Just wanted to thank you for the wonderful search you conducted for The Sanctuary Golf Club. The response from our membership has been overwhelmingly favorable, the club is off to a great season and, best of all, and we have a wonderful Executive Chef.
The entire selection process was comprehensive and thorough. The original candidate list was aligned with our needs, followed by preliminary and face-to-face interviews with finalists, then the cooking exercises which left my committee feeling very secure in our ultimate decision to hire Mark Brown, CEC. Not only was his food beautiful to see and delicious to taste, his obvious work ethic, ability to interact with members and staff, and his desire to exceed our expectations, put him at the top of our list. We could not have reached a wrong decision thanks to you! We are already becoming known as the best restaurant on the island!
Thank you again, David, for a most successful result.
House Chairman/Chef Selection Committee Chairman
The Sanctuary Golf Club
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.
CULINARY INSTITUTE OF AMERICA SOCIETY OF FELLOWS — 2012
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