Chef Jota Oliver
From R$ 88.00
This is one of the last celebrations before everything changes. A myChef personal chef prepares a beautiful, pregnancy-safe spread — brunch bites, a themed sweet table, and mocktails — so the guest of honor glows in the photos instead of hovering over trays.
Hosting a chá de bebê while pregnant — or on behalf of a pregnant friend — means juggling food prep, a sweet table everyone will photograph, and a guest list with real dietary concerns. A personal chef takes the entire spread off your hands: pregnancy-safe dishes only (no raw fish, no unpasteurized cheese), alcohol-free drinks that still feel festive, and allergy-aware options for the group of 10 to 30 people typically at these parties.
For gender reveals, the chef becomes your co-conspirator. Send the sealed result from your ultrasound clinic directly to the chef, and the secret stays intact until the cake is cut and the blue or pink filling appears. Nobody in the family has to know early, and the moment everyone came for lands perfectly.
Just as important: the spread looks the part. Chefs build styled brunch tables, tiered finger-food displays, and themed dessert tables that photograph beautifully — because these are the pictures that will sit next to the baby's first album.
97%
of hosts would recommend to a friend
4.8/5
average event rating
450+
baby showers and reveals served
In the myChef app, share the date, guest count, party theme, and whether it's a baby shower, diaper party, or gender reveal. Mention allergies and how strict you want the pregnancy-safe menu to be.
Compare chefs who specialize in brunches, finger foods, and sweet tables. Check photos of past baby showers, reviews from other parents, and transparent pricing.
Fine-tune the menu with your chef: brunch or afternoon tea format, the themed dessert table, mocktail list, and, for reveals, how the sealed gender result gets to the chef without anyone peeking.
On the day, the chef sets up the table styling, replenishes food throughout, serves the reveal cake at the golden moment, and leaves the kitchen clean while the gifts are still being opened.
Brunch · 10-20 guests
Patisserie · 15-30 guests
Contemporary · 10-25 guests
Every dish is planned around what the mom-to-be can eat: no raw fish or undercooked eggs, pasteurized dairy only, and caffeine-conscious drink options.
The chef buys everything on the morning of the event. Hosts and the guest of honor never see a supermarket queue.
The chef arranges the brunch spread or sweet table so it photographs well and matches your party theme and colors.
Festive alcohol-free drinks the pregnant guest of honor can actually enjoy, from virgin spritzes to fresh fruit sodas.
For reveal parties, the chef receives the sealed result, bakes the cake filling in secret, and stages the cutting moment with you.
Platters stay full for the whole party, and the kitchen is returned spotless before the last guests leave.
Decoration beyond the food table is not included. Chefs can coordinate timing with your decorator so setup doesn't collide.
Smoke cannons, confetti balloons, and photographers are not part of the service — but the chef will time the cake to your photographer's cue.
"Camila, eight months pregnant in Curitiba, was determined to host her own chá de bebê for 25 guests — until her feet swelled just from planning the menu. Her sister booked a myChef chef for a garden brunch instead."
Camila spent the entire afternoon seated with her friends, virgin spritz in hand, while the chef kept the quiche and fruit tables full. She said it was the first party she ever hosted where she actually appears in the photos.
"Diego and Larissa wanted a gender reveal in Rio de Janeiro where truly nobody knew the result — including them. The ultrasound clinic emailed the sealed result straight to their myChef chef."
When the couple cut the cake in front of 20 friends and the blue filling appeared, both burst into tears at the same moment as everyone else. The chef had guarded the secret for nine days.
"A group of coworkers organized a surprise chá de fraldas for Patrícia in São Paulo, with 15 guests and three of them allergic — one to gluten, two to lactose. Store-bought platters couldn't guarantee anything."
The chef built an afternoon-tea menu where every allergic guest had labeled, dedicated options that looked identical to the main spread. Patrícia's only job was to guess who organized it all.
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Find a chef who handles the spread, the sweets, and even the secret — while everyone celebrates what really matters.