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Company Description
Du Val International, Inc. is a highly specialized executive search and chef placement firm that has focused exclusively on culinary talent since 1972. Founded by Marcus A. Du Val, IV and now led by President/CEO Maxine Du Val, the company has earned a worldwide reputation for integrity, discretion, and results by placing professional chefs in the finest hotels, exclusive resorts, private country clubs, and acclaimed restaurants. As a client-paid search firm with more than five decades in business, Du Val International maintains a deep network and an efficient database of over 5,000 qualified chef candidates, enabling fast, targeted shortlists and precise matches. The firm’s methodology emphasizes honesty, confidentiality, and rigorous due diligence, including extensive background investigations, evaluation of references and qualifications, and careful alignment of each client’s operational goals, property culture, and culinary standards with each chef’s skillset and aspirations. Clients benefit from a clearly articulated service guarantee that includes thorough screening, strict confidentiality, and a twelve-month assurance with a one-time replacement of the original chef if necessary, reflecting the firm’s commitment to long-term fit and client satisfaction. Candidates trust Du Val International for career guidance and discretion; resumes are never released without explicit approval, and the firm acts as a thoughtful intermediary while providing ongoing counseling to support advancement in a changing hospitality market. Recognized by leading hospitality organizations and professional networks, and frequently sought for industry insights such as contributions to HCareers, Du Val International is known for its ability to identify “chef right” for each kitchen—whether a high-volume hotel operation, an elite club, or a fine dining destination. Under Maxine Du Val’s leadership and legacy of service, the firm continues to deliver chef placements with a high ethical standard and a personalized, consultative approach that underscores its guiding belief: placing the right chef in the right kitchen is an art.
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