The Process

• Engaged in a nationwide search, identifying executive chefs and executive sous-chefs at independent luxury hotels and restaurants
• Networked with our various contacts in the industry – including executive chefs, chef-owners, sous-chefs, and general managers
•  Fostered interest within the preeminent culinary institutions, including the Culinary Institute of America, French Culinary Institute, Cornell and Johnson & Wales
• Process initially centered on a targeted search of New York and east coast markets and then was broadened to a national search
• All candidate resumes were assessed and resumes culled, potential candidates were then presented. 

The Stats

• We spoke to over a hundred candidates but presented only five finalists to our client for review
• Two of the five initial candidates proceeded to final interviews and tastings with the Hotel Executive Chef, the Food & Beverage Director and the General Manager of the hotel
• Candidates were presented three weeks after the search was initiated

The Result

• The candidate that was subsequently hired was successful in increasing restaurant sales and garnered positive reviews form the New York press
• After 18 months in this role, the candidate was promoted to the position of Food & Beverage Director of the Millenium Hilton in New York.