We represent quality, skilled, dependable chefs and line cooks at varying stages of their careers. We place our candidates in restaurants suitable to their level of experience and future career goals.
We work with restaurant chefs and owners to attract the best quality and most suitable talent for their teams, providing a competitive advantage in the important area of kitchen staffing.
Get Listed with The Line
RANDY LEON, GIRASOL
Charred broccolini | Pickled Fresno chili | Shaved pecorino | Nettle Meyer lemon emulsion | Red mustard frill
Smoked Sea bass | Apple & fennel salad | Confit fennel | Potato purée
ERIC PIEDRAHITA, CLIFF’S EDGE
Brioche dumpling, Confited Celtuce, Almond
Duck breast, Candied Yam, Maple Jus, Bitter Ash
JOSH PLESH, LOST AT SEA
Cobia crudo | Artichoke puree | Puffed quinoa | sunflower seeds | pine nuts | succulents | miners lettuce | purslane
Smoked Duck breast | Black trumpet puree | Fried curry leaves | Pickled black trumpets | Radicchio | Onion jus