Private Chef in Woodland Hills
Rent one of our 604 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 Woodland Hills
Since the first private chef joined Take a Chef in Woodland Hills in March 2017, more than 604 Private Chefs have joined our platform in Woodland Hills and offered their services as private chefs anywhere in Los Angeles County.
Starting in 2017, 43,370 guests have already enjoyed a chef in Woodland Hills. To book your chef in Woodland Hills, 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 20,010 customized menu proposals, sending a total of 278,620 messages to their guests, who rated their experience with an average score of 4.75 out of 5.
Since the first dinner provided by Take a Chef, 43,370 guests have enjoyed unique experiences with no hassle. Our guests in Woodland Hills usually book menus around 172 USD per person, including 3.21 courses, sharing an average of 4.06 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 Woodland Hills.
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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!
604 Private Chefs in Woodland Hills
Get to know more about our top rated Private Chefs in Woodland Hills
![Chong Kim Ooi-Thousand Oaks](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/25/92/00/259207.jpg)
![Ryan Nagby-Newport Beach](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/47/00/40/470048.jpg)
![Jimmy Matiz-Los Angeles](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/40/33/80/403387.jpg)
![Dave Mau-Orange](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/25/63/90/256397.jpg)
![Rodolfo Reyes-La Cañada Flintridge](https://d1zzxdyvtq79bu.cloudfront.net/uploads/images/cache/big/15/49/10/154911.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)
More than 43,300 guests have already enjoyed the experience
4.65 Chef
The guests in Woodland Hills have scored the experience with their Private Chef with a 4.65.
4.76 Food quality
The quality of the menus cooked by our Private Chefs in Woodland Hills received an average score of 4.76.
4.73 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4.73 average score.
4.82 Cleaningness
The cleanup of the kitchen and dining area in Woodland Hills has been scored with a 4.82 on average.
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20,010 menus personalized by our Private Chefs in Woodland Hills
Every occasion is unique - make sure you have the right chef and menu for it!
![Latin American 2](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mexican/mexican2.jpg)
![A taste of Latin America](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mexican/mexican.jpg)
![California Provenance (See message section)](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/surprise/surprise5.jpg)
![Rustic American Fare](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/tapas/tapas3.jpg)
![Latin escape](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/surprise/surprise2.jpg)
![Vegan lovers](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/surprise/surprise3.jpg)
![The Golden Coast of Spain (see message section)](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mediterranean/mediterranean6.jpg)
![MEDITERRANEAN 2](https://d1zzxdyvtq79bu.cloudfront.net/context/frontend/images/menus/mediterranean/mediterranean4.jpg)
Guacamole with tortilla chips (mexico) (mashed avocados mixed with lime, cilantro, onions, and served with crispy corn tortilla chips)
Chiles rellenos bites (mexico) (mini poblano peppers stuffed with cheese or meat, breaded, and fried)
Patacones (colombia) (crispy fried green plantains, golden on the outside and tender inside, served with a tangy dipping sauce)
Buñuelos (colombia) golden, crispy cheese fritters with a light and fluffy interior)
Palta reina (chile) (creamy avocado halves filled with a savory mixture of chicken, mayonnaise, and vegetables)
Pebre (chile) (a zesty salsa made with tomatoes, cilantro, onion, garlic, and chili, served with fresh bread)
Bread and chimichurri (argentina) (fresh, crusty bread served with a vibrant, tangy chimichurri sauce made from parsley, garlic, vinegar, olive oil, and spices)
Provoleta (argentina) (grilled provolone cheese seasoned with oregano and chili flakes, served bubbling hot with crusty bread)
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)
Tequeños de ají de gallina (peru) (crispy fried wonton wrappers filled with the creamy chicken-based ají de gallina mixture, served with a dipping sauce)
Cheese bread (brasil) (warm, golden, and fluffy brazilian cheese bread made with tapioca flour and a blend of creamy cheeses)
Mini tapioca stuffed with cheese (brasil) (soft, chewy mini tapioca crepes filled with melted cheese)
Taco trio (mexico) (a trio of classic tacos: tender carne asada, smoky pollo asado, and flavorful al pastor, each topped with fresh cilantro and onions on soft corn tortillas)
Nachos (mexico) (tortilla chips layered with melted cheese, jalapeños, beans, and optional toppings like guacamole, sour cream, and ground beef)
Arepas (colombia/venezuela) (soft, crispy cornmeal cakes stuffed with flavorful shredded beef or chicken)
Tamales colombianos (colombia) (steamed masa filled with pork, chicken, or vegetables, wrapped in banana leaves and served with a side of salsa)
Machas a la parmesana (chile) (tender razor clams topped with a rich, savory blend of parmesan cheese, garlic, and butter, then baked until golden)
Anticuchos (chile) (skewered and grilled beef or chicken with vegetables, marinated in a flavorful spice blend)
Empanada (argentina) (a golden, flaky pastry filled with savory ingredients such as seasoned beef, onions, olives, and hard-boiled eggs)
Lengua a la vinagreta (argentina) thin slices of beef tongue marinated in a tangy vinaigrette with parsley, garlic, and onions)
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)
Solterito de quinua (peru) (a fresh salad of quinoa, fava beans, queso fresco, tomatoes, and onions, dressed with lime and olive oil)
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)
Escondidinho de carne seca (brasil) (a savory casserole made with shredded dried beef, mashed yuca (cassava), and melted cheese, baked until golden)
Pollo en salsa verde (mexico) (tender chicken simmered in a tangy tomatillo and green chili sauce, served with rice and tortillas)
Pescado a la veracruzana (mexico) (fish fillets cooked in a tomato-based sauce with olives, capers, onions, garlic, and herbs, served with rice)
Sancocho (colombia) (a rich stew made with chicken, yuca, plantains, corn, and potatoes, served with rice and avocado on the side)
Pescado a la playa (colombia) (a coastal dish featuring fish (fried or grilled) served with coconut rice, salad, and fried plantains)
Reineta a la plancha (chile) (grilled reineta (a chilean white fish) seasoned simply and served with rice, salad, or steamed vegetables)
Charquicán (chile) (a hearty stew made with minced or shredded beef, potatoes, corn, onions, and a variety of vegetables)
Milanesa (argentina) (breaded and fried beef or chicken, served with mashed potatoes or fries)
Bife de chorizo (argentina) (a thick, juicy sirloin steak grilled to perfection and served with chimichurri sauce, potatoes, or a fresh green salad)
Lomo saltado (peru) (a flavorful stir-fry of tender beef strips, onions, tomatoes, and soy sauce, served with fries and rice )
Arroz con mariscos (peru) (seafood rice, made with a variety of fresh shellfish, fish, and vegetables, all cooked together in a flavorful, spiced broth)
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)
Churrasco (brasil) (grilled meats, including beef and sausage cooked over open flame, accompanied by rice, potato salad and farofa)
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)
Mini tostadas with shrimp guacamole & tajin
Chips and queso dip
Elote salad with queso fresco and cilantro lime dressing
Tortilla soup with avocado créma, fire roasted corn, queso fresco and crispy tortilla strips
Jalapeno corn chowder
Gazpacho shrimp cocktail
Braised “mole” short-rib with sweet corn polenta, pickled red onion, crispy plantains, glazed carrots
Crispy shrimp tostada enchilada stack with ancho chile sauce, avocado salsa, cilantro and lime
Achiote marinated flank steak with black beans, cilantro lime rice and warm tortillas
Braised chicken mole with anasazi beans, cilantro lime rice, corn tortillas
Cinnamon crème brûlée with churros
Tres leche cake
Dolce de leche cheese cake
(included) amuse bouche ~ chef curated seasonal dish
Seasonal harvest salad ~ citrus supremes, shaved rainbow carrots, candied pistachios, whipped goat cheese, champagne and vanilla bean vinaigrette
Cauliflower & truffle ~ black truffle oil, crispy pancetta crumble, pickled golden raisins, toasted pine nuts
Smoked lobster bisque ~ heirloom tomato confit, butter-poached lobster tail, basil crème fraîche, parmigiano-reggiano tuile
Ricotta & spinach agnolotti ~ brown butter emulsion, crispy sage, preserved lemon, and toasted hazelnuts
Short rib tagliatelle ~ black garlic butter, 24-month-aged parmesan foam, wild mushroom ragout
Chicken roulade ~ stuffed with sun-dried tomatoes, spinach, and burrata; served with roasted garlic velouté and crispy shallots
Salmon sous vide ~ sweet corn purée, charred scallions, preserved lemon, and smoked almond dust
Ny strip ~ black garlic marinated and charred, celeriac mousseline, roasted rainbow carrots, red wine bordelaise, bone marrow butter
Duck breast ~ blackberry-port gastrique, celery root and parsnip purée, roasted brussels sprout petals, and pistachio dust
Valrhona chocolate fondant ~ salted caramel gelato, espresso anglaise, gold-dusted cocoa nibs, hazelnut brittle
Citrus olive oil cake ~ lemon curd, honey-roasted seasonal fruit, mascarpone cream, and almond crumble
Crepe cake - berry crepe cake, white chocolate and rose petal filling, seasonal berries, berry coulis, chantilly, 24k gold
Spinach artichoke dip with corn tortilla chips
Blue corn chips with queso dip
House made bread and house made butter
Wedge salad with beef steak tomatoes, apple smoked bacon, maytag blue cheese, pickled shallots, white balsamic dressing
New england clam chowder
Spinach and gorgonzola salad with candied pecans, dried cranberries and balsamic dressing
Asian pear and citrus salad with candied pecans, shaved fennel, and organic greens with a white balsamic vinaigrette
Pan roasted chicken with rosemary jus, roasted yukons, rainbow carrots
Roasted atlantic cod with white wine lemon butter sauce, french green beans, roasted baby potatoes
Roasted pork loin with apple chutney, whipped yams, and asparagus
Citrus glazed sustainable salmon, herb jasmine rice, haricot verts
Filet mignon with brandy peppercorn sauce, whipped potatoes, haricot verts
Warm brioche bread pudding with whiskey salted caramel, vanilla chantilly cream
Warm apple crisp with vanilla ice cream
New york cheesecake with lemon blueberries
Croissant bread, pudding with dark chocolate and vanilla cream
Chips assorted salsa and guacamole
Elote salad with queso fresco and cilantro lime dressing
Tortilla soup with avocado créma, fire roasted corn, queso fresco and crispy tortilla strips
Pollo asada tacos on corn tortillas, pico de gallo, avocado crème, black beans, spanish rice, elote relish
Chicken mole enchilada stack with cilantro pesto, and queso ranchero
Braised “mole” short-rib with sweet corn polenta, pickled red onion, crispy plantains, glazed carrots
Cinnamon crème brûlée with churros
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
(included) bread service ~ toasted artisanal sourdough with butter trio (goat, black truffle and aleppo)
(included) amuse bouche ~ chef curated seasonal dish
Gazpacho de fresa ~ cold spanish soup with iberico jamon shards, basil variations, herb-infused croutons, and pickled strawberry
Ensalada verde ~ seasonal lettuce salad with manchego crème, lime-ñora vinaigrette, candied marcona almonds, and cured egg yolk
Pan tumaca ~ sourdough spanish cristal bread with tomato confit, garlic-chorizo emulsion, iberico jamon, manchego cheese shards, and black truffle maldon
Pulpo ~ tender grilled smoked octopus with squid ink emulsion, caramelized onion crouton on a base of red pepper potato veloute
Patatas bravas ~ traditional spanish roasted potatoes with jamon serrano, garlic alioli and tomato-paprika reduction, finished with a velvety potato foam
Gambas al ajillo ~ grilled prawns with burnt lemon-basil vinaigrette and cauliflower almond purée, finished with fine herbs and garlic chips
Paella mar y montaña ~ classic spanish paella with tiger prawn, longaniza chorizo, saffron and tomato bomba rice, tarragon aioli and crispy herbs
Pesca - pan seared catch of the day, house saffron-potato gnocchi, table-side garlic confit and caviar beurre blanc, crispy kataifi
Lomo en vino ~ charred strip loin with bone marrow sabayon, paprika potato pavé and sherry-poached radishes, finished with red wine beef jus and leek ash
Tarta de limon ~ lemon tart with bergamot graham base, lemon-vanilla custard and torched swiss meringue, finished with citrus zest snow
Leche, remolacha y bayas ~ burnt milk ice cream on sweet beet-berry coulis and fresh berries topped with a honey tuile
Café ~ coffee infused dark chocolate cake pieces with smoked white chocolate mousse and gold chocolate rocks, drizzled with a table-side espresso cream
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)
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 Woodland Hills.
What does a private chef service include in Woodland Hills?
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 Woodland Hills?
The price of renting a chef in Woodland Hills 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 107 USD to 139 USD. For groups of 13 people or more, the price is 107 USD per person. For groups of 7 to 12 people, the cost is 111 USD per person. For groups of 3 to 6 people, the rate is 113 USD per person, and for 2 people, the price is 139 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 Woodland Hills?
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 604 chefs available in Woodland Hills. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Woodland Hills 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 Woodland Hills?
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 Woodland Hills
Discover more details about our private chefs and their services.
The average age of our private chefs in Woodland Hills
Percentage of our women chefs in Woodland Hills.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Woodland Hills.
Percentage of services with kids in Woodland Hills.
Maximum number of bookings for a personal chef by a single client in Woodland Hills.
Increase in the number of bookings for a chef from last year in Woodland Hills.
Languages spoken by our personal chefs in Woodland Hills.
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 Woodland Hills.
Average timeframe from sending the request to booking.
How many chef services are booked in Woodland Hills each month?
Private chef reservations can vary seasonally depending on the destination. In Woodland Hills, 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 Woodland Hills.
Cost of a private chef in Woodland Hills
The cost of hiring a private chef in Woodland Hills 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 107 USD to 139 USD per person.
For 13 people or more: 107 USD
For 7 to 12 people: 111 USD
For 3 to 6 people: 113 USD
For 2 people: 139 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 Woodland Hills!
6 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 Woodland Hills?
We mainly offer six types of cuisine in Woodland Hills: 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 Woodland Hills!
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Talk to our chefs in Woodland Hills
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 Woodland Hills? You’ll get it. Tell us about your event in Woodland Hills, and discover the best chefs who will customize every detail of your experience.
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