It is rare for chefs to go straight into fine dining, the path is often one through the hard slog of pubs, cafes and local joints. This is the case with Georgia, who started her career while still at school at the Caringbah pub in southern Sydney. Knowing she had found her calling, Georgia worked hard and undertook her apprenticeship at Summer Salt before moving to the legendary Quay as a Demi Chef, then Qualia at Hamilton Island as Chef De Partie and onto Sous Chef roles at Sixpenny and Shell House.
Now at Placed, Georgia’s recruitment style is specific and highly detailed, always looking to gain a clear understanding of the role before working on it. She thinks like someone who works for the client, getting to know all the ins and outs of the business and then applying that to the search. This approach has seen Georgia successfully fill roles in restaurants, cafes, bakeries, pubs and clubs.
A love of food extends into her personal time, where she is often found cooking up a storm for family and friends, trying new restaurants and indulging her love for the AFL and water sports in the warmer months.
