Until recently, I was a chef for 22 years.  Aged 23, I enrolled in two 15-week Hospitality courses, and I loved being in a kitchen. Cooking gave me life skills, purpose. 

I worked in large 300-seater pubs to 40-seater cafes and everything in between, but I realised I was losing my way. I eventually had a breakdown in the middle of service one busy Sunday. I had been studying Mental Health, so I knew exactly what was going on... I had burnt out. 

I discovered the Burnt Chef Project whilst researching becoming an advocate for Mental Health in the Hospitality Industry. I realised NO ONE in Australia was doing what the BCP was doing. 

I want to give back to an industry that has given me so much.  

I want people who are struggling to be aware that there is help available, and it is not weak to speak up. We need to stamp out the macho, ‘toughen up’, ‘if you can't stand the heat...’ mindset. 

I was born in Johannesburg, South Africa, to Portuguese parents. After spending a short time playing competitive tennis in the United States, I returned to South Africa to complete a double degree in Psychology and Marketing through UNISA. While studying, I also took on the role of director in my family’s successful retail luggage business.

At 25, I relocated to Australia and pursued a new path as a personal trainer, working primarily with corporate clients over the course of ten years. After the birth of my two children, I returned to my marketing roots by joining my husband’s business as Marketing Director.

Today, I serve as the Chief Operating Officer of Hurricane’s Grill Restaurants and hold directorships with several businesses, including Jekyll and Hide International, Wolman’s Luggage, and my newest venture, The Sausage Sizzle Company.

In February 2025, I founded Women in Cafes and Restaurants, a platform created to connect, celebrate, and inspire women across the hospitality industry.

I currently oversee five Sydney-based restaurants (including two franchises) and five international licensed locations in Dubai, Indonesia, and China. I’m passionate about growing the brand both within Australia and globally.

My work has been recognised both locally and internationally, and I’m proud to have been named a Gold winner for the second year running in the Women Changing the World Awards in London.

Empowering others is a deep personal commitment of mine—particularly when it comes to supporting and mentoring young women. I’m actively involved in a number of charitable initiatives focused on suicide prevention, period poverty, and domestic violence. I also serve as a mentor through Pink Boots, part of the Women in Hospitality organisation.

Bev has been a professional chef for the last 25 years. Growing up in the Otway ranges in south west Victoria he learnt very young about food connection. His career has taken him through most facets of the Australian hospitality industry including hotels, restaurants, cafes, boutique healthcare and major function and events centres. He was offered his first head chef role at 23 and has been working in senior executive chef and food and beverage manager roles for the past 10 years.

In recent years he has run his own boutique catering company, been executive chef of large volume 5 star hotels, running hospitality and retail services for Federation University and now executive chef at The Sands golf resort and hotel on Victoria's surf coast. 

Bev is passionate about food connection having presented, filmed and produced food tv show 'food to eat' which currently airs in the USA with stints on pay tv in Australia. He is a huge supporter of industry wide mental health initiatives after struggling himself over many years and actively embeds positive work practices in his teams.

I am a second generation Chef with 20 years experience in the industry. Completed my apprenticeship in Tasmania, then made the move to Geelong, Australia where I have been based for the last 15 years. I have worked from dishwashing to venue management and now happily leading and inspiring teams as an Executive Chef. 5 years ago I started suffering from Anxiety, my pursuit for what I thought success looks like, saw me ignoring my own health and not being present in my own relationships. 

The measure of success for members of our industry has been to work hard, long hours and wear it as a badge of honour. Signs of exhaustion, depression and burnout are more often than not ignored or labelled as weakness. 

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​Our industry is the best industry in the world! I am committed to supporting the Burnt Chef Project, and to contributing to stamping out the stigma in our great profession

I have been in the industry for 20 years now, originally from the Wirral, UK. 

 I have endured a plethora of experience working alongside some big named world class chefs and experiencing this journey in many places and kitchens across the world. I have diverse skills working across the conference & events scene, fine dining & luxury hotels.

 I absolutely love the hospitality industry and I am an advocate for how it can be so fulfilling and educational for new generations. With this passion I create a meaningful and growing kitchen for all my team I manage, showing the kitchen does not have to be run like many of the old school perceptions that people represent this sector with. 

Having experienced these front lines, hunger games, war like mentality  has developed me into my own leader. This is why I am an Ambassador for The Burnt Chef Project driving for awareness and change for the industry.

I believe that as human beings, we possess an incredible capacity to create joy, happiness, and blessings in our lives. Sadly, many individuals, especially those in the demanding hospitality industry, grapple with managing their thoughts and emotions, leading to constant inner struggles and unnecessary suffering. Factors like long working hours and imbalanced work-life situations can exacerbate these challenges.

As a psychologist and chef, I am deeply devoted to aiding these individuals in finding fulfillment in their work. Recently, I came across the Burnt Chef Project, which presents a unique opportunity for me to combine my experience and passion.

I am genuinely excited about making a positive difference in the lives of others within the hospitality industry. Together, we can create a healthier and happier work environment that fosters personal and professional growth and fulfillment for everyone involved.

Remi's introduction to cuisine began early with fond memories of sitting in his childhood kitchen in South West France watching his father cook. Creating an unforgettable atmosphere with the rich gastronomic culture.

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After graduating from culinary school in Biarritz, Remi moved to Strasbourg to study and develop his knowledge of wine. The years following found Remi in Ireland working in many Michelin starred restaurants including Thornton's, The Greenhouse and Chapter One before becoming sous chef at Mews. In 2019 Remi moved to Australia beginning in Australia and finding his way to Mollymook in 2020.

I started my culinary journey at 16 at Claridge's Hotel in London, refining my skills over seven years. This led me to Sydney, where I joined The Four Seasons, later I returned to the UK to work at The Ritz Hotel and eventually back to Australia to raise a family and continue my career.

In Sydney, I managed roles in fine dining, airline catering, events, and private chef positions. After 25 years in the kitchen, I transitioned into hospitality recruitment. With my extensive experience, I now place, mentor and guide chefs of all levels in their career decisions, a humbling privilege.

The Burnt Chef Project is the industry's awaited resource, offering a platform for hospitality professionals at all levels, providing previously inaccessible resources, opportunities, and solutions. It's an absolute privilege to be involved with such a worthwhile cause.

I started my culinary journey 22 years ago in Germany.

Being in the kitchen, the rush of adraenaline, ability to be creative and working overseas, made this the profession I wanted to be in. I've worked in several fine dining restaurants and large banquet kitchens. In the past I have worked with some great chefs, some old school and some who made my stomach ache on the way to work.

I feel that I have learnt from all of them, the GOOD, the BAD and the UGLY. And it helped me in a way to become a better leader and be supportive to my team.

What I like about The Burnt Chef Project is that it's tailored to the hospitality industry, and I’m grateful for the resources they’ve made available.

Let's raise awareness, spread the word and F''k stigma

Armed with some bartending experience and a love of Sri Lankan cuisine I decided to leave my
career in media sales and opened a curry house which I ran for around 3 and a half years.
I then moved into education technology, collaborating with schools with their learning
management systems.
During the covid years as a result of interstate lockdowns, I was unable to see my sons who
reside interstate for 2 protracted periods of 9 months and 11 months respectively. I struggled
with this and became acutely aware of the impact Covid and the lockdowns were having on our
kids’ mental health.
Shortly after I worked for technology companies developing check in applications for students
with regards to their mental health. This led me to an opportunity to work with a mental health
advocacy business. My work involved business development and sales management for the
business within the corporate and education sectors and assisting in the production of a mental
health podcast. It was during this time that I connected with UK Burnt Chef Project
Ambassador, Lara Norman who appeared on the podcast and kindly referred me onto Kris Hall
who also joined us on the podcast. I was hooked and inspired by their authenticity, passion and
commitment for this hospitality movement.
Over and above my work within the school’s sector, I enjoy cooking curries for my local
community and look forward to making a valuable contribution for the Burnt Chef Project.

I have dedicated the past 20 years to being a Chef and have worked as an Executive Chef in a diverse range of hospitality venues. My experience in diverse team building and the high benchmark of food quality, consistency and service paired with an absolute ‘can do’ attitude has seen me succeed in the hospitality industry. 

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Throughout my culinary journey I have led, motivated and supported my colleagues and friends through challenging times and it is a great pleasure to join The Burnt Chef Project to execute awareness, support and collaborate to drive the mission of eradicating the mental health stigma within the hospitality industry. I have faced several challenges personally, which has inspired me to raise awareness and join a fantastic initiative to deliver education, support and awareness to the global hospitality community. 

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It is an incredible privilege to join The Burnt Chef Project as an Ambassador with a clear focus on saving lives and giving much needed support to  hospitality professionals in the industry.

I started in the industry over 15 years ago in Ballarat, working with some amazing people all over Australia, before I finally moved back to Geelong where I ran a few smaller venues which led to me being burnt out and I became an alcoholic - then when covid happened I got sober. I lost a few mates to mental health in covid and that is what re started the fight to want to help people and the hospitality industry.

My passion in life since stepping back from the kitchen is photography and scuba diving, but also trying to break the of stigma mental health within hospitality and of toxic masculinity. 

I found the burnt chef program online and was amazed to find something like them in Australia being an ambassador for this fantastic project is an honour.

I began my career at the age of 15, starting as an apprentice for a massive high-end events and function centre in the heart of Sydney. Coming from and Italian background my love for food and cooking for people blossomed very quickly and my work ethic accelerated me through the ranks in that company.

After a few years of working in events, I worked for a Celebrity chef in the Sydney Hilton hotel.

This role taught me perfection under immense pressure and how to develop creative ideas.

For a number of years after that I worked in and out of the café industry. I progressed through the years to head up several well renowned Café kitchens across Sydney.

Looking back on my 20 + years as a chef I have found that I want to give back to the industry that made me, provide the support for the up-and-coming chefs and also provide resources and training to chefs across Sydney and hopefully one day Australia.

I love the foundation and strength that The Burnt Chef Project offers and hope to build on it and develop it into something special in Australia

I was raised in my parents restaurant from the age of one so was exposed to the hospitality industry from a young age, I have seen & experienced the stress and effects this had on my parents and later myself.
I moved to London to the Savoy then to a 2 star Michelin in the midlands where I managed for two years. I loved the intensity, stress, and pressure almost fed off it as most chefs did in the 90s, but it takes a toll on your body & mind.
I returned to the north east to take over my parents restaurant due to my father falling ill and seen it as my next challenge.
In the 18 years there I directly experienced a multitude of effects that this industry can have on a person to both myself and my staff. This is where I first took notice of metal health and knew something had to be done.
I sold the restaurant due to ill health myself and worked as an executive chef for a 2 rosette restaurant along with elite agency and catering consultancy before joining Compass Group in the UK.
Over an 7 year period I worked in schools, stadiums, events, restaurants and competitions with the compass culinary team but I mainly worked on the oil Rigs. This is a harsh, dangerous and a lonely job combined with catering is a mixing pot for mental health issues.
I did some training in mental health but I didn’t feel it was enough so I decided in 2020 to join the Burnt Chef Project to try and make a difference, I hope it did and I felt more equipped to deal with and help others through COVID.
I moved to Australia with my family in 2024 which brought its own challenges , but now after a short hiatus I have proudly became the first Burnt Chef Ambassador in Perth, WA.
With this privilege & responsibility I aim to spread the word of the Burnt Chef to bring awareness and to break the stigma.

Cooking has always held a special place in my heart. Preparing meals with, and for, my family and
friends brings me great joy. When I was younger, if I wasn’t cooking in the kitchen with my mum or nan I
was watching. I started my apprenticeship as a school-based apprentice with the group training
organisation Hospitality Group Training (HGT) at the age of 15. Once I graduated from high school I
transitioned from a school-based to a full-time apprenticeship, completing my certificate in 2023.
Through being in the industry, I have been introduced to the competition world, where I have
represented Australia on an international stage at the Culinary World Cup and the IKA Culinary
Olympics. Being in the industry isn’t just about creating meals but about creating a community. People
never really understand that sometimes just saying to a chef, “Hello, how are you?” can go a long way.

I’m widely known as The Storyteller Chef, and I bring Indigenous culture to life through my food. By using native ingredients and traditional techniques, I create immersive dining experiences that honour the land, the waters, and the ancestors who came before us. My work goes beyond the plate—each dish is a celebration of culture, connection, and identity.

I was driven to join The Burnt Chef Project because of my deep commitment to mental health in the hospitality industry. I understand the challenges faced by those working in this space and believe in creating supportive environments where people feel seen, heard, and valued. Through my leadership, I strive to champion second chances and open up employment opportunities for those who need them most. For me, food is a powerful tool—not just for storytelling, but for healing. My involvement with The Burnt Chef Project reflects my mission to help build a more compassionate, inclusive, and culturally aware hospitality community.   

As a passionate chef with over 15 years in the industry, I’ve experienced the pressures, passion, and personal challenges that come with kitchen life.

My journey has taken me from bustling restaurant kitchens to regional cafés and market stalls, and throughout, I’ve seen how vital mental well-being is to our craft and been subject to a few of the problems myself. I’m committed to supporting others in the industry, raising awareness, and helping to drive real cultural change.

It is an honour to be a part of this incredible program and only wish I can help the next person with their own mental well-being.

With over 30 years in the hospitality industry, I’ve had the privilege of working in kitchens across multiple countries, leading teams, and sharing my passion for food with others. I’m currently the Corporate Chef for RATIONAL, where I get to combine my love for innovation and teaching by helping chefs and businesses get the most out of their kitchen technology.

Alongside my work in the industry, I’ve also spent time teaching commercial cookery, mentoring the next generation of chefs and passing on the skills and lessons I’ve picked up along the way.

I’m proud to be an Ambassador for The Burnt Chef Project. Having personally experienced the mental health challenges that come with life in professional kitchens, I’m passionate about supporting this cause and helping create a healthier, more open culture in hospitality.

Discovering a passion for food at the age of 15, I started my career in a boutique establishment in northern NSW. Being awarded a TAFE Award of Excellence in my first year of training, drove my aspirations to work with Australia's top chefs and laid the foundations for my career.

Having been mentored by many of the country’s best chefs and worked across many different parts of the industry, I have been lucky enough to be recognized for my ability with winning many awards and travelled the world working with some amazing and inspiring individuals.

Now as the Head of Culinary for Asia Pacific at dnata Catering & Retail, my role for has given me an understanding of how chefs & hospitality workers regardless of the part of the industry they work in, face the same challengers.

The Burn Chef Project provides a platform for all hospitality and catering industry individuals needing help and support. It is a privilege to come onboard as an ambassador for such a worthwhile cause.

I found the love of cooking from my mother and nan when I was young I was always helping in the kitchen. When I left school I started my career in the kitchen going to Tafe and got my first job in a steak house in Bathurst NSW as a kitchen hand. I got my qualification as a chef and couldn't be happier but over time the pressures of the job had slowly warn me down. I battled with suicidal thoughts daily. If I tried to talk about how I felt , I was often was told you'd be ok your just stressed out. I want to help people become aware of mental health issues. I'm in a great place now mentally with the support of my wife. She was the one who made me seek help. I know myself just how important it is to have someone to listen and be heard and this can only happen through spreading awareness. 

Currently I am a Head Chef of a British style bar in St Kilda, I have worked as a chef for just under 4 years! Working incredibly hard as a kitchen hand and becoming qualified whilst working on the job I was able to rise up the chain of command to head chef in the outback, and also now in St Kilda were I am currently being sponsored. Born in Liverpool in 1997 my family decided to move to North Wales were I found my first passion in the Air Training Corps, swiftly raising in the ranks and achieving a title of Cadet Warrant Officer, in my time here I found that my passion was teaching and training people. I started studying to become a teachers aid and worked my way up to Manager in KFC in 2015 when I was eighteen years old. Achieving a full time job in Ysgol Hiraddug as a teachers aid,whilst holding down the role of assistant managers position at McDonalds in 2020. With my family migrating to Australia in 2018 I finally decided to join them in 2022 and my career started in FOH as a waiter and bar tender in Melbournes CBD. I found the Burnt chef project and was delighted to find an organisation that was focused wanted to break the stigma, also raising awareness of mental health and burn out!

Since 20, the kitchen has been my entire world. From the intensity of cafés and pubs to the precision of wineries and patisserie, I’ve lived every corner of this industry as a chef and business owner. I’ve always been driven by the craft, but for years, that dedication came at a heavy cost. Behind the scenes, I was trapped in pressures of fatherhood and family while battling anxiety, depression, and financial distress. For a long time, the stigma of our industry kept me silent and isolated. My love for food never faded, but I knew the culture had to change. This led me to complete my Certificate IV in Mental Health, bridging the gap between culinary grit and clinical support. This journey didn’t just give me new management skills—it gave me the tools to reclaim my life. After all these years, it is my time to share the knowledges, my mission is clear: to strip away the shame, remove the barriers that keep us silent, and ensure that no one in hospitality has to walk this path alone.

I started my hospitality career as a waiter at the age 16. I quickly realised that I loved food and so when I was 19 I enrolled in a culinary arts program in Ireland, where I come from. The course offered me a great opportunity to study and work abroad. Unfortunately after being very ill I went to complete an internship abroad but I was still far too unwell, for what was a very toxic, high pressure and nasty kitchen environment. This experience had a major impact on my mental health for some time. Thankfully, I am thriving here in Australia and I hope that as an ambassador for The Burnt Chef Project, I can become a voice for change and hopefully help others who may find themselves in a similar situation to what I was in, to know that it's ok not to be ok.

My name is Mary-Jane Morzik, though most people in the kitchen know me simply as MJ. I have spent more than 20 years working in the hospitality industry across a variety of kitchens, from restaurants and cafés to aged care and community food service. Like many chefs, the kitchen has been both my passion and my proving ground. It’s where I’ve learned resilience, teamwork, leadership, and the importance of supporting the people beside you on the line. Throughout my career I’ve seen firsthand both the incredible highs of hospitality and the very real pressures that come with it. Long hours, demanding environments, and the constant pursuit of perfection can take a toll on even the strongest people. Over the years I’ve worked with many talented chefs and hospitality professionals, and I’ve also seen how important it is for us to look out for one another and create kitchens where people feel safe, respected, and supported. What has always mattered most to me in the kitchen isn’t just the food—it’s the people. I’ve always believed that strong teams are built on respect, communication, and care. I naturally find myself mentoring younger chefs, encouraging open conversations, and reminding people that asking for help is not a weakness but a strength. Outside the kitchen I’m a mother and a grandmother, and those roles have shaped the way I approach life and leadership. They’ve taught me patience, empathy, and the importance of listening without judgement. Those same values are what I bring into every kitchen I work in. Becoming an ambassador for The Burnt Chef Project means a great deal to me because it represents something our industry truly needs: honest conversations about mental health and real support for the people who keep hospitality alive. I want to help break the stigma that has existed in kitchens for far too long and encourage hospitality professionals to take care of themselves and each other. If sharing my experience helps even one chef feel less alone or encourages someone to reach out for support, then being part of this movement is worth it. Hospitality is a family, and I believe together we can create a healthier, more supportive future for our industry.

I’ve seen firsthand the impact hospitality pressures have on mental health. I’m committed to building a positive, sustainable kitchen culture and challenging outdated norms, and want to support The Burnt Chef Project in driving meaningful change.

Global Cook for Change finalist driving the Burnt Chef Project—showcasing Australian sustainability, Indigenous ingredients, and zero-waste cooking while delivering world-class food in the most challenging environments.