For candidates

For progression, and new challenges.

Represented by someone who has stood where you stand.

Permanent roles, at the top of the market

Senior chef roles, chef de partie through sous, head and executive, in private and household kitchens, luxury hotels, fine-dining and Rosette restaurants, country estates, sporting lodges and yachts. The details that matter are discussed before any introduction: the kitchen, the style of food, the team, and what the role offers.

Front-of-house & management

For those who run the room as well as those who run the pass: general managers, restaurant managers, maître d’, sommeliers, house and estate managers and F&B directors. Represented quietly, and only ever put forward with your say-so.

How registration works

  1. A conversation. A call about what you do, what you want next, and what you will not compromise on.
  2. Registration. A short registration form: your details, your preferences, and how you would like to hear about roles.
  3. Introductions on your terms. We discuss each specific role with you, and only put you forward when you say yes.

Register your interest