I entered the hospitality industry later in my life- 7 years ago. After a traumatic experience as a security officer I knew a change in career was needed. I was diagnosed with PTSD and struggled with my mental health for a number of years. I am now a Head Chef in a 40 room Country House Hotel, in the centre of Ireland.

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I stumbled across The Burnt Chef Project while researching a project for college. It lit a spark in me at the time to make Mental Health discussions more open within my workplace. I BBQ as a hobby and set up an account on Instagram and again stumbled on The Burnt Chef Project. I promised myself that this time I was going to help spread the word.

I feel if I can help only one person to open up, to admit it’s ok not to be ok, then I’ve given something back to the industry that I love. 

I am a hospitality worker, I used to run my own restaurant, also working at luxurious hotels in Argentina and doing hospitality consulting. Nowadays, I coach people who work in the industry and are trained to obtain tools to have balance between personal and professional life. I am also a teacher, a hospitality business communicator, and I also organise private events for people who want to improve their personal and professional life.

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I am in my moral obligation to improve the industry and the mental health of those who work in it. I would like to reduce the stigma and spread the information about that, sharing, training and creating community through my personal experience.

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I want to open a new path in Spain where people who work in the industry feel safe and could be able to improve their knowledge and manage their feelings.

I have been a chef for over 40 years, from working in Michelin star restaurants, to owning two Red M Michelin restaurants, to larger volume quality eateries and now premium food production. During this time I have experienced mental health challenges on a few occasions and there wasn`t

anyone in the industry to turn to for support. That`s why I love the Burnt Chef Project and want to help promote it. It gives people in need the necessary support and encourages awareness and positive mental health. Understanding the huge pressures, stress and work life balance issues , I know how important it is to speak about these issues with colleagues and friends. The macho image of chefs being hard core and unbreakable is false and everyone needs to know that it`s ok not to be ok and have the support available to survive and thrive. Change needs to come from within.

I am a professional chef and restaurant business development consultant with over 15 years of experience in the hospitality industry. Originally from Switzerland, I received my training as a professional chef and specialized in dietary cuisine.

In 2018, I relocated to Spain, where I have been working as a consultant. Recognizing the significance of effective communication and empathy within a professional kitchen environment, I have made it my mission to foster positive relationships with my teams. I firmly believe that understanding and addressing the challenges of stress and anxiety can significantly improve the well-being and productivity of restaurant staff. By creating a supportive and nurturing work environment, I strive to enhance the overall experience for both employees and customers. 

I take pride in being a part of The Burnt Chef Project, as it aligns with my values and allows me to contribute to a positive change. 

I have been working as a chef for over 20 years, and I am proud to be part of this dynamic, exciting, and beautiful industry. After acquiring several years of experience, I observed that the chefs were hesitant to vocalise their concerns, resulting in their unexpected departure from the culinary profession.

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Pursuing expansion within the hospitality sector poses challenges for professionals as they strive to maintain a healthy work-life balance among their family responsibilities. Additionally, they face physical health concerns due to poor dietary habits and sleep disorders, which have detrimental effects on both their physical and mental well-being, contributing to feelings of anxiety, stress, and dissatisfaction. 

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I am delighted and honoured to be an Ambassador for The Burnt Chef Project. I wish to cultivate and advance a positive kitchen culture, while establishing a conscientious kitchen environment for future chefs of the next generation.

I’ve been involved in hospitality for over 15 years. I have always had an Ops role with contact to different volumes, staff and corporate cultures. I had experience in hotels, restaurants, franchises and catering.

I have seen amazing team members, who I cared about, who were burning themselves out. I always try to make a difference and maintain the team's wellbeing.

When I met TBC I felt that was very necessary to the industry and I didn't doubt when I decided to be an ambassador to this amazing project. I believe this will give me a valuable opportunity to make real life changes to the industry.

Let's break the stigma!

Im 27 and from Malta and I have worked in the hospitality industry for more than 9 years now, starting out as a Commis and ending as Senior Sous Chef. The majority of those 9 years were spent in London but I also spent some time in Malta. There is no doubt the hospitality industry is very tough and can take a massive toll on your body, both mentally and physically. I suffered with a few physical issues where unfortunately I had to leave the restaurant industry as my body couldn't keep up anymore with the hours, stress and lack of eating. I would partly blame that on myself for not speaking up and saying how I felt, but I also felt that I couldn't speak up or that it wouldn't make a difference. I have recently moved to the private chef sector to keep up my passion and love for cooking. After coming across The Burnt Chef Project I knew I wanted and had to be a part of it. The industry needs to change and raising awareness about it and providing support to those who need it is vital and that's why I truly believe this is the way forward. Everyone wants a balanced life and healthy lifestyle, so why shouldn't we have it.

Having over 20 years of hotel and hospitality experience through my career I gain quality trainings, that gives me the knowledge thoroughly of hotel management for the daily operations in a hotel, following brand standards and procedures, having excellent professional communication skills and knowledge to direct and manage F&B Operations at any service level is a passion to lead and train high performance teams.

Although, I have seen how demanding the perception can be of what you have to do to succeed; working long hours, traveling, high pressure environments and how poor culture can heavily impact someone's mental health.

Is time for every business to educate their leaders to break down the stigma and stereotypes to help hospitality teams achieve their best potential, to give them stage to speak about how they feel and be listened to.

 Through awareness comes change and I hope to be able to help make a difference.

I'm honoured to be an Ambassador for the Burnt Chef Project, having spent over 30 years in various hospitality roles, from my current position as a culinary educator at the Technological university of the Shannon Athlone (TUS) to hotel chef, I've had the privilege of working alongside many talented individuals while witnessing first-hand the challenges our industry faces. My journey has been marked by both rewarding achievements and difficulties, giving me a balanced perspective on the demands placed on those in the hospitality industry.

I am currently engaged in a PhD research study focused on the retention of chefs—a critical area for sustaining our profession. By exploring factors that influence chefs' career paths, I aim to contribute to understanding and addressing the issues that impact so many