Our Approach


Making logical & lasting matches of culinary talent aligning business objectives  with professional ambition!

At David Meyers Associates (DMA), our relationship with clients and candidates is built on mutual respect; discretion and dedication to the “best industry practices.” When you hire us we value the trust placed in our services and work tirelessly to forge sustainable matches of talent bringing you the best candidates available in the profession.

David Meyers, the firm's President, is a former private club Executive Chef and General Manager and he is supported by Bill Schulz. Clubs are assured of having the complete guidance and expertise of individuals with exceptional food & beverage operational experience.

The firm limits the number of active searches at any given time and uses an individualized approach to each search assignment; David serves as the client's direct contact throughout the final selection process.

(DMA) uses a retained, fixed-fee, performance-based approach to each assignment. Our recruiting services are competitively priced compared to the prevailing 25%-33% of salary other agencies charge. Placements are fully guaranteed for one year.

A proprietary candidate screening method called the Chef Strength Analysis, a testing exercise developed through a collaborative alliance with Master Club Advisors, is administered to all prospective candidates to substantiate skills and interest.

You should also know that…

  • Qualified Chefs do not apply to ads.
  • A specialized search firm is actively involved in the Chef market every day.
  • The experienced consultant gets to know the “best candidates.”
  • A third party adds credibility to the search process and lets the members know club leadership wants it right.
  • Search Consultants can help with negotiations.
  • A good search firm will provide an unconditional guarantee.

David Meyers has earned the faith and confidence of culinary industry leaders. His network of professional contacts spans the private club, hotel & resort, and restaurant communities as well as leading colleges, including a fellowship at the Culinary Institute of America.