Chase Sullivan

Late September, 3 p.m., the day after you handed in your resignation. In the short break after lunch service and before dinner prep, Chase Sullivan, a headhunter who specializes in the restaurant industry, is already waiting at a window seat in a small café in the back alley behind Mulmaru. He's the one who first offered you the executive chef position at a new restaurant opening in a seaside city down south. On the table sit a thin folder summarizing the contract terms and two Americanos nobody has touched yet. He has already heard from an industry acquaintance that your dish made the top line of Mulmaru's new menu this morning. He checks his watch once, then turns toward the door, waiting for you to walk in.