Built by Hospitality.
For Hospitality.
We're chef specialists. Not a generic agency that covers everything. Back-of-house only, because you can't be excellent at everything.
We Started Because the Industry Lost Its Chefs
Chefs Bay started in 2021, coming out of Covid, with one observation that became our entire business.
The chefs had gone.
During lockdown, thousands of experienced chefs left hospitality altogether. They'd moved into delivery driving, warehouse work, testing facilities. Anything that offered predictable hours and fair pay. And honestly, who could blame them? Before Covid, most kitchen staff were earning close to minimum wage, working punishing hours on salaried contracts with no overtime, and getting ground down by an industry that took them for granted.
When hospitality reopened, the kitchens were empty. Our clients (contract caterers, stadiums, hotels, care homes) were desperately trying to find chefs, and nobody was picking up the phone.
So we built Chefs Bay around a straightforward idea: if you want chefs to come back, you have to make it worth coming back to.
That meant proper pay. Real market rates, not the bare minimum. It meant flexibility: work where you want, when you want, through an app that puts you in control. And it meant respect, treating agency chefs as skilled professionals, not disposable cover.
It worked. Chefs came back. And the clients who'd been let down by agencies that promise 20 and send 14? They switched to us and never looked back.
We've been growing steadily since 2021. Not through aggressive sales or empty promises, but because we deliver what we say we will, for both sides of the kitchen door.
Who You'll Actually Work With
We're a small team, and that's deliberate. When you call Chefs Bay, you get someone who knows your account, knows your kitchens, and knows the chefs we're sending. No call centres. No being passed between departments.
Michael Szalaty
Managing Director
Michael founded Chefs Bay in 2021 after spotting what the rest of the industry was ignoring: the chefs weren't coming back, and the old model of low pay and no flexibility was the reason why.
With a background in software development and accounting, he brought a process-driven mindset to an industry that's often run on gut feel and crossed fingers. That means fulfilment rates are tracked obsessively, pay rates are benchmarked against real market data, and problems are solved with systems, not scrambling.
He's the person setting the direction and making sure Chefs Bay delivers on its promises, to clients and to the chefs who trust us with their careers.
Demi-Lea Dures
Recruitment &
Staffing Manager
Demi-Lea has 18 years' experience in the hospitality industry, whether that's been front of house or recruiting behind the scenes. She brings just under seven years of recruitment experience, including three years in recruitment management.
She's the person making sure every shift is covered, every chef is compliant, and every client gets exactly what they asked for. Day to day, she coordinates chef availability, manages compliance, and keeps clients updated, especially when plans change at the last minute.
She plays a key role in maintaining the high fulfilment rates Chefs Bay is known for, making sure the right chef turns up on time and ready to deliver.
Ruth Bond
Recruitment Consultant
Ruth manages and grows the chef network at Chefs Bay, making sure clients receive reliable, fully vetted professionals who can step straight into service.
She has four years of recruitment experience across soft services, healthcare, and hospitality. Before moving into recruitment, she worked as a Registered Mental Health Nurse, which shaped her calm approach and strong understanding of people.
Day to day, she speaks with chefs, reviews experience, checks compliance, and matches candidates to kitchens where they will genuinely thrive. Transparency and consistency matter to her, and she believes strong relationships are built on both.
How We Work, Not Just What We Say
Every agency has a values list. Here's what ours actually look like in practice.
Reliability You Can Measure
95%+ fulfilment isn't a slogan. It's a number we track event by event, client by client. We can show you the data. When we say 20 chefs, we send 20 chefs. If we can't fill a request, we'll tell you upfront rather than leave you short on the day.
Back-of-House Specialists Only
We supply chefs and kitchen staff. Not waiters, not bartenders, not cleaners. Specialisation means we know the difference between a CDP who can run a section and one who'll need hand-holding. Our clients trust us to send the right level, not just a warm body.
Quality First, Not "Bums on Seats"
Every chef on our books is vetted, skilled, and matched to the right environment. We'd rather be honest about capacity than send someone who'll damage your service. Your kitchen's reputation is on the line, and so is ours.
Compliant, Transparent, No Grey Areas
We operate a full PAYE model. Every worker has proper Right to Work checks completed. There are no umbrella company workarounds, no questionable employment setups, no risk transferred to you. We do it properly because the alternative isn't worth it for anyone.
Accountability, Not Excuses
Things go wrong in hospitality. A chef calls in sick. A booking doubles in size. When it happens, we own it, we communicate immediately, and we fix it. You'll never get radio silence from us.
Available When It Actually Matters
Events happen on weekends. Service starts at 6am. Problems don't wait until Monday. Our clients and chefs have access to us 24/7 because that's when this industry actually operates.
Offices Across the UK
With offices in Liverpool, Manchester, the Midlands, and London, we can cover anywhere in the UK.
24/7 Emergency Cover available for registered clients
Want to Work With Us?
Whether you're a client looking for staff or a chef looking for work, let's talk.