Hi, I’m Chef Yasuaki.
Yasuaki Chida

I create dedicated, international dining experiences with exceptional creativity and palate—always focused on quality and joy at the table.

I craft refined, international menus that feel both original and deeply satisfying.

I’m a highly experienced professional chef with a diverse repertoire that includes French, Japanese, Chinese, Cajun, Kosher, and European cuisines. I love creating new dishes and producing meals that are both beautiful and of the finest quality, with a strong foundation in classic French training and extensive banquet and fine-dining experience.

I’m organized and comfortable cooking for large groups, and I place great importance on maintaining the highest standards. My work ethic is one of my greatest strengths, and I bring that same care to every plate and every guest experience.

For me, cooking is the cornerstone of a happy life—quality food and positive dining experiences make life enjoyable.

What you can expect when you dine with me

I cook to create joy at the table

I believe quality food and a positive dining experience are the cornerstone of a happy life, so I focus on flavor, balance, and the kind of hospitality that makes every meal feel special.

I bring classical training and wide-ranging experience

I studied at Goto Culinary College in Tokyo, Japan—an institution known for producing many Michelin-rated graduates—and I’ve built my career through demanding banquet and fine-dining kitchens.

I keep it simple: ingredients and standards

I don’t rely on secrets—I rely on the best-quality ingredients, the highest standards, and hard work every time I cook.

STARTERS

Mushroom Puff Pastry Bites ( Mushrooms, Shallot, Garlic, Thyme, Parsley, Cheese, Grain mustard ) *Share Plate

Cozze Al Guazztto ( Stamed Mussels, Tomato, White WineBroth )

Bruschetta ( fresh Tomatoes, Basil, and Garlic on Bread ) *Share Plate

Caprese ( Mozzarella Cheese, Arugula, Tomato, Basil ) *Share Plate

FIRST COURSES

( Soup ) Roasted Red Pepper Cream ( Red Pepper, Onion, Cream )

( Salad ) Organic Greens with Orange segments, Raisins, Goat Cheese, and White Balsamic Vinaigrette

MAIN COURSES

Veal Piccata al Limone ( Veal, Flour, Butter, Lemon, White Wine, Parsley, Capers, Market Vegetable )

Calamarata ( Mix Seafood, Spicy Tomato Sauce )

Truffle Mushroom Ravioli ( Spinach, Garlic, Shallot, Wine, Cream, Truffle Oil )

Pasta a la Norma ( eggplant, garlic, tomato, basil, parmesan cheese )

Veal Milanese ( Breaded Veal Chop, topped w / Arugola & Tomato Sause )

Seafood Linguine ( Shrimp, Mussels, Calamari, Shallot, Garlic, W Wine, Tomato Sauce, Parmesan Cheese. )

Branzino Pan Seared ( Market Vegetables, Wild Rice, Herbs Lemon Sauce )

DESSERTS

Tiramisu

Créme Brulée / Fruit, Caramel sauce

STARTERS

Kinpira Gobo *Japanese Dish ( Sauteed Burdok Root, Carrot, Chili Pepper, Soy Souce, Sesame )

Kō no mono (香の物): seasonal pickled vegetables. ( Cabbage, Carrot, Cucumber )

Taki awase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately.( Pork, Lotus root, Carrot, Shitake Mushroom, Snow peas )

Su-zakana (酢肴): a small dish used to clean the palate, such as vegetables in vinegar; vinegared appetizer. ( Daikon adish, Carrot )

FIRST COURSES

Tome-wan (止椀): a miso-based vegetable soup

Yaki Mono ( 焼き物 ):Black Cod Bake Maple Miso Flavor

Spinach Salad ( Organic Baby Spinach, Cherry Tomato, Roasted Sesame dressing )

MAIN COURSES

Chirashi Sushi (ちらし寿司): seasonaed sushi rice topped with ingredients such as raw fish, omelets, and nori. ( Salmon, Shrimp, Tobiko, Tuna, and more ) * This is a share plate

Wagyu Steak ( 5A Wagyu beef, Market Vegetable, Red Wine Sauce )

DESSERTS

Lemon Sorbet

Créme Brulée / Fruit, Caramel sauce

Matcha Tiramisu

STARTERS

Vegetable Terrine ( Eggplant, Zucchini , Asparagus, Tomato )

(Small potion) Japanese Fusion Pasta ( Buckwheat Noodle, Mushroom, Garlic, Wine, Nori, Basil )

Hamachi Carpaccio ( *Imported Japanese Hamachi / Extra Virgin Oil & Herbs )

Charcuterie Board ( 4 types Cheese, 4 types Meat , Fruit ) *Share Plate

FIRST COURSES

( Salad ) Organic Greens, Cucumber, Radish, Balsamic Vinaigrette

( Soup ) Potato Leek Cream or Vichyssoise

MAIN COURSES

Truffle Mushroom Ravioli ( Spinach, Garlic, Shallot, Wine, Cream, Truffle Oil )

Chilean Sea Bass / Pan Seared ( Market Vegetables, Edamame Geen Sauce )

( Vegan ) Stuffed Peppers (Quinoa, Lentils, Mushrooms, Tomatoes, Nutritional Yeast, Garlic, Parsley, Orgegano, Onions)

Filet Mignon with Vegetable medley *Ontario Beef

Lobster Ravioli ( Lobster meat, Homemade Pasta, Shallot, Garlic, Feta Cheese, White wine, Cream ) *PEI Lobster

Organic Rack Lamb / Pan Roast ( Market Vegetables, Red Wine Blueberry Sauce ) *Ontario Lamb

Beef Wellington ( Beef Tenderloin, Spinach, Mushroom, Puff Pastry, Market Vegetables, Green Peppercorn Cream sauce )

Duck à l'orange / Roast Duck Breast ( Local Duck, Vegetable Medley ) *Ontario Duck

DESSERTS

Warm Canele in Caramel Sauce, Pear Compote, Icecream

Tiramisu

Créme Brulée / Fruit, Caramel sauce

STARTERS

Assorted Fresh Oysters ( Shucking your Home ) *Share Plate

Charcuterie Board ( 4 types Cheese, 4 types Meat , Fruit ) *Share Plate

Beets Bruschetta ( red beets, red onion, balsamic vinegar, lemon, creaam cheese ) *Share Plate

FIRST COURSES

( Salad ) Organic Greens, Green Apple, Walnuts, Shaved Asiago, Pommery Mustard Vinaigrette

( Soup ) Roasted Pepper Cream Soup ( Red Pepper, Onion, Cream )

MAIN COURSES

Osso Buco ( Slow Cooking Veal Shanks, Market Vegetable, Heabs, White Wine, Tomato )

Roast Duck Breast ( Local Duck, Vegetable Medley )

Filet Mignon with Vegetable medley

Chilean Sea Bass / Pan Seared ( Market Vegetables, Edamame Geen Sauce )

Chicken Supreme ( Stuffed Mushroom, Spinach, Goat Cheese, Market Vegetables )

Lobster Risotto ( Risotto, Tomato, Basil, Shallot, Wine, Garlic, Truffle Oil, topped with Asparagus )

DESSERTS

Tiramisu

Créme Brulée / Fruit, Caramel sauce

STARTERS

Kinpira Gobo *Japanese Dish ( Sauteed Burdok Root, Carrot, Chili Pepper, Soy Souce, Sesame )

Kō no mono (香の物): seasonal pickled vegetables. ( Cabbage, Carrot, Cucumber )

Hamachi Carpaccio ( *Imported Japanese Hamachi / Extra Virgin Oil & Herbs )

Su-zakana (酢肴): a small dish used to clean the palate, such as vegetables in vinegar; vinegared appetizer. ( Daikon adish, Carrot )

FIRST COURSES

Takiawase (煮合): vegetables served with meat, fish or tofu; the ingredients are simmered separately.( Pork, Lotus root, Carrot, Shitake Mushroom, Snow peas )

Tome-wan (止椀): a miso-based vegetable soup

Baby Spinach Salad ( Goat Cheese, Cherry Tomato, Cucumber, Roasted Sesame dressing )

MAIN COURSES

Wagyu Steak ( Special Offer Imported KOBE Wagyu, Market Vegetable, Wasabi Sauce )

DESSERTS

Créme Brulée / Fruit, Caramel sauce

Matcha Tiramisu

Matcha Créme Brulée / Fruit

Warm Canele / black sesame ice cream

Amazing team, food, professionalism and all in all AMAZING! I booked this for my bach and everyone is still raving about it!!

— Cynthia Wong

Chef Yasuaki was extremely warm and friendly. His food was great, the taste exceeded our expectations. Overall, this was an incredible experience.

— Krystina samaroo

A Restaurant-Caliber Experience at Home For a milestone 40th birthday celebration, Chef Yasuaki created an extraordinary evening that brought restaurant-level refinement into the comfort of our home. From the earliest planning stages, he was thoughtful, professional, and deeply attentive to detail, crafting a menu and experience that felt both elegant and personal. The dinner unfolded beautifully. The evening began with generous shared plates that encouraged conversation and set a warm, celebratory tone before transitioning into more composed courses that highlighted his technical precision. A standout was the PEI lobster risotto with truffle oil, luxurious yet perfectly balanced. The rice was cooked to absolute perfection, creamy and structured, allowing the natural sweetness of the lobster and the delicate aroma of truffle to shine. Dessert was equally memorable: a warm canelé with a deeply caramelized crust and custard-soft center, paired with black sesame ice cream whose nutty depth provided a perfect contrast. What truly sets Chef Yasuaki apart is not only his culinary skill but also his hospitality. He brings a calm confidence and warmth that elevates the entire experience. An exceptional and unforgettable way to celebrate a special occasion. Highly recommended.

— Femi Ayodele

We hired a chef for my husband's birthday. Chef Chida was amazing. The food was great and we had such a great time. He was kind enough to accommodate the vegetarians in our group (as it was a very small group) and we were absolutely STUFFED by the end. I cannot wait to use Take a Chef again.

— Sim Jasra

Amazing experience and the food was stellar. We will definitely do this again.

— Andrea Paszti

Chef was super polite, friendly and professional. The food was absolutely delicious and we are so happy it was all locally sourced! I would highly recommend using Chef Yasuaki Chida.

— Mathew Offman

An amazing experience, we will be back again for another fun time

— Peter Straklevski

Excellent experience with excellent food! First time that my wife and I had a private chef and Yasuaki has set a new standard for dining! The appetizer selection in particular was so good.

— Prateek Sehgal

— Dante o

We hired Chef Yasuaki Chida to cook at our home for a corporate party, and he was absolutely outstanding. From start to finish, the experience was seamless and professional. The food was exceptional both in presentation and flavor, and our guests couldn’t stop talking about how good everything was. Chef Chida was calm, organized, and respectful of the space, which made hosting a large group feel effortless. He clearly takes pride in his craft, and it shows in every detail of the meal. I would not hesitate to hire him again and would highly recommend him to anyone looking to elevate a private or corporate event with an unforgettable dining experience.

— Blake Course

Chef Yasuaki Chida

+1 9058062919

[email protected]

Chef Yasuaki Chida

Hi, I’m Chef Yasuaki.Yasuaki Chida

I craft refined, international menus that feel both original and deeply satisfying.

What you can expect when you dine with me

I cook to create joy at the table

I bring classical training and wide-ranging experience

I keep it simple: ingredients and standards

Yasuaki’s Menus

Stories and Testimonials

Hi, I’m Chef Yasuaki.
Yasuaki Chida