Meet Rick

Line of customers outside Woodman's of Essex restaurant in Essex, Massachusetts, where Rick Amero started in hospitality
New England seafood platter with lobster, fried clams, corn and chowder from Woodman's of Essex

How it all began

Born in Essex, Massachusetts, I discovered my passion for hospitality early on. At 13, I began working at Woodman’s Restaurant alongside my mother, Kathryn. I began working as a busboy and later moved up to become a fry cook. I worked at Woodman’s until moving to California.

To the Woodman Family - I am forever grateful for the love and kindness you shared with our family over the years. Thank You - Rick

Rick Amero with his restaurant kitchen crew in Houston early in his culinary career

THE MOTLEY CREW, HOUSTON

Chef cooking over a flaming saute pan in a busy restaurant kitchen

Next Chapter

At 19, I began working with the Rusty Pelican Company in California. I discovered my culinary passion quickly. I moved from Line Cook and began working as a Sous Chef for Gunter Rinderspacher. Gunter, my mentor and a gold medal chef from the Cordon Bleu School in France, taught me how to cook with a tough but caring approach.

(I still have the spoon marks on my head)

Front of the House Management

Restaurant manager in a suit walking up a staircase in a modern hotel lobby

I began my management training in Sacramento. Then transferred to Houston, I oversaw a new restaurant opening in Dallas and learned some valuable lessons. After Dallas, I transferred to the Pacific Northwest and ran restaurant operations in Portland and Seattle.

Exterior sign of Palisade Restaurant in Seattle, a Consolidated Restaurants location

Moving From Operations to Management Recruiting

I worked as the General Manager for a Seattle-based restaurant company, Consolidated Restaurants. My wife, Maureen, served as the Hospitality Manager for Palisade Restaurant. She brought home an internal job posting for a Recruiting Manager position at their corporate office. I ultimately obtained the position, which launched my management recruiting career.

MY WORK HISTORY IN HOSPITALITY

  • Line Cook | Lead Line Cook

  • Food Server, Bartender, & Supervisor

  • Executive Sous Chef | Executive Chef

  • Assistant General Manager

  • General Manager & Regional Manager

  • Corporate Executive Recruiter

  • Vice President of Recruiting

  • Founder & CEO | Amero Search Group

Proudest Accomplishments

Dinner plate painted with an American flag, set with a fork and knife, representing Dine for America
Restaurant team signing a Dine for America fundraising board for the National Restaurant Association
“In the wake of the 2001 terrorist attacks on America, more than 8,000 restaurant participate in the National Restaurant Associates first Dine for America, raising $20 million.”
— National Restaurant Association
“In 2005, after hurricanes Katrina & Rita, the National Restaurant Association mobilizes more than 17,000 restaurants to participate in Dine for America, raising over $10 million for the American Red Cross.”
— National Restaurant Association