David Meyers, Recruiting Top Culinary Talent

David Meyers is a recognized leader in placing exceptional culinary management talent in clubs. With more than 25 years of hospitality management experience as an Executive Chef and General Manager, he brings a uniquely refreshing operational perspective to the requirements facing businesses today.

Since 1999, David Meyers Associates, Ltd. has represented Club Management and Chef Search Committees of private clubs throughout the country in their search for appropriate, qualified culinary management. His track record is such that David has filled 100% of private club executive searches accepted by his firm, within budget and in the time frame promised his client club partners.

David has practical experience at nationally recognized properties including the Five Diamond/Star Ritz Carlton Hotel Chicago, and Platinum Private Clubs including The Standard Club of Chicago, Twin Orchard Country Club, and most recently as General Manager at the North Shore Country Club, IL where he successfully managed for fifteen years.

Formally trained in both the hospitality management and the culinary art disciplines, David earned an Associate’s degree in Hospitality Management and completed a three-year Chef Apprentice Program under strict American Culinary Federation (ACF) guidelines. His continuing professional relationships include the Club Managers Association of America (CMAA), ACF and NACE organizations, and serves as a Board Advisor/ Instructor to the Triton College Hospitality Management Program. David was also inducted into the Culinary Institute of America Society of Fellows in 2012 for his exceptional reputation and accomplishments in the culinary placement profession and working with the school.

Visit https://meyersassociates.com/ for more information.

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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