CHEFIN connects you with vetted private chefs across Adelaide and South Australia. Your chef does the shopping, cooks on the night, and leaves the kitchen the way they found it. That can be at your place, your office, a space you have hired, or a house you have gone away to in the Barossa or the Adelaide Hills. You pick the dining style. We find the chef whose cooking suits your menu, your dietary requirements and the occasion, and a concierge stays with it from the first call to the last plate cleared — restaurant hospitality, in your own space.

Family-style share plates start at $165 a head, GST included. CHEFIN chefs have cooked for more than 100,000 guests, including teams at Airbnb, Microsoft and Tesla. Finding a good chef is the easy part. What sits behind them is the rest of it.

How CHEFIN Works

1. Select Your Style

Whether it’s an intimate 3-course affair or a lavish 5-course feast, choose a dining package that suits your occasion. View here.

2. Matched to Perfection

Our algorithm pairs you with a private chef whose expertise and culinary style match your desires.

3. Tailored to Your Taste

Collaborate with your chef to design a unique menu, exclusively tailored to thrill your palate.

4. Savor the Experience

Your chef takes care of everything, allowing you to relax and immerse yourself in the joy of dining.

Dining styles available in Adelaide

Looking for something different?

RESERVE A PACKAGE IN 3 EASY STEPS: 1. SELECT A PACKAGE, 2. ENTER EVENT DETAILS, 3. SECURE PAY ONLINE.

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Why Hire A Private Chef Through CHEFIN?

Amazing. Great Food. Chat. Relax & Have Fun. No Stress!

Beyond Just a Meal: Experience more than exquisite cuisine with CHEFIN. Every dish is a step into a story, creating moments that become memories. It’s not just about the food; it’s about enriching lives through culinary excellence.

Trusted Expertise: CHEFIN Private Chefs™️ are the heart of your dining experience, selected through a meticulous process for their passion and creativity. They’re not just professionals; they’re culinary magicians dedicated to perfection.

Uncompromised Safety: Your safety is our top priority at CHEFIN. We ensure food safety as a core principle, secure your payments in a trust until the event’s completion, and protect everyone involved with $20 million in public liability insurance for a completely secure dining experience.

Your Event, Stress-Free: From planning to execution, CHEFIN Concierges ensures your event unfolds seamlessly. Enjoy the celebration without the hassle, knowing every detail is crafted to your satisfaction with our 24/7 dedicated support.

intimate dining with friends

what customers say

The menu that Chef Manuel designed for us was spectacular. He took all dietary requirements into consideration when creating the menu.
Everyone enjoyed the experience and we will have Chefin again for our family Christmas in 2021.

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Chef Manuel and sous chef Daniella

Chef Manuel designed a spectacular menu! Nicole Dowling

The entire Chefin team, and experience, were superb from start to finish. It made hosting a group of 15 a real joy, and gave us time to interact with our guests. As to the food and service, can’t say enough good. Thanks!

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a winter truffle dinner partnered with Hopewood House and Robertson Truffle Farm

Chefin team, and experience, were superb James

I really enjoyed the whole process from beginning to end, I think we put together something really special and no one in Sydney can match it. Judging from the feedback I’m receiving, if we can do this again, we will more than double the patrons. I think we should and hope you guys are up for it. A very classy operation.

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a lady is enjoying a fine dining dish from CHEFIN private chef

I really enjoyed the whole process Mike

I wanted to thank you for organising such a wonderful event yesterday. My husband deserved the best for his 60th and you delivered. Chef Winston was absolutely on the mark from go to woe. There was nothing I could ask him to do better. I will gladly recommend the team, we will see all of you for another function in the future.

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Chef Winston Zhang plating

My husband deserved the best for his 60th and you delivered. Mary

Chefin hosted our Director Summit and provided impeccable service on top of truly incredible food. Their dedication to customer service ensured our event was a success. I would highly recommend the team Chefin for any event. A special thank you to Rob for going above and beyond in his personal service.

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Provided impeccable service & truly incredible food Jayne

Chef Manuel, sous chef Daniella, and our waitress Elle were the most amazing team! The food was delicious and our 15 guests left with smiles on their face. Thank you for making our event wonderful!

⭐️⭐️⭐️⭐️⭐️

Chef manuel diaz eatable art

The most amazing team! Elizabeth Clark

Meet our signature Adelaide private chefs

Chef Angelo Ikame Profile Photo

Angelo Ikame

Sous Chef
  • Location: Australia, Adelaide, South Australia
  • Cuisines: Asian Fusion, Caribbean, Italian
Chef Loris Facciolo Profile Photo

Loris Facciolo

Executive Chef
  • Location: Australia, Adelaide, South Australia
  • Cuisines: BBQ Charcoal Experience, Italian, Modern Australian
Chef Josh Pentreath profile

Josh Pentreath

Sous Chef
  • Location: Australia, South Australia, Adelaide
  • Cuisines: Asian Fusion, Modern Australian, Spanish

Browse all CHEFIN Private Chefs

Browse

How much does a private chef cost in Adelaide?

You pay per person, and the rate depends on the dining style and how many are coming. Family-style share plates start at $165 a head, three-course plated fine dining at $195, and five-course at $245. All inclusive of GST, with nothing added at checkout. There is no call-out fee, no ingredient surcharge and no cleaning charge either. The number you are quoted covers the chef, the groceries, the cooking, the service, and the kitchen left the way they found it.

Each package page shows its current rate. For an exact figure on your date and guest count, ask the concierge. Prices can shift on public holidays and for last-minute bookings.

What every package includes:

  • A vetted private chef, matched to your menu and dietary requirements
  • Menu design and revisions with your chef before the event
  • All ingredients, sourced and shopped for by your chef
  • Cooking on site at your venue, arriving ahead of service
  • Full kitchen and dining area clean-up
  • Concierge support from booking through to the event
  • All taxes: the displayed rate is the final rate
  • Public liability coverage, and payment held in trust until after your event

What sits outside the per-person price:

  • Wait staff and bar staff: available as an add-on
  • Drinks, tableware, glassware and cutlery: can be arranged as add-ons

Frequently Asked Questions

 

Where can I find private chefs in Adelaide?

Through CHEFIN. Tell the concierge your date, where you are, how many are coming and what the night is for, and we come back with chefs who are free and whose cooking suits it. You are not trawling directories or chasing quotes, and every chef has already been checked before you see them.

What is the difference between a private chef and a personal chef?

A private chef is booked for one occasion — a dinner party, an anniversary, a corporate event — and cooks and serves on the day. A personal chef visits regularly to prepare meals for a household to eat through the week. CHEFIN provides both across Adelaide. A third option, employing a full-time chef on salary, is a different arrangement again. Tell the concierge which you are after.

Do private chefs clean up after cooking?

Yes. Every CHEFIN booking in Adelaide includes full clean-up of the kitchen and dining area, and your chef leaves the space as they found it. Clean-up is part of the per-person price, not charged separately.

Do private chefs do the grocery shopping?

Yes. Your CHEFIN chef sources and shops for all ingredients and brings them on the day. You do not need to buy anything or arrange delivery, and the ingredient cost is included in the per-person price rather than billed afterwards.

Are there any extra costs or taxes added at checkout?

No. CHEFIN prices are inclusive of GST, and the per-person rate covers the chef, all groceries, the cooking, the service and full clean-up. There is no call-out fee, ingredient surcharge, cleaning charge or tax added on top. The only extras are add-ons you choose yourself, such as wait staff or drinks. The price quoted is the price you pay.

 

Can private chefs include wine pairings from Adelaide’s wine regions?

Yes, and it is one of the best things about hosting here. Adelaide chefs build menus to match wines from the Barossa, McLaren Vale, the Adelaide Hills and the Clare Valley, and many will design the courses around bottles you already have or want to open. Tell the concierge if a wine pairing matters to you and we will match you with a chef who works that way.

Do you have a private chef available for my event date?

Yes. Give the concierge your date, location and guest count, and we come back with chefs who are free — including at short notice and on peak dates such as Christmas, the Adelaide festival season and long weekends. If your chef becomes unavailable closer to the event, we arrange a replacement, so a change on our side never becomes your problem.

Can a private chef in Adelaide cater to dietary requirements?

Yes. Dietary requirements are collected at booking and the menu is built around them — gluten free, dairy free, vegetarian, vegan, halal, low FODMAP and specific allergies. Adelaide chefs on the platform cover more than 20 cuisines, so a dietary preference rarely means a lesser dish. Flag severe allergies explicitly so your chef can manage cross-contamination.

What do I need to prepare before a private chef arrives?

Not much. Clear a shelf or two in the fridge, clear the bench, and show your chef the kitchen and where everyone is eating. They bring the ingredients. If you have not booked wait staff, you will set the table with your own crockery, glassware and cutlery. Mention what the kitchen is like when you book — a heritage villa and a new apartment are different to cook in — and your chef will plan around it.

Private chef experiences for every occasion in Adelaide

People book a private chef in Adelaide when the evening matters more than the venue. These are the occasions we cater to most.

  • Dinner parties: the most common Adelaide booking, usually six to twelve around one table.
  • Milestone birthdays and anniversaries: plated fine dining, often with a Barossa or McLaren Vale wine pairing.
  • Corporate events: client dinners and team gatherings, from the CBD to North Adelaide and the Parklands fringe.
  • Weddings and engagements: intimate ceremonies and receptions at home or a hired venue, plated or as a shared feast.
  • Festival season: long lunches and entertaining through Mad March and the Adelaide festival calendar.
  • Holiday-house hosting: chefs travelling to the Adelaide Hills, the Barossa, McLaren Vale and the Fleurieu for away weekends.

Where CHEFIN private chefs cook across Adelaide

CHEFIN chefs cook across Adelaide and South Australia. If you are looking for a private chef near you in any of these areas, we have chefs who go there regularly.

We cook wherever you are hosting: houses and apartments, offices and boardrooms, hired event spaces and cellar doors, holiday houses and hills retreats, and outdoors in gardens and courtyards. Tell the concierge what the space is like and your chef plans around it.

Inner Adelaide: CBD, North Adelaide, Norwood, Kent Town, Unley, Prospect, Walkerville
Eastern and inner south: Burnside, Toorak Gardens, Glenside, Mitcham, Hyde Park, Malvern
Coast and west: Glenelg, Henley Beach, Grange, Semaphore, Brighton
North and north-east: Golden Grove, Tea Tree Gully, Modbury, Gilberton, Medindie
Beyond Adelaide: the Adelaide Hills, Barossa Valley, McLaren Vale, Clare Valley and the Fleurieu Peninsula for weekend and holiday-property bookings

Private dining in Adelaide, on your terms

Private dining in Adelaide does not have to mean a restaurant’s back room. With a CHEFIN private chef you get the same polish at your own table — a set menu, plated and served, with wine you have chosen, in a space that is yours for the night. It suits the occasions restaurants handle awkwardly: a milestone birthday with a custom menu, an intimate anniversary, a client dinner where the conversation matters more than the room.

In a wine city, the pairing is half the night. A degustation for two matched to a McLaren Vale Grenache, a long shared table for a big birthday, canapés and Barossa sparkling for a house full of people. You set the guest list and the brief; the chef builds the menu and runs the night. For a private dining room without leaving home, this is it.

Private Chef Nick Guan explains his dishes to guests

Cooking in Adelaide: cuisines, seasons and produce

Adelaide sits at the centre of Australia’s best-known wine country, and its chefs cook to that. Modern Australian leads, then French, Italian, Japanese and South American, and the chefs on the platform cover more than twenty cuisines between them. What sets the culinary style here apart is the pairing — a chef in Adelaide is as likely to build the courses around a bottle as around a protein, and every menu is tailored to your table and the seasonal produce that is best that week.

South Australia grows and catches most of what lands on the table. Spencer Gulf king prawns, Coorong mullet and Southern Rock lobster, Barossa charcuterie and free-range meat, Adelaide Hills berries and apples, Riverland citrus, and Kangaroo Island produce from honey to marron. The wine regions are on the doorstep: Barossa Shiraz, McLaren Vale Grenache, Adelaide Hills Chardonnay and Clare Valley Riesling, all within an hour or so of the city. It is farm-to-table without the slogan, and the flavour shows it. A chef pairing locally here is spoiled for choice.

Adelaide’s Mediterranean climate shapes the calendar. Long dry summers are for seafood, stone fruit and outdoor tables; autumn is vintage, game and seasonal mushrooms; the cool wet winter turns chefs towards slow cooking and the reds the region is known for; spring brings asparagus, the first berries and lighter plates. The venues are the variable, from heritage villas and bluestone cottages to new apartments along the Torrens. Tell your concierge which one you have got.

2 private chefs working on fresh ingredients for a private dining function