For people who want to entertain with talented chefs cooking in their homes — and learn a little about cooking themselves — it may be time to go Kitchensurfing.
Founded in New York in 2012, the company branched out into Boston last year, pairing customers with professional chefs and amateurs with a culinary flair.
"There's a novelty factor about having a meal prepared for you that's special and intimate," said Kitchensurfing founder and CEO Chris Muscarella, a self-described "competent home cook, but no chef."
"People are amazed at the food coming out of their kitchen," said Muscarella, who grew up in Framingham. "And instead of being stuck in the back of a restaurant, chefs get to actually see people enjoying the food they prepared."
After years of working in the tech industry, Muscarella helped open a restaurant in Brooklyn a few years ago and thought: "If a chef wanted to be an entrepreneur, how would they be able to do what they love without having to put up any money to do it?"
Muscarella's website lets people enter the number of guests in their party and their budget. Kitchensurfing connects them with chefs who send them menus that can be customized, and the price per person. Customers then pick a chef, who shops, shows up at their house, cooks, serves and cleans up afterward.
Chefs are vetted by the company in a test kitchen and set their own prices, with 10 percent of each transaction going to Kitchensurfing.
In Boston, there's Mark Hardin, who prepares a taco and burrito bar starting at $25 per person, and Bing Liu, formerly of Corton and Dovetail — two upscale New York restaurants — who offers a tasting menu beginning at $100 per person.
Jeff Gabel of Boston discovered Kitchensurfing through Twitter and in January hired Chris Borges and Jose Ordovas to prepare a nine-course tasting with wine pairings for two for $300.
"It was comparable to (opulent Back Bay eatery) Clio, but I didn't have to go out, and I got to learn how to make pasta," said Gabel, 25. "I would certainly do it again. I think it's changing how people think about fine dining."
Kitchensurfing chefs Borges and Ordovas, two Harvard graduate students who often cook together when they aren't studying immunology, prepared an elaborate dinner that included duck with dark chocolate and squid ink agnolotti, each stuffed with a single bay scallop and draped in mussel shell broth resembling sea foam, on a plate sprinkled with brown butter powder like sand.
"The beauty of Kitchensurfing is they let both amateur and professional chefs sign up," said Borges, who was trained by his father, a New York chef who graduated from the Culinary Institute of America. "It gives us the opportunity to hone our craft. Before, we would get a group of friends together and cook for them. But the stakes are higher when you're cooking for someone who's paying you."
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