After nearly 2 decades in the hospitality industry, chasing accolades, working with the world's best chefs to gain experience, I have worked more than 4 and a half decades worth of hours. The 100 hour weeks, 20 hour days were once a badge of honour, now they are an innate picture of a life that was under duress and exploited for someone else’s glory.

There have been years of failings and negative contributions that have led me to a place of being able to lean into a team that requires both positive and negative actions, a team that requires a conversation to help them through, an approach of leadership that can do as well as say.  

I stand proudly as a survivor of suicide and believe that we should be able to f**k the stigma because it is catastrophic when it doesn’t need to be, we should be able to be open and honest not afraid of talking about mental health and its effects on us as humans.

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. 

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

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.