9 Best Private Chefs in Singapore (2026)

Hiring a private chef in Singapore covers two rather different experiences: a chef who travels to your own kitchen with ingredients and cooks there, and a home-based host who welcomes guests into their own dining room for a set menu. Both sit apart from ordinary event catering, built instead around one seated group, one evening and one kitchen. This guide gathers nine such chefs and private-dining hosts, spanning Modern Malay, Peranakan, Chinese, cultural-fusion and vegetarian-forward menus, each checked against its own website, social account or recent independent coverage. Use it to match a chef's cuisine, format and dietary flexibility to your occasion, and always confirm dates, headcount and dietary needs directly when you enquire.

Sudu is chef Ilya Nur Fadhly's home-based private dining concept, run out of his own flat in Woodlands. Profiles describe Ilya as a MasterChef Singapore contestant who worked as a food-delivery rider before turning to cooking full-time, and he has hosted private dinners since 2022. His menu reworks Malay classics through modern plating and technique rather than presenting them only as hawker staples, built around a multi-course tasting format. Coverage of Sudu describes evenings woven with storytelling and music alongside the food, held in his own living space rather than a formal dining room. Press write-ups say he has welcomed diners travelling from France, India, Spain and the United States. Enquire and book through his Instagram, where he publishes current menus.

Woodlands
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Journe is a private dining concept run from the Fernvale flat of husband-and-wife chefs Guah Lih and Ethel Koh, who launched it in mid-2026. Both trained at the Culinary Institute of America in Singapore before working in Michelin-starred Californian kitchens, and profiles note that Lih served as personal chef to the United States Ambassador to Singapore. Lih describes himself as a former competitive youth archer for Singapore before an injury pushed him toward cooking. Journe's menu moves through changing 'chapters' rather than one fixed cuisine, starting with dishes drawn from Singapore and the region and reworking familiar ingredients into unexpected combinations. Lih, a certified sake sommelier, develops sake and rice-based pairings for the food. Bookings run through their Instagram.

Fernvale
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Solstice Experiences turns a loft apartment in Joo Chiat into a private dining room for a small group, run by couple Darren and Patricia, who co-run a boutique hotel in Lombok. Darren trained in pastry at Shatec before building a menu that blends Asian flavours with largely North American influences, and the concept structures its changing menus around the mood of each season. Write-ups describe attention to atmosphere, from playlists and candlelight to a styled table each seating. The pair work with other small local businesses, sourcing bread from a neighbourhood bakery and developing cocktail pairings with a nearby bartender. They have begun offering coffee-tasting add-ons and plan to introduce workshops such as candle-making. The concept opened in 2026 and takes bookings through Instagram.

Joo Chiat
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Ownself Make Chef is chef Shen Tan's private dining venture, built around modern reinterpretations of Singaporean home cooking. She hosts multi-course dinners at her own venue, known as The Lab, and separately travels to a client's home or another venue for a dinner party. Menus run to eight or more courses and can be built around a seafood, meat or vegan focus, marketed as 'Vegan Goodness' for guests avoiding meat and dairy. She also runs a handful of public lunch sittings monthly, plus cooking classes and team-building sessions for corporate groups. Her site shows bookings running well into the final months of 2026, with earlier dates already full, pointing to sustained demand. Check current availability through her own website.

Islandwide
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Relish.SG is a private dining concept run by musician-chef Chris Choo alongside Rose Sivam, a TV producer known for the sitcom Phua Chu Kang. The pair host guests at their Serangoon venue or, as 'Have Wok will travel,' cook at a client's home instead. Menus are built around cultural storytelling rather than one cuisine, moving through dishes such as Moroccan tagines, Indian curries, Malaysian rendang and Cajun gumbo in a single sitting, and they run ticketed theme nights built around a country or mood, pairing food with entertainment such as flamenco or Bollywood dance. A menu tied to Singapore's SG60 milestone opened for bookings in September 2025, spanning dishes from Sri Lankan lamprais to a Cantonese-style stew. Bookings run through WhatsApp or the Relish.SG website.

Serangoon
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Fat Fuku is the private dining table of Annette Tan, a longtime Singapore food writer who cooks Peranakan and Eurasian dishes drawn from her family's own recipes out of her East Coast home. Her menus pair classic Nonya flavours with less traditional touches rather than a fixed repertoire. Coverage of Fat Fuku has highlighted dishes such as a bak kwa-glazed take on French palmiers and a pongteh built around Iberico pork, treating Peranakan cooking as living and adaptable rather than a museum piece. In 2026, Annette partnered with a local burger chain on a limited Fat Fuku-branded cheeseburger, pointing to her continued profile in Singapore's food scene beyond private dinners. Bookings for her table run through her Instagram and website.

East Coast
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Clubvivre is a private chef company rather than one named chef, sending a roster chef to a client's kitchen with ingredients in hand. The company says its chefs shop, cook, serve and clean up on site, and its menu catalogue spans Singaporean, Italian, Japanese, Mediterranean and fusion cooking, alongside occasion menus for events such as Chinese New Year gatherings and cocktail parties. Clients can add a butler or wider service-staff team for a fuller, more hands-off event. An industry directory lists Clubvivre marking ten years of operation between 2016 and 2026, and customer reviews cited by the company name individual chefs such as Chef Benson. It suits hosts who want a private-chef dinner without researching individual chefs themselves. Book through the Clubvivre website.

Islandwide
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Umami Table is a home-based private dining concept in Ang Mo Kio, run by a chef known as Chef Will. Profiles describe his background across several established Singapore kitchens, including the one-Michelin-starred restaurant Meta, Roketto Izakaya, Kimme and Wild Rocket, before he set up his own private table. As the name suggests, umami runs through the menu, built mainly on modern Chinese cooking with some Western technique folded in. Each course is plated individually to a restaurant standard, and the multi-course dinner runs over several hours for a small seated group. Reviews and food roundups describe the experience as closer to a chef's-table tasting menu than a casual home meal. Bookings run through the Umami Table Instagram account.

Ang Mo Kio
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Wild Supper Club is chef Kyle Henderson's private home dining concept, built around small plates for sharing rather than a strict multi-course sequence. Henderson, a Singaporean chef previously of Lolla and Esquina, leans the menu pescatarian and vegetarian, useful for groups where some guests do not eat meat, though it isn't a strictly vegetarian table. A September 2025 review described dishes such as an artichoke and spinach dip and a broccolini plate finished with grey mullet roe, Persian feta and chilli jam, alongside desserts treated as a showcase course. The setting is Henderson's own home, styled rather than a bare dining room. The exact location is shared only once a booking is confirmed. Reservations run through the Wild Supper Club website.

Islandwide
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