INTUITIVE SUPPORT FOR YOUR BUSINESS
“We immerse ourselves in your brand�
ABOUT LONDON TALENT INTERNATIONAL 5 AKASHIA CARSWELL 7 TESTIMONIALS
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WHAT WE DO CASE STUDY: CHILTERN FIREHOUSE CASE STUDY: ARTS CLUB
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CASE STUDY: THE STANDARD HOTEL 20-25 A CALL TO ACTION
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CONTACT
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Operating globally from bases in London, Paris, New York and Miami London Talent International specialises in headhunting extraordinary, talented individuals and delivering concepts garnering high media attention for some of the most sought after engaging and imaginative hotels and F&B brands. London Talent is proud to be the appointed key recruiter for some of the most creative restaurants in London, including Nuno Mendes at Chiltern Firehouse and The Standard Hotel Flagship at Kings Cross.
“Looking forward to more success with you.” André Balazs CEO, André Balazs Hotel
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Akashia Carswell Director | Head Hunter | Concept Development
London Talent International is operated by Akashia Carswell, a highly skilled hospitality professional with 24-years experience across the industry, working in senior management, recruitment, brand development and public relations roles.
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TESTIMONIAL
Kenneth Culhane Executive Head Chef / The Dysart
“Akashia, As you know we won a Michelin star this year for The Dysart. I wished to say a great THANK YOU for having the vision and true natural instinct to know we would have been a great fit at The Dysart, you made this happen! I have to say you are certainly the most professional, classy and honest recruiter that I’ve come across around the world, and was lucky to have found you at that time as I had so much noise going on from different people after wining the Roux scholarship, you seemed like a breathe of fresh air. Once again, a massive thank you and your team - see you at The Dysart again soon.”
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TESTIMONIAL Peter Sanchez-Iglesias EXECUTIVE HEAD CHEF: DECIMO AT THE STANDARD
“For me the attraction of working with The Standard, London is the whole experience. I’ve been a massive fan of The Standard for years - their hospitality, their image, look and everything they do. To me they always approach their businesses in a new and refreshing way. I never thought I’d work with a hotel but this is different. The team are amazing. The people behind this project are hugely creative, open minded. It’s completely the right fit.” “Thank you so much for making this happen…” Peter Sanchez-Iglesias
TESTIMONIAL Adam Rawson EXECUTIVE HEAD CHEF: ISLA
“Akashia did her research…she painted a picture of opportunity then went and got everything I asked for. I now have a platform to showcasemy dishes to a very diverse market with one of the coolest brands in the world.”
‘Adam is an incredibly talented chef whose skills, love of travel and take on different food cultures is widely appreciated and recognised amongst critics and peers alike. Once I met him and tasted his food we knew immediately he had to be at the helm for the ground floor of the Standard Hotel’ Akashia Carswell
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TESTIMONIAL
Sophie Michell Executive Head Chef / Consultant
“Akashia’s insight has been invaluable to over the past 6 years. Not only is she on the pulse and full of ideas for projects I am involved in, she has matched me to some amazing roles. She has also helped me recruit some really good candidates over the years and I find her upfront style and energy a total pleasure to work with. I couldn’t recommend her more.”
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What we do...
London Talent International specializes in head-hunting extraordinarily talented individuals and delivering incredible concepts for some of the most sought-after, engaging and imaginative brands in the world.
Our USP... US flagship businesses opening in the UK.
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CASE STUDY: ONE Chiltern Firehouse Balazs Group
Approached by the U.S. Head of Talent ahead of opening to talk about Balazs properties first foray in to the London market. CF was in early design and building stages when we were contracted to find two senior managers. The hotel partners were speaking to long established ‘iconic’ restauranteurs. We reviewed the targeted business personality in the London market, discussed their aims (a boutique brand, catalyst for awareness of second hotel) and outlined the possibility of modern fine dining Cali/NYC style food. · We created a chef profile for this direction and headhunted candidate Nuno Mendes, chef/owner at VIAJANTE, a one Michelin star restaurant in Bethnal Green. · London Talent was tasked with bringing in critical supporting staff including the restaurant manager and other front of house team members. · We contacted and secured interviews with models from major London-based modelling agencies for specific roles front of house. · We were engaged to help qualify over 700 applications across the team and worked closely to schedule interviews for all appropriate applicants to managers. · All work was done within six weeks of opening. Fees paid as percentage of salary.
“It is amazing... because of you this project/collaboration came together!” Nuno Mendes Chiltern Firehouse 17
CASE STUDY: TWO The Arts Club We offer an annual retainer for a minimum 12 months (after that month to month roll over, month notice) for new build UK businesses usually prior to opening or within six months of opening. ARTS CLUB retained us for their opening just one month prior to opening after losing their operations director. We worked alongside their temporary GM to interview all staff at all levels for all departments including the kitchen brigade of junior sous level upward chefs, Head and senior receptionists, senior managers, senior bar tenders and head waiters. Overall we delivered staff at all levels as the client needed. The requirement of staffing was for very presentable, extremely well spoken, elegant professional and of course qualified staff. It was a difficult period for the business with no stability in upper management or concise training available initially but over 85% of candidates passed the three month probation period and many remain with the company to date.
Approx hire was 15/20 staff pcm **due 90 days from start date Retainer fee upon request +7% staffing fee** payable quarterly *lower and multiple level (5+) staffing on retainer only.
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“Bringing our unconventional culture to the historic Camden Town Annex just across from St. Pancras Station. Celebrating the building’s history and neighborhood throughout our gorgeous 266 rooms, our London hotel will look to the future of the vibrant King’s Cross with Chefs Adam Rawson and Peter Sanchez-Iglesias at the helm of our culinary programs”
CASE STUDY: THREE The Standard
Retained to recruit all levels of staff.
The fun-loving Standard from across the pond finally has a home in London and it’s a fabulous new addition. Picture Seventies décor; kitsch bedrooms and swanky suites, some with private bars and outdoor baths; regular shindigs in the lobby lounge; and tip-top cocktails to imbibe.
9/10 Telegraph Expert Rating Retro-futuristic, hard-edged and very cool. Memphis design meets Miami with a mix of bright colours and pastels, crazy carpets and tiles. Furniture is both vintage and bespoke and all the rooms have great views. A punchy new hangout bringing a cool vibe to the edgier side of King’s Cross.
Conde Naste Traveller
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CULTURE / PRESS / HAPPENIN
Snapshots from two incredible nights at The Standa party in September. Also shown, The Standard’s dre
Kendall Jenner at The Love x YouTube party
Credit Dave Benett
Mark Ronson Christens The Standard Hotel’s New London Locale With a Danc
The Love x YouTube party was one for the books. Credit James D Kel
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ard, London: The hugely celebrated Summer launch event in July and YouTube & LOVE magazine’s London Fashion Week eam team of chefs on the cover of Restaurant magazine and enjoying each other’s company at the photoshoot. Lilly Allen at The Standard’s Launch Night Party
ce Party
Photo: Matteo Prandoni
“Lift the lid on London’s trendiest new hotel “ @Nisbets “They didn’t want a typical hotel offering so they’ve chosen a non-typical chef” @Big Hospitality
lly Love’s Chief Katie Grand with Christoher Kane Credit James D Kelly
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“Decimo serves up a series of live fire dishes inspired by Spain and Mexico, with the menu ranging from seafood over ice, tacos and salads, to meat and seafood which is cooked over an open fire. Peter Sanchez-Iglesias has achieved Michelin stars for both of his Bristol restaurants... Will Decimo repeat chef Peter’s previous successes? We wouldn’t bet against it.” SQUAREMEAL
“...it tasted as beautifully natural as it looked, as if the chef had barely interfered in its journey from earth to plate. If this is what pea hummus can taste like – fresh, springlike, a little crunchy in texture – then when I take the reins of power, I shall decree that all peas be made into hummus under the instruction of the Isla chef.” William Sitwell The Telegraph 13 September 2019
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“London Talent INTL are very proud to have helped shape the culture and food delivery in both Chiltern Firehouse and The Standard Hotel.� We look forward to working with you...
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