Accolades From Clients

We are extremely proud of the reputation we have established in the hospitality industry in placing executive chefs and senior management executives not only in New York and throughout the U.S. but in other countries as well.

We believe one of the reasons our clients have responded so favorably is because of the resources we devote in researching the positions to be filled. We interview all executives of client hotels and restaurants to assure we clearly understand their objectives. We don’t hurry this research process and, ultimately, that saves time and money.

Moreover, we carry out our assignment in the strictest confidence and, in cooperation with our clients, set timetables and deadlines. In short, we are what you might describe, as a “no nonsense’ executive recruiting company.

And, we believe we have been successful in meeting clients’ needs as the testimonials on this website (and others we have received) indicate.

We are grateful for their kind words and for the trust they have placed in us by asking AF&A to help them with their employee needs.

“I was very fortunate to work with Amy and team on a management position in New York city for our ever-growing company. Her team was extremely responsive to our feedback, works diligently to find the right match, and really fostered a successful relationship for our team and their candidates. The perfect blend of experience and culture that our team required was something that Amy and her team took very seriously and they were able to connect us with candidates that were excited by our company and understood the road ahead. I’m thankful for Amy and her team in their help with our roles in NYC.”
Brianna Davis,
Swɘetgreen | Talent Acquisition Manager

“During the last search which we have conducted with Amy, we were very impressed with her tenacity, perseverance resourcefulness and personal commitment to our needs. We did find a fantastic candidate which we would have not reached through the typical channels of recruitment. Thank you Amy for your hard work.”
Guy Kellner,
STARR Catering Group | STARR Events

“Amy and her team have helped us during a pivotal time of growth. Amy takes the time to prep both the candidates and us, so that we are both aware of expectations. She has exhibited nothing but the highest level of professionalism.”
Dominique Ansel,
Dominique Ansel Bakery & Dominique Ansel Kitchen

“Working with Amy and her team redefined our understanding of recruiting services. Amy’s process is what distinguishes her company in the marketplace. It was truly a white glove experience having Amy there for most of the candidate interviews and her team providing the reference checks in a timely manner.”
Solomon Choi,
Founder of 16 Handles

“Amy Falbaum zeroed in quickly on the right match for our position, our culture and our company, and she did a masterful job of knowing when to lead and when to follow. She artfully understands exactly what type of candidate is needed and then works hard and delivers with the right person.”
Paul Bolles-Beaven,
USHG

“Professional personnel placement requires working diligently toward a good fit for both the candidate and the client. Amy ensures this will be done by her attention to detail and efforts to match the client’s needs with the best qualified applicants.
Bryan McGuire,
’21’ Club

“Amy is dedicated to taking the time to really understand her client and recruits to ensure the right fit. We would work with her again without hesitation. Amy’s dedication is excellent. She is prompt and thorough in communication, and her follow up is exemplary.
Yann de Rochefort,
Boqueria Restauants

“Amy Falbaum was recommended by a business friend as someone with a good understanding of her clients’ needs and who would handle high profile clients with absolute confidentiality. We found her search to be thorough, and each of the candidates presented would have been able to fill the position advertised. Amy is punctual and stays in close communication with her clients. We recommend Amy without hesitation.”
Ron Bassett, BP Capital,
Mesa Vista Ranch

“Amy was an extraordinary partner in finding the right candidate for us and took the extra time, by being a part of the interviewing process in order to understand what our needs were, and who would be successful in our world.”
Bill Bonbrest,
Tao Group

“Meeting Amy Falbaum and her team was a turning point in our business. Her contacts, relationships and expertise are remarkable and unlike any recruiter with whom we have worked. She has become an integral part of our team and a trusted advisor.”
George W. Moore,
Forty1 North

Featured Talent meet our clients

Ed Cotton

executive chef

In high school, Ed got an early start on his culinary career working for acclaimed chef Todd English at Olives where he began to hone his knife and pastry skills before helping open Figs in Wellesley, MA. After culinary school, he rejoined English working at Olives in Boston and Las Vegas. After spending a year out west, he returned to Boston to become the Executive Sous Chef at the award-winning No.9 Park in Beacon Hill where he worked alongside Barbara Lynch. From there, he set his sights on the Big Apple where he landed a job working with Daniel Boulud at db Bistro Moderne and Daniel. For more than five years, he worked with Boulud, helping him open eateries across the country. Before joining Plein Sud earlier this year where he has been cooking up a storm, Ed was the Chef de Cuisine at BLT Market and loves to make any dish with rabbit.

Al Lopez

district manager

Combine the charm of a dramatic actor with the strong work ethic of a restaurant manager; you can expect your patrons to be treated impeccably. Having appeared on national television numerous times and a resume which boasts over 25 years of restaurant experience, Al Lopez intends to use the specialized skills he has learned from both of his careers in the ‘relentless pursuit of excellence’ here at Goldman Sachs dining services.

His high standards of hospitality have been carefully crafted and with a strong attention to detail and warmth. Born in New York City, Lopez grew up in his father’s restaurants lending a helping hand as soon as he was tall enough to wash dishes over a three-compartment sink. After briefly attending college in the mid-west, Lopez enrolled in the Hotel/Restaurant Management Program at New York Technical College while still working full time at his dad’s restaurants, rotating through every position in the front of the house. In the 80’s, Lopez was hired by the Marriott Corporation and spent 5 years working for this prestigious corporation. Lopez has worked at various food & beverage facilities within Marriott to include Faculty Club manager at the Harvard Business School (Boston), as well as Director of Foodservice @ The Equitable Tower here in New York. His background also includes having opened the New York Marriott Marquis Hotel as banquet manager and additionally, food & beverage director of several boutique hotel properties.

In the 90’s he decided to pursue his dream of acting, quitting his day job and attending the American Academy of Dramatic Arts, while working nights as a bartender. Hard work and perseverance won Lopez numerous roles, including a recurring roles on the soaps “Guiding Light” & “One Life to Live”, off-Broadway shows, independent features and commercials.

Returning back into “what he does best” Lopez opened Danny Meyer’s ‘Tabla’ restaurant (NY Times 3-stars) as beverage director, AZ restaurant (NY Times 3-stars) as general manager, Compass restaurant (NY Times 2-stars) as director of operations and ‘Inside Park’ @ St Bart’s as general manager. Most recently, Lopez working for the ‘Alain Ducasse’ group opened the 154 room jewel box property, the ‘W Retreat & Spa” in Vieques, Puerto Rico as the director of food & beverage.

Lopez is at present the district manager responsible for food & beverage operations at a major financial institution.

Didier Elena

executive chef

Executive Chef Didier Elena is recognized as one of France’s most exceptional culinary talents. Chef Elena spent six years in France at the helm of two of the country’s renowned two Michelin-starred restaurants, La Chèvre d’or and Hotel Le Château des Crayères.

From 2005 to 2009, Chef Elena served as head chef of the prestigious Hotel Le Château des Crayères, which is celebrated as the Champagne region’s finest culinary experience. In 2006, Chef Elena was recognized for his outstanding work, and was named Best Chef of the Year by both the Champérard and Pudlowski guides. Prior to arriving at Hotel Le Château des Crayères, Chef Elena was the Executive Chef at Alain Ducasse at The Essex House, during which time the restaurant was awarded four stars by The New York Times and voted Best New Restaurant by The James Beard Foundation in 2001. Recently, he was the executive Chef at Adour in the St. Regis Hotel, New York City.

As a graduate of École Supérieure de Cuisine Française in Paris, Chef Elena has worked in many of France’s most acclaimed kitchens, including the three Michelin-starred restaurants Paul Bocuse in Lyon and Alain Ducasse’s Le Louis XV in Monaco. It was during the early 1990s, at Le Louis XV with mentor Ducasse, that Chef Elena learned his craft, building his passion for the finest ingredients and insistence on impeccable technique. Throughout his career, Chef Elena has also served as Culinary Consultant for ALAIN DUCASSE Entreprise and assisted in the development of Alain Ducasse’s books, Flavors of France and L’Atelier d’Alain Ducasse.

We handle all executive positions:
VP of Sales, CFO, VP of Marketing, Director of Human Resources, Executive Chefs, Controller, Chefs, General Managers, Wine Directors

Clients