Chef Hunter

Out-of-work chefs, auditioning for a coveted executive chef position, experience the most pressure-filled night of their lives. Getting the job could change their fate — and the fortunes of a top restaurant. Teeming with emotion and incredibly high stakes, Chef Hunter looks behind the kitchen door at a uniquely cutthroat interview process that tests culinary skill, business acumen and the tenacity required to be an executive chef.

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Carrie McCully

Carrie McCully is the principal of Force of Nature Media, a boutique-consulting firm that specializes in recruitment and placement of culinary professionals in the United States. Carrie found her niche 15 years ago in New York City when friends who owned restaurants and clubs began asking for advice about servers' uniforms, designs, menus, marketing and help with finding talented new chefs from her vast network of connections. Soon she realized that her passion for fine food, design and thinking outside the box, along with her innate skill of balancing tradition with foreseeable trends, was her career calling. Over the years Carrie has had the privilege of working with some stellar forces including Alain Ducasse, Terrance Brennan, Martha Stewart, Alison Price Becker, The Museum of Modern Art and Kathryn Bigelow, among others.