Private Chef
Enjoy a customized culinary experience with a Private Chef in the comfort of your own home.
Enjoy the experience
There is no more intimate restaurant than your own home, where you can be at ease with the people you care for. Now, you can bring the magic of a fine dining restaurant to your table, through talented chefs who will tailor a menu to your cravings.
Turn your home into a restaurant and indulge yourself with a unique dining experience at home.
How it works
Personalize your request
Receive menu proposals
Get chatty with your chefs
Book your experience
Enjoy!
Top private chefs
We've curated the largest chefs portfolio worldwide, so you can have access to talented chefs with a passion for food and hospitality.
More than 45300 guests have already enjoyed the experience
4.53 Chef
4.67 Food quality
4.67 Presentation
4.67 Cleaningness
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21687 menus personalized by our Private Chefs in South Africa
Every occasion is unique - make sure you have the right chef and menu for it!
Amuse bouche
Sushi - spicy tuna rolls, sashimi and california rolls (additional r80 per person)
Floating canape x1
Starter - goong sarong - prawns wrapped in phyllo ribbon and deep fried
Starter - mushroom and spring onion broth with rice noodles and egg
Starter - chicken dim sum with dipping sauce
Starter - sesame tuna tataki with wasabi and edamame
Starter - peckin duck pancakes
Main - ginger and chili roasted pork belly served smoked butternut, soy and spring onion broth, pak choy and baby charred baby corn
Main - beef teriyaki with sesame and cucumber salad
Main - crumbed white fish in a seafood laska
Lets discuss your favorite dessert preferences
Grilled scallops l lemon scented hollandaise sauce
Sweet potato and litchi soup , peanut butter cream (v)
Tomato and roasted red pepper, basil and mascarpone soup (v)
Chilled asian flavoured gazpacho with bean sprout salad (v)
‘durban market’ tasting plate stuffed sweet roasted peppers l home cured tomato shatini i olive tapenade i organic buffalo mozzarella i prosciutto ham i dry wors
Smoked garlic mussels ½ shell mussels/ caramelized alliums parsley & thyme white wine sauce /baked bread roll, crispy onion /bacon dust
Wild mushroom and thyme arancini (v) with tomato and fennel fondue, finished with fresh parmesan
Pork pork loin ‘bon bon i confit belly pork i pan seared fillet i tender stem broccoli i caramelized onion puree l cucumber l edamame beans l soy-orange reduction
21 day aged beef tomahawk cured cherry tomato i field mushroom i pomme paille i chimichuri sauce
Seared tuna mixed dhal curry i cucumber i cucumber salad i minted yoghurt
Box cut red snapper crispy cut fillet, cauliflower textures and braised red cabbage
Chicken lemon marinated chicken supreme i brinjal & potato curry i coriander relish
Lamb rack- marple glazed baby carrots i potato mille feuille i baby beetroot shavings i pea puree i thyme jus
Potato gnocchi nicoise style vegetables i chevre cheese i egg
White mousse i red velvet cake i white chocolate i crumble i mixed berry sorbet
Chocolate and mint pannacotta served with chocolate jelly and raspberry fluid gel and chocolate soil
Chocolate and salted caramel biscuit crumb with chocolate marquise, vanilla cheesecake and salted caramel chocolate soil
Meaning of cool champagne jelly i confit fruit i water melon granita i vanilla dust
Tomato cappuccino
Assorted canapes and bruschetta
Pumpkin fritters/ fruit salsa
Beetroot carpaccio / vegan cheese/ strawberries/ balsamic reduction/ rocket
Salmon mousse blinis i cream cheese mousse i chives i citrus aioli i crackling
Mixed antipasti and mezze platter
Smoked salmon trout gravadlax and salmon mousse terrine beetroot gel i pickled beets i granny smith slaw
‘durban market’ tasting plate stuffed sweet roasted peppers l home cured tomato shatini i olive tapenade i organic buffalo mozzarella i prosciutto ham i dry wors
Seafood cocktail crisp lettuce l handpicked crab i spiced avocados i prawns i cocktail sauce i cucumber spaghetti
Beetroot infused crumbed prawns guacamole i tomato confit i beetroot dust i tonka sauce
Beef fillet shimeji mushrooms l wilted greens l greens i fig preserve i potato pave i leek puree i honey port wine essence
Lamb chops ras al hanout spice rub i quinoa salad i salsa machouia
Twice cooked pork belly i sweet potato fondant i tender stem broccoli i sherry plum and jus
Pan fried line fish fillet, potato pave i leek puree i tomato sauce i capers i olives i chili & garlic
Baby chicken breast-stuffed with mushroom mousseline potato croquette i cucumber ribbons i smoked brinjal puree i marinated baby tomato
Mushroom gnocchi mélange of wild mushroom i potato gnocchi i poached quail egg i parmesan shavings i truffle zest
Chia tea crème brulee
‘eton mess’ macerated fresh strawberries, crushed meringue, vanilla cream and caramel sauce
White chocolate & raspberry cheesecake with a mascarpone and raspberry sauce
Apple, blue cheese, walnut and pancetta salad drizzled with a fig vinaigrette
Truffle arancini balls on a delicious homemade tomato and basil sauce topped with pea shoots and a coral tuille with crispy basil
Beef carpaccio with roasted pine nuts drizzled with truffle oil, arugula and parmesan shavings
Caprese salad with buffalo mozzarella, fresh basil oil and crispy basil with balsamic reduction
Fig, buratta and fresh arugula drizzled with a balsamic reduction
5 spice duck on a dijon mustard croquette, steamed green beans topped with orange infused fennel and drizzled with a spicy and sweet orange reduction
Butter poached lobster served on a bed of truffle risotto, streamed asparagus, green beans topped with micro greens and coral tuillie
Fillet mignon with parmesan fondant potatoes, roasted beetroot and butternut, crispy green beans drizzled with a pinotage jus
Fillet stuffed with sundried tomatoes, baby spinach and feta wrapped in pancetta served with dijon mustard mashed potatoes, streamed broccolini, roasted vine cherry tomatoes, roasted scallions and drizzled with a preserved fig jus
Teriyaki sesame crusted seared tuna steaks served on a bed of wasabi mash with sautéed asian vegetables drizzled with a spicy and sweet reduction
Miso glazed salmon fillets with creamy mash, stir fried bok choy and asian vegetables
Freshly caught grilled yellow tail fillets served with sautéed asparagus, crispy greens, roasted butternut and garlic baby potatoes
Blueberry cheesecake with fresh whipped cream and berry coulis
Caramel chocolate fondant with mixed berry coulis and a nut crumble
Classic creme brulle
Chocolate fondant berry coulis and crumble
Fudgy chocolate brownie with vanilla ice cream
New york cheese with berry coulis
Arrival canape
Fresh oysters and sabrage (please supply mcc)
All food is served on the center of the table as a family style feast, please see below
Whole roasted beef fillet served with chimichurri
Wild mushroom gnocchi served in a roasted garlic cream topped with parmesan
Sundried tomato arancini balls
Buratta, heirloom tomatoes salad drenched in basil pesto, balsamic and olive oil
Steamed greens with parmesan cheese or green salad
Whole roasted cauliflower with yoghurt and chimichurri
Butternut ravioli with a sage burree noisette
Whole grilled trout with fennel and lemon butter or baked white fish in a lemon and fennel cream
Traditional tiramisu
0.5 long pavlova served with berries, lemon curd and cream topped with sparkles, great for a celebration
Dark chocolate and brandy semifreddo with salted caramel
Shrimp and cream cheese bruschetta
Fish croquette,prawn served
Crispy chicken gordon bleu with a creamy mushroom puree with medley pan seared veggies
Salmon roulade with a herb garden spring salad
Ribeye in rosemary butter with medley vegetables
Seared ostrich fillet with vegetable
Garlic butter lamb chops with vegetables
Upside down banana caramel tart
Crispy cheese cake bites
Crumpet pizza
Scotched egg in potato nest served with hollandaise
Prawn chirozo skewers served with creamy butter garlic sauce
Crusted mint basa fish fillet
Rump steak with pamersan mash
Lamb rack with blueberry and rosemary sauce
Cheesebcake bites strawberry coulis
Chocolate brownie classic
Creme brulee
Floating canape's: caprese skewer and mushroom arancini balls
Slightly curried butternut soup with coconut shavings
Ciabatta served with smoked aubergine and cottage cheese dip, olives and artichokes , balsamic vinegar and olive oil
Harissa and orange spiced chicken / served with / baked aubergine and pepper cous cous grilled flat breads with avocado dip / burrata heirloom tomato and basil pesto salad / roasted rainbow baby carrot date and nuts salad with rocket and a yoghurt dressing / avocado sugar snaps and asparagus salad
Whole roasted beef fillet, thinly sliced and topped with chimichurri / mustard and chive baby potato salad or roast potatoes / caprese salad of tomato, bocconcini and basil pesto with fresh basil / roasted aubergine, peppers, courgettes and onion salad topped with feta and rocket / green salad of avocado, cucumber, peas, mange tout, radishes and baby leaves with a lemon dressing / pickled beetroot with dukkha spice, rocket and goats cheese
Add extra: whole grilled trout - additional r100 per person
Add extra: roasted vegetables (baby corn, onions, peppers, broccolini, patty pans) additional r40 per person
Cape malay spiced springbok shanks served on smoked mashed potato with vegetables for the table
Dark chocolate torte with vanilla ice cream and berries
Ouma's apple tart with salted caramel ice cream
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.
About us
Founded in 2012, Take a Chef began with a deep belief that the best of the culinary talent should not be kept hidden behind the thick walls of a restaurant's kitchen; it should be allowed to shine at the one place where everyone enjoys the most treasured meals- one's own dining table.
TECHNOLOGY
We're focused on creating a seamless booking experience to foster personalization and connection between chefs and guests.
FOOD
We've curated a selection of chefs based on their expertise and passion to grant our guests access to every cuisine in the world.
HOSPITALITY
We turn chefs into hosts to build meaningful connections with their guests, from the first message till the final toast.
Trusted by industry leaders
With the combination of technology, food knowledge, and love for the hospitality business, we have been able to offer the only global solution in the market to provide high-quality private chef services at any destination, at any given time.
Take a Chef in South Africa
Discover cities of South Africa where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in South Africa.