It was such a pleasure working with David Meyers to place an Executive Chef at Belle Haven Country Club. His professional experience as an Executive Chef and General Manager of Country Clubs has given him a unique perspective of what it takes to be successful as an Executive Chef in the private club environment. With the placement of our Executive Chef we have significantly improved food and presentation quality, increased revenues from $2.2M to $4.3M and improved food costs by 4 points. David is without a doubt a leader in the hospitality industry as one of the most professional and effective recruiter in our industry. David has been a great friend and mentor to me and I would recommend anyone seeking a new culinary/food and beverage professional for their organization use David Meyers for their search.
David R. Tyson, CCM, CAM
The Ritz-Carlton Golf Club & Spa Jupiter
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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