Private chefs near you for Mealboxes

After honing his skills at various esteemed establishments, including Kasteel Terworm under Master Chef Andy Brauers, Restaurant Soigne\*, Restaurant Lute (with Peter Lute of Masterchef fame), a grill restaurant in Australia, and as a sous chef in a fine dining restaurant in New Zealand, Chef Vincent van der Hoeven is now ready to bring his expertise to you. Whether at your home or a chosen venue, he will curate a Culinary Journey tailored to your desires, from Private Dining to Walking Dinners. Vincent van der Hoeven delivers bespoke experiences, ensuring you can relax and savor a culinary delight. See you soon

###### Experience refined Italian dining with a warm, personal touch. Together, we create elegant seasonal menus inspired by the best of Italy from North to South, always with flavour at the centre. Our style is generous, polished, and relaxed, designed to make your evening feel special from start to finish. What we bring: We take care of the entire evening. Not just the cooking, but also the timing, presentation, and atmosphere, so you can fully relax and enjoy your guests. Why people choose usL Because it feels easy and personal. Guests often say it feels like having chefs at home who take care of everything, rather than traditional catering. About Terenzio & Andrea We are two Italian chefs based in the Netherlands, working together on private dinners and events. Our style is Italian, refined, and seasonal, always focused on quality ingredients and creating a memorable experience.

After studying at the Higher Hotel School in The Hague, where I completed internships in Michelin-starred restaurants abroad, it was time to follow my passion: cooking and making people happy with my food, hospitality, and enthusiastic service. With over 11 years of experience as a private chef, I can guarantee that your dinner, whether business or private, will be a great success. My focus is on ensuring that you can enjoy yourself without worries, while you and your guests are pampered. I am based in Huissen, but my festive dinners have now become well-known across a large part of the country, from the Randstad to the provinces of South Holland, Utrecht, Gelderland, Brabant, and increasingly beyond. So, if you have something to celebrate, feel free to get in touch for a non-binding introduction and a quote! **4-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 3 bijpassende glazen wijn) * 2 personen: €200 p.p. * 4-8 personen: €170 p.p. * 9+ personen: €135 p.p. **5-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 4 bijpassende glazen wijn) * 2 personen: €230 p.p. * 4-8 personen: €190 p.p. **6-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 5 bijpassende glazen wijn) * 2 personen: €265 p.p. * 4-8 personen: €210 p.p. * 9+ personen: €185 p.p. **Mogelijke uitbreidingen van een menu:** * Signature welkomstcocktail met een blini: €9,75 p.p. * Zeeuwse oester met komkommer, yuzu en groene appel (min. 10 stuks): €5,50 p.p. * Feestelijke spoom met eetbare bloem en bladgoud: €6,75 p.p. * Huisgemaakte friandises en bonbons bij de koffie: €4,75 p.p. * Kaasbordje & Port: €14,50 p.p. *Alle arrangementen zijn inclusief gedekte tafel met goudkleurig bestek, glaswerk, bijpassend servies en de uren van Chef Fay op locatie, inclusief BTW. Prijzen exclusief tafeldecoratie en tafellinnen.*

I created my catering company in 2021 in the south of France, specializing in sushi. I have been living in Paris for two years, where I have worked in hotels and restaurants. My most memorable experience remains that with chef Tomoyuki Yoshinaga, with whom we obtained a Michelin star last March. Thanks to him, I was able to deepen my techniques and enrich my knowledge of Japanese products.

I enjoy cooking for groups and at people's homes, taking them along in the preparation of the dishes. I often give workshops in combination with wine/food where everyone knows their way around.

Hi everyone! My name is Victoria, and I would be delighted to cook my delicious food for any of your upcoming event. Trained as a chef in some of Paris finest bistrot's (Dandelion, Café les deux Gares, le Cadoret, Godaille), I am now a full time private chef since January 2025. I have a very positive and forward looking character, and would be delighted to hear more about any of your food needs. From an intimate 2 people dinner to a 150 guests wedding, I am passionate and very flexible and listening to what your needs are in terms of menu and atmosphere. Get in touch to know more :)

I am passionate about gastronomy and eager to share unique culinary experiences. My background has allowed me to develop strong cooking skills, and I am excited about the opportunity to put them into practice within the Batchcookerz community. ### My Skills * Homemade dish creation: I place great importance on using quality ingredients to prepare flavorful meals. * Adaptability: Whether for an intimate dinner or a larger event, I adapt to my clients’ needs. * Sharing and learning: I enjoy exchanging recipes and techniques with other cooking enthusiasts. ### My Goals To offer private chef services: I aim to create warm, memorable moments for my clients by offering 100% homemade meals.

I am a passionate and experienced private chef with a strong foundation in traditional Italian cuisine, particularly from the Piedmont region. My culinary journey began in Japan, where I was born and raised, but my deep love for Italian food and culture led me to move to Italy, where I lived and trained for seven years. During this time, I immersed myself in authentic regional techniques, working alongside local chefs and learning not only the recipes, but the philosophy and heart behind Italian cooking. Having grown up with the elegance and depth of Japanese cuisine, I bring a unique cultural blend to my work—one that balances precision, aesthetics, and soul. I am equally confident in preparing Japanese dishes, especially home-style and seasonal recipes, and I take great pride in being able to offer a diverse culinary experience to my clients. Whether it is crafting handmade pasta, preparing delicate fish dishes, or creating refined desserts, I always cook with intention, creativity, and care. I chose to move to Dubai because I wanted to live in a vibrant, international city where different cultures and flavors come together. Dubai’s dynamic culinary scene and multicultural environment inspire me to keep evolving as a chef, connecting with people from all over the world through food. My goal is to create not only meals, but meaningful dining experiences—ones that reflect both the heritage I carry and the stories of those I cook for. With a warm, respectful approach to service and a meticulous attention to detail, I am committed to delivering high-quality, personalized culinary experiences in both formal and casual settings. Whether working for families, private clients, or exclusive events, I adapt quickly and always aim to exceed expectations.

What matters most is a carefree evening for you, impressing your guests, restaurant-quality dining at home, and flexibility without any hassle. I enjoy working with seasonal ingredients and, whenever possible, locally sourced products. Ever since I was young, food and drinks have been at the heart of our family. Every Sunday we would have a three-course meal, all freshly prepared. By the age of thirteen, I was already running the entire lunch service by myself at a large café in Nijmegen. Choosing to attend the Hotel Management School Maastricht was therefore an easy decision. During that time, I always worked in hospitality and catering, including several assignments alongside Michelin-starred chefs. After spending a number of years working in other sectors and different roles, it is time to return to where my heart truly belongs.