The Chefs' Professional and Guest First Culinary Consultant Program:

Under the umbrella of the Guest First Group Chefs' Professional Agency offers a wide range of culinary consultants for menu development, kitchen training, food concepts and more. Below are a few of our assigned consultants.

Wayne Nish, previously Chef Owner of Michelin Star recipient March in New York, had his base in French Haute and Provencal cuisines and has acquired mastery of the multitude of New York ethnic flavors, especially embracing European, Asian, Middle Eastern and Indo-Pak food cultures. Chef Nish’s impressive career includes the legendary Quilted Giraffe and La Colombe d'Or, and he counts such impressive chefs as Gramercy Tavern’s Michael Anthony and Fatty Crab owner Zak Palaccio among the chefs he mentored. Chef Nish is booked through January, 2009.

Gunther Seeger created award winning Seeger Restaurant in Atlanta after multiple recognitions and awards from Michelin stars to DiRona Best Restaurant Awards in Europe and at the Ritz Carlton in Atlanta. Highly celebrated for his German influenced Haute Cuisine, he is credited for changing the culinary face of Atlanta and by extension the American South., Chef Seeger is one of the top culinary figures in the United States. He is available primarily for shorter consultancies through the end of 2008.

Joyce Goldstein, the celebrated Chef/Owner of the ground-breaking Mediterranean Restaurant, SQUARE ONE, in San Francisco for 12 years after three years as Chef of Cafe at Chez Panisse, is a consultant to the restaurant and food industries has received many rewards for food, wine and service including San Francisco magazine's Chef of the Year in award 1992 and the James Beard Award for Best Chef in California for 1993. She is a Founding Board Member of Women Chefs and Restaurateurs, is a prolific cookbook author, cooking teacher and lecturer. Among Joyce's focus points are the all important interplay of wine and food and the use of local and sustainable produce to create optimal menus for specific locations with respect to both product and available staff.

Rodelio Aglibot is grounded in the foods of Asia. A graduate of the highly respected San Francisco City College Chef program, he began his career at San Francisco’s Beetelnut, and eventually opened the well received Koi and Yi restaurants in Hollywood and Las Angeles. Chef Aglibot’s consultancies include large footprint stand alone units and roll outs with themes ranging from Asian to American Steak. His recent projects include QSR, Custom and Stir Crazy Restaurants. Chef Aglibot, whose consultancy is based out of Washington State, is available for national and International consultancies.

Carlo Middione: Chef owner Carlo Middione altered the face of San Francisco Eating when he opened Vivande, the first authentic Italian trattoria in San Francisco. With his culinary sensibilities planted in the cuisines of Northern Italy, this highly recognized chef consultant brings not only Ala Carte but catering and take out retail elements to our consulting team. He is mostly available for consultancies in the San Francisco Bay Area,

Other culinary consultants: We are connected to consultants not only throughout the country but through a spectrum of culinary styles ranging from American casual/Soda Fountain to five star French or Asian. With your needs in mind, we will contact one or more of our consultant base to find the right person for your position. Our consultants may subcontract to others they feel better suited to your needs and your budget with your permission. There is no extra fee for a subcontracted consultant, unless her or she is hired. In this case the terms of Chefs’ Professional Agency apply.

Dennis Clews, chef for the Gourmet Ghetto’s famous Narsai under Narsai David, is certified both as Chef and Baker/Pastry Chef. Chef Clews went on to work as Corporate Chef for a major cruise line company and Executive Chef of several prestigious private clubs. He combines a sense of fine food with an understanding of scalable systems. Chef Clews will manage the details of the Chef Consult program and reach out to new consulting partners.

How it works: Your culinary consulting needs may be for a single menu or for general training over a period of time You and the consultant you choose will work out your needs, which may be a short term menu consultancy, a long term, on site consulting job or a series of repeated training visits. The consultant works under his or her contract requirements at a fee to be determined on a per job basis. Consultancy fees are generally paid 50% on contract signing, with the rest to be negotiated with the consultant. Any consultant hired for a permanent position will be subject to the regular fee of Chefs’ Professional Agency.

We encourage partnerships with our consultants, which are handled under the referral terms of the agency based on an estimated first year value of the Consultant’s full time employment. Services of The Guest First Group can assist you in locating property, finding additional experts for the development of new properties.

What does it cost: The price for a consultancy can range for a hundred or so dollars an hour for simple menu work to several thousand dollars a day The standard day price ranges upwards from $1000 for a full day. Project rates are generally preferred and usually more favorable. Most consultants charge for four hours or more at the low end, while longer consultancies cost less per unit of time.

The Requirements for Consulting Partners are high. Consultants must be seasoned professionals who have achieved recognition in their fields. Consulting partners may sign on for shorter periods of time. This is not a temporary employment service.

Operational, FoH Training, Design and other Non Culinary Consulting: Frequently our culinary clients desire or find in the course of a culinary consultancy or menu development project that they need a beverage, financial, design, operational issues or floor training. A full spectrum of restaurant services is available through the team of The Guest First Group.