Private Chef in Woodland
Hire one of our 80 Private Chefs in Woodland and personalize your menu, 52930 clients in Woodland have already booked their chef!
Private Chef in Woodland
Since the first Private Chef who joined Take a Chef in Woodland in October, 2017, more than 80 Private Chefs have joined our platform in Woodland and offer their services as Private Chef anywhere in Yolo County.
Starting from 2017, 52930 guests have already enjoyed a Private Chef in Woodland through Take a Chef. Up until today, our chefs have shared 16261 customized menu proposals, sending a total of 174864 messages to their guests, who rated their experience with an average score of 4.73 out of 5.
Our guests in Woodland usually book menus around 169 USD per person, including 3.27 courses, sharing an average of 3.02 messages with their Private Chef to personalize their menu before booking. Submit your request and find your Private Chef in Woodland!
How it works
Personalize your request
Share with us the details of your dreamed 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
Dont be shy to exchange 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 counting down the days till your culinary experience begins!
80 Private Chefs in Woodland
Get to know more about our top rated Private Chefs in Woodland
More than 52900 guests have already enjoyed the experience
4.5 Chef
The guests in Woodland have scored the experience with their Private Chef with a 4.5.
4.8 Food quality
The quality of the menus cooked by our Private Chefs in Woodland received an average score of 4.8.
4.72 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.72 average score.
4.78 Cleaningness
The clean up of the kitchen and dining area in Woodland has been scored with a 4.78 on average.
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16261 menus personalized by our Private Chefs in Woodland
Every occasion is unique - make sure you have the right chef and menu for it!
Roasted tomato bruschetta
Spinach & artichoke dip
Hummus w/ pita bread
Bruschetta w/goat cheese and honey
Deviled egg w/edible flowers
Greek salad
Arugula & watermelon salad w/ balsamic vinaigrette and feta
Kale caesar salad
Chopped salad
Eggplant parmesan
Tomato basil bruschetta pasta
Spinach & ricotta stuffed shells
Stuffed portobello mushroom
Tiramisu
Chocolate mousse
Lemon sorbet
Strawberry shortcake
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto crust
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Fried agnolotti filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
"os a moelle" roasted local bone marrow with roasted figs, shallot & pomegranate, local bread & sauce bordelaise
Crispy pork belly spiced apple reduction with pickled mustard seed, onions & baby greens
Bluefin tuna tartare pickled fennel, red onion, chile, sesame, ishiri & avocado mousse on dehydrated citrus chip
Oak roasted mushroom risotto with allium confit, carnaroli rice, pecorino romano & roasted walnut & kale pistou
Red kuri squash agnolotti del plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade semolina & cocoa pasta with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Oak roasted mushroom salad, sesame, cashew & shallot confit, with salt blanched lacinato kale and black vinegar
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad
Pan roasted local black cod, with creme fraiche potatoes, salt spring island mussels & preserved meyer lemon nage, with grilled baguette
Pan roasted halibut, caper & olive potato puree, farmers market vegetables with preserved lemon & herb salad
Sous vide & roasted whole chicken stuffed with thyme & meyer lemon, served with creme fraiche mashed potatoes and grilled asparagus served family style
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, prosciutto & crispy puff pastry
Snake river farm wagyu steak, with potato skordalia, farmer's market vegetables & toasted coriander chimichurri with preserved meyer lemon
Bryan flannery cote du boeuf, with wild mushrooms & winter greens served with a umami salsa verde
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel with fresh pastry accompaniment
"croquembouche", biegnets de carnival tossed in sugars & spices, torched italian meringue all encased in spun salted caramel tableside
Spiced apple galette, cinnamon walnut praline with crispy buttery crust, cider reduction & creme friache
Epi baguettes & soft country boule bread service
Gruyere & parmesan gougeres baked fresh on site
Roasted fingerling & boiled yukon gold potatoes with sea salt & chives
Cornichones, mustard seed pickled onions & lingon berry mostarda
Roasted brussel sprouts with bacon lardons
Bacon wrapped country pate, prosciutto & salami tartufo
Whole roasted nantes carrots with spice rub
Local figs picked fresh barely dressed with honey, sea salt & olive oil
The raclette half wheel(s) displayed with a handheld broiler melting as served
"croquembouche", beignets de carnival tossed in sugars & spices, with dark chocolate ganache, torched italian meringue all encased in spun caramel tableside
Grilled savoy cabbage wedge with warm bacon lardons & spice roasted walnuts, shaved local cheese, pickled red onions & cherry tomatoes with a buttermilk dressing
Smashed cucumber & watermelon salad with aged vinegars & extra virgin olive oil with fresh fromage blanc and garden herbs with a wild blackberry & fennel pollen shrub
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon
Panzanella salad, local tomatoes, cucumber, pickled red onion, with sauteed croutons, tossed with mixed basils, cilantro, avocado & citrus blossom sea salt
Oak roasted mushroom salad, black vinegar, seasame & walnut & shallot confit with salt blanched lacinato kale, blackberry & fennel blossom shrub vinaigrette (vegan)
Grilled corn on the cobb "elote style", chipotle aioli, cotija cheese, cilantro, lime & sea salt (available on the cob or as a charred corn salad)
Macaroni au gratin with a butternut squash bechamel, local toma cheese & a parmesan & hazelnut crust
Scalloped potato au gratin, with aged white cheddar & with fines herb creme
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil
Fennel & apple cole slaw with fresh cabbage, apple cider vinegar & celery seed
Cornbread, cast iron skillet, bacon, fresh corn & jalapenos served with whipped honey butter
Potato salad yukon gold potato, capers, red onion, pickled fennel, with meyer lemon, greek yogurt & fresh dill
Buttermilk fried chicken, brined & cooked sous-vide before frying to crispy perfection, served with bbq sauce & honey mustard
Racks of pork ribs spice rubbed & slow cooked, basted with a wild blackberry bbq mop
Whole chicken, spatchcocked brined & rubbed with a coriander, citrus & chile rub slow roasted on the bbq
Bbq pulled pork, served with sweet rolls with mild, spicy & mustard sauces on the side
Stemple creek 7 bone chuck, prepped sous vide then grilled to perfection, carved medium rare with a smoky local bbq suace
Sockeye salmon slow roasted on the grill with a sesame & shoyu glaze
"croquembouche" beignets de carnival tossed in sugars & spices, caramelized stonefruit, torched italian meringue all encased in spun caramel tableside
Crispy chocolate & hazelnut "candy bar" dark chocolate mousse & gianduja with warm toasted italian meringue & salted caramel
Strawberry shortcake, coconut & cardamom mamahari doughnuts, fresh local strawberries macerated with rhubarb served with whipped creme fraiche
Duck rillettes crostini with fennel salt
Gougeres with dungeness crab & avocado salsa
Pork belly with kimchi, cucumber in lettuce cups
Butternut squash crostini with fromage blanc, dukka spice & honey
Crostini with boquerones (white anchovies) with salsa verde
Chicken liver pate on crostini
Seasonal chicory salad with pear, proscuitto, toasted pecans & golden balsamic vinaigrette
Croque monsieur with butter lettuce salad & mustard vinaigrette
Cherry tomato bruschetta with basil, extra virgin olive oil & sea salt
Classic caesar salad with anchovies(opt)
Kale malfatti with fresh arrabbiata sauce (malfatti is a rustic gnocchi like pasta)
Kale salad with roasted delicata squash, korean fermented black garlic vinaigrette & toasted pepitas
Grilled flat iron steak with chimichurri sauce & seasonal roasted vegetables
Chicken or rabbit fricassee with fennel-tomato broth & polenta
Korean short bibs with mint-cilantro jasmine rice
Wild mushroom risotto with truffle oil and parmesan
Chocolate soufflé with fresh berries
Apple tart tatin with creme chantilly
Hazelnut biscotti with vanilla bean ice cream
"os a moelle" roasted local bone marrow with local bread & sauce bordelaise
Oysters “rockefeller” brunoise of fennel & alliums with creamed spinach & prosciutto breadcrumbs
Steak tartare, local beef, capers, red onion, aged vinegars, ishiri & olive oil, sous vide & cured egg yolk, horseradish creme & pickled vegetables served with crostini
Seasonal flatbread handmade dough, tomato reduction, guanciale, parmesan & fresh arugula (example)
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Farm lettuces with marinated onions & market spring vegetables with sheep's milk feta & preserved lemon and garden herb vinaigrette
Charcuterie & cheese board display bacon wrapped country pate, foie blond liver mousse & salumi with local cheese selections served with mustard, local fruit, pickled vegetables & other accouterments with crostini & gougeres (counts as both selections)
Moules marinière, mediterranean mussels steamed with white wine, garlic, shallots, fines herbs & white wine served with aioli & grilled bread
Mushroom stuffed mushrooms, crimini caps, roasted with a chanterelle, allium & goat cheese filling served with local greens
Gougeres with smoked salmon handmade fromage blanc, red onion, caper and local greens
Romaine & kale caesar salad with coddled egg caesar dressing, anchovy, cured egg yolk, torn country batard crutons & shaved parmesan
Heirloom tomato & stone fruit salad with aged vinegars & extra virgin olive oil with fresh cheese and mixed basil pistou & preserved lemon (late june-oct)
Bluefin tuna tartare, cucumber, avocado, fennel, with herb & avocado mousse, shoyu & extra virgin olive oil with dehydrated citrus chips
Asparagus arancini, carnaroli rice, fontina cheese wild leek flowers, fried crispy served with minted pistou & preserved lemon
Fried agnolotti pasta, filled with ricotta & spinach tossed with peppercorn brown butter & pecorino romano, with a tomato conserva sauce
Farmer's market spring risotto, english peas, asparagus & sweet corn with carnaroli rice, parmesan & garden herb pistou
Seared scallops with citrus & fennel blossom gastrique, celeriac puree, preserved lemon/herb salad & cured trout roe
Oak roasted mushroom risotto with allium confit, carnaroli rice, roasted hazlenut & kale pistou (vegan)
Red kuri squash angolotti de plin pasta, with estero gold reserve cheese, sage & peppercorn brown butter, pistou & wilted farm greens
Cacio e pepe, fresh handmade semolina & cocoa pastas with pecorino romano, cultured butter & toasted black peppercorn (pasta made on site)
Sous vide & charred pork belly, caramelized stone fruit glaze with aged banyuls vinegar & pickled mustard seed mostarda
Oak roasted mushroom salad, black vinegar, walnut & shallot confit with salt blanched lacinato kale & wild allium blossom shrub
Pacific halibut, encrusted with hazelnut, lemon & herb butter, sweet corn, nardello pepper & cranberry bean succotash with tomato & garden herb consomme
Pan roasted local black cod, with creme fraiche potatoes, salt spring island mussels & preserved meyer lemon nage, with grilled baguette
Boeuf wellington, sous vide beef tenderloin, foie blonde, oak roasted mushroom duxelles, jambon de bayonne & crispy puff pastry ($25 per person suppplement)
Handmade falafel with citrus labneh, heirloom cucumber salad salad with mixed mints & basils, marinated onions, tomatoes & preserved lemon
Quinoa & blistered asparagus salad with roasted walnuts, citrus vinaigrette, garden herbs & extra virgin olive oil (vegan)
Whole spatch-cocked chickens cooked "in the gravy" san marzano tomato sauce served with fresh handmade fettucine pasta with fresh basils & parmesean
Crispy chicken thigh confit with salt blanched kale, quinoa & walnut salad with miners lettuce & wild flower blossoms with a meyer lemon & herb pistou
Cote du boeuf, bone in ribeye, with citrus, allium, potato skordalia & blistered asparagus with aerated bearnaise
Pan roasted halibut, lemon & picholine olive oil potato puree, blistered asparagus, pickled fennel & herb salad, preserved lemon & pastis emulsion
Liberty farms sous-vide “peking” duck daikon & carrot salad with salted fennel with roasted wild mushroom, shallot & cabbage with an ishiri shoyu & hoisin gastrique served with mandarin crepes
Local pork collar, spice rubbed, sous vide & seared, glazed with a prune & red wine mostarda, roasted heirloom carrots & garden greens
Snake river farms wagyu steak, citrus & garlic potato skordalia, with blistered asparagus & roulette peppers with a preserved lemon & herb chermoula with smoked sea salt
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
Crispy chocolate & hazelnut "candy bar", gianduja & chocolate mousse layers with warm toasted italian meringue & salted caramel
"croquembouche", biegnets de carnival tossed in sugars & spices with caramelized peaches, torched italian meringue all encased in spun caramel tableside
Ahi tuna crudo on fresh shiso, with nori chips, avocado, preserved lemon & an umami nage
Hamachi sashimi, served with herb & citrus salad with pickled ginger & an umami nage
Marin coast king salmon tartare, with cucumber, pickled fennel, mint, chile & avocado with cured salmon roe on dehydrated citrus chips
Steamed soup dumplings with dry aged rib-cap & oak roasted mushroom filling with parmesan consomme & an ishiri, black vinegar, sesame dipping sauce
Cordycep mushroom "pasta" with leeks, bloomsdale spinach, sweet corn, sous vide egg & shaved pecorino cheese
Market seafood sushi roll, served with pickled ginger, wasabi, & barrel aged soy sauce
Mixed seasonal tempura, served with shiso & ram salad with umami dipping sauce
Oak roasted mushroom salad, sesame, walnut & shallot confit with salt blanched lacinato kale & sage blossom shrub
Liberty farms duck, tongue to tail, tongue & persimmon salad with roasted breast, liver mousse, confit of leg & a crispy pope's nose with roasted chanterelles, & cabbage with a ishiri shoyu gastrique
Grilled hamachi kama served with preserved lemon herb salad, with jasmine rice and a ishiri ponzu
Sous vide prime bryan flannery shortribs marinated and cooked sous vide then sliced and glazed with seasame, ginger & ishiri shoyu with charred heirloom broccolis
Crispy chocolate & hazelnut "candy bar" with warm toasted italian meringue & salted caramel
Scratch tiramisu, ladyfingers, espresso, aged rum & italian amaro, marscapone mousse & italian amaro with warm toasted italian meringue with shaved chocolate
"croquembouche", biegnets de carnival tossed in sugars & spices, with torched italian meringue all encased in spun caramel
Salmon tataki with ponzu & nori furikake
Spinach & shiitake mushroom cigars with lemon aioli
Pork belly with kimchi, cucumber in lettuce cups
Tuna tartare on taro chips & lime creme fraiche
Pork belly buns with cucumber & kimchi
Kimchi pancakes with soy dipping sauce & asian slaw
Kale salad with roasted delicata squash, korean fermented black garlic vinaigrette & toasted pepitas
Asian chicken noodle salad with sesame citrus dressing
Miso marinated flat iron steak with bok choy, shiitake mushrooms, gypsy peppers & shiso aioli
Korean short bibs with mint-cilantro jasmine rice
Sweet and sour pork
Ricotta fritters with strawberries
Thai coconut sticky rice with mango
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 Chefs in Woodland.
A Private Chef service includes everything necessary to enjoy the experience, from the customization of a menu to the purchase of ingredients, the mise en place prior to the service, the preparation of the menu at the guests' home, the complete table service, and lastly the set up and cleaning of the kitchen and the spaces used during the experience. Tableware and glassware are not included. Gratuity is entirely up to the guests' discretion.
The price of a private chef service depends essentially on the number of people. On average, for bookings of 2 people, the price of a Private Chef in Woodland is 327 USD per person. Between 3 and 6 people, the average price is 112 USD per person. Between 7 and 12 people, the average price is 178 USD. For 13 or more people the average price is 163 USD. It is important to point out that, depending on the destination, Private Chef reservations may be more or less seasonal and, therefore, the price may fluctuate. This also applies to last minute bookings, where prices may also vary.
To hire a Private Chef just select a date, number of people, let us know your food preferences and intolerances and share with us a few details about your kitchen. In a matter of a few hours, you will receive four tailor-made menus and will be able to review the chef's profile, reviews and pictures of their dishes. You will also be able to speak directly with each chef through the messaging area on the platform and ask for menu modifications, price changes, and generally discuss any questions you may have. Once you have chosen your favorite chef and menu, you can finalize your reservation on the website. Once the reservation is confirmed, you will receive the chef's direct contact information to finalize the details.
In Woodland there are currently 80 Private Chefs available. To find the best chef, you only have to fill in the form and the 4 best local chefs available on the chosen date will send you their menu proposal. You will be able to check in detail their professional profile and choose the chef/proposal you like the most.
There is no maximum number of people, although a Private Chef service is usually carried out in a more intimate level along with friends or family, and usually in homes where space is limited. Even though there is no maximum number of people, generally the groups do not exceed 15 people.
A Private Chef always prepares the menu at the client's home, as it is an inherent part of the experience. However, depending on the complexity of the menu, the chef may prepare a mise en place before going to the client's home, as some dishes take several hours to prepare and it would be impossible to execute all the steps at the client's home.
Absolutely! Usually, there are always several food lovers among the diners who take the opportunity to share some time with the chef, learn some tricks in the kitchen and the step-by-step of each of the dishes on the menu. For those diners who really want to get hands on, they can of course join the chef and cook!
Every Private Chef gives the utmost importance to the freshness of the ingredients used in their menus. The main difference between a restaurant and a private chef is in the personalized treatment of each diner. The chef personalizes the menu, and based on that menu, makes the necessary purchases to develop the menu chosen by the customers. Therefore, the freshness of the ingredients is one of the key elements of a Private Chef service.
Drinks are not included by default. However, you can reach an agreement with the chef in order to add drinks as an "extra" to the menu proposal.
Each guest can freely decide the tip he/she wishes to give to the chef, as it is up to their discretion. On average, based on the tips given by 52930 guests in Woodland, guests usually tip 14,72% of the total amount to their Private Chef.
Key information about Private Chef in Woodland
Discover more details about our Private Chefs in Woodland and their services.
How many Private Chef services are booked in Woodland each month?
Depending on the destination, Private Chef reservations can fluctuate seasonally to a greater or lesser extent throughout the year. In the case of Woodland, you can check the monthly fluctuations of Private Chef reservations in the following table.
Thruthfully, any month of the year is good to enjoy a Private Chef in the comfort of your home, but due to the fluctuations in the demand for Private Chefs in Woodland, prices may vary especially for last minute reservations. Step ahead and book a Private Chef to avoid any surprises!
How much does a Private Chef cost in Woodland?
The cost of hiring a Private Chef depends essentially on the number of guests who will be enjoying the experience. On average, for bookings of 2 people, the price of a Private Chef in Woodland is 327 USD per person. Between 3 and 6 people, the average price is 112 USD per person. Between 7 and 12 people, the average price is 178 USD. For 13 or more people the average price is 163 USD.
On another hand, each destination is totally different, and seasonality usually makes prices vary considerably. On the following chart you can find the differences on the average pricing charged by our Private Chefs in Woodland on each particular month of the year.
How many Private Chef register in Woodland each month?
After many years of offering our services in Woodland, we are lucky to have a fantastic team of chefs that keeps growing all the time!
Every month, 1 Private Chefs register with us. Our verification team reviews these new Private Chef profiles daily to categorize them, allowing you to discover incredible new chefs every month.
What is the most reserved type of cuisine in Woodland?
We mainly offer six types of cuisine in Woodland: Mediterranean, Italian, French, Japanese, Mexican and surprise. The type of cuisine with the highest number of bookings in Woodland is the Surprise cuisine, and the less booked type is the Latin American cuisine.
But beyond these six types of cuisine, our Private Chefs personalize thousands of menus for their clients every day, adjusting every detail to find the perfect menu for every occasion and every group. Of course, our Private Chefs will adapt their dishes to any allergy or dietary restriction, and they can also propose other cuisines or fusions. Sumbit your request and discover the menus of your Private Chefs in Woodland!
Enjoy a unique culinary experience with a Private Chef
Woodland has a lot to offer, but have you ever thought about having a private chef in the comfort of your own home? Let the chef take care of everything, you just need to relax and enjoy the food. Click above to begin!
Experience culinary perfection in Woodland
Looking to surprise your family with a unique experience? Have you ever heard about a private chef coming to your house to cook for you? This what we do, we bring the best chefs to the comfort of your house. Click above to have a taste
Woodland like never before!
Situations involving your senses are the experiences that make the best memories. This is Take a Chef’s philosophy. We want you to build new memories around high-end dishes cooked by our private chefs at the comfort of your house. Give Take a Chef a try and enjoy this wonderful experience.
Discover our Private Chefs
Each Private Chef in Woodland is absolutely unique. All of them have professional cooking training and years of experience in all kinds of restaurants. Each one of them has made their own way to becoming a Private Chef. Tell us the details of your event and discover the best Private Chefs in Woodland who will personalize every detail of your experience.
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