Private Chef in Pretoria
Rent one of our 473 private chefs for a unique dining experience. You choose the menu, and the cleanup is included.





















A personal chef for any occasion in Pretoria
Since the first private chef joined Take a Chef in Pretoria in March 2017, more than 473 Private Chefs have joined our platform in Pretoria and offered their services as private chefs anywhere in Gauteng.
Starting in 2017, 2 152 guests have already enjoyed a chef in Pretoria. To book your chef in Pretoria, 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 1 457 customized menu proposals, sending a total of 12 929 messages to their guests, who rated their experience with an average score of 4,67 out of 5.
Since the first dinner provided by Take a Chef, 2 152 guests have enjoyed unique experiences with no hassle. Our guests in Pretoria usually book menus around 1 060 ZAR per person, including 4,27 courses, sharing an average of 4,88 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 Pretoria.












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!
473 Private Chefs in Pretoria
Get to know more about our top rated Private Chefs in Pretoria












More than 2 100 guests have already enjoyed the experience
4,58 Chef
The guests in Pretoria have scored the experience with their Private Chef with a 4,58.
4,63 Food quality
The quality of the menus cooked by our Private Chefs in Pretoria received an average score of 4,63.
4,74 Presentation
Not only taste counts! The presentation of our private chefs' dishes has received a 4,74 average score.
4,74 Cleaningness
The cleanup of the kitchen and dining area in Pretoria has been scored with a 4,74 on average.
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1 457 menus personalized by our Private Chefs in Pretoria
Every occasion is unique - make sure you have the right chef and menu for it!








Spicy italian sausage & mozzarella-stuffed giant mushrooms served with micro-herbs
Prosciutto & mozzarella croquettes – crispy with a creamy center served with an avocado mousse
Springbok carpaccio – with rocket, parmesan, and a truffle balsamic reduction
A herby mussel & shrimp on freshly made stuffed cannelloni
A trio of canapés
5 cheese croquettes with micro-greens on an avocado mousse
A creamy pâté made from smoked snoek, cream cheese, and a hint of lemon, tender snoek & mussel bites, preserves, served with crisp melba toast
A creamy pâté made from salmon, cream cheese, and a hint of lemon, salmon ribbons, preserves, served with crisp melba toast
Grilled aubergine rolls – stuffed with ricotta, chorizo and herbs
Deboned lamb shank in a red wine sauce on creamy mash served with wilted baby spinach
Stuffed chicken breast – with spinach, mozzarella & sundried tomatoes served with asparagus and fondant potatoes
Pork belly served with fluffy fresh cream & garlic mash and seasonal vegetables
A decadent "steak & chips" - steak with polenta chips and creamed spinach
A decadent salmon and prawn lasagna, layered with rich bechamel sauce served with a fresh salad
Amarula tiramisu with dark chocolate scrapings and dust
Flambéed malva pudding with infused fruit segments, served with airy fresh cream custard and drizzled with a light citrus syrup
A decadent velvety lemon cheesecake with bits and flowers
A chocolate and berry plate with bits & flowers
Garlic butter prawns – served with grilled ciabatta and citrus slaw
Baked feta & honey – topped with pistachios and served with freshly made butter & herb pita
Chorizo & cheeses croquettes with micro-greens on an avocado mousse
Lemon & garlic calamari – lightly charred and served with a micro-herb salad and harissa mayo
Beef carpaccio with rocket & parmesan – drizzled with truffle oil and a balsamic reduction
Crispy squid & chorizo salad – with a lime & cream dressing
Flame-grilled lamb skewers – served with mint yogurt
Lamb & sundried tomato ravioli – ravioli tossed in rosemary butter and topped with lamb and sundried tomatoes
Springbok carpaccio with rocket & parmesan – drizzled with truffle oil and a balsamic reduction
Slow-cooked lamb shank – with rosemary mash, roasted garlic root vegetables and a merlot jus
Mediterranean pork belly – glazed with honey and served with charred baby tomatoes and seasonal vegetables
Grilled ribeye steak – with garlic, butter and parmesan fries and a fresh seasonalsalad
Roasted pork medallions – with cream sauce and crispy polenta and rainbow carrots and a pear & parma-ham salad
Charred stuffed harissa chicken, roast butternut with anise & cloves, bok choi with kaleidoscope tomatoes & a fresh cream sauce
Amarula tiramisu with dark chocolate scrapings and dust
Honey & fig panna cotta
A chocolate and berry plate with bits & flowers
Flambéed malva pudding with infused fruit segments, served with airy fresh cream custard and drizzled with a light citrus syrup
Baklava baked pears, served with a yoghurt sauce with a macadamia & orange honey drizzle
Baked camembert with garlic and rosemary, served with pastry triangles
Garlic butter snails with parmesan crust with freshly baked torn bread
Steak tartare with capers and mustard dressing served with freshly made croutons
Boerewors croquettes with creamy dijon dip, biltong dust and bits
Garlic butter prawns with a citrus salad
Bacon & cheese croquettes on an avocado mousse, micro-greens
Crispy duck salad with orange dressing
Roasted red pepper and goat cheese topped with bacon bits served with bruschetta
Beef carpaccio, rocket and shaved parmesan served with fresh cream & dill devilled eggs with a balsamic reduction
Spicy chorizo and brie tartlets with balsamic drizzle
Loaded roast bone marrow with a freshly baked garlic & cheese crostini
Springbok carpaccio, rocket and shaved parmesan served with fresh cream & dill devilled eggs with a balsamic reduction
Beef short ribs, fragrant baby carrots, garlic spinach in red wine sauce with polenta
Slow cooked fall-off the bone lamb with rosemary potatoes, pumpkin scraping and a salad
Pork belly with honey on a sage sweet potato mash served with a pomegranate glaze
A decadent "steak & chips"
Herb, mushroom & spinach stuffed chicken, roast butternut with anise & cloves, bok choi with kaleidescope tomatoes & a mushroom sauce
A chocolate and berry plate
Milk tart, pear & mint tarter, bits & flowers
Flambéed malva pudding with infused fruit segments, served with homemade and fresh cream custard
Honey & pinotage roasted hibiscus pears with fresh cream, mint & pistachio garnish
Berry cheesecake with delicate crumbles and edible flowers, finished with a berry coulis and a dusting of powdered sugar
Salmon & crab cake with lemon aioli – a delicate blend of salmon and crab, shaped into a crispy cake and served with a zesty lemon aioli
Grilled prawns with garlic & herb butter – succulent prawns grilled to perfection, drizzled with a rich garlic and herb-infused butter
Smoked salmon carpaccio with caper & dill dressing – thinly sliced smoked salmon, garnished with capers, fresh dill, and a drizzle of lemon dressing
Crispy fried calamari with garlic aioli – tender calamari rings fried to perfection, served with a garlic aioli for dipping
Seared scallops with parsley & garlic butter – pan-seared scallops, served with a fragrant parsley and garlic butter sauce, finished with a touch of lemon zest
Tuna tartare with avocado & soy-lime dressing – fresh tuna diced and tossed with creamy avocado, drizzled with a soy-lime dressing, and garnished with microgreens
Crispy prawns with mango salsa – lightly battered prawns served with a refreshing mango salsa and a touch of chili for a kick
Citrus-cured salmon with dill & mustard dressing – fresh salmon lightly cured with citrus, paired with a tangy dill and mustard dressing
Butter-poached lobster tail with garlic mashed potatoes – sweet lobster tail poached in butter, paired with rich garlic mashed potatoes and a side of steamed asparagus
Lobster roll with lemon mayo – sweet lobster meat stuffed in a buttery brioche roll, dressed in creamy lemon mayo
Southern seafood boil – a decadent seafood boil featuring lobster tails, crab legs, prawns, and mussels, seasoned with old bay spices, garlic, and lemon
Grilled squid with mediterranean couscous – grilled squid paired with a fragrant mediterranean couscous, drizzled with lemon and olive oil
Prawns in a coconut & lime curry sauce – plump prawns cooked in a creamy coconut-curry sauce with a zesty hint of lime, served with basmati rice
A silky & velvety lemon cheesecake with gold leaf, bits and flowers
Milk tart, fruit & mint tarter, bits & flowers
Flambéed malva pudding with infused fruit segments, served with homemade amarula custard and fresh cream, topped with a gold leaf garnish, and drizzled with a light citrus syrup for added freshness
Carrot cake and cream
Fresh tuna tartare with avocado, caviar & lime – fresh, sushi-grade tuna finely diced, paired with creamy avocado, a touch of lime, and topped with delicate caviar
Chargrilled squid with harissa & lemon zest – perfectly charred squid brushed with spicy harissa and fresh lemon zest, served with microgreens
Crispy prawns with smoked paprika aioli – plump prawns coated in a light, crispy batter, served with a smoky aioli and bits
Crispy shrimp cocktail with spicy sauce – chilled shrimp on avocado & heirloom tomatoes served with a tangy cocktail sauce and a hint of heat
A smoked hummus bowl with lobster and a peppadew & sundried tomato sauce
Lobster tail with lemon & truffle butter – tender, sweet lobster tail served with a rich, aromatic truffle butter and a squeeze of lemon
Citrus-cured salmon with dill crème fraîche – fresh salmon lightly cured with citrus and paired with a tangy dill crème fraîche
Grilled squid with parsley & garlic butter – tender squid grilled to perfection, served with a rich parsley and garlic butter sauce
Baked oysters rockefeller – fresh oysters topped with a rich mixture of spinach, cheese, and breadcrumbs, then baked to golden perfection
Lobster cocktail with citrus dressing – chilled lobster meat tossed in a zesty citrus dressing, ponzu infused baby tomatoes, served with crisp micro-greens
Butter-poached lobster with garlic & herb potato purée – luxurious lobster poached in butter, served with a smooth garlic-infused potato purée
Lobster bisque with whiskey cream – a rich, velvety lobster bisque infused with whiskey and finished with a touch of cream
Tempura prawns with aioli – lightly battered prawns, fried to perfection, and served with a rich, garlicky aioli
Lobster roll with lemon mayo – a luxurious lobster roll, stuffed with sweet lobster meat and creamy lemon mayo in a buttered brioche roll
Seared scallops with truffle mashed potatoes – pan-seared scallops paired with creamy truffle mashed potatoes
Prawn & crab tagliatelle in garlic butter sauce – a decadent pasta dish featuring succulent prawns and sweet crab meat in a rich garlic butter sauce
Poached pears in merlot with cinnamon cream – pears poached in red wine and served with a scoop of cinnamon ice cream
Lemon soufflé with berry compote – light, airy lemon soufflé served with a tangy berry compote
A decadent chocolate and berry plate, rich chocolate mousse and ganache, fresh berries, delicate crumbles, and garnished with edible flowers and a dark chocolate scraping
A silky & velvety lemon cheesecake with gold leaf, bits and flowers
Flambéed malva pudding with infused fruit segments, served with homemade amarula custard and fresh cream, topped with a gold leaf garnish, and drizzled with a light citrus syrup for added freshness
Beef carpaccio with parmesan & truffle oil – thinly sliced beef fillet drizzled with black truffle oil and topped with shaved parmesan
Fresh oysters with lemon & cucumber mignonette – ice-cold oysters served with a light and refreshing mignonette sauce
Seared tuna carpaccio with olive tapenade – lightly seared tuna, sliced thin and served with a briny olive tapenade
Grilled prawns with chilli, garlic & olive oil – succulent prawns grilled with mediterranean spices and drizzled with olive oil
Lobster & avocado cocktail with citrus dressing – fresh lobster and avocado served in a light citrus dressing
Smoked salmon & burrata with basil pesto – delicate smoked salmon paired with creamy burrata cheese, fresh pesto with bits
Wagyu beef tartare with truffle served with parmesan crisps – finely chopped wagyu beef seasoned with truffle oil & fresh lime and served with crispy parmesan wafers
Lobster bisque with brandy & saffron cream – a rich, creamy lobster soup infused with brandy and finished with saffron cream
Baked brie with caramelised pears & toasted almonds – warm, melting brie cheese served with sweet pears and crunchy almonds
Halloumi with honey & pistachios – golden-fried halloumi drizzled with honey, crushed pistachios and a micro-herb salad
Slow-braised lamb shank with rosemary, parmesan & garlic mash – fall-off-the-bone lamb shank, slow-cooked in pinotage and served with creamy garlic mash
Kingklip with bubbly & caviar sauce – flaky, buttery kingklip topped with a decadent cream, bubbly and caviar sauce
Beef fillet with red wine jus & truffle potato purée – tender fillet steak served with a rich red wine sauce and creamy truffle mash
Butter-poached lobster with lemon & garlic butter sauce – tender lobster tail served with grilled vegetables and a citrus butter sauce
Mediterranean seafood risotto with chardonnay – creamy risotto with prawns, clams, mussels, and calamari in a fragrant white wine sauce topped with parmesan shavings
Harissa grilled kingklip with herbed couscous & tzatziki – chargrilled kingklip brushed with smoky harissa, paired with cool tzatziki served with root vegetables and wilted spinach
Turkish delight cheesecake with rose & pistachios – creamy cheesecake infused with rose water and topped with pistachios
Caramelised fig & honey tart with greek yoghurt – buttery tart filled with roasted figs and drizzled with honey
Milk tart with cinnamon & cardamom – a south african classic with a moroccan spice twist
Gold leaf roasted red wine pears, chantily cream and a honey drizzle with pistachios and bits
Resh oysters with champagne mignonette & caviar – premium oysters served on fragrant ice, drizzled with a delicate bubbly and shallot mignonette, topped with caviar
Wagyu beef tartare with truffle & quail egg – hand-chopped wagyu beef, seasoned with truffle oil, capers, and mustard, served with a quail egg yolk and crisps
Lobster bisque with whiskey & butter-poached lobster – a rich, velvety lobster bisque, finished with a touch of whiskey and butter-poached lobster tails
Beef carpaccio with parmesan & truffle oil – thinly sliced beef fillet drizzled with truffle oil and topped with shaved parmesan
Garlic butter prawns with torn bread – juicy prawns cooked in garlic butter and served with french bread
Smoked salmon roulade with cream cheese & chives – delicate salmon rolls & ribbons with herbed cream cheese and a squeeze of lemon
Caviar & smoked salmon mille-feuille – delicate layers of smoked salmon, crème fraîche, and chives, topped with black caviar and lemon zest
Crispy pork belly with apple glaze – slow-roasted pork belly with a sticky apple and brandy glaze
Chicken, prawn & mushroom vol-au-vent – flaky pastry filled with creamy chicken and mushroom in a white wine sauce
Baked camembert with honey & nuts – warm, gooey camembert cheese drizzled with macadamia & orange honey and toasted nuts
Lobster cocktail with citrus dressing – chilled lobster meat tossed in a zesty citrus dressing, served with crisp micro-greens
Bacon, shrimp & cheese tart with creamy dijon sauce – a flaky tart filled with shrimp, crispy bacon, melted cheese, and a hint of mustard
Chateaubriand with truffle potato purée & bordelaise sauce – a perfectly roasted center-cut fillet, served with a silky truffle-infused potato purée and a rich red wine bordelaise sauce
Butter-poached lobster with saffron & caviar foam – whole lobster tail poached in butter, plated with creamy saffron-infused polenta and bits finished with some caviar
Herb-crusted rack of lamb with potatoes & rosemary jus – succulent french-trimmed lamb rack with a herb crust, served with fragrant potatoes and a fragrant pinotage & rosemary-infused jus
Salmon with brown butter, capers & lemon – salmon, pan-fried in nutty brown butter and garlic, served with wilted baby spinach and pommes fondant
Duck with orange sauce & dauphinoise potatoes – crispy skin duck leg served with a tangy orange sauce and layered creamy potatoes
A silky & velvety lemon cheesecake with gold leaf, bits and flowers
Berry & white chocolate cheesecake – creamy white chocolate cheesecake topped with fresh berries and gold leaf
A chocolate and berry plate, featuring rich chocolate mousse, ganache, soil, fresh berries, delicate crumbles, dark chocolate scraping and gold
Strawberry mille-feuille with whipped cream – delicate layers of puff pastry and strawberries, finished with pure vanilla cream
Gold leaf roasted cognac pears, on a fresh cream custard, pistachio cream with a honey drizzle
Seared scallops with citrus beurre blanc and microgreens
Beef tartare with quail egg, mustard aioli, and crostini
Smoked salmon roulade with herbed cream cheese and capers
Truffle wild mushroom arancini with parmesan crisp
Burrata & heirloom tomato salad with balsamic and basil oil
Autumn harvest salad – roasted beets, candied pecans, goat cheese, and citrus vinaigrette
Charcuterie & cheese selection – prosciutto, duck rillette, artisanal cheeses, fig jam, and lavash crackers
Slow-braised lamb shank with saffron polenta
Butter-poached lobster tails with a caviar beurre blanc & saffron-infused couscous
Duck fat roasted potatoes with rosemary and garlic
Wrapped asparagus, grilled and finished with hollandaise
Honey-glazed heirloom carrots topped with herbed butter & pistachios
Dark chocolate plate with raspberry coulis and vanilla bean cream
Seasonal fruit tart with mascarpone cream and toasted almonds
A silky & velvety cheesecakes with bits and flowers
Milk tartlets
Macarons
Personalize your menu
A romantic dinner or a gathering of friends. Traditional dishes or exotic flavours. A fine dining experience or a family-style meal. Every private chef experience is unique! Submit your request and personalize yours.








Frequently asked questions
Below, you can find the most common questions about private chef services in Pretoria.
What does a private chef service include in Pretoria?
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 Pretoria?
The price of renting a chef in Pretoria 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 820 ZAR to 1 560 ZAR. For groups of 13 people or more, the price is 820 ZAR per person. For groups of 7 to 12 people, the cost is 742 ZAR per person. For groups of 3 to 6 people, the rate is 1 051 ZAR per person, and for 2 people, the price is 1 560 ZAR 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 Pretoria?
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 473 chefs available in Pretoria. Fill out a form specifying your needs and the date. Take a Chef will connect you with the best available chefs in Pretoria 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 Pretoria?
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 Pretoria
Discover more details about our private chefs and their services.
The average age of our private chefs in Pretoria
Percentage of our women chefs in Pretoria.
The average wait time from submitting the request and receiving the first menu.
Our very first private chef service in Pretoria.
Percentage of services with kids in Pretoria.
Maximum number of bookings for a personal chef by a single client in Pretoria.
Increase in the number of bookings for a chef from last year in Pretoria.
Languages spoken by our personal chefs in Pretoria.
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 Pretoria.
Average timeframe from sending the request to booking.
How many chef services are booked in Pretoria each month?
Private chef reservations can vary seasonally depending on the destination. In Pretoria, 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 Pretoria.
Cost of a private chef in Pretoria
The cost of hiring a private chef in Pretoria 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 820 ZAR to 1 560 ZAR per person.
For 13 people or more: 820 ZAR
For 7 to 12 people: 742 ZAR
For 3 to 6 people: 1 051 ZAR
For 2 people: 1 560 ZAR.
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 Pretoria!
4 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 Pretoria?
We mainly offer six types of cuisine in Pretoria: 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 Pretoria!






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










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