I own the oldest culinary recruiting firm in the United States.

About Me

I own the oldest culinary recruiting firm in the United States, which means I find chefs and some other food and beverage professionals for restaurants, hotels and other outlets inside and beyond the United States.

Member Since

Jul 10, 2006

Sites

• Chef's Professional Agency

What is the next...

Purchase you’ll make?

Extra cabinets for a very well stocked shotgun kitchen.

Trend in design?

We’ve been in the Mediterranean phase so long, I expect it to last at least in restaurants. Despite Ame's stark glamor, San Francisco restaurants do not do well with the sparseness of European design. It is hard not to feel cold here some nights. New restaurants Americano and Santana Row's Tanglewood (Roland Passot, Ed Levine) show what the warmth of wood can do in this climate. Colors? After sage and an ongoing fascination with Taupe and Pumpkin in domestic design, primary colors - red, blue, yell and bright secondaries have arrived and are taking over kitchens.

Car you’d like to own?

The smart car, a town vehicle so small that it can be parked in a scooter space or between driveways in the Sunset.

Big step you’d like to make?

I am happy and feel no need for big steps. I recently was asked to step down from Slow Food and find I have time to dedicate to a trade school project in San Francisco. If I win the lottery I’d get a winery in Italy. I’d fly lying down.

Fad that will fade?

The American dysfunction with food - the concept of food as "healing", functional foods and the ongoing preoccupation with health benefits and threats in food – what a waste of food and a perversion of eating. Veganism, imagined food sensitivities (many shown to be emotional rather than physical). Restaurant postings warning of food born threats.

Vacation you’ll take?

Italy and Switzerland. Half business, all pleasure.

Thing you’re going to fight for?

Vocational education in San Francisco. This city boasts a marvelous industry which could provide not just jobs but careers to many children who will not be college bound, but we have no serious trade training. It is shameful that Arizona and Delaware are able to make wonderful training available to their students, while California does not.

Secret that’s going to leak?

San Francisco is incapable of keeping secrets.

Hollywood blockbuster going to be about?

Who cares? It’s not the blockbusters that make life interesting but the sweet little movies like Mostly Martha. Leave the blockbusters for the blockheads.

Life you’ll lead?

Hectic and chef driven, the wet shoulder for the culinary industry.

Fountain of youth?

A healthy alternation between stress and calm. Having to do more in a short period than possible keeps me going. Nearly everyone I know in the restaurant industry suffers / profits from this.

Book you’ll read?

Gabriel Garcia Marques: “Memoria de Mis Putas Tristes”

Thing that will change the world?

Things don't change the world. People may but the great changes are more often than not wrought by monsters. The world changes in an ongoing stimulation / response evolution, doubling back on itself just when we all believe that some nightmare will never happpen again. Most of us simply follow.

Guilty-pleasure food in which you’ll indulge?

See! There's the problem. Guilt Schmuilt. Life is too short. Pleasures without the slightest trace of guilt are sungold tomatoes (preferably with Gorgonzola), Epoisse, candied lemon rind, Nutella, brandied chestnuts and fresh roasted chestnuts, when and wherever available, prosciutto, the farmer's market tables at the Zuricher Hauptbahnhof, Campo di Fiori in Rome, just about anything in Rome or Naples, my garden.

Person to whom you’ll say, “I love you”?

My life is filled with lovable people. One of the next three who calls.