MYS 2023: Amandine International Chef Placement's Philosophy of ‘Food Matters’

Amandine International Chef Placement is an international agency specialising in private chef and yacht chef placements. Whilst also working on-land, 50 percent of the business is for the yachting industry. Kate Emery, Founder of the company, commented: ‘I saw a need in this industry for a company that really understands and appreciates chefs, but also understands what five star service means.’

A flexible business, Emery commented: ‘Ultimately, we can find a chef for anyone around the world. Anywhere they are, whatever their requirement might be.’ Amandine is not limited to permanent or even seasonal placements, but finds chefs for weeks, months or even days. Whilst Amandine’s head office is in Monaco, it is a business which is completely international. Over one thousand chefs are on Amandine’s books, spanning 44 nationalities, highlighting the global nature of the business.

Integral to the successful nature of the company, all Amandine employees understand the core vision of the company, and embrace its philosophy of 'food matters'. Emery’s passion, which extends to her employees, is evident as she described the importance of food on so many levels:

‘There’s almost no end to what food can do. It’s almost like a chef is a culinary magician, and they can spread a little bit of food happiness wherever they go.’

Emery prides Amandine on being so much more than just a service, but that it resembles a hospitality business. With a comprehensive understanding of what the client wants and needs, Amandine is able to provide them with the perfect chef. 

With regards to future prospects, Amandine International Chef Placement is looking to grow whilst cementing it’s core values. Emery commented that they will: ‘Keep doing what we’re doing well, but always looking for ways of how we can improve and how we can be better.’ Amandine Elite, a branch of the business which specialises in providing Michelin Star chefs for specific events, is also currently expanding. 

To find out more, watch the full interview above.