Susie Foley is co-founder of Foley and Fitzgerald. She followed in her father's footsteps. While attending college she worked pantry in his deli and after college she joined the family catering business directing wedding and special events. She started managing restaurants in 1968. Her experience included everything from family dining and contract feeding to white tablecloth. At the age of 34 she opened her own 100 seat dinner house in Sonoma County and sold it four years later for a tidy profit. Following a bit of consulting, she opened a cooking school in Houston, Texas, which, upon her return to California led her to recruiting. A year and a half with a placement firm taught Susie what she did and did not want to do in this business and when she met Suzanne it was providential they should work together.

"The appeal of the restaurant business is the people - customers as well as employees and purveyors. The appeal of the placement business for me is also the people - my clients and candidates. I thoroughly enjoy my long-term relationships with both and it pleases me no end when we place someone in a position they love with an employer who is equally excited."

Susie is involved with C.H.E.F.S. ( Conquering Homelessness through Employment in Foodservice ) . She is the immediate Past President of San Francisco Professional Food Society, President of The California Culinary Academy Educational Foundation, and Past Chair of the Restaurant committee of Share Our Strength/Taste of the Nation.

SUZANNE FITZGERALD

Suzanne is the Co-founder of Foley and Fitzgerald. She started in Hospitality over 30 years ago by taking a job in high school as a hostess and working in restaurants through college. She always wanted to do it for herself so she started her first food related business at the age of 24, opening a fresh seafood market & luncheonette, followed by a catering business that lasted seven years. After moving into Fine Dining restaurant management in San Diego she embarked to San Francisco and spent the next 8 years with The Avenue Grill in Mill Valley as GM, Director of Operations, and General Partner for four San Francisco restaurants including Embarko and Joe's Taco Lounge. Her life is about the service industry. She has opened seven restaurants in her career.

"I believe my success in the recruiting business is a direct result of the experiences and learning I did as an operator in this field. It is rewarding to be a matchmaker between candidate and client, knowing intuitively you've made a good connection for both parties. I am successful because I work hard for my clients and bring my knowing of this industry to my work every day. I understand how difficult it is to make it in this business, and I understand the motivation behind the people who choose it as their livelihood."

Suzanne lives with her husband in Sonoma County where they grow organic vegetables, herbs and flowers.

INGE HOOGERHUIS

Fortunately, Inge Hoogerhuis moved on from her first job as a dipper for Baskin-Robbins 31 flavors. She has worked positions in the Front of the House with some of the best restaurants in California - Zuni, Spago, 42 Degrees - as a Maitre'd, General Manager and Special Events Director. She understands the need for a good fit between restaurant and employee.

"Working in restaurants nurtures the gift of becoming a quick study of people - who they are and what they want. I enjoy learning about our clients and candidates, figuring out what drives their choices and making the match that pleases them both. I'm always on the lookout for candidates who are not only great at what they do, but truly love it as well."