The days of simply competing on job boards against thousands of other roles and employers are dead. Top talent doesn’t post a resume every year on various job boards and spend all day on Linkedin connecting with potential employers.  They are busy working at a job where they are creating amazing results. At Haake Recruiting we tap into passive candidate market and offer a truly personal service, spotting genuine talent, and the best opportunities. We understand the professional requirements from both the candidate’s and client’s perspective. We’re all ex-industry from the independent small craft concepts to the premium branded sector. We know the hiring experience is difficult and recruiters often have a bad reputation for not communicating well and listening to both the client and candidate needs. We aim to serve both while providing an exceptional recruiting experience.

TalentServed (LLC) is a specialized recruiting firm that serves top organizations within the hospitality industry, both domestically and abroad. With strategic locations across the United States, our recruiters are deeply connected to their markets and deliver unique, and often, unadvertised job opportunities with independent owners, emerging concepts, regional groups and top national hospitality brands. For restaurants, cruise ships, wineries, top hotels and casinos, we know the kind of talent it takes to build a successful team, and we have the resources to find these individuals and introduce them to you.Our recruiting team is made up of hospitality industry veterans who have broad experience in operations and corporate human resources with many of the industry's top companies. Not only do we understand the real world challenges hospitality professionals face in their day-to-day work life, but we also understand what companies are looking for in their future leaders.Unlike other generalist search firms, TalentServed offers a tightly focused hospitality "insider's" approach that will deliver results to your search for the right opportunity to advance your career or to grow your business.Specialties:TalentServed specializes in the sourcing and placing of experienced hospitality professionals with top organizations in the restaurant, casino, hotel, resort, spa and cruise ship industries.

Contracted, 1099 Recruiter for this nationally recognized firm, Goodwin Hospitality, that specializes in recruiting for food and beverage industry, restaurants and hotels. Searches conducted for C-Suit, Multi-Unit, and Unit Managers. Provided consulting services to catering and restaurant business in Asheville. Conducted team building wine seminars.

Winery Chefs provides wineries the services of a full time winery chef at a fraction of the cost. Winery Chefs creates customized events, wine and food programs, educational tools and content specific to a client needs. I created the idea for Winery Chefs back in 2004 while working at Cakebread Cellars. It was a busy day at the winery and we were doing a cooking class, small lunch for Jack Cakebread, Wine and Food program and preparing for a corporate dinner. It was at that moment I realized most wineries don't have chefs or access to chefs that can provide the skills and services of a winery chef. I thought "Wouldn't it be great to create a business that provided these services". I went home that night and typed an executive summary for Winery Chefs Services. I shelved the summary until 2008.I launched Winery Chefs LLC in 2009. The original tag line was "culinary marketing for the wine industry" because I knew my job was to help wineries sell wine through content, programs and events.That's exactly what we did, we started out doing a lot of wine and food programs and recipe development during the recession. When the economy came back the events returned, trade wine club and corporate. We change the tag line to "Culinary Service for the wine industry". Needless to say it was a successful business.During my tenure as owner my duties included menu and program development, event planning and management,event chef, delivery driver,dishwasher, sales and marketing, client relations, staff hiring and training, budgeting, payroll, compliance, business and event consulting, We produced a wide variety of cuisines, presented in a myriad of ways with a focus on the wine and maintaining its integrity.My wife and I had our son in 2013, it was shortly after that i decided to sell the business. Winery Chefs still exist today under new ownership. I proud to have created such an innovative business and to work with great clients and staff members.

Robert Mondavi is the iconic Napa Valley Winery that set the standard for the American Wine Industry. The Mondavi family was passionate about enjoying wine with food and developed Napa Valley's first culinary program. As Winery Chef I planned and prepared meals for all trade-related and consumer events as necessary. This includes events & concerts for Cultural Affairs, Sales & Marketing, Retail & Wine Club, as well as special events for employees. Provided daily lunches and dinners in the Vineyard Room, as needed for trade & non trade visitors. Managed the daily operations & maintenance of the Vineyard Room. Organized and developed ideas for Taste3, which is an annual event that promotes, innovation in wine, food, and arts. Handled all ordering, inventory, and account reconciliation for product used for events. Managed the culinary garden. Worked with wine educator and account managers to develop new programs for guest. Travelled nationally and internationally promoting the wines of Robert Mondavi through promotional events and cooking classes.

Cakebread Cellars, a family-owned winery in the heart of the Rutherford in Napa Valley, stands as one of the premier wineries in Napa. Home of the American Harvest Workshop, Cakebread Cellars has championed wine and food programs since its inception in 1973. As Resident Chef at Cakebread Cellars, I was responsible for continuing to build upon this tradition. Responsibilities included but are not limited to the following: Menu development and event implementation for all Hospitality and Visitor's Centers event. Managed food orders, kitchen, oversight, and coordinate event structure throughout multiple kitchens during corporate, trade, private, & public events. Create, teach, and administer corporate & public cooking classes. Author recipes, create lay-outs for photo shoots, and coordinate creation of marketing material with finished documents. Develop wine & food programs to educate both consumers and trade guests on symbiosis of wine & food. Served as educator for staff, trade, and sales team for food & wine information. Developed and implemented overseas marketing menus

Developed, underwrote, built, managed 220 seat casual dining restaurant, specializing in BBQ, serving three meals a day off a major interstate on the out parcel of a Sam's Club and Wal-Mart in a growing suburb of Atlanta. The responsibilities as owner included writing the business planning, undewriting the investment, marketing, construction planning and build out, state and local coding, budgeting, accounting, compliance, menu development, food safety, pricing, taxes, food cost, labor cost, and human resources.

A mid-town restaurant specializing in Low Country Cuisine. Responsibilities included ordering, inventory, food cost, production, specials, and hot line management.

Napa outpost for Joachim Splichal Patina Group. Responsibilities include A.M. / P.M. hotline management, cooking on all stations, daily chefs tasting menu, human resources, payroll, food cost, labor cost, sanitation, FOH training, and purchasing.

Cook on all stations with James Beard Award-winning Chef Hiro Sone. Receipent of Two Michelin stars