Gourmet Recruitment has now been operating for 8 years both here in the U.K. and Internationally.

During this time we have been fortunate to have been approached by many high profile companies within the Industry. Each one of our clients can rely on total professionalism and confidentiality at all times.

Having worked in the industry for over 30 years our knowledge of the U.K. and International markets enables us to understand our Clients and Candidates wishes and needs.

Our relationship with both Client & Candidate is focused on a long term relationship based on trust and honesty.

Our philosophy is simple, unlike many. "If we do not have the ideal candidate for you, we say so" we have our reputation.

The Recruitment of Senior Management & Chefs for your establishment is possible through us activating our database and contacts gained over the years from around the world, enabling us to offer the most professional of services.

Gourmet Consultancy offers the Catering Industry the unique opportunity of expertise in all fields of the Hospitality Industry, whether a Hotel, Restaurant or a Private Entrepeneur project.

We are able to give guidance to all our clients at any stage they require, whether just starting out or if looking to change or upgrade their current operation.

Having worked for such international companies as Hotel Inter-Continental, Rosewood, Kempinski, Oberoi and Southern Suns, we are in a position to offer the best advice possible.

Our experience of having worked for family run restaurants, as well as 1000 bedroom hotels which includes working alongside such notable chefs as Paul Bocuse, Jean Pierre Vigato, and Christian Ravinel, gives us the scope of offering that little extra to the client.

The wealth of knowledge we have gained from opening and re-opening hotel and restaurant operations, enables us to share our experiences with you. Our attention to detail comes from having a trained eye, developed over the past twenty five years. The Budgeting and Costs of a project are vital to its success and we understand this area well having dealt with them ourselves on numerous occasions.

Working with the resident team already in place, we have the sensitivity it takes to ensure a successful working relationship, in the compilation and implementation of new menus and styles. Along with this we give advice on kitchen set ups and lay outs to ensure a smooth service and transition, having it been an intregal part of our careers.

We look forward to being of service to you.

Mr. Gerard Wallace – Let Us Entertain You, Kobe Jones – Sydney & Melbourne
Having known and worked with David for many years, he is the consummate chef dedicated to his craft. With outstanding attention to detail and his deft cuisine technique, he’s a gem. Superb contribution to culinary tradition.

Mr. Aaron Griffiths – Mandarin Oriental, Hong Kong
I first worked with David at the Intercontinental Sydney in 1988. He was then the Sous Chef in charge of the hotels Fine Dining Restaurant “The Treasury.” I was an apprentice.
I have been in and out of contact with David over the years and believe that my time in the Treasury was what installed the foundation of my work ethic and outlook that I continue with today.
I firmly believe that David’s passion and drive for the hospitality industry is what has made him so successful and will only continue for him and anyone that wishes to work together with him.

Mr. Bobby Kapoor - Head Chef - Courthouse Hotel Kempinski, London
Over the years since I have found myself reaching out to Chef David for sound advice and he has never let me down. He is valued as a mentor and friend, who on many occasions has given me his time. Our conversations and correspondence have only strengthened over the years. His understanding of varied cultures will definitely benefit those who have the opportunity to work with or around him. Like a true professional, he painstakingly researches and finds that elusive solution, completing and putting his signature on it. He is wished success in every new chapter and challenge he undertakes.

Mr. Matthew Cropp - Executive Chef - The Oberoi Mumbai, India
Mr. James and I worked together many years ago at the Inter- Continental Hotel Sydney in The Treasury fine dining kitchen. I would like to express my sincere thanks and appreciation to him for his support, guidance, professionalism and dedication towards moulding myself into becoming one of a very few internationally known Australian Executive Chefs in today's market.
Mr. James was most definitely an inspiration to all that worked with him. His optimism, integrity and extremely high standards are without question, all of which have earned him respect in today's hospitality industry.
As Mr. James has now established his own Culinary Recruitment Company I would like to express my very best wishes, knowing with his attributes, he will only find success.