949 menus personalized by our Private Chefs in Ventura
Every occasion is unique - make sure you have the right chef and menu for it!
![Vegan lovers](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/surprise/surprise5.jpg)
![MEDITERRANEAN 2](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mediterranean/mediterranean6.jpg)
![South Italian Menu](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/italian/italian6.jpg)
![ITALIAN 2](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/italian/italian2.jpg)
![Surprise Menu](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/surprise/surprise2.jpg)
![ITALIAN 3](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/italian/italian.jpg)
![Latin American 1](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mexican/mexican2.jpg)
![Simple Latin Cuisine](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mexican/mexican.jpg)
Tomato bruschetta
Brussels balsamic
Zucchini tartare (vegan)
Tomato tartare
Mushrooms crostini
Ratatouille
Tapioca cake w/ truffle oil
Black beans cake (brazilian style)
Lentil salad
Insalata di pasta
Hearts of palm and mushrooms moqueca (brazilian style)
Quinoa steak and rosemary roasted potatoes
Leek, hearts of palm, mushrooms cream and moroccan couscous
Vegan stroganoff with rice and potato sticks
Eggplant parmigiana with marinara pasta
Grilled cauliflower with chimichurri sauce and mashed sweet potato
Chia pudding coconut strawberry
Mango frozen chestnuts
Vegan panna cota w/ blackberry sauce
Vegan peanut butter pie
Vegan chocolate mousse
Hummus with pita bread (creamy chickpea dip served with warm pita bread and a drizzle of olive oil)
Crostini with gorgonzola, caramelized onions, and fig jam (crispy toasted baguette slices topped with creamy gorgonzola cheese, sweet caramelized onions, and a dollop of rich fig jam)
Feta and watermelon bites (sweet watermelon cubes paired with tangy feta cheese, finished with a sprinkle of mint and a drizzle of olive oil)
Roasted red pepper hummus (a smoky twist on classic hummus, served with vegetable crudités and pita chips)
Caprese skewers (cherry tomatoes, mozzarella balls, and fresh basil leaves drizzled with balsamic glaze and olive oil)
Marinated olives (a mix of green and black olives marinated with olive oil, garlic, lemon zest, and fresh herbs like rosemary and thyme)
Baba ghanoush (smoky roasted eggplant puree mixed with tahini, garlic, and lemon juice, garnished with pomegranate seeds or olive oil)
Dolmas (grape leaves stuffed with a mixture of rice, herbs, and spices, often served chilled with lemon wedges)
Spanakopita (flaky phyllo pastry filled with spinach, feta cheese, and herbs)
Grilled halloumi (slices of salty halloumi cheese grilled until golden and served with a drizzle of honey or lemon)
Saganaki (pan-fried kefalotyri cheese, flambéed tableside with a splash of ouzo)
Greek salad (fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)
Gyros (tender, marinated meat, slow-roasted to perfection and thinly sliced, served in warm, fluffy pita bread. topped with crisp lettuce, juicy tomatoes, red onions, and a dollop of creamy tzatziki sauce)
Musakkah (layers of tender, roasted eggplant, chickpeas, and a rich, spiced tomato sauce)
Baked feta with tomatoes and olives (feta cheese baked with juicy tomatoes, kalamata olives, and herbs)
Magiritsa soup (made with tender lamb, fresh herbs like dill and parsley, and a creamy avgolemono (egg-lemon) broth)
Souvlaki (tender, marinated pieces of meat, your choice of chicken, pork, or lamb—grilled to perfection on skewers. served with warm pita bread, crisp garden salad, creamy tzatziki sauce)
Grilled chicken skewers (marinated chicken in olive oil, lemon, garlic, and oregano, served with a side of rice pilaf)
Beef kebabs (skewers of tender beef grilled with vegetables like bell peppers and onions, served with a side of couscous and a side of yogurt)
Falafel plate (served with pilaf rice, creamy hummus, zesty tabbouleh, fresh garden salad, tangy pickles, and warm pita bread)
Salmon kabob (served with fragrant basmati rice, a crisp garden salad, and warm pita bread)
Creamed shrimp with leeks and moroccan couscous (tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)
Marinated greek lamb chops (paidakia) (tender lamb chops marinated in a fragrant blend of olive oil, garlic, lemon, and mediterranean herbs, served alongside crispy, golden roast potatoes infused with rosemary and garlic)
Grilled branzino (fresh whole fish, grilled with lemon, herbs, and olive oil, served with a side of roasted vegetables)
Baklava (layers of phyllo dough filled with nuts and drenched in honey and syrup)
Galaktoboureko (a creamy custard pie wrapped in phyllo dough and drenched in a lemon or orange-infused syrup)
Turkish delight (gelatinous candies flavored with rose water, citrus and nuts
Olive oil brownies and greek yogurt (made with rich olive oil served with creamy greek yogurt)
Mahalabia (a milk pudding flavored with rosewater or orange blossom water, topped with crushed pistachios)
Samali (semolina cake, topped with crunchy almonds and soaked in a fragrant citrus and cinnamon syrup)
Peruvian fish crudo -pacific halibut , aji amarillo cream , toasted wontons, avocado cream
Carpaccio di tonno ahi tuna, citrus soy reduction, jalapeno
Octopus carpaccio (pulpo al olivo) - olive sauce , thinly sliced octopus cooked with panca chili and herbs
Calamari - celery root pure ,caviar, grapefruit supremes
Grilled peaches & burrata salad - cucumbers, mixed greens, toasted nuts, mulberry-lemon vinaigrette
Avocado primavera - avocado stuffed with peas, corn, bell pepper , radish, aioli
Heirloom tomato panzanella salad - bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette
Pear carpaccio - pears , sundry tomatoes, cambozola, walnuts , herb vinaigrette
Chicken piccata - served over fresh pasta
Santa maria rub tri-tip , kabocha squash purée and roasted brussels sprouts. kimchi cream sauce
Bucatini carbonara - pancetta , eggs , butter, parmesan
Seared scallops with bell pepper sauce. black risotto, wild mushrooms
Clams & linguine
Chocolate turrón a la mode
Luscious chocolate cake
Pistachio baklava
Lemon meringue tart
Homemade tiramisu
Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)
Bruschetta al pomodoro (grilled bread rubbed with garlic, topped with diced fresh tomatoes, basil, and olive oil)
Grissini with prosciutto (thin breadsticks wrapped with slices of prosciutto)
Calamari fritti (lightly battered and fried calamari rings served with marinara and aioli for dipping)
Prosciutto e melone (sweet cantaloupe wrapped in salty, thinly-sliced prosciutto)
Spicy shrimp tangerine crostine (grilled shrimp marinated in a zesty blend of spices, served on toasted crostini with a tangy tangerine glaze)
Brussels sprouts with balsamic and crispy bacon (tender brussels sprouts, perfectly caramelized and tossed in a rich balsamic glaze, topped with crispy bacon)
Polpette con polenta (savory italian-style meatballs simmered in a rich tomato sauce, served over creamy polenta)
Insalata caprese invernale (a cozy winter rendition of the caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)
Insalata caprese (fresh mozzarella, vine-ripened tomatoes, fresh basil leaves, drizzled with extra virgin olive oil and a balsamic reduction)
Arancini di riso (crispy fried rice balls filled with mozzarella, served with marinara sauce)
Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)
Stuffed mushrooms (mushrooms filled with a mixture of breadcrumbs, parmesan cheese, garlic, and herbs, then baked)
Tonnarelli cacio e pepe (hand-rolled tonnarelli pasta tossed in a luscious sauce of aged pecorino romano and freshly cracked black pepper)
Gnocchi costata e funghi (potato gnocchi pasta, braised short ribs, seasonal mushrooms)
Chicken parmigiana with fresh marinara pasta (crispy breaded chicken breast topped with melted mozzarella and parmesan, served over a bed of al dente pasta tossed in a rich, house-made marinara sauce)
Four cheese gnocchi (soft, pillowy potato gnocchi tossed in a decadent blend of four cheeses mozzarella, gorgonzola, parmesan, and ricotta)
Alfredo pasta (fettuccine pasta tossed in a velvety sauce of butter, parmesan cheese, and heavy cream)
Tagliata di manzo (juicy, tender slices of grilled steak, fingerling potatoes, drizzled with a rich balsamic reduction and topped with arugula and shaved parmesan)
Grilled salmon al pesto (perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)
Bolognese lasagna (layers of rich, slow-cooked beef bolognese sauce, creamy béchamel, and fresh pasta sheets, all baked to perfection and topped with melted mozzarella)
Affogato (a simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso and frangelico liquor optional) )
Panna cota w/ blackberry sauce (a creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)
Zabaglione (a rich, frothy custard made with egg yolks, sugar, and marsala wine, served warm with fresh berries)
Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)
Cannoli siciliani (crispy, tube-shaped pastry shells filled with sweet ricotta cheese, chocolate chips, and candied fruit)
Tiramisu (a layered dessert made with espresso-soaked ladyfingers, mascarpone cheese, cocoa powder, and a touch of liqueur)
Apple & brie crostini with glaze balsamic (crispy baguette slices topped with creamy brie cheese, fresh apple slices, and a drizzle of tangy balsamic glaze, garnished with fresh thyme)
Charcuterie board (a delightful assortment of cured meats, artisan cheeses, fresh fruits, nuts, olives, and crunchy crackers)
Cheese bread (brazilian style) (warm, golden, and fluffy brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)
Hummus with pita bread (creamy chickpea dip served with warm pita bread and a drizzle of olive oil)
Mushrooms crostini (crisp toasted baguette slices topped with sautéed mushrooms, garlic, and fresh herbs, drizzled with olive oil)
Smoked salmon bruschetta (crisp, toasted baguette slices topped with a generous layer of creamy cream cheese, delicate smoked salmon, and a sprinkle of fresh dill)
Spanakopita (flaky phyllo pastry filled with spinach, feta cheese, and herbs)
Mini quiche assortment (a selection of bite-sized quiches featuring a variety of savory fillings, including classic lorraine with bacon, spinach and cheese, and roasted vegetable)
Buffalo chicken bites (tender, crispy chicken pieces tossed in a bold, tangy buffalo sauce, served with a side of creamy ranch or blue cheese dipping sauce)
Bacalhau fritters (crispy, golden fritters made with salted cod (bacalhau), blended with fresh herbs, potatoes, and a touch of seasoning)
Calamari fritti (lightly battered and fried calamari rings served with marinara and aioli for dipping)
Coconut shrimp (juicy shrimp coated in a crispy, golden coconut breading and fried to perfection, served with a sweet and tangy dipping sauce)
Cucumber avocado shrimp (a refreshing medley of crisp cucumber rounds topped with creamy avocado and perfectly seasoned shrimp, drizzled with a light citrus dressing and garnished with fresh herbs)
Sausage bites w/cheddar cheese sauce (savory, bite-sized sausage pieces seared to perfection, served with a rich and creamy cheddar cheese sauce for dipping)
Duck, chicken and sour cherry terrine (a rich and savory terrine made with a blend of tender duck and chicken, complemented by the sweet-tartness of sour cherries)
Steak tartare (finely chopped raw beef tenderloin seasoned with capers, parsley, shallots, and a touch of dijon mustard and worcestershire sauce, served with a raw egg yolk on top and accompanied by toasted baguette slices)
Zucchini tartare (vegan) (a light and refreshing dish featuring finely diced raw zucchini, seasoned with fresh herbs like mint and basil, a squeeze of lemon, and a drizzle of olive oil)
Salmon tartare w/lemon and capers (fresh, finely diced salmon seasoned with zesty lemon, briny capers, and a touch of olive oil. this light and refreshing tartare is garnished with fresh herbs and served with crispy toast)
Lobster bisque with cognac cream (rich and velvety lobster bisque finished with a swirl of cognac-infused cream and a crisp brioche crouton)
Brussels sprouts with balsamic and bacon (tender brussels sprouts roasted to perfection and drizzled with a rich balsamic glaze, complemented by crispy bacon pieces)
Fish tower (salmon and tuna) (a visually stunning tower featuring layers of fresh, finely diced salmon and tuna, garnished with avocado, cucumber, drizzled with a soy-lime dressing)
Garlic lime butter scallops (succulent scallops seared to perfection and coated in a rich garlic-lime butter sauce)
Acarajé (a traditional brazilian delicacy, acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)
Chicken ceasar salad (crisp romaine lettuce tossed in a creamy caesar dressing, topped with tender grilled chicken, crunchy garlic croutons, and freshly shaved parmesan cheese)
Greek salad (fresh cucumbers, tomatoes, red onions, kalamata olives, and crumbled feta cheese, dressed with olive oil and red wine vinagear)
Puntarelle salad with anchovies and capers (a refreshing and crisp puntarelle salad, topped with briny anchovies and tangy capers, tossed in a light vinaigrette)
Tuna salad (a refreshing blend of flaky tuna, crisp greens, and vibrant vegetables, tossed with a zesty citrus vinaigrette, accented with creamy avocado, cherry tomatoes, and a touch of fresh herbs)
Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)
Lobster tartare (fresh lobster tail finely diced and delicately dressed with tangerine-infused citrus sauce. served over a bed of creamy avocado and topped with finely sliced shallots, fresh cilantro, and a drizzle of the chef's signature sauce)
Oysters three cheese gratin (fresh oysters topped with a rich blend of three melted cheeses, gruyère, parmesan, and mozzarella, then baked to golden perfection)
Beef wellington w/roasted potatoes and asparagus (a prime beef fillet coated with a flavorful mushroom duxelles and wrapped in flaky puff pastry, served alongside crispy roasted potatoes and vibrant, perfectly cooked asparagus)
Breaded white fish with shrimp red sauce (crispy, golden-breaded cod fish fillets covered with shrimp smothered in a rich, tangy red sauce made with tomatoes, garlic, and a touch of spice, served with rice)
Surf and turf (mignon and lobster) w/mashed potato and asparagus (a juicy filet mignon paired with succulent lobster tail, both cooked to perfection, served with creamy mashed potatoes and sautéed asparagus)
Creamed mignon with leeks and moroccan couscous (tender filet mignon slices smothered in a rich, creamy sauce with sautéed leeks, creating a smooth and savory dish, served with fragrant moroccan couscous, infused with spices and herbs)
Eggplant parmigiana with fresh marinara pasta (layers of tender, breaded eggplant baked with melted mozzarella and parmesan, served alongside al dente pasta tossed in a vibrant, house-made marinara sauce)
Creamed shrimp with leeks and moroccan couscous (tender shrimp simmered in a rich, heavy creamy leek sauce, infused with aromatic herbs and a hint of white wine)
Grilled octopus with chickpeas and oregano (tender, char-grilled octopus with a smoky finish, served atop a bed of creamy chickpeas infused with garlic and herbs)
Squid and octopus rice (mediterranean-inspired dish featuring tender squid and octopus, simmered with aromatic herbs, garlic, and a hint of saffron, served over a bed of perfectly cooked rice)
Ginger-garlic swordfish w/peas puree and shimeji (grilled swordfish marinated in a fragrant ginger-garlic blend, offering a bold and aromatic flavor profile, served alongside a smooth, vibrant peas puree and delicate shimeji mushrooms)
Grilled salmon al pesto (perfectly grilled salmon fillet topped with a fragrant basil pesto, served alongside golden roasted potatoes and tender asparagus)
Pineapple shrimp risotto (a creamy risotto featuring plump shrimp and sweet, juicy pineapple, perfectly balanced with a hint of citrus)
Marinated greek lamb chops with roasted potatoes (paidakia) (succulent lamb chops marinated in a blend of olive oil, lemon, garlic, and greek herbs, then grilled to perfection, served with crispy, golden roasted potatoes)
Grilled chicken al pesto w/fresh pasta (juicy, perfectly grilled chicken served over a bed of fresh pasta, tossed in a fragrant basil pesto sauce)
Moroccan-inspired salmon & couscous with lemon yogurt (pan-seared salmon, seasoned with aromatic moroccan spices such as cumin, coriander, and cinnamon, served atop a bed of light, fluffy couscous, and accompanied by a refreshing lemon yogurt sauce)
Roast duck w/orange and purple carrot puree (succulent roast duck served with a zesty orange glaze, complemented by a smooth and vibrant purple carrot puree)
Thai coconut pork curry w/rice and green beans (tender pork simmered in a creamy, aromatic coconut milk curry, infused with thai spices, lemongrass, and a hint of lime, served with fluffy rice and crisp green beans)
Chocolate mousse (a velvety, rich chocolate mousse made with the finest dark chocolate, offering a smooth, airy texture that melts in your mouth)
Classic cheesecake w/berries on the top (a velvety smooth cheesecake with a rich, creamy filling, set on a buttery graham cracker crust, topped with a vibrant mix of fresh berries)
Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)
Mango frozen chestnuts (frozen mango sorbet paired with the rich, nutty flavor of roasted chestnuts)
Passion fruit mousse (a light and airy mousse made with the vibrant, tangy flavors of passion fruit)
Chia pudding coconut strawberry (a creamy and refreshing chia pudding made with coconut milk, topped with fresh, juicy strawberries)
Olive oil brownies and greek yogurt (made with rich olive oil served with creamy greek yogurt)
Peanut pie (torta de paçoca) (a delicious brazilian-inspired dessert made with crushed peanuts, sugar, and a hint of salt, all wrapped in a buttery, flaky crust)
Banana flambé with ice cream (sliced bananas caramelized in a rich, warm rum sauce, flambéed to create a delightful depth of flavor, served with a scoop of creamy vanilla ice cream,)
Crepe suzette (a classic french dessert featuring delicate crepes served with a zesty orange sauce, made with orange juice, zest, butter, sugar, and a hint of grand marnier, flambéed to create a rich, aromatic finish)
Carpaccio di manzo con rucola e parmigiano (thinly sliced raw beef tenderloin, topped with arugula, shaved parmesan, and drizzled with a citrusy olive oil and lemon dressing)
Insalata di aragosta e avocado (fresh lobster tossed with creamy avocado, cherry tomatoes, and a light lemon dressing, served on a bed of mixed greens)
Crostini al tartufo con ricotta e funghi (toasted bread topped with creamy ricotta cheese, wild mushrooms, and a drizzle of truffle oil for a rich, earthy flavor)
Insalata caprese invernale (a cozy winter rendition of the caprese salad, featuring roasted cherry tomatoes, creamy burrata cheese, and a vibrant basil pesto)
Lobster arancini (crispy fried rice balls filled with succulent lobster, creamy risotto, and a hint of lemon zest, served with a rich saffron aioli)
Polpette con polenta (savory italian-style meatballs simmered in a rich tomato sauce, served over creamy polenta)
Polpo in umido (tender octopus slowly braised in a rich, flavorful tomato sauce with garlic, onions, black olives, and capers)
Risotto al tartufo bianco (creamy arborio rice cooked to perfection, with a delicate infusion of white truffle oil and finished with parmesan)
Pasta alla norma (handmade pasta served with a rich tomato sauce, roasted eggplant, fresh basil, and salted ricotta)
Lobster ravioli in saffron cream sauce (fresh ravioli filled with succulent lobster, served in a delicate saffron-infused cream sauce and garnished with fresh herbs)
Scallops squid ink pasta (delicate pasta enveloped in a rich, briny squid ink sauce, topped with perfectly seared scallops)
Tagliata di manzo con rucola e balsamico (grilled, tender steak sliced and served on a bed of arugula with a balsamic reduction and shaved parmesan)
Branzino al forno con limone e rosmarino (whole roasted mediterranean sea bass, seasoned with lemon, rosemary, and olive oil, served with a side of roasted vegetables)
Filetto di vitello alla va)dostana (veal tenderloin wrapped in prosciutto, filled with melted fontina cheese, and baked to perfection, served with a rich white wine and mushroom sauce)
Patate al rosmarino (crispy roasted potatoes infused with garlic and rosemary, a perfect side to complement any main course)
Fagiolini saltati con aglio e mandorle (sautéed green beans with garlic and toasted almonds, offering a light, crunchy contrast to the richness of the main dishes)
Risotto al limone e erbe (a refreshing lemon and herb risotto to cleanse the palate and complement heavier meats)
Tagliata di manzo with tartufo risotto (juicy, grilled beef tenderloin sliced and served over a decadent, truffle-infused risotto)
Pineapple shrimp risotto (a tropical twist on a classic italian risotto, featuring succulent shrimp and sweet, juicy pineapple)
Liguine di mare (a vibrant seafood pasta featuring linguine tossed with a medley of fresh shellfish, including shrimp, mussels, and calamari, all cooked in a light garlic, white wine, and tomato sauce)
Torta caprese (a flourless chocolate cake made with rich dark chocolate and almonds, served with a scoop of vanilla gelato)
Gelato al pistacchio e cioccolato fondente (authentic sicilian pistachio gelato paired with rich dark chocolate gelato, offering a perfect blend of nutty and bitter flavors)
Affogato (a simple yet delightful dessert where a scoop of vanilla gelato is "drowned" with a shot of hot espresso and frangelico liquor optional)
Tiramisu (a layered dessert made with espresso-soaked ladyfingers, mascarpone cheese, cocoa powder, and a touch of liqueur)
Cannoli siciliani (crispy, tube-shaped pastry shells filled with sweet ricotta cheese, chocolate chips, and candied fruit)
Panna cota w/ blackberry sauce (a creamy, delicate panna cotta topped with a vibrant, tangy blackberry sauce)
Zabaglione (a rich, frothy custard made with egg yolks, sugar, and marsala wine, served warm with fresh berries)
Chocolate-vanilla tartufo (a gelato dessert with a smooth blend of chocolate and vanilla, cherry surprise, coated in a rich layer of dark chocolate)
Ricotta cheesecake (a creamy and light italian-style cheesecake made with fresh ricotta cheese, creating a smooth, delicate texture and subtle sweetness)
Guacamole with tortilla chips (mexico) (mashed avocados mixed with lime, cilantro, onions, and served with crispy corn tortilla chips)
Patacones (colombia) (crispy fried green plantains, golden on the outside and tender inside, served with a tangy dipping sauce)
Palta reina (chile) (creamy avocado halves filled with a savory mixture of chicken, mayonnaise, and vegetables)
Bread and chimichurri (argentina) (fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)
Papa a la huancaina (peru): a traditional peruvian dish featuring boiled potatoes topped with a creamy, spicy cheese sauce made from queso fresco, aji amarillo (yellow chili), and milk)
Cheese bread (brasil) (warm, golden, and fluffy brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)
Tacos de carne asada (mexico) (grilled steak tacos served with cilantro, onions, and lime, often accompanied by a variety of salsas)
Arepas (colombia/venezuela) (soft, crispy cornmeal cakes stuffed with flavorful shredded beef or chicken)
Machas a la parmesana (chile) (tender razor clams topped with a rich, savory blend of parmesan cheese, garlic, and butter, then baked until golden)
Empanada (argentina) (a golden, flaky pastry filled with savory ingredients such as seasoned beef, onions, olives, and hard-boiled eggs)
Ceviche (peru) (a vibrant and refreshing ceviche featuring tender cubes of white fish marinated in fresh lime juice, spiced with a hint of chili, and tossed with juicy mango and creamy avocado, served with velvety sweet potato slices and tender corn)
Acarajé (brasil) (a traditional brazilian delicacy, acarajé features crispy, golden fritters made from black-eyed peas, deep-fried to perfection, filled with a savory mixture of shrimp, vatapá (a creamy, spiced coconut paste), and tangy acarajé sauce)
Pollo en salsa verde (mexico) (tender chicken simmered in a tangy tomatillo and green chili sauce, served with rice and tortillas)
Sancocho (colombia) (a rich stew made with chicken, yuca, plantains, corn, and potatoes, served with rice and avocado on the side)
Reineta a la plancha (chile) (grilled reineta (a chilean white fish) seasoned simply and served with rice, salad, or steamed vegetables)
Milanesa (argentina) (breaded and fried beef or chicken, served with mashed potatoes or fries)
Lomo saltado (peru) (a flavorful stir-fry of tender beef strips, onions, tomatoes, and soy sauce, served with fries and rice )
Bobo de camarão (brasil) (a creamy shrimp dish made with cassava purée, coconut milk, and palm oil, seasoned with garlic, onions, and cilantro, served with rice)
Churros with chocolate sauce (mexico) (fried dough pastries dusted with sugar and cinnamon, served with a rich, warm chocolate dipping sauce)
Postre de natas (colombia) (a creamy dessert made from milk skin, sugar, and eggs)
Brazo de reina (chile) (a sponge cake rolled and filled with dulce de leche, dusted with powdered sugar)
Dulce de leche flan (argentina) (a creamy caramel flan infused with the rich flavor of dulce de leche, topped with caramel sauce)
Picarones (peru) (peruvian-style doughnuts made from squash and sweet potato, deep-fried until golden and served with a sweet syrup made of chancaca)
Brigadeiro de colher (brasil) (a spoonable version of the traditional brigadeiro)
Aguachile de res - black and blue filet mignon , lemon, cucumber, herbs , jalapeños , serranos
Peruvian cebiche
Peruvian fish crudo -pacific halibut , aji amarillo cream , toasted wontons, avocado cream
Scallops on the half shell
Shrimp & tostones
Shrimp causa - peruvian potato salad and shrimp dish
Ahí tuna causa - peruvian potato salad and ahi tuna
Heirloom tomato panzanella salad - bell peppers, red onion, cucumbers, basil, capers, citrus vinaigrette
Avocado primavera - avocado stuffed with peas, corn, bell pepper , radish, aioli
Ceviche tostada - pacific halibut, lemon and lime marinade, avocado, onions, cilantro
Calamari - celery root pure ,caviar, grapefruit supremes
Heirloom + burrata caprese salad
Octopus carpaccio - olive sauce , thinly sliced octopus cooked with panca chili and herbs
Lomo saltado - beef tenderloin sautéed served over roasted potatoes with a side of rice
Ají de gallina - shredded chicken , ají cream sauce , roasted potatoes , rice pilaf
Arroz con pollo
Huancaina fettuccini & lomo saltado
Shrimp saltado
Arroz tapado
Alfajores strawberry shortcake- short bread cookies with dulce de leche filling , strawberry sauce , and vanilla ice cream
Crema volteada - creme caramel
Luscious chocolate cake
Lemon meringue tart
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.
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Frequently asked questions
Below, you can find the most common questions about private chef services in Ventura.
What does a private chef service include in Ventura?
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 Ventura?
The price of renting a chef in Ventura 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 163 USD to 327 USD. For groups of 13 people or more, the price is 163 USD per person. For groups of 7 to 12 people, the cost is 178 USD per person. For groups of 3 to 6 people, the rate is 112 USD per person, and for 2 people, the price is 327 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 Ventura?
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 119 chefs available in Ventura. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Ventura 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 Ventura?
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 Ventura
Discover more details about our private chefs and their services.
The average age of our private chefs in Ventura
Percentage of our women chefs in Ventura.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Ventura.
Percentage of services with kids in Ventura.
Maximum number of bookings for a personal chef by a single client in Ventura.
Increase in the number of bookings for a chef from last year in Ventura.
Languages spoken by our personal chefs in Ventura.
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 Ventura.
Average timeframe from sending the request to booking.
How many chef services are booked in Ventura each month?
Private chef reservations can vary seasonally depending on the destination. In Ventura, 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 Ventura.
Cost of a private chef in Ventura
The cost of hiring a private chef in Ventura 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 163 USD to 327 USD per person.
For 13 people or more: 163 USD
For 7 to 12 people: 178 USD
For 3 to 6 people: 112 USD
For 2 people: 327 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.
Private chefs registrations
After many years of offering our services, we are lucky to have a fantastic team of chefs that keeps growing in Ventura!
1 personal chefs register with us every month. Our verification team reviews these new chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Ventura?
We mainly offer six types of cuisine in Ventura: 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 Ventura!
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Enjoy your favorite food with a Private Chef
if you want to have a unique winged experience of professional chefs, take a chef is the best option. Enjoy exquisite meals in the comfort of your home, and be surprised by our Chefs
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Want a relaxing way to lunch at home?
If you want to travel gastronomically around the world, the only thing you have to do is press the start button and you will be able to see all our menus. Thought for you and your guests
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Your home, the best restaurant
If you want to surprise friends or family, our chefs will recreate the atmosphere of a 5-star restaurant in the comfort of your home. Live a 100% personalized experience and enjoy your favorite meals
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Talk to our chefs in Ventura
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 Ventura? You’ll get it. Tell us about your event in Ventura, and discover the best chefs who will customize every detail of your experience.
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Take a Chef services in nearby cities
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