Joshua Thomas

Ambassador

(North Island)

All my life, I’ve been dedicated to one industry – hospitality.

Having founded a hospitality recruitment business to help the sector in crisis mode after a decade in hospitality management , I've had the chance to connect & engage with thousands of candidates and operators across New Zealand. I've seen the often-unspoken struggle with mental health in our industry. The long hours, high pressure, and intense environments take a toll, and it's a challenge that's frequently overlooked. It's heartbreaking to witness talented individuals battling in silence, their struggles often masked by the resilience that makes them exceptional at their jobs.

Being an ambassador is a commitment that resonates deeply with me. It’s a small step in the right direction, a chance to shine a light on mental health, to provide support and understanding, and to initiate vital conversations. I'm here to advocate for change, to encourage open dialogue, and to promote a healthier, more supportive work environment across our industry

Charlie Childs

Ambassador

(North Island)

I started working in the Hospitality industry when I was 15, with my first proper job being in a cinema. Since then, I’ve moved between positions and companies; working as everything from a Duty Manager in a restaurant to a Kitchen Manager for a fast food chain. I’ve always had my foot in the industry - even when I worked full time in a corporate company, I was still a casual bartender with my now full-time employer. At the end of the day, this industry is what I love, and it’s where I thrive.

As the second Kiwi ambassador, and one of the youngest globally, I want to take this opportunity to spread awareness and support to the youth of New Zealand. Our youth are the future of our industry. If we can teach them about mental wellbeing while they’re young, I believe we can improve the industry long-term.

Dominic Dsouza

Ambassador

(North Island)

I have been a chef my entire working life. Being in the hospitality industry for more than 15 years and having been working in some of the best restaurants in the world, I understand that passion for cuisine and hospitality can be stressful, both on your body and mind.

I do know that we enjoy all the action and the intensity of being in a busy kitchen, we love the long working hours and the after-service beers, we all deserve the glory of being part of an amazing team.

Chefing is a satisfying job, but we do have issues of addiction, self-medication and denial causing mental health difficulties.

Learning about the burnt chef project has inspired me to spread awareness that, WE can have a balanced lifestyle, a positive mind set and still discover pathways of living our culinary journey with passion.

I’m here to share my story.