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
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!
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 28900 guests have already enjoyed the experience
4.51 Chef
The guests in Italy have scored the experience with their Private Chef with a 4.51.
4.67 Food quality
The quality of the menus cooked by our Private Chefs in Italy received an average score of 4.67.
4.6 Presentation
Not only taste counts! The presentation of our Private Chefs dishes has received a 4.6 average score.
4.77 Cleaningness
The clean up of the kitchen and dining area in Italy has been scored with a 4.77 on average.
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17891 menus personalized by our Private Chefs in Italy
Every occasion is unique - make sure you have the right chef and menu for it!
Beef tartare with marinated egg yolk and truffle flakes
Bismarck-style asparagus with truffle
Pink prawn tartare with bisque and truffle emulsion
Aosta valley fondue with truffle and black bread croutons
Smoked duck breast with raspberry and truffle sourdough
Tagliolini with truffle and parmesan
Creamy goat cheese risotto with truffle
Open ravioli filled with fresh truffle cheese with taggiasca olives and datterino tomatoes
Tagliatelle with venison ragout, chocolate flakes and truffle
Amberjack tortelli with chives and truffle
Rossini fillet with buttered spinach leaves
Fillet of amberjack with sea asparagus, dill cream and truffle
Larded scallops on chickpea cream with rosemary and trufflepork fillet on potato and leek cream with truffle
Sliced piedmontese fassona with confit cherry tomatoes and truffle
Sea bass fillet on chickpea and truffle hummus
Caramelized apple crumble
Chocolate fudge with salted butterscotch caramel
Panna cotta whit crunch almond and strawberry
Fruit salad with green tea ice cream
Panna cotta with berries
Tacos with stracciatella, sautéed chicory and sea urchin pulp
Sesame amberjack tartare served with curry mousse and green apple powder
Sea bream carpaccio with raspberry vinaigrette and fennel salad
Tortelli stuffed with caciocavallo cheese and black pepper served with prawn bisque and beaten red prawns
Spaghetti with clams and sea asparagus garnished with lemon zest
Turbot fillet in an almond crust, served with wild chicory and yellow tomato cream
Lemon and mint parfait on almond cream
Selection of local cured meats (martinafranca capocollo, raw ham, naples salami)
Selection of hard and soft cheeses (taleggio, gorgonzola, asiago ect) accompanied by jam and fresh fruit
Pancakes served with maple syrup and chocolate with seasonal fruit salad
Focaccia: white with rosemary and classic with tomato
Stuffed omelets or scrambled eggs
Sweet and savory sandwiches (stuffed in different ways)
Seasonal mixed salad with grilled chicken
Beef and vegetable skewer
Cappuccino, coffee and orange juice
Chocolate cake, homemade biscuits, tarts filled with jam
Seasonal fruit
Spicy potatoes
Grilled cuttlefish
Cod-fish croquettes
Marinated anchovies
Esgarraet, cod strips with peppers, garlic and oil
Cheese croquettes
Valencian paella
Noodles
Baked rice
Rice with beans and turnips
Cokes
Valencian pout
Valencian-style fish stew
Scratch
Fritters
Churros
Fartons with horchata
Mozzarella stuffed with cooked ham / tuna
Mixed fried seafood: shrimp, cuttlefish, anchovies
Sea cicadas au gratin
Puree with broad beans and field chard
Polenta scagliozze with sauteed cardoncello mushrooms
Sea bass roulade in zucchini crust with basil sauce
Zuppa del casale: mix of cereals and legumes cooked according to tradition
Orecchiette with turnip tops
Spaghetti with broccoli and toasted almonds
Wheat grains with seafood, a traditional recipe from the south east of bari
Baked potatoes, rice and mussels au gratin: typical dish of the bari tradition
Rabbit with cardoncelli sauce
Bowler of cisternino: pork roll with sweet onions
Beef bites with slow-cooked tomato, shaded with red wine and aromatic herbs
Sardines stuffed with parmesan, parsley, lemon and garlic served with rosemary and lemon sauce
Cuttlefish stuffed with baked seafood meatballs, served with a light tomato and pea sauce
Pasticciotto leccese
Sporcamuss: typical apulian dessert filled with custard
Cocktail di gamberi viola di santo spirito, guacamole di avocado, finger lime e granita di lampone
Tortello cacio e pepe rosa con riduzione di cacciucco alla viareggina e lardo di seppia
Tataki di ricciola e la sua bottarga all'olio di sesamo su polentina croccante di ceci rosa
Zuppetta di agrumi e rabarbaro con semifreddo di fiordilatte in crosta di croccantino e riso alla vaniglia del madagascar
"frisa" typical apulian bruschetta with onion, tomato, basil and vinaigrette
Thyme-flavored broad bean purée with grilled octopus and turnip greens with chilli pepper
Martinafranca capocollo with burrata and typical apulian focaccia
Savory tarts with stracciatella cheese, chopped red shrimp and lemon zest
Fresh oysters with vegetable gremolada marinated with citronette
Sea bream carpaccio with raspberry vinaigrette and fennel salad
Octopus salad with parsley mashed potatoes
Scapece zucchini roll
Salmon mousse with avocado salad served on crystal pan
Cardoncelli mushrooms sautéed on apulian tarallo soil and herbs
Beef tartare with truffle mousse
Typical platter of local cold cuts with caramelized onions and fried pasta
Crispy poached egg served with pea soup, pecorino chips and mint
Mussels and oysters au gratin
Meatballs of couscous and vegetables served with saffron sauce
Salty puffs stuffed with marjoram-flavored stracciatella mousse, sea bass carpaccio marinated in pepper served with a light black olive sauce
Baby octopus braised in tomato and red wine served with corn polenta croutons
Chickpea purée, burrata cream, served with chopped red prawns scented with rosemary
Stuffed mussels with parsley, garlic, breadcrumbs and parmesan braised in tomato sauce
Chickpea cake roll filled with goat cheese mousse served with tomato coulisse and speck chips
Tripe roll stuffed with chilli, parsley and garlic served with confit tomatoes
Salmon tartare with guacamole and bread leaves
Filled panzerottini with tomato, mozzarella and basil
Mini wraps stuffed with raw ham, stracciatella and rocket
Cannelloni homemade ricotta e spinaci
Homemade pappardelle served with burrata cream tomatoes and red prawns
Cavatelli alla marinara with rocket
Orecchiette with burrata cream, chopped red prawns and lemon
Linguine with fresh tomato, argentine shrimp served with wild rocket pesto
Mezzemaniche with chickpea cream and crispy speck, scented with rosemary
Homemade tortelli stuffed with potatoes, chives served with cream of semi-seasoned caciocavallo, scented with truffles
Savory pancakes stuffed with cooked ham mousse, served with sautéed seasonal vegetables and thyme-flavored bechamel
Homemade mezzelune stuffed with turnip greens and ricotta, served with anchovy and chilli flavored whey
Sorrentine-style potato gnocchi, au gratin with tomato and mozzarella
Pizza
Chicken skewers with vegetables with a side of new potatoes with rosemary accompanied by aioli sauce and a spicy pepper sauce
Grilled lamb marinated with herbs and accompanied by seasonal vegetables and baked potatoes
Beef steak with caciocavallo cream, rocket, cherry tomatoes and balsamic vinegar
Horse roulade braised with tomato
Fillet of sea bream served with olive sauce, thyme and lemon seasonal side dishes included
Crispy porchetta stuffed with aromatic herbs scented with white wine
Beef stew in red wine, with juniper berries and cloves
Stuffed cuttlefish served on courgette cream
Potato crusted sea bass served with lemon and rosemary sauce
Seafood stew (according to availability of the period) with tomato, olives, capers and oregano
Turkey pockets stuffed with stracchino cheese and crispy dried tomatoes, served with aioli sauce
Panna cotta with white chocolate and red fruits with seasonal fruit salad
Tart with custard and fresh fruit
Tasting of hard cheeses with jam and fruit
Tiramisù
Chocolate fondant with soft heart served with fruit and vanilla ice cream
Tiramisu with chocolate and hazelnuts
Millefeuille with custard with seasonal fruit
Parfait with three chocolates
Abulè di bulgur alle verdure su hummus di fagioli neri e yogurt alla curcuma
Lingotto di pollo ai semi di papavero con cavolo cinese spadellato e salsa mornay all’asiago
Straccetti di pesce *san pietro fritti con patate viola spadellate al burro e vinaigrette al lime e senape
Filetto di branzino al forno con salsa al limone e verdure spadellate (zucchine, fagiolini, asparagi, pomodorini)
Carpaccio di fassona de “la granda” con chutney di zucchine gialle, provola grigliata e crostini di pane
Mozzarella di bufala con prosciutto crudo di san daniele d.o.p
Apericena
Risotto con *calamari e crema st. germain
Fusilli di gragnano con salsa alle cozze ed erba cipollina su crema di cannellini
Gnocchetti verdi di spinaci con ragù di verdure, pomodoro e ricotta salata
Cremoso al the matcha e mascarpone con gocce e salsa di cioccolato
Tiramisù ricetta tradizionale
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 Italy
Discover cities of Italy where you can enjoy our experiences.
Types of services
Discover the services offered by Take a Chef in Italy.