MICHELIN CHEF TO CHEF RECRUITER
From chopping boards to board rooms – we caught up with Ollie Moore, Platinum Recruitment’s newest Hampshire Chef Recruiter.
After an amazing 19 years of cooking in kitchens across the globe, Ollie hung up his apron and joined us behind the desk in August 2022.
Although a busy man, we managed to steal Ollie away to talk about career changes, long-term goals, and condiment alter-egos. Look below!
FROM MICHELIN CHEF TO CHEF RECRUITER, HOW DID IT ALL BEGIN?
Growing up, I had my heart set on becoming an actor. I went to a local drama school and even had a couple of agents. I’ve featured in ‘The Bill’ and ‘EastEnders’ a few times. Unfortunately, I don’t feel I really pushed myself as much as I needed to get bigger roles.
When I finished secondary school, I needed to find a new career path. After watching Anthony Bourdain’s, ‘A Cook Tour,’ I developed an interest in food and food cultures. In my early teens, I use to cook and bake cakes but didn’t think I would have the success that I did as a chef. At the age of sixteen, I was burning powdered soups and serving green scrambled eggs at the local nursing home. 18 months later I was a Chef De Partie at a one-star hotel in Jersey.
From then on, I consistently worked at 3 rosette or 1-star establishments. By the age of twenty-four, I had worked my way up to Sous Chef level at the Black Rat in Winchester. Two years later in 2014, I received my own Michelin star. I have been lucky enough to cook around the world – for example, in Spain, New York and Morocco.
With the excitement and experience that cooking in various kitchens around the world can give you, being a chef is like no other job. Passion and consistency are key.
WHAT MADE YOU WANT TO SWAP CHEF WHITES TO BECOME A CHEF RECRUITER?
After 19 years as a chef, I felt that I had achieved all I could in the field. I just wasn’t getting the excitement from ‘going to work’ anymore.
When my daughter was born, at the start of the pandemic, I knew that would be the last time I cooked for a living. My only focus now is her and I want to be with her as much as possible. Family first is my new motto.
HOW DOES YOUR VARIED EXPERIENCE AS A CHEF HELP YOU AS A CHEF RECRUITER?
My first-hand knowledge of running a kitchen effectively is a massive advantage as a chef recruiter. My experience allows me to understand the diverse needs of both the candidate and the client. Knowing I have worked in a professional kitchen myself, Chefs can talk openly with me. Clients, too want to feel heard and can freely talk about their worries or expansion plans with someone who has been there and can help guide them in their decision-making.
WHAT ARE YOUR LONG-TERM GOALS?
My long-term goals are to build up my desk and make it a tremendous success. My overall aim is to have happy clients supported by happy candidates. It’s going to be challenging work, but I’ll give it a good go!
WHAT IS YOUR PROCESS FOR TURNING A BAD DAY INTO A GOOD DAY?
Music… Heavy metal music.
FAVOURITE DISH TO EAT/MAKE?
I don’t really have a favourite dish. It all depends on what mood I’m in. I do love going out for Asian food, but then you cannot beat a big bowl of spaghetti Bolognese. As long as baked or kidney beans aren’t involved, I’ll eat anything and everything.
HOW WOULD YOU DESCRIBE YOUR JOB IN HOSPITALITY RECRUITMENT TO A FIVE-YEAR-OLD?
I’m a superhero, with a beard, that magically teleports chefs from their beds to kitchens around Hampshire. I make sure they turn up, do an excellent job, and then teleport them back safely to their bedrooms until the next mission comes up.
IF YOU WERE A CONDIMENT, WHICH CONDIMENT WOULD YOU BE AND WHY?
It would have to be Marmite, an acquired taste. I too am banned in Denmark.
WORK WITH OUR INDUSTRY-EXPERIENCED CHEF RECRUITER
Whether you’re a fan of Marmite or not, there’s no denying Ollie and the Dorset and Hampshire hospitality recruitment team can help you.
Are you ready to collaborate with a recruiter with over 19 years of industry experience? Give Ollie a call today to discuss your staffing requirements, or reach him by email.
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