Passion for Food, an Eye for Talent: My Journey from Chef to Recruiter
- Michael McGuinness
- Jun 24
- 2 min read
Updated: Aug 22
Behind every successful placement of a temporary chef in a professional kitchen is someone who knows their sauté from their simmer. At Arc Hospitality Recruitment, our back-of-house team, powered by three former industry-leading chefs, is built on this expertise.
Leading the charge is Michael McGuiness, the driving force behind matching top culinary talent with the kitchens that need them most, including some of the top Premier League stadiums across the UK.
In this blog, we'll get to know more about Michael, his experience in the industry, and why he switched his toque blanche for his recruiter hat.
Meet Michael McGuiness, The Man Who Will Enhance Your Kitchen Operation
I began my journey as a chef in 2012, when I was just 22 years old. That same year, I went to college to study Professional Cookery, and that set me up for what would be a very intense but rewarding career as a Chef.
My first role was as a Grill and Breakfast Chef, and over the years, I built up a a lot of experience working in a variety of kitchens. From small, independent restaurants to larger commercial operations, I gained a solid understanding of what it takes to work in a fast-paced kitchen environment.
I transitioned into agency work, which gave me a unique perspective on both sides of the industry.
At the same time, I also gained insight into what clients need from agency staff which was consistency, professionalism, and skill under pressure. I continued working in the industry until 2023, when I had to step back due to ongoing back problems. This change in circumstances led me to rethink my career path, and I made the move into recruitment, specifically, agency recruitment within the hospitality sector.
Why? I understand the pressure chefs are under, and I know what clients expect from their kitchen staff. My background gives me the ability to match the right people with the right roles, not just based on skills, but on real-world kitchen experience and understanding. I became a recruiter so I could support both chefs and clients more effectively, bridging the gap between what’s promised and what’s delivered.
If you're looking for temporary Chefs to support your business operation, contact our commercial team today.
