Kitchen Culture Recruiting offers expert placement services for Director, C-Suite, and Board of Directors levels along with Front of House and Back of House Management roles. We are hospitality veterans who understand the industry, and each concept's unique kitchen and service culture intuitively, with years of experience in the field; both hands on, in restaurants, and as recruiters.We have a strong network built into the nation's best food cities plus emerging markets and offer confidential & affordable services with proven, personalized and effective methods, customized to suit your business' needs. Restaurant clients and candidates include everyone from Michelin star, James Beard & StarChefs awardees, to corporate operations, to the fast casual concept looking to grow, even the single unit "mom and pop shop"

Providing critical information and solutions to the LA hospitliaty industry.Join now for no cost at IndependentHospitality.org/Join

SAVOUR private dining is an app that helps book world class chefs to make restaurant quality meals in the privacy of your home. Available for iOS and Android

Assisted Chrysalis in their "Changing Lives through Jobs" mantra in the realm of Second Chance hiring within the Hospitality Industry. Developed, initiated and executed a restaurant grant program during the post COVID reopening period.

WaltzIn is a restaurant software company that started as a consumer app and is now a SaaS

Launched this NYC Hospitality Recruiting Company with the Owner as his right hand and first hire. As Director, lead in recruiting for well known, beloved and sometimes international clients while working with some of New York City's best chefs. Trained and onboarded all new recruiters during my tenure thereClients and chefs include Michelin star, James Beard and Starchefs awardees. Developed social events and created a network, which still exists today, in order to link up chefs with their dream jobs. Only the best for my clients!

Sole culinary recruiter for this small South Bay operation

First employee hired on for this opening. Participated with owners from inception, R+D trips, menu development, staffing from porters/dish crew, all the way up for this almost 24 hour/day operation which had two arms: a bakery and a wood-burning oven, California cuisine restaurant that ran from 7am to 11pm and all meal periods.