Michelin Trained Chef/Partner

Looking for a badass Chef with Michelin Experience, to start an Upscale Social Dining Club (Think @out_inthefield meets SohoHouse). I want upscale multi course dinners to be the staple, but also do cooking classes, cocktail classses, wine and spirits education, singles mixers, mini concerts and much much more!

I’ve been in Hospitality over a decade, and can put 50k behind this project RIGHT NOW, plus a steady stream after that. I’ve already generated interest and contacts to make this a reality.

What I need most is a very talented Chef/Partner, someone with experience running a business, and with the drive with me to build a brand from nothing, and the passion to do whatever it takes to be succesful and be their own boss.

It’s gunna be a FUN project. Interested? Let’s talk!

SEE THE VIDEOS THAT INSPIRED THIS BUSINESS!!:

1. https://www.youtube.com/watch?v=Skkw7ZSAFIo

2. https://www.youtube.com/watch?v=tU1sdaTw68o

3. https://www.youtube.com/watch?v=R_9qqW7y9OY

PLEASE! SEE THE CHEF SKILL LEVEL REQUIRED:

-https://www.instagram.com/p/Cg2Hrf_FI3c/

-https://www.instagram.com/p/CfZgkZJIjY0/

-https://www.instagram.com/p/Cf9d3Cpomd0/

 
 
 

More detail about Benchmarc Hospitality part of Benchmarc Hospitality, please visit https://culinaryagents.com/entities/443675-benchmarc-hospitality

Related Post

Back Line CookBack Line Cook

BAVEL is a Middle Eastern restaurant that bridges together fresh ingredients with slow cooking techniques, incorporating aromatic woods, spices, pickling, smoke, and herbs. We serve different versions of flatbreads and

BartenderBartender

BartenderMarina 613455 Maxella Ave Ste 270, Marina Del Rey, CA 90292Job SummaryDeliver superior service while connecting with our guests and supporting efforts to achieve AMC’s goals. Prepare bar items that

Chef – KatsuyaChef – Katsuya

A global tribe of individuals, partners and progressives, devoted to creating extraordinary experiences for our community throughout our proprietary brands – we are sbe.Visionaries at the forefront of hospitality, cuisine,