/Talent

How it works

/001/ Search. We draw on a network built over 24 years, mostly across Europe, for people who have worked in high end and remote properties and have the temperament for them.

/002/ Vetting. Every candidate is assessed beyond technical skill: how they would cope with no back-up, no easy substitutions, and guests who have no tolerance for an off night.

/003/ Placement. We handle the documents, travel and compliance across countries. You receive a shortlist chosen for your property, your style of service and your guests.

For owners

A shortlist, not a pile of applications. Chefs and managers who suit the setting, the size of the property, the food and the complexity of the service.

A commission is charged to the employer on successful placement only. No placement, no fee.

For candidates

Well paid roles in remarkable places, and often hard to find. The service is free to candidates. Always.

Roles we place

Head chefs and sous chefs. General managers, operations managers and food and beverage managers. Other senior kitchen and front of house roles.

Where we place

Private island resorts. Single property settings where the kitchen is often the only place to eat. Precision and self-sufficiency matter, and there is no calling in a replacement at short notice.

Boutique hotels and resorts. Properties where food and drink are central to the stay, often remote, where finding and keeping good people is a constant and expensive problem.

Keeping them. Once someone is in post, our Hospitality operations service can coach and develop them.