Hiring a head chef takes longer than you think

Diners judge a restaurant by its chef long before the doors open. Finding the right one rarely keeps to the opening date.

A hire that shapes every plate

A head chef sets the menu, the tone of the kitchen and the cost of every dish. The strongest candidates are rarely looking. They are employed, comfortable and weighing other offers. The right fit depends on the concept, the kitchen, the team and the owner's ambition, which is why a fast match is so often the wrong one.

• Start with the concept and the menu, not a job title
• Assess technique, leadership and cost control
• Build in time for tastings, trials and references
• Plan for notice periods and relocation from day one

Start earlier than feels necessary

A head chef needs to arrive early enough to build the brigade, refine the menu and test the kitchen. That means months, not weeks, before opening. Our process begins with your operation, then builds a shortlist around it.

A rushed hire shows up on the menu, in the kitchen and in the first reviews.

Make the decision yours

We bring you candidates with context, and coordinate the interviews and trials, so the final call stays with you. A chef chosen with time and care, not under pressure, tends to stay, and the kitchen grows around them.