A chef plating a refined dish in a warm-lit professional kitchen

Bring Culture Back in Culinary

The professional record of the culinary world.

LinkedIn meets IMDb for chefs — a place to hold your credits, your culture and your craft, and to be found by the people who need them.

Try

Create your profile See who's available

A credible identity

Roles, education, certifications and awards — a verified résumé built for kitchens, not spreadsheets.

Culture, not just cuisine

Signature dishes, cultural influences and dietary expertise sit alongside your professional record.

Real opportunity

Signal availability for on-call work and receive detailed inquiries straight from the industry.

Featured

Professionals to know

All talent

Andrew Mace

Executive Chef & Culinary Director

Chicago, IL

I cook the food of the Upper Midwest with a Basque grandmother looking over my shoulder. Eighteen years in professional kitchens took me from a garde manger station in Milwaukee to opening three restaurants in Chicago, and the thing I care about most has not changed: a dining room that feels like somebody's house, with cooking that could only come from this place. At Marrow & Ember we run a live-fire hearth, a small farm program with four growers in Michigan, and a kitchen where every cook rotates through the whole line within a year. I also consult on menu development and kitchen operations for opening teams who want a program that can survive its second year.

Live-fire cooking

Menu development

Whole-animal butchery

Nadia Brandt

Pastry Chef & Bakery Owner

Portland, OR

I opened Fold Bakehouse in 2019 with one deck oven and a sourdough starter I have kept alive since culinary school. We are known for laminated pastry built on Pacific Northwest fruit — marionberry, Italian prune plum, quince from a neighbour's tree. Before Fold I ran the pastry program at a 120-seat restaurant, which taught me how to plate under pressure. Owning a bakery taught me something harder: how to build a schedule people can actually live inside. I speak often about wage structure and daylight hours in bakery work.

Viennoiserie

Sourdough

Plated desserts

Marcus Oyelaran

Chef de Cuisine

Brooklyn, NY

Nigerian-American cooking that does not apologise for itself. I run the kitchen at Ìsàlẹ̀ in Bed-Stuy, where we build a nightly tasting menu around West African pantry staples — egusi, iru, smoked catfish, scotch bonnet — using technique I picked up in French kitchens in Manhattan. I came up through fine dining and spent four years wondering why nothing on those menus looked like the food I grew up eating. Ìsàlẹ̀ is the answer to that question.

Spice blending

Sauce work

Tasting menus

Editorial

Stories from the pass

All stories

The Pastry Case Is a Neighborhood Document

Nadia Brandt on how a Portland bakery ends up tasting like the people who walk past it every morning.

Live Fire, Long Memory: Andrew Mace on Hearth Cooking

The Chicago chef on wood selection, restraint, and why the best hearth dishes look almost plain.

For hiring teams

Find the right cook, today or next season.

Browse chefs who have flagged themselves available for on-call and temporary work, filter by city, day and shift, then send a detailed inquiry directly.

See who's available How it works

For professionals

Own the record of your career.

Build your profile once, submit it for editorial review, and keep a permanent, shareable page of your credits, culture and craft.

Create your profile Browse the directory

The dispatch