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Helen Diab

Talent Consultant


Hospitality is in Helen’s blood. As a teenager Helen worked for her parents in the various cafes and restaurants they owned before gaining a scholarship in hospitality and starting on the ground floor at the now Shangri-La Hotel in Sydney as a housekeeper. Helen learned and progressed fast, moving to supervisor before she turned 20 and eventually restaurant manager for the renowned Altitude restaurant. From there, you can track her career through some of the great hatted restaurants in Sydney, including Pier, Forty One, the famed Berowra Waters Inn, Sean’s Kitchen and The Woods in manager roles.

But that wasn’t enough. Helen with her partner David opened Moxhe in Bronte in 2015, their beautiful toddler and throw in a WSET Level 3 qualification, two Wine Goblets for her wine list at Moxhe, and you understand why we were thrilled that Helen decided in 2021 to spend her days putting her vast knowledge to work for us at Placed. Helen uses her skills to help our clients fill their critical hotel and restaurant management, bar and operations manager and sommeliers roles. Helen may have been born to it, but she has proven it still takes hard work and dedication to get there.

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