Thank you so much for your guidance in the hiring of our new Executive Chef. Filling such a unique and critical position at a club of this caliber can be a very challenging project. The ability to access your network of the top culinary professionals in the country was a tremendous benefit that we could not have accomplished on our own. The thorough process including presentations and tastings instilled tremendous credibility with our Board of Directors and gave us great comfort in the hiring of Chef Todd Stoner. Your experience with private clubs definitely sets you apart from others in the industry that may not understand the culture in which we operate. Thanks again for all your help.
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.
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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
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