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“We’re not just cooking anymore. We’re prescribing.” That’s what a Michelin-trained chef told me during an interview, a connection that started right here

No to the voices that said recruitment was too hard. No to giving up when hotels went dark during the pandemic. No to

𝗙𝗼𝗿 𝗠𝗲, 𝗜𝘁’𝘀 𝗡𝗼 𝗥𝗲𝘀𝗽𝗼𝗻𝘀𝗲 𝗨𝗻𝘁𝗶𝗹 𝗗𝗲𝘀𝗽𝗲𝗿𝗮𝘁𝗶𝗼𝗻 𝗛𝗶𝘁𝘀. I’ve spent 10+ years building real relationships here, celebrating birthdays, job wins, new beginnings with

Applying and getting hired? That used to be a tulip, plant your resume, wait, and watch opportunities bloom. Guess what? 2025 isn’t a

𝗡𝗼𝘁 𝗳𝗿𝗼𝗺 𝘀𝘁𝗿𝗲𝘀𝘀—𝗯𝘂𝘁 𝗳𝗿𝗼𝗺 𝗽𝘂𝗿𝗲 𝗲𝘅𝗰𝗶𝘁𝗲𝗺𝗲𝗻𝘁. Because the shift is happening, and people feel it. In a game-changing dialogue with our client, a

A VP approached me for recruitment support. He needed someone to lead People and Culture (Human Resources) for his innovative hotel company. He

𝗛𝗲𝗿𝗲’𝘀 𝗧𝗵𝗲 𝗢𝗻𝗲 𝗧𝗵𝗶𝗻𝗴 𝗜 𝗪𝗮𝗻𝘁 𝗧𝗼 𝗙𝗲𝗲𝗹 𝗜𝗻 𝗔𝗻 𝗜𝗻𝘁𝗲𝗿𝘃𝗶𝗲𝘄 𝗪𝗶𝘁𝗵 𝗔 𝗖𝗮𝗻𝗱𝗶𝗱𝗮𝘁𝗲: I don’t just read CVs—I read faces, body language,

𝗬𝗼𝘂 𝗡𝗲𝗲𝗱 𝘁𝗼 𝗞𝗻𝗼𝘄 𝗧𝗵𝗶𝘀: 𝗠𝗮𝗻𝘆 𝗧𝗼𝗽 𝗚𝗲𝗻𝗲𝗿𝗮𝗹 𝗠𝗮𝗻𝗮𝗴𝗲𝗿𝘀 𝗮𝗻𝗱 𝗘𝘅𝗲𝗰𝘂𝘁𝗶𝘃𝗲𝘀 𝗕𝗲𝗴𝗮𝗻 𝗧𝗵𝗲𝗶𝗿 𝗖𝗮𝗿𝗲𝗲𝗿𝘀 𝗶𝗻 𝘁𝗵𝗲 𝗞𝗶𝘁𝗰𝗵𝗲𝗻. Let’s spill the beans? Chefs-turned-GMs aren’t

The biggest successes? They aren’t always listed on a CV. We’re in 2025. Heightened awareness. New world. Intelligence also means seeing beyond one

𝗬𝗼𝘂 𝗗𝗼𝗻’𝘁 𝗪𝗮𝗻𝘁 𝘁𝗼 𝗠𝗶𝘀𝘀 𝗧𝗵𝗶𝘀. Last week, I was on a call with him when he threw me a curveball: “Why are

I knew it was a long shot. I represented a candidate with a 𝟭𝟯-𝗺𝗼𝗻𝘁𝗵 𝗿𝗲𝘀𝘂𝗺𝗲 𝗴𝗮𝗽. → You won’t believe what happened next.