In the club business, the best form of a recommendation is by word of mouth of a club colleague. This business is tough enough. This business is also one of the most sharing when it comes to colleagues helping each other out. This has been said by so many outside of the club business that get a glimpse to see inside it.
If and when I need to hire my next executive chef I will use David Meyers and Associates again. It's that simple. His techniques and unique experiences ensure he provides candidates that are qualified and yet ideally suited to the environment to which they are being hired for. David takes the time to make sure the temperament and the personality of his candidates match the club. The hiring of an executive chef is a critical decision for every General Manager. It makes sense to first decide on getting the right help to make that decision. Choosing David Meyers provides you with the best chance to make that decision right the first time.
Paul Craven, CCM
Lakeside Country Club
DMA prides itself on providing the highest possible degree of personalized service. Because of our many years of recruiting experience, we are accustomed to working with Top Clubs, Managers and Search Committees and understand the personalized needs of individual clubs and resorts when locating top talent.
At David Meyers Associates, our relationships with clients and candidates are built on mutual respect, discretion and dedication to best industry practices. We value the trust placed in our services as our commitment is mutual. We shall work tirelessly to forge sustainable matches of talent for all mutual business and personal merits.
We pledge to our clients always to:
We additionally assure that:
See what a few of our clients say about our industry presence, detailed approach and professionalism.
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 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 successfully completed a three-year Chef Apprentice Program under strict American Culinary Federation (ACF) guidelines. His industry presence include professional relationships include the Club Managers Association of America, ACF and NACE organizations, is a Board Advisor/ Instructor to the Triton College Hospitality Management Program and has delivered presentations at various industry conferences, association meetings, and at culinary and hospitality management campuses.
CULINARY INSTITUTE OF AMERICA SOCIETY OF FELLOWS — 2012
Offices in Chicago, IL and Austin, TX
890 East Higgins Road, Suite 150C, Schaumburg, IL 60173
Phone: 847.705.6700 & 512.388.4100 • Fax: 512.388.9997
PO BOX 941238, Houston, TX 77094
713.252.2753 • email@example.com
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