Looking for the best private chef in Tenerife? The most reliable choice is a chef (or chef platform) that can tailor the menu, communicate clearly in your language, handle dietary needs safely, source great local ingredients, and quote an all-in per-person price that includes service and cleanup.

Below you’ll find five verified options used for villa dining across the island, plus a practical checklist for minimum guest counts, travel fees between north and south, and what “food-safety professionalism” should look like on the day.

How we defined “Top 5” (our ranking criteria)

Private-chef experiences are personal, so we used criteria that matter most for real villa bookings—not just pretty plating.

• Menu flexibility: ability to adapt courses, cuisine themes, timing, and kid-friendly options.
• Bilingual service: clear communication in English plus Spanish (or other languages) for smooth planning.
• Dietary handling: confidence with allergies, intolerances, vegetarian/vegan, and cross-contamination awareness.
• Sourcing from local markets: seasonal ingredients, island produce, and fresh seafood when appropriate.
• Clear per-person pricing: ideally published; includes service/cleanup, and explains add-ons.
• Operational details: minimum guest count, travel fees (north/south), and how logistics work on the day.
• Licensing/food-safety professionalism: visible hygiene credentials where possible, and professional process.
• Proof points: recent reviews and/or villa portfolio photos.

Top 5 private chefs in Tenerife (verified options)

These are listed as “top options” based on the criteria above and publicly verifiable information (websites, review platforms, and published conditions). Availability and pricing can change by season, group size, and menu complexity.

• 1) Janine Hübel – PrivateChef-Tenerife.com (south-based; published per-person pricing)

Why she stands out: Janine is unusually transparent about how pricing is calculated, what’s included, and how travel fees work. She also explicitly states she handles the full experience—from menu planning to serving and cleaning up.

• Menu flexibility: Offers customized 3–6 course menus and also mentions tapas evenings, brunch, buffet, or simpler lunches on request.
• Dietary handling: States she can accommodate vegetarians, allergies, and intolerances when discussed during inquiry.
• Local sourcing: Describes sourcing ingredients primarily from local producers, emphasizing quality.
• Clear pricing: Lists €69 per person for a 3.5-course menu for groups of 4+ and a €200 candlelight dinner option for 2; also lists optional beverage and crockery pricing.
• Travel fees (north/south): Travel within 20 km of Valle San Lorenzo (Arona) included; beyond that, a per-km fee is charged.
• Process & cleanup: States she shops, sets the table, serves, and cleans the kitchen afterward; describes typical arrival around 2 hours before dinner depending on complexity.

Proof points you can check: Published “Prices & FAQ” conditions and logistics; portfolio-style food photos on the site; guest testimonial section. Source: PrivateChef-Tenerife.com pricing and FAQ page and main service page (Prices & FAQ, Service overview).

• 2) Chef Roberto Medda – TenerifePrivateChef.com + Tripadvisor reviews (credentials shown; strong villa review trail)

Why he stands out: If you want “proof points,” Roberto is one of the easiest to verify. He shows hygiene/food-handling credentials on his site and has recent, detailed villa-dining reviews on Tripadvisor describing punctuality, professionalism, and a multi-course experience.

• Menu flexibility: Positions his service around personalized menus for occasions in villas, yachts, and events.
• Bilingual/multilingual: His Tripadvisor product listing indicates live guide languages including English, Italian, French, and Spanish (helpful if your group is mixed).
• Food-safety professionalism: Site lists a hygiene certificate (“Manipulación de Alimentos”) plus an additional credential reference.
• Proof points: Tripadvisor reviews include very recent entries (including January 2026) mentioning villa service, punctual arrival, and cleanup.

Notes on pricing: Pricing varies widely by menu format and group size, so confirm whether the quote is per-person and what it includes (service staff, wine pairing, tableware, and cleanup).

Sources: Chef Roberto’s credential page and contact details on TenerifePrivateChef.com (official site), plus Tripadvisor review listing for his villa dining experience (Tripadvisor reviews).

• 3) Take a Chef (Tenerife) – Chef Isaac Pulido I Torres (strong bilingual profiles, menus, reviews)

Why this option stands out: If you want variety and a structured booking flow, Take a Chef provides chef profiles, sample menus, and lots of verified guest reviews. Chef Isaac’s profile is particularly detailed, with cuisine range and menus that include Canarian and Spanish staples (tapas/paella) as well as international options.

• Menu flexibility: His profile highlights wide cuisine range (Italian, Spanish, Peruvian, Japanese, creative) and shows multiple menu themes.
• Bilingual service: Profile content is presented in English and Spanish, which usually makes planning easier for visitors.
• Proof points: Review section shows recent reviews (late 2025 and January 2026) and describes professionalism and the villa-style setup.

Operational note: Platform chefs often quote based on headcount, menu complexity, and location. Always ask what is included (shopping, cooking, plating, serving, and cleanup) and whether a server is recommended for larger groups.

Sources: Take a Chef profile for Isaac Pulido I Torres (profile & reviews).

• 4) Take a Chef (Tenerife) – Chef Andrea Ocanto Olivera (dietary handling repeatedly mentioned in reviews)

Why she stands out: When dietary needs matter, guest reviews are often the best “real-world” indicator. Andrea’s Take a Chef reviews repeatedly mention flexibility with menus, vegetarian options, and allergy considerations.

• Dietary handling: Reviews mention accommodating vegetarians and allergies and adapting to kitchen limitations.
• Menu flexibility: Reviewers describe last-minute coordination and customized menus for anniversaries and group events.
• Proof points: Review dates include 2024 and later, and the platform typically includes photos/menus per chef.

Sources: Take a Chef profile for Andrea Ocanto Olivera (profile & reviews).

• 5) Take a Chef (Tenerife) – Chef Raul Rivero Gonzalez (large-group capability + Canarian fusion)

Why he stands out: Not every private chef wants larger groups. Raul’s profile describes extensive experience, “gourmet and international” focus, and explicitly mentions he can cover bigger groups with a team when needed—useful for villas hosting celebrations or retreats.

• Menu flexibility: Mentions Canarian traditional cuisine fused with high-end cooking, plus Italian and Japanese influences.
• Operational fit: Notes ability to cook for large groups by having a team (important if you’re 16+ guests and still want proper pacing).
• Proof points: Profile-based booking and reviews via the platform.

Sources: Take a Chef profile for Raul Rivero Gonzalez (profile).

What private chefs in Tenerife typically cost (and what drives the price)

Private-chef pricing in Tenerife varies a lot by timing, complexity, and location (north vs south). You’ll usually see quotes structured as a per-person menu price, sometimes with a minimum spend.

• Menu complexity: More courses, premium proteins (lobster, prime beef), and tasting-menu plating increase prep time and cost.
• Headcount and staffing: Larger groups may require extra hands (server/assistant) to keep service smooth.
• Location and travel: Some chefs include a radius and charge mileage beyond it, especially when traveling between south resorts and north villages.
• What’s included: Some quotes include shopping, cooking, serving, and cleanup; others price service staff and crockery separately.
• Peak dates: Christmas/New Year weeks, school holidays, and short-notice bookings often cost more.

Real-world published example: Janine Hübel lists €69 per person for a 3.5-course menu for groups of 4+, and describes food costs (roughly €26–€32 per person) and travel fees beyond a 20 km radius from Valle San Lorenzo (Arona). Source: PrivateChef-Tenerife.com Prices & FAQ.

Operational details to confirm before you book (minimums, travel, and the “villa reality”)

Most issues with private-chef bookings aren’t about taste. They’re about logistics. Use this checklist when you message chefs.

• Minimum guest count or minimum spend: Many chefs set a minimum (commonly 2–6 guests) or require a minimum revenue for the date.
• North vs south travel fees: Ask for travel to be written into the quote (flat fee or mileage) and confirm parking access.
• Kitchen requirements: Confirm stove/oven, fridge space, and basic cookware; ask what the chef brings.
• Timing: Confirm when the chef arrives (often 1.5–3 hours before service) and how long cleanup takes.
• Service and cleanup: Ask whether the chef leaves the kitchen “as found,” removes trash, and resets surfaces.
• Tableware: Confirm whether plates/glassware are required from the villa or can be provided at an extra cost.
• Licensing & food safety: Ask for food-handling certification where relevant and confirm how allergies are managed.

What to ask before booking (copy/paste these questions)

• Is your quote an all-in per-person price including shopping, cooking, service, and cleanup?
• What is your minimum guest count (or minimum spend) for our date?
• Do you charge a travel fee for our villa location (north/south)? If yes, is it flat or mileage?
• How do you handle allergies and cross-contamination in a holiday-villa kitchen?
• Can you provide a bilingual menu (English/Spanish) and communicate with the group during service?
• Do you source from local markets, and can you highlight seasonal Canarian ingredients?
• Do you have recent villa photos (portfolio) and links to recent reviews we can verify?
• What do you need from us on-site (oven, hob, fridge space, plates, bins), and what do you bring?

How to get offers fast from local chefs (without endless DMs)

If you’d rather not message five chefs one by one, MiTenerife lets you post one request and receive multiple offers from local providers. Include your location (north/south), date, guest count, dietary needs, and whether you want plated service or family-style sharing.

• Describe your event: birthday, proposal, retreat, family dinner, or celebration.
• Specify service style: tasting menu, tapas, BBQ, paella night, brunch, or weekly meal prep.
• Ask for a single all-in per-person quote that includes service and cleanup.

Ready to compare menus and pricing side by side? Visit mitenerife.com to get the best offers within 1 hour.