David Hall

David Hall

Chasseur de Têtes @ TOPCHEFS Recruitment

Currently employed at TOPCHEFS Careers & Recruitment

Previous: Forte Crest Dublin Airport (Now Clarion Dublin Airport),, Quinn Hotels, The Park Hotel VIrginia, Restaurant Olive Dublin, Park Hotel Kenmare, Gleneagles Hotel (Eagles Nest Gourmet Restaurant), Restaurant La Truffe @ Park Hotel Frankfurt, Hotel Nassauer Hof, Wiesbaden, Hotel Nassauer Hof, http://www.nassauer-hof.de/



    Thanks for visiting my profile. I'm an irishman, once upon a time a chef, now I'm a professional recruiter of Chefs. I'd like to connect to chefs and other culinary professional here on VIADEO but I expect before accepting any contact requests from me you're entitled to know more about who I am. I've spent most of my life working as a chef. I began my career in what was regarded, at that time, as Dublin's best restaurant The Mirabeau, before finishing my apprenticeship in the 5 Star Jury's Hotel in Ballsbridge Dublin. Feeling that my training as a chef was incomplete I wrote letters of application to nearly a hundred of Europe's (in France, Austria, Switzerland & Germany) best hotels at that time. I was rejected, or ignored, by all but one, Hotel Nassauer Hof in Wiesbaden. To be accepted at Nassauer Hof was a really big break for me and I remain grateful to that hotel ever since, especially to all my old colleagues in the kitchen and in particular Head Chef Walter Carle, Saucier Jörg Rasmus and Sous Chef Lonzer who were very supportive and encouraging to me, at all times. I will always remember their kindness. Since then I've been fortunate enough to work with many other great people who helped me in my career and a special mention is warranted for Heinz Imhof my Head Chef at Restaurant La Truffe at the Park Hotel Frankfurt, a really great chef and inspirational boss, a man who gave the job everything and demanded we do the same. After Frankfurt my tour took me to Gleneagles Hotel Scotland where I worked in the gourmet restaurant Eagles Nest, now known as Restaurant Andrew Fairlie, which has held two Michelin Stars for an impressive number of years. Homesickness started to bite towards the end of my time in Scotland so my next check-in was at the Park Hotel Kenmare, Ireland which was Ireland's first Michelin Star Hotel and winner, that year, of the Egon Ronay Prize for Best Hotel of The Year for Great Britain and Ireland. Since then I took on a variety of culinary jobs, of ever increasing authority, some of them enjoyable and challenging, some of them not so much. I have learned a couple of things from my experiences and the first is that Chefs, of whatever nationality, always look after each other, especially when someone like, for example, me arrives in their kitchen. My second lesson learned is that you never regret the great jobs. You never look back later on in life and say to yourself "I wish I stayed home instead of taking a risk and working in that great kitchen." In my work as a recruitment specialist I try to help people make good decisions and I am always honest and forthright in my dealings with chefs and clients. That's why I don't take on every job we're offered, preferring instead to focus on quality work. Not every one of our clients is a Michelin Star winner, although a surprisingly large number of prize winner do deal with us, but we do focus on good employers and try to find them good chefs. If you're in the hospitality, catering or culinary fields please feel free to connect with me, I enjoy connecting with new people and I'm delighted to be of help. Kindest regards David P.S. If you're German spoken and not that comfortable with your written English please do write in German. While my own written German is very poor, for some reason I can still read it ok (most of the time). I do apologize to everyone else though for my inability to even read other languages, it is a personal failing in which I take no pride.


Executive Chef

At Forte Crest Dublin Airport (Now Clarion Dublin Airport),

From 1994 to 2001

Executive Chef

At Quinn Hotels

From 1991 to 1994

Head Chef & Instructor

At The Park Hotel VIrginia

From 1989 to 1991

Head Chef

At Restaurant Olive Dublin


Senior Chef De Partie

At Park Hotel Kenmare

From 1988 to 1989

Senior Chef De Partie

At Gleneagles Hotel (Eagles Nest Gourmet Restaurant)

From 1987 to 1988

Demi Chef De Partie

At Restaurant La Truffe @ Park Hotel Frankfurt

From 1986 to 1987

Demi Chef De Partie

At Hotel Nassauer Hof, Wiesbaden

From 1985 to 1986

Commis De Cuisine

At Hotel Nassauer Hof, http://www.nassauer-hof.de/



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  • Gastronomie
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