The shortage of chefs is on the mind of every restaurant operator, and each year it seems to get worse. But chefs have a choice of where they work, and even with shortages, smart operators will have more success attracting talent if they tune into the wants and needs of the people they’re after – chefs are no different to other professionals.

It’s inspiring to talk with executive chefs and managers who are successfully finding and keeping the right staff - they see it as a challenge that can be overcome. One such person is  Gary Johnson, National Food Manager of the Spirit Hotels Group. Ken Burgin talked with Gary about how he has dramatically reduced the turnover of chefs, created a development program for younger chefs to move into responsible positions, and runs a continual training program to improve their management and leadership skills. It’s a great story!