In late 2003, I found myself “chefless” heading into another hectic season. I called upon my good friend George Savarda for direction who suggested my contacting David Meyers Associates to assist me in my search. “Assist” was a mild understatement, as David did everything! After my initial call, David was in my office within a week, interviewing me to assure the right fit for my team, our 100 year old club and its membership. David presented me with a manageable and all qualified number of candidates, all of which were most doable choices. The difficult task was trimming that list, which was made much easier by David as he said focused to the greater business objectives throughout. The final exercise came down to two well-respected Executive Chefs. Both candidates hit home runs! Ultimately, I selected Ken Thompson, CEC, PCIII and to this day, he has never disappointed. We are a better Club because of Chef Thompson by way of David's reach and bringing him to the club. It is my sincere hope that I never have to use David’s services again, but should Chef Thompson leaves me to return home to Cherokee T&CC, I would quickly call my friend David without thought.
Michael E. Babb
General Manager
The Memphis Country Club
A Strategic Alliance In Hiring Your Next Executive Chef
Master Club Advisors & David Meyers Associates, Ltd.
David Meyers Associates is a recognized leader in placing exceptional culinary management talent to the hospitality industry. With more than 25 years of hospitality management experiences as an Executive Chef and General Manager, he brings a uniquely refreshing operational perspective to the requirements facing businesses today. David has practical experiences at nationally recognized properties including the 5 Diamond/Star Ritz Carlton Hotel Chicago, and Platinum Private Clubs including The Standard Club of Chicago, Twin Orchard Country Club, and most recently at the North Shore Country Club where he successfully managed for fifteen years. Formally trained in both the hospitality management and the culinary art disciplines, David earned an Associates degree in Hospitality Management and completed a three-year Chef Apprentice Program under strict American Culinary Federation (ACF) guidelines. His continuing professional relationships include the Club Managers Association of America, ACF and NACE organizations, and is a Board Advisor/ Instructor to the Triton College Hospitality Management Program.
Today the Club industry demands a higher level of culinary expertise due to increased member expectations. With growing competition for high-quality culinary professionals, club managers face real challenges recruiting the top talent. Managers need assurance they have retained the best match for their club. Securing an ideal fit is a risk unless strategic systems and expert guidance are employed.
