CHEFIN, the private-chef service that has orchestrated more than 118,000 personalised dining experiences globally, has officially launched in Canada. Canadian hosts can now book professionally vetted private chefs for occasions ranging from intimate home dinners and corporate events to holiday gatherings and ongoing personal chef services, with pricing displayed up front and every booking professionally supported. The move extends CHEFIN's footprint to a fifth country, following its founding in Sydney and operations across Australia, the United States, and Brazil.
The Canadian launch matters because it arrives at a moment when high-net-worth consumers are increasingly prioritizing experiences over material goods. The global millionaire population is projected to grow 19% between 2024 and 2028, and experiential luxury is expected to drive the majority of the luxury market's growth. CHEFIN, which already operates in 118 cities and holds a 90 Net Promoter Score internationally—a benchmark rarely seen in hospitality—is positioning itself to capture that shift. By bringing restaurant-quality dining into homes, offices, event spaces, holiday houses, and outdoor settings, the company is not just opening a new market; it is betting that Canadians will increasingly value memorable gatherings over accumulating more things.
"Canada has a sophisticated dining culture and a clear appetite for meaningful experiences over material things," said Petko Petkov, CEO of CHEFIN. "We're not opening a restaurant. We're bringing the restaurant — and the chef — to wherever our clients want to gather. Different chefs, different cities, one standard of care." That standard of care includes a vetted chef network matched to each occasion, replacement chefs if needed, menu guidance, ingredient oversight, trusted waitstaff, equipment and logistics, secure payments, up to $20 million in liability coverage, discretion, and a Satisfaction or Money-Back Guarantee. For Canadian clients, pricing is tax-inclusive with nothing added at checkout, starting from $65 per person for cocktail canapés to plated multi-course fine dining from $195 per person.
The implications for Canada's hospitality and events sector are significant. CHEFIN's model offers a structured alternative to traditional catering or restaurant dining, one that can scale from an intimate dinner to corporate hosting. It also provides a platform for talented private chefs to access steady work with professional support, potentially reshaping how culinary professionals build careers outside traditional restaurant kitchens. As Petkov noted, "Every market we enter, we stay local — with chefs who know the city and a team that knows our clients. Canada is the natural next chapter." The service is available now at chefin.ca, and its arrival could accelerate the experiential luxury trend in a country known for its diverse and evolving food culture.
