Charlie Childs

Chief 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.

Sarj Hada

Ambassador

(North Island)

I was born in Kathmandu in the 1980s, part of the Newari tribe, known for its rich culinary heritage. My mum was a great cook, but I had no interest in cooking growing up.

In 2003, I moved to Sydney to study accounting and took a part-time job as a kitchen hand. Over the years, I worked various jobs—cleaning offices, pubs, and hotels—before a Kiwi head chef suggested I pursue cooking instead. I realised I loved the fast-paced, high-pressure kitchen environment, so I switched careers and earned my culinary qualifications.

I worked across Sydney, Hamilton Island, and Auckland, where I met my Kiwi wife. We later moved to Rotorua, where I became a chef tutor.

Reflecting on my journey, I’ve witnessed substance abuse and discrimination normalised in kitchens. Now, as an educator, I aim to create a healthier culture—proving great food comes from supportive, respectful environments, not chaos.

PJ Smit

Ambassador

(North Island)

I grew up in a family guest house on South Africa’s east coast, where I catered for international guests and learned early on that hospitality is about connection. My father took tourists to game reserves, and our home was filled with stories and shared meals.

I trained at a five-star flagship hotel and worked across the UK and New Zealand, where I saw the same story play out: long hours, split shifts, burnout, and colleagues pushing through with grit and little support. Natural leadership led me into sous and executive chef roles, but my real passion is helping people thrive, not just survive, in kitchens.

Transitioning into private healthcare gave me balance and purpose. As a New Zealand Burnt Chef Project ambassador, I advocate for respectful workplaces, healthier rosters, and open conversations about mental wellness.

Because when we take care of our people, we don’t just protect them, we help them be exceptional.

Alex Leong

Ambassador

(Auckland)

From corporate life to culinary creation, I've traded my briefcase for a chef's knife. This new journey is about more than just food; it has taught me the importance of prioritizing mental health, and I want to let our community know that it's okay not to be okay. No matter what you're facing, you are not alone. Being an Ambassador, I aim to create a safe space for people to gather and realize that they are not alone. It's time to normalize the conversation around mental health and the assistance we have available.