I support the project because it is about standing up and saying that it is ok to speak up and not be judged for saying that you are struggling. It shows so much strength to speak out and you should not be ashamed. The Industry needs to change and embrace what goes on in the environment.

We as an industry need to change by looking out for the people that serve our great profession. It can only start from the Owners, CEOS and all the way down to the General Managers and the Floor Managers. I love this industry that I have been a part of for so long. The Burnt Chef Project is seriously making massive waves to raise awareness and instigate change. I couldn’t not support it!

I progressed through the ranks of a chain steakhouse in south London, at 22 was head chef, and wanted to learn more and so joined Carluccios as sous and learned about how to become a leader and manager in a more productive way. As well as travelling the length of the UK as a chef, I trained to a Michelin level in Italy, and became an operations chef leading to openings cooker demos and more with Antonio. Then moved into an Executive role covering the UK with Jamies Italian. The workload and pressure became immense, and found my mental health and relationships change. 

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Realising this, I moved to an exec role in a local garden centre where I learned to manage my mental and physical health. When the pandemic hit it gave me the opportunity to train in mental health, and support others but also lose my role as an exec with a small group in Manchester. The Burnt Chef Project is something i wish I had at the start of my journey to recognise the signs, but so proud to be a part of it now to support those coming into the industry, and support the cause to help those understand it too.

Being a Chief Ambassador for The Burnt Chef Project is an absolute honour! I see this as my opportunity to really make a change within our industry. Hospitality is a fantastic industry- it just needs some help to make it a sustainable option for the future.

We need to make the changes now to ensure it continues to thrive. Can you believe that only 5% of students leaving schools see hospitality as a realistic option for them to enter into? This stems from a bad reputation and misinformation that is passed on generation to generation. If we can make improvements from working hours, employer benefits and mental health awareness to make it a better place to be, we may have a chance to secure this industry as a real option for people to come into.

We can do this by raising awareness, sharing good practice, giving training to staff, students and employers. Collectively, these things that The Burnt Chef Project does will make the difference and the change that is well overdue

I have worked in hospitality for over 20 years. When I started there was no mention of mental health, it was frowned upon if you were off sick and a badge of honour to work 14-hour days 6 days a week.

Chefs don’t feel like they can speak up and ask for help and they don’t know where to seek help. That’s why I want to be part of the Burnt Chef Project; to spread the word that it's healthy to talk and it’s important to seek help when you need it.

During a difficult period of my life where my thoughts were extremely dark, I didn’t know what to do or how I could feel “good” again. In the end it was the support from my wife and the love of my three kids that brought me back to being me again.

The Burnt Chef Project is exactly what our industry needs, and I am proud to be a chief ambassador.

I have been working in hospitality since I was 16, I have always loved food and loved my job. We all know that the hours are going to be long the stress/pressure is going to be high. But when I started to struggle with my mental health, I was disappointed at the response when I asked for help. I was so angry that I had given my all but was treated so badly when I needed supporting.

Now I am in a much better place, I still have my bad days, but I know how to get back into a positive mind set. I now look back at that situation of asking for help and realised that the people I spoke to had no training or exposure to this before. If more people spoke about mental health and more training was provided, then these situations would never happen again. Education and awareness are key to breaking the sigma surrounding negative mental health.

I have worked in hospitality for close on 35 years now, starting as a breakfast chef in the Outer Hebrides, working across the world in various roles and now owning my own businesses in Bangor Northern Ireland- where I can still be found behind the pass on occasion.

I believe hospitality can be a great career, it has been for me, and have always had an aim to make hospitality a first-choice career for youngsters.  In recent years, I have come to realise that the way we look after our people is key and mental health at the heart of that. 

Having lost a couple of staff members to drugs in recent years, dealt with the consequences of mental health issues in others, and been diagnosed with depression myself (completely by accident) The Burnt Chef Project and its message came at just the right time.  I believe this message is vitally important for the industry in Northern Ireland right now and hope to make sure it is heard loud and clear. 

I’ve worked my way up from a commis, sweeping floors in a bakery to becoming a Chef Consultant. My journey has taken me all over the world but there was a price to pay for those extremely long, demanding, unsociable hours. A complete lack of holiday time, no time for myself or family and friends, making it impossible to create a balance in my life. 

Not long ago I pushed myself to the point of complete burn out, emotionally,  physically and mentally. Now I hope to empower others to step up and join  this incredible movement and to speak out.

Whilst Covid-19 has been no joy ride for any of us, it has afforded me time to study and work on other areas of my life. One of these has been to work with The Burnt Chef Project, and I’m really grateful for the resources they’ve made available. I realised I wanted to help other chefs and raise awareness in my industry - to change the stigma and create a new ‘workplace culture’ that nurtures and supports their team.

I’m currently a Managing Director for a hospitality training provider. I started working in the hospitality industry when I just turned 18. Initially working in pubs I then transferred into hotels and restaurants. I immediately fell in love with the industry. I didn’t mind the long hours or being on my feet all day and night because I loved what I did. I’ve always been a very positive person and very upbeat. It was only after I’d been in the industry for a few years that I started to notice how people’s job roles and shift patterns were affecting their mental health. It was at that point I decided to go into training. 

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My best friend suffered for many years with her mental health. Sadly, she wasn’t given enough of the right support she needed. I choose to support The Burnt Chef Project so I can raise awareness to help somebody get the correct help they need when they need it.

Having worked in hospitality for over 20 years across 8 countries and 3 continents I have experienced the best the industry has to offer.

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

The last few years have shown that our teams need more support, help and the opportunity to talk. Now is the time for every business to educate their leaders to break down the stigma and stereotypes and help our teams achieve their best potential, and give them a platform to be comfortable to speak about how they feel.

I am extremely proud to be an Ambassador for The Burnt Chef Project because they are advocating for change on such an important topic that is impacting our industry today. Through awareness comes change and I hope to be able to help make a difference.

My name is Wayne, I’ve been a chef for 22 years and love the hospitality industry.  I've had some amazing opportunities over the years, working with influential chefs and teams.  However, there has been a subject that has not been talked about as much as it should be- the mental health awareness of employees. 

Through The Burnt Chef Project, and the training I have received, I have noticed things in myself that give me the confidence to be a better person, dad, chef, leader and inspiration to others wanting to work in the industry that I love so much.

I could not think of a better thing than to be an Ambassador and be someone to to talk to and say “it's ok, not to be ok”. So let's smash the stigma around bad mental health and improve good health for each other. We're here to support and we’ve got your back.

I have worked in the hospitality industry since I was 15 years old, from KP to Head Chef. I studied at Westminster Kingsway College and then worked my way up in restaurants and pubs throughout Dorset and Hampshire.

Along the way, I found myself sinking into a hole of anxiety and depression, fuelled by exhaustion and burnout. Thanks to The Burnt Chef Project, I came out the other side. I found Butcombe pub group and I have not looked back.

I hope being an Ambassador means I can help one person get through a bad experience like I did.

Through my time in hospitality I have done just about every role in front of house and even worked the fryers in the kitchen on occasion but no matter the role I found myself in I always felt that I was part of a family, but eventually I found my home on the bar. 

After quickly becoming a multi venue supervisor at a busy new 4* hotel I found myself struggling with the pressures and with my mental and physical health which led me to quit the role. 

At the time I didn’t know about the Burnt Chef Project but after finding it through social media I wanted to become a part of the team and help others in the position that I was in and make this industry a choice for the people that love it instead of a cross they have to bear until it gets too heavy.

I started working in hospitality aged 21 and I quickly fell in love with the industry.  The hustle and grind of the industry in London at the time was something I thrived in. My love for training meant I was often in roles mentoring new team members, and eventually went on to work specifically in training for Giraffe. However, the relentless pressure of the industry saw me leaning more and more on drugs and alcohol to relax after a shift.  Balancing this, with the demanding hours, gave way eventually to several significant burnout experiences. 

I am now still suffering the consequences of not asking for help sooner, having been diagnosed with Fibromyalgia due to the stress of a lifetime in hospitality, always pushing myself and my body further. 

I am now passionate about helping hospitality businesses ensure they have the correct tools to encourage a healthy workplace. Too many amazing , talented people are lost in our industry due to stress, addiction, and burnout and I am dedicated to helping ensure that people are no longer lost to these afflictions.

I started in hospitality at 16, when there was no awareness of mental health. Within restaurants, I felt I had found ‘my place’. In reality, along with all the good, I had found somewhere to hide.

When I hit a particularly dark point in my personal life, I worked every hour both FOH and BOH to hide. I ceased to be a person, other than that job title. Due to this I got promotion after promotion but it reinforced dangerous behaviors which then took years to unpick.

It was stepping into the role of Ops Manager & HR Manager that opened my eyes. I saw all these amazing team members, who I cared about, who were burning themselves out. I promised that I would try and make a difference.

The Burnt Chef Project inspired me. I was amazed that someone had seen what I had seen but was brave enough and dreamt big enough to challenge it. I am honored to be a part of this team who want to be a force for good within our incredible industry.

My background in Hospitality has spanned 20 years; 15 years working for a food supplier, and 6 years in my current role as Senior Recruiter for Platinum Recruitment. Throughout my whole career, I have been forming close relationships with Chefs up and down the country. Many have become close, personal friends.  

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Lockdown hit our industry hard and in its darkest hour we lost some of our greatest Chefs to mental health problems.  

For me, The Burnt Chef Project represents more than just a great non-profit organisation. They are a beacon of light for those who need it most, a shoulder of support on our toughest of days and a hope for the future of all hospitality staff in the UK and beyond. It is an honour to be considered an ambassador for the Burnt Chef Project and I look forward to spreading news of the magnificent work of all who are involved.

Most people believe their Grandma’s are the best cooks. I’m sorry to say, most people are wrong because that accolade went to my Grandma! She sparked my love, passion and interest in food, and all these years later, even though she’s no longer here, her lessons remain with me.

I trained and began work in a Michelin Restaurant and dreamed of a future as an executive chef with books and tv shows. Instead, I became a secondary school Food Teacher and have never looked back. 

I’ve experienced and witnessed, for far too long, the destructive impacts mental health can have. It’s a serious topic that needs addressing, and I feel honored and privileged to have joined The Burnt Chef team where together we can make a difference.

My parents wouldn’t let me go to college saying  “Get out there and earn a wage, you won’t get rich as a chef”.

But I wouldn’t change the last 10 years in Gelato as they have been amazing and have been the happiest in the workplace. I have met some truly amazing people in the kitchen. I wish I had done it years ago to be honest.

Since my 20’s I have suffered from depression. When I look back and I wish there had been someone I could have reached out too. I was told I was lazy and that you can’t stick at anything . But all along I was struggling and trying to find my place in the world.  It’s a horrible dark road but through talking to the Burnt Chef Project, I know I can make a difference and make others aware that it's ok not to feel ok.

​I’ve been a chef now for 18 years working in all areas of the kitchen from Grill to Head Chef in a variety of establishments from Private Schools, Care Homes, Chain Pubs, Restaurants and Private Boutique Hotels.

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One thing I found immediately with this industry is the sense of family. ​This industry is great fun, and also hard work, but the satisfaction of imparting your skills to provide happiness to others is priceless.

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My story doesn’t need telling but I have suffered and come through the other side.  I heard of The Burnt Chef Project through a Facebook chef’s group and I immediately wanted in.

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We are here to help and I hope we can do just that and start shrinking the stigma surrounding mental Illness.

I am aiming to be one of the first hospitality venues to be BCorp accredited. I feel the values around BCorp in terms of supporting staff, the planet and the local community and using business as a force for good link up very nicely with the aims of the Burnt Chef Project. I have also had a background in experiencing burnout first hand and I wrote a book about my story of setting up a wedding and events venue called The Wellbeing Farm, purposely designed to improve people's wellbeing. We openly discuss mental health and wellbeing in my business and I have completed mental health awareness training etc. I am also a former NHS Director with qualifications in stress management and wellbeing. My bio can be viewed at www.celiagaze.com

I have been in the hospitality industry for 13 years on a national and international level working in a variety of fine dining restaurants, pubs, 5*hotels and private catering companies

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I have witnessed many mental health issues that our industry faces and I'm glad to see that we are finally addressing these problems. I have had several chefs within my teams that have had mental health issues and I strongly believe that I could make a change alongside the Burnt Chef Project. 

Together we can influence perception of mental health within the industry we all love.

The awareness of how mental health affects this industry will be essential and the continued work of the Burnt Chef Project is invaluable to me.

I have been a chef for over 20 years with experience working in a variety of different culinary environments across the UK and Ireland. Through my journey with food, I have had wonderful opportunities, met amazingly talented chefs and learnt my craft, gaining a deeper understanding of what this industry can give to chefs… but also what it can take away.

I have felt and witnessed first-hand the impact of this highly demanding industry on chef’s mental health and how quickly things can spiral out of control.

I aim to challenge the stigma around mental health in hospitality, encouraging and teaching younger chef’s better ways of recognising and managing stress. Creating an environment where chefs feel they can be open about their struggles without the fear of judgement or criticism.

I am excited and honoured to be a Burnt Chef Ambassador and to be part of a project I feel will be a real catalyst for change.

I have worked as a chef for the last 20 years across a variety of sectors of the industry including running my own catering company for the last 18 months.

I love what I do but there are side effects to working within the industry, I have worked through stress, time pressure, struggling with work/life balance and have coped with them in a manner of ways some healthy and some not so much, these experience have shaped how I deal and manage these issues today.

I want to create a culture within my business that lines up with the ethos of The Burnt Chef Project to promote, encourage and support the mental wellness within my team.

I’m honoured to be a Burnt Chef ambassador and to be able to support and promote the fantastic work being done by Kris and his team.

I have been a chef for over 30 years and absolutely love my job and everything about it. I also believe this is the best industry to be in.

One of my goals is to help create a positive mindset where learning, training and development comes naturally to everyone in the kitchen and everyone has a desire to succeed and fulfill their own goals.

However, as an industry we must all come together to crush the stigma over mental health and encourage people to talk & open up. Having suffered myself I fully understand the importance of talking.

Hospitality has been a huge part of my life now for almost 20 years, predominantly as a chef. It has been an amazing rollercoaster ride with a crazy mix of awesome highs and some incredibly difficult lows.

Sadly, like many others, I have experienced mental health difficulties and burn out during this time and witnessed others who have suffered due to the effects and pressures the industry can have on your physical and mental health and directly on your personal life.

In the past, support for those suffering was distinctly lacking (especially in hospitality) so I was very pleased to see The Burnt Chef Project launch and go from strength to strength. I'm passionate about spreading this important message and helping other people by relating to my own experiences.

Times are changing and hospitality is coming together to create a force for good. It's time to protect the future welfare of the amazing talented individuals that work in hospitality and encourage younger people into the trade.

Ever since I could crawl my favourite place to be was the kitchen. I am grateful to have a job where I can bring happiness through food and an escape from reality through the palette. Cooking is a never ending learning path which is the beauty of it.

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I started working in small, local restaurants and bakeries, working up to Michelin-starred ventures through hard work, passion and sacrifices. I’ve met some inspiring souls and mentors on this journey who have made me mentally and physically stronger in the kitchen and away from the stoves. We chefs are all adrenaline junkies at heart or we wouldn’t be in this industry, but I have experienced first-hand the negative aspects of working in a high-pressure environment.

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Mental health is an issue that should be spoken about out loud. I’m honoured to be part of this collective of chefs uniting together to fight against this silenced stigma.

I was hooked by The Burnt Chef Project from the first time that it popped up on my social media. My desire today is to mentor and educate the next generation of chefs- to accept that it's ok not to be ok. 

I am in my 30th year cooking as a professional chef, an industry fuelled by extremes. To counter the highs and the lows I fed multiple addictions to either maintain the highs or mask the lows. Depression, low self esteem, the abject feeling of fear of failure are accepted symptoms of climbing the kitchen ranks. These symptoms were seen by all as a badge of honor and the trauma passed through the ranks.

Together, let's break the stigma.

Let’s celebrate the joy that food brings.

Today I am sober in every form, I am no longer tired of life and this amazing project has played a part in my maintaining that.

Having spent the past 20 plus years working in a large cross section of the hospitality industry I was engulfed in the macho culture around chefs; not taking time off sick regardless of how unwell you where, working all the hours under the sun and wearing it all with a proud “you can’t break me” smile.  

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Not until I faced my own mental health challenges did I truly start to see how bad things had got within the industry. Having the support of my wife and 2 beautiful daughters is what pulled me through. Chefs are notoriously bad at asking for support as it is still falsely seen as showing weakness. I love the Burnt Chef Project for giving people a voice and giving others like the ambassadors a platform to help wherever they can. 

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This is the reason I applied to be an Ambassador and I’m proud to be part of the Burnt Chef Project Family.

I began working in hospitality at a very young age, and like many other young chefs I was attracted to the loud and exciting nature of working in the kitchen. Almost 18 years later, I’ve made my way through the Michelin star kitchens of Europe and high-end pastry to become an Executive chef in Manchester.

As chefs in senior roles, we have a responsibility to create a safe and happy environment for young hospitality workers to come on-board and develop. We also should take it upon ourselves to filter out toxic behaviour so the industry can once again thrive with positivity.

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I became interested in the Burnt Chef Project shortly before my own burn-out a number of years ago, since then I’ve taken a keen interest in providing support for other hospitality workers so they can develop the tools to manage their emotions and personal experiences in a healthy way.

I've worked in hospitality for over 10 years and fell in love with such a great industry. I've worked in various front and back of house operational roles for 5* hotels, contract caterers and award-winning restaurants. I've seen first-hand how important speaking about mental health is with colleagues and friends.

Working under pressure and meeting deadlines is part of our everyday work and we should have the support network and techniques to ensure our team members don't feel isolated or alone with these pressures.

We know it's ok to be not ok, so let's keep this conversation going, spread the word and be a champion for each other and the hospitality industry. We can do this, together

As a former chef, and with over 30 years’ experience in foodservice,
I have a great passion & connection with the catering industry. It's
amazing to see how it has changed over the years, and to see how
everyone is becoming more connected to each other, through shared
experiences.

I've supported the project from the early days because of this
passion; and because it is so important to have a support function to
help you talk, and destigmatize mental health.
This is true in all walks of life but especially in our challenging
and demanding industry.
I am extremely proud to be an Ambassador for The Burnt Chef Project
and will continue to raise awareness, spread the word and F**k the
stigma

I’ve been in hospitality for over 20 years both in the UK and USA. I was CEO of our own company operating 5 restaurants in central Florida. When I had a major breakdown, it was enough to make me return to the UK. 

My wife and I started to work in the pub industry. At a site in Hampshire we were listed in the Michelin Guide, GFG, attaining AA Rosettes and eventually winning Best Managed House in GB. I love the hospitality industry and I loved achieving.

My mental health was impacted in my last role and I broke badly.  The stigma attached made me even worse, I had come from the Police and military background into hospitality and apparently ’I control my own thoughts!’  I’m undergoing treatment as a priority case for C-PTSD multiple trauma. I hope I can pay these experiences forward and help others that have suffered burnout and trauma. I’m incredibly proud to be part of The Burnt Chef Project. 

I am so grateful for this opportunity to be an Ambassador. I am also the youngest Ambassador and I think it’s important for me to help the new generation who are coming into the industry and to provide an awareness of wellbeing in the industry and break the stigma. 

I started working in this industry when I was 13, being a KP and FOH member and now a chef. I have loved it, my passion for food has grown and I’m excited for work. However, I have struggled with mental health issues and family members who also work in the trade have too. To see it affect them in such a way hurts me. Finding The Burnt Chef Project and seeing just how bad mental health can affect the industry has made me want to be able to help anyway I can.

I have been a Chef for 23 years, I worked full time in industry in hotel’s, gastro pubs etc as well as studying at college and completing a food science degree. I’m currently a college lecturer at Doncaster College, teaching all levels of professional cookery. 

I have had lots of experience with mental health from friends and family to my own issues, and more so since the pandemic with the young people I teach who are the future of our industry and I feel it is massively important to try and recognise what mental health is, where to seek the right support, and to help these people to spot the signs early. Also to give them the knowledge and skills to remove the stigma of mental health to aid them to lead the future of the Hospitality & Catering industry.

I’ve been involved in hospitality for over 20 years & I’ve met some amazing people and genuine lifelong friends. 

I’ve also worked the 90hour weeks and bragged about it and had managers who think it’s a game to try and ‘break’ the kitchen.

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I asked for help, but at the time no one knew the tools of how to help. It was only when I left and stopped and slept for almost two weeks solid I realised I was burnt out and frazzled. The Burnt Chef Project has been an amazing learning and support tool for me alongside the support of my partner and family.

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That’s why I want to be an Ambassador; to be there for someone else, help raise awareness and let people know it's ok to find it hard. You're not alone as we are all in this together.

My name is Kevin Steele and I've been a chef for 15 years. Starting in gastro pubs and progressing into high end hotels and restaurants I've had an extremely varied career in hospitality. In 2016 I decided to make a change and move into contract catering. I am currently an executive chef for Thomas Franks Ltd.

During my career in hospitality I have, at times, struggled with poor mental health and wellbeing and witnessed first hand the devastating effects that the stigma surrounding mental health amongst hospitality professionals causes. In 2018 a dear friend of mine and fellow chef took his own life and this spurred me on more than ever to try and create action and change for our hospitality brothers and sisters and their families. The conversations are only difficult if we make them that way.

Following a food career of over 25 years that has spanned marketing, PR, Journalism, Catering and Teaching, coupled with my own personal experiences of depression, domestic abuse and homelessness, I am now, what I like to call myself, a Culinary Coach, guiding midlife women on a journey of self-discovery through a powerful combination of cooking and transformative coaching. Food and cooking has always been my salvation and I firmly believe it can help others heal their past and reconnect to who they truly are.
 

I’m honoured to be a Burnt Chef Ambassador and hope that I will be able to support our sector and the many chefs that devote their time and energy to giving others a unique culinary experience, often putting their mental and physical health last.

"I have unfortunately seen many chefs suffer in silence or with great outburst that led to quitting, with their mental health issues. The pressure within our industry is relentless. It is with great sadness I know I have lost talented chefs because we were too unaware of how they felt and more importantly, why.

It’s incredibly frustrating that young men are deemed strong by some because they do not show emotion as much as it is that women are seen as weak because they are not ‘man enough’ to be in the kitchen. I want to break this stigma and create a friendly, open, gender balanced environment for our chefs to be comfortable to talk, to be happy in their work and thrive creatively."

Like a lot of chefs, I started in the pot wash at the age of 14 and quickly fell in love with the industry. After 25 years in and around kitchen in the UK and abroad I have met so many different personalities and have heard so many different stories. No matter who you meet and what their job role is there is always that common love for the industry that connects us all. We are all a part of the same family and like your real family everyone should be given the support and the help they need when times are tough. I found the BCP by accident on Instagram and It immediately resonated with me and changed how I approach people. My job with The Liberation Group and Butcombe Brewery means that I am in pubs with people every day and through the BCP I want to try to help break the stigma of mental health.

I have spent my whole life around the food industry. Growing up with an Italian restauranteur father. Moving to London at a 16 to pursue my dream of being a chef, I have worked in some of the best restaurants London has to offer. Honing my skills in the kitchen and also seeing first hand how the toll of this industry I love has on people and their mental health.

Having always worked in hospitality in some form and allowing it to consume my life for a very long time I am now proud to be part of The Burnt Chef Project and creating a space where people feel safe to speak up if they have an issue, breaking down stigmas associated with mental health . I spent my earlier career working in high level restaurants and hotels, putting up with anything that was thrown at me to further my career. I look back now and can’t believe the way that I looked and acted. I never looked after myself, was overweight with greasy skin and hair, my diet was awful and I didn’t value myself. My journey with mental health is ongoing as I have always struggled with anxiety and at times, depression. A lot of my coping mechanisms have been learnt within the hospitality industry and are really not healthy or helpful in the long run. They mostly involve staying quiet and ‘burying my head in the sand’. Over the years I have learnt to value myself, my health and wellbeing and to invest in the things that bring me fulfilment. I have found a better balance and now value personal and quality time above money and work so I don’t have to get to a burnout stage.  I am still not there fully but I am certainly further along my journey. In the same way I have changed my perspective towards food and now find more enjoyment in the social aspect of it and the soul that goes into a great meal rather than the accolades and the pressure created by a more regimented experience.

Our industry is amazing and can really bring a lot of rewards if the atmosphere is a positive one. Let’s build each other up and support one another to be the best versions of ourselves. We can collectively share in our successes and passion for food.

Hospitality is my life , it's all I've ever done, from kp to sous chef, pastry chef, head chef, foh and bar manager. I love it, the passion, the excitement, the team togetherness and you get a feeling of living your life by making other people happy. Unfortunately with that can come long days, stress, alcohol and drugs. All of this is the part we hide, I've seen people stuck in similar routines in every single job I've had. But there's hope, the Burnt Chef Project is an incredible organisation which fills me with joy to know exists. There's help out there now and the stigma is starting to burn away. The next step for any business should be raising awareness to staff and customers, check in on each other, rise together. Burn out in hospitality is no longer cool, speaking out is!

I started in the industry at a 5 star hotel in London over 15 years ago it open by eyes to how great fun our industry and the passion that we have to be in it. The sense of family but it’s also lonely, I wouldn’t go up to someone In the kitchen and go I’m struggling mentally they would probably look at me and say crack on or have a drink! I went from there to a 3 Michelin starred restaurant and on to yachts and cruise ships where you worked 6 months straight, if you was struggling with your health or in your head no would care. After 5 years onboard I came back to Uk to see our industry changing bit by bit. It was in lockdown when I was really struggling with my mental health and some extremely dark thoughts. I found out about burnt chef project, I went bloody hell it’s not only me that struggling. And it hit me why couldn’t I help others in similar situations, we all have or had problems wether it’s addiction to mental health, sometimes we just want to feel Not alone and have someone to talk to. That’s why I support the burnt chef project, I want our industry to start and recognise that we are people and we have good and bad days and that’s ok.

Having been a Chef for 8 Years, I've worked in Burger Bars all the way up to a Michelin star restaurant. I have seen the good the bad the ugly when it comes to the Industry. As soon I heard about the Burnt Chef project I wanted to get involved and fundraise as much as I could. 

It is so important to know; that just because the job is tough, we don't need to have tough exteriors. It's okay, not to be okay and it is okay to talk about how we're feeling. I've told my story over and over again, not because I wanted someone to play their violin, but because I want it to become normal to share our stories. 

The Burnt Chef Project is so vital to make this industry so loved again. I am truly passionate about seeing new talent come through the doors again, and this will only happen if change happens. It all stems from the top. Being an ambassador and a director of my own company, I believe I am in the perfect position to start to make a change. If I only help one person. I will be forever proud. 

I am from just outside Glasgow in a place called East Kilbride. I have worked at Trump Turnberry, Malmaison, Six by nico, Isle of Eriska and Gleddoch Hotel, as well as various other places in The Highlands, Scotland.

I feel when I was younger I struggled with the pressures of dealing with problems outside of work and mixing it with work. I really think I could have benefitted from more help and if I had had that help the sky would have been the limit. However, for a number of years I held myself back and truth be told at times my head was focused on other things other than cooking but with the right guidance I’ve managed to get myself back on track.

I still suffer mentally sometimes but I have a family that keeps me going. I’m very creative with food and I love what I do. I have been a chef for nearly 11 years now and I want to help any chefs either from the current or next generation as health and family comes first. Work is made to be enjoyed not dreaded.

I, like many other ambassadors, have worked in the Hospitality Industry since the very first day that I embarked upon my working career. I started out as a KP in a busy Cornish pub and have since worked in nightclubs, cafes and restaurants, all alongside school and later university until I eventually realised that hospitality was my commitment and my passion. I became COO of a group of 12 restaurants at the age of 26 and have held a Senior Operational Role in a multi site restaurant group ever since.

I can say without a shadow of a doubt that the most important aspect of my work in ops is, and always has been, to ensure the nurture and guidance of our team and my colleagues. I have made a conscious effort throughout my career to physically bridge the gap between the “business” and the reality of "the floor” and I have seen first hand how the industry can take it’s toll. If I can play even a small part in the presentation of the Hospitality Industry in the UK as a credible career choice as well as making it lucrative and fulfilling environment to work in then I will feel accomplished. I believe that the Burnt Chef Project holds the cards to making this possible. 

I’m an ex-chef turned recruitment consultant, within the hospitality industry. After struggling with mental health challenges throughout my life I decided to step out of the kitchen as it began to get the better of me. Now I want to share my experiences to help educate other hospitality professionals and change the industry for the better. 

I am just a chef  with passion for food and a desire to bring some happiness to others through my desserts, this brought me to spend many years in the kitchen to train myself and deliver my purpose.

I had the privilege to work with very respectful chefs, learn and get inspired by them and their Job, their service, their knowledge, to in some of the best hospitality venues in London .

Despite the privileged I had 

The price to pay to pursue this dreams it seems to high and unfair on us chefs, often unsustainable specially when it comes to our own health. 

I love what do and I want to keep doing it but I’m conscious that some changes need to be done, for me, my colleagues, future chefs and of course our costumers. 

Step by step and The Burning Chef Project is an amazing one, hopefully not only we can help each other get threw low moments but work and improve prevention ,creating so a more mindful and sustainable environment.

I m honoured to be an Ambassador of this project! 

I am a career hotelier, having worked for industry leaders in both managed and independently owned hotels. As a General Manager of Hotel & Spa, I hold a position of influence where I hope to have a positive impact, initially with my team, and then regionally and nationally by supporting with The Burnt Chef Project events throughout the year.

In hospitality, we strive to achieve outstanding service, the best plate of food, the cleanest guest rooms. We also feel the pressure of having to put on a smile, even when things aren’t going great. As an ambassador I hope to challenge the status quo, especially with those who can be a force for positive change. Those who have the ability to take action, have the responsibility to take action. I aim to get those who need support access to it in a stigma-free working environment.

Having worked in hospitality for almost 30 years my first job was washing-up in a local pub which led me to study hospitality at college. I am now in my 26th year with IHG Hotels & Resorts one of the world’s most global hotel companies as Head of voco Hotels a new premium hotel brand launched in 2018. My hotel career started working across all department’s long hours, working hard (admittedly not always smart or efficient back then) being passionate about customer service, people and generally everything I was given the opportunity to do. I became a hotel General Manager at the age of 21 and learnt a lot of great things from some incredible leaders.  Early on admittedly I did wobble mentally mainly due to some poor leadership experiences which knocked my confidence. Given there were no formal support mechanisms like the Burnt Chef Project I relied upon my work family to pull me through this unsteady period of my career. Recently I was inspired by an old colleague, also a fellow Burnt Chef Ambassador to join this project as my experience both personally and professionally can help support this important topic into the future.

I am currently a Chef Lecturer at a college in Lincolnshire with years of experience travelling around the UK working with different teams. I have seen the attitude towards chefs change in them years., and the stigma that goes along with it. I believe as a college lecturer i can help make real changes to the new chefs entering the industry. Helping them and experienced chefs realise that mental health can have a real toll if not dealt with correctly. I have first hand experience of how poor mental health can effect not only chefs but the entire industry. We can all do our part to make it a much safer place. It is okay to not be okay. Having the opportunity to work with The Burnt Chef Project as an ambassador is an honour. I believe this will give me a valuable opportunity to make real life changes to the industry. Catering is more than a job, it's a lifestyle and being able to make that a safer place for chefs to be is a privilege. 

Classically trained in the early 90’s in the UK working with some great chefs in some amazing hotels. I then moved to France leaving behind a position as Jnr Sous Chef at the Haven Hotel Sandbanks, starting in the pot wash at a chateaux in Normandy. After 6 years I became the Head Chef at the Mojito bistro in Bordeaux. I then returned to the UK to work in hospitality management. 

I have been in the hospitality industry for over 25 years since entering a kitchen straight from school, I have worked in various roles within the sector from senior chef roles, craft training and more recently as a development chef. Hospitality is such a unique sector to work in and can offer the most rewarding career, but I have also seen first-hand the added pressures and struggles that people within our industry are faced with on a daily basis.

I believe the opportunity to work with the burnt chef as an ambassador will give me the platform to make a difference and challenge the stigma attached to mental health in our industry and have a positive impact in making hospitality a safe and desired place to work in.

I have been working in Hospitality since I left school at 16, starting out in the industry training to be a Chef and then moving into front of house. I currently work as a Night Manager in Eastleigh. I have moved to other sectors but always returned to an industry I love and have passion for.

I understand pressures of people who work in Hospitality, having to face long hours, missing family get-togethers, lack of work-life balance on occasions and I've seen first hand the impact it can have on people's mental Health, I've known so many people struggle, including myself. It is great to see that The Burnt Chef is leading the way and they are fighting to get actual change within our great industry.

I totally believe in the ethos of the project and fully understand how debilitating mental health can be and I'm proud to be an ambassador for the Project.

Having been in the industry for 17 years, like many of you I have done many roles, predominantly front of house, but also within the kitchen. 

I have openly struggled with my mental health and wish to bring a better understanding of the assistance we have available. 

I've felt alone, defeated and burnt out. I wish to express the importance of the community support we have here. You are not alone. 

Our hospitality industry has been my life since starting catering college. My career now spans over 30 years of being a chef, moving into working in training & development, then in the last 9 years working in commercial kitchen design and sales consultancy.

I’ve had some dark days in my career, where I’ve had to really stop and take stock of my own wellbeing before making decisions that will impact my wider colleagues & family. If something like the Burnt Chef Project was around at that time, it would most certainly have been an organisation where I’d have looked to for support. 

We have a great industry that we need to continually develop and improve, taking the stigma out of mental health is certainly an area that requires improvement, education and understanding at all levels and across all Industry stakeholders. 

I’ve decided to dedicate some of my time to this Ambassador role, to give back to the industry I love. If I can make a small bit of difference calling on my career and life experiences to support, help and educate other people alongside supporting in the awareness and fundraising of the project then I will be using my time well.

The kitchen gave me purpose during my turbulent youth and still, continues to do so. After stepping down from the grind of commercial kitchens a few years back, I founded my own private catering company; Gordon and Gill, where I continue to cook for a wide variety of fine-dining experiences.

Struggling hugely with mental health and active addiction for many years, I assumed being this way was a life set in stone for me.The prospect of reaching out has always felt like a shaming taboo, particularly in hospitality.  Kitchen’s are not for the faint hearted, nor do they present as a caring set of ears for your problems. But working the grills is an occupation that requires camaraderie, and I am thrilled to be a part of a project fighting to break a stigma that also seemed to be so set in stone. The Burnt Chef offers the empathy, understanding and support deserving to our comrades in the beautifully pressurised world of all things culinary.

The Burnt Chef encapsulates 2 things I’m really passionate about; hospitality and mental health awareness. After loosing my Dad to suicide, and subsequently struggling with my own mental health battle, it opened my eyes to the importance of education surrounding wellbeing. Especially within the hospitality industry…We are just a different breed!

I’m unbelievably proud to be working with the project and hope to make a difference in doing so. My aim is to create a supportive working environment for everyone. Wishing burn out and poor mental health didn’t exist can be a utopian view on the world, but it's projects like this that certainly help, it's honestly invaluable! If we can all be equipped with the tools we need to fight the stigma, who knows what we can achieve.

I have been working in this industry since the age of 14. Worked all the way up from a kitchen porter to head chef working in pubs, restaurants, country house hotels and now I work in corporate and wedding events. 

I think for a long time now, this trade for a lot of people has been taught to shut those feelings off and made to feel like your opinions and emotions aren't important. There are days where we felt awful but we didn't take a step backwards and ask ourselves why. I think it's important that we teach ourselves and others that we need to be able to work in an environment where you can feel supported and your mental health is taken seriously. 

It was the beginning of lockdown when I came across The Burnt Chef Project and it's amazing to see all the support they're getting to help eradicate this stigma that I've watched a few close friends and myself burn out to. Here's to change!

I've worked in hospitality for 20 years, since I was 15, from burger bars to high end hotels. I genuinely love this industry, but it's sad to see that a lot of the mentalities around the industry remain the same.

You’re expected not to show weakness, brag about the amount of hours you do, and to turn up to work regardless of your health.Some of this is changing, but not quickly enough. 

We need to encourage the newer generations, and older, to be more open with whatever struggles they may be facing, and give them a safe space to do so. The Burnt Chef Project is so important for our industry. It allows us somewhere to do this and give us the tools to properly support our staff.

I'm very proud to be a part of this project, and hopefully I can help to raise awareness, and give to others what I needed but didn't have during various stages of my career.

When I started my career in hospitality, mental health awareness was nowhere near as prominent as it is now. We all worked hard to look after each other, but the conversations about mental health on a larger scale weren’t happening like they should be.

After a lengthy stint in hospitality management, I moved to work as a wine merchant. I realised the fast-paced, customer-facing nature of the job had parallels to the world of hospitality – and just as many mental health challenges. 

I now spend my time communicating my love for food and wine through writing. In my spare time, I vowed to dedicate time and effort to championing mental health awareness in the industry – to help give some of the support we wished we had. And I’m more than thrilled to be able to do this as part of The Burnt Chef Project.

I have worked in various places such as food trucks, private households in exotic locations, Michelin-starred restaurants, and even owned my own establishment. My passion lies in creating innovative dishes that blend traditional techniques with local ingredients. 

But, I have also experienced mental health problems due to the pressures and stresses of the industry, which is a common issue among chefs. I have seen colleagues and friends fall prey to addiction and other mental health concerns, which is why I am now an Ambassador for The Burnt Chef Project.  This organization is dedicated to promoting better mental wellbeing in the hospitality industry. As an Ambassador, I am determined to highlight the pressures that chefs face in the kitchen and encourage a better work-life balance for those in the industry. 

Despite the challenges I and others in the industry face, I remain committed to my craft and hope to inspire chefs worldwide to maintain both a healthy and balanced life, and culinary excellence.

I have worked in the hospitality industry for many years from pubs to world sporting events and everything in between. I love what I do and have met some great people on the way. But one thing that was always constant is you don’t talk about not being OK you just power through showing emotion is a weakness.

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Longer hours less rest days were a BADGE OF HONOUR. After having some dark times in my own life I realised that its ok not to be ok and to have someone there for you is a great feeling when your not great.

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I saw The Burnt Chef Project on Facebook looked into what it is all about and thought that is perfect for me and gives me the platform to give back to an industry I love.

I was born in the Black Country of Italian descent. I have worked in lots of kitchens- the stress, meeting unpleasant people and working up to chef status was hard. I sacrificed many things, especially later when I had a family, leaving and returning in the late hours left me questioning, ‘is it worth it?’

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At the age of 21, I moved to Italy and I was a chef for 25 years. I worked with lady chefs called ‘le stdore’ learning hands-on the traditions and skill to make delicious dishes and the art of simplicity.

These skills opened an opportunity for me to come back to the UK. I began to work with disadvantaged people, helping them gain skills, confidence and build opportunities. I felt immense gratification knowing my work is helping others.

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When I came across The Burnt Chef Project I knew I had to be part of this amazing campaign.  I want to be there to help others and to show there is always a hand to reach out to for help.

I have worked within the hospitality industry for the last 18 years, I have seen the highs and lows of this amazing industry, working in Michelin star and Rosette restaurants to Gastro pubs and 5-star hotels. Working with some inspirational people on the way. 

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I am now a Chef Lecturer and Course Leader at Doncaster college, working and developing the next generation of hospitality professionals.

Whilst working in the industry I came face to face with friends and work colleagues who suffered from mental health issues, at the time I had little knowledge on how best to support them until I came across The Burnt Chef Project. 

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The industry attitude towards mental health is changing for the better, this is largely because of projects like the TBCP. I want to be part of that change and ‘fuck the stigma’ surrounding mental health.

I have been in hospitality for 25 years, I have made a lot of great friends along the way and have many amusing stories to tell. I have always loved the camaraderie, as well as the laughs and the freedom that I assume you wouldn’t get from a 9-5 job.

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However, in the past I have been caught up with the toxic mentality, working ridiculous hours and bragging about it, wearing cuts and burns as a badge of pride. I’ve witnessed bullying and thought it was normal, seen colleagues struggle with mental issues and thought they were just being weak. I have also struggled in silence with mental health and addiction issues and now I find myself much more compassionate and wanting to help whoever I can.

I am determined to now be part of the solution, challenge stigmas, improve cultures and help make the industry a sustainable option for the next generation

I’m supporting this project because I’ve been in the industry for over 22 years from Rosette to Michelin levels and at these times there’s been many occasions I’ve needed help with my own mental health/ working 16 hours a day and leaving no time for family or myself. I’ve found it very hard at times.

Today I’d like to help and spread awareness about mental health in hospitality and The Burnt Chef Project it’s a fantastic platform to do this.

The opportunity to become an ambassador for The Burnt Chef Project is an absolute honour.

I care deeply about mental health after losing my father to suicide at a young age. Dealing with this as a child was confusing and difficult and it's something I would love to help prevent.

I have worked within hospitality since I was 14, washing dishes in a pub, working my way up to Head Chef of a busy Yorkshire hotel.

During the pandemic I was made redundant. I quickly slipped into a deep depression. Feeling hopeless and lost I very nearly found myself in the same position as my father. It took support and guidance from those closest to me to find a way out.

I've seen others lose their way under the unique stress and pressures of the industry I love which is why I'm excited to be a part of the project

Like most, I started in the sinks. I wasn't sure I wanted to be involved in hospitality initially but bundled my way through a year or two with the usual issues and dependencies, until I discovered my love for food, working under an amazing chef in my early 20s. I wouldn’t have made it without that short time, his help and guidance, learning real cooking and understanding the challenges that come with being a chef.

Cooking took me abroad, brought me back and always pushed me to be better. I met my wife through the industry and am very lucky to have two young children I get to spend time with, thanks to the people I've chosen to work with over the years.

We don't all get that choice. If I can help just one person make it to where they'd like to be, living a life they deserve, I’d be happy.

My love for cooking comes from an idyllic childhood in southern France, growing fruit & vegetables and watching my mother cook seasonal produce over the grill. Whilst my passion for cooking has not changed at all, the pressure and stress of working in a commercial kitchen has been challenging, far from the happy place I learnt to cook.

Having moved to England, speaking very little English, I worked for many years in fine dining restaurants, where I have had first-hand experience of the enormous impact that working in the restaurant industry places on mental health. Following the birth of my son I moved into hotel restaurants, where the support of a wider infrastructure allows me to prioritise both my own and my team’s wellbeing.

I am fortunate to be in a workplace that is committed to focusing on employee welfare and am proud to be an Ambassador for the Burnt Chef Project. Together we can focus on making the hospitality profession healthier and more sustainable.

My life as a chef has taken me from Jersey to the Peak District, Wales, London, Maryland & Virginia back home to Sheffield, working in all levels of the kitchen in some great brigades to ultimately owning, operating and cooking in my very own award winning hospitality businesses. I now consult on unique hospitality projects and I'm extremely focused on helping chefs to be the best they can be and offering the vital support they require.

Personally, I have had issues with my own mental health over the years so I know from first hand experience what support I needed and I wholeheartedly believe that Burnt Chef is something all of us can benefit from being involved in.

We stand together offering care and support, strong bonds and friendship will help us all.

I started my Burnt Chef journey looking on social media and from that very moment I wanted to be involved. For me, if I can learn and develop and ultimately help people, that's all I want. Proud & honoured to be involved.

I made the decision to become a chef at the age of 12, and now, over 40 years later despite more bumps, burns, cuts and scrapes than you can shake a Victorinox at, I would still not want to do anything else.

Gaining a job at the Savoy at the age of 18, changed the course of my life forever. I went on to work in 5 star hotels around the world, Michelin star restaurants, owning my own award winning restaurant business and, latterly, as Operations Director at a high end independent contract catering company.

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During that time I worked in kitchens that nurtured learning and others that ran on fear and humiliation. There is no place in society for the latter, but sadly, still exists and does our industry and our people a dis-service.

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We work in one of the best, most exciting, creative and inspiring professions and I want to do anything I can to help promote and support the industry and the people in it.

I have been in the industry for more than 25 years and have seen the beauty and the horrors of the industry. I believe we need to change the culture around mental health and working conditions. No one can maintain good mental health working 70 hour weeks in a pressured environment, and no one should feel like saying that they are struggling is a sign of weakness. 

The work The Burnt Chef Project is doing around improving industry standards for employees and breaking down stigmas around mental health is invaluable and I’m proud to support that.

Over the last 15 years of my career, I have witnessed and had my own mental health challenges within the industry.

A strong focus on mental health in hospitality is essential due to the unique challenges faced by people in the industry. Hospitality professionals are often working long hours, dealing with demanding customers & handling high pressure situations, leading to increased vulnerability to their mental health.

By supporting organisations like the Burnt Chef Project, the industry can address the high prevalence of burnouts, stress & staff leaving the industry.

Providing recourses like counselling, stress management courses and manager training we can empower workers to cope with these challenges effectively, leading to increased job satisfaction, productivity and retention.

By supporting employee’s mental health & wellbeing, hospitality establishments can create a positive and welcoming environment for staff & guests.

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A focus on mental health benefits the well-being of employees but also positively impacts the industries reputation and overall success.

That is why I chose to be an Ambassador for the Burnt chef project.  

My journey into hospitality began at the age of 16, where I started working in restaurants and hotels. Starting as a pot washer, moving to waitress and eventually as a chef.

In my 20's I went into sales, supplying catering equipment to dealers and end users. I have since worked across the UK and internationally for various manufactures and distributors.

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Through my own personal experiences, I have come to realise the crucial importance of mental health awareness within the industry. The demanding nature of our industry often leaves little room for self-care and emotional well-being. It was at that point I became passionate about identifying and raising awareness surrounding mental health.

I believe that we all need to communicate more openly, check in with one another regularly and extend our support to colleagues and friends. It is so important to recognise that it's perfectly ok to not be ok and to openly express ourselves without fear or shame.

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As an ambassador, I am committed to making a positive difference in the industry we all love. Together, we can create a healthier and happier industry where everyone can grow both personally and professionally.

I started as a pizza chef during high school. After a diploma in Culinary Arts I started to work and discover the fine dining world. At 20 years old I was a sous chef in a 3 rosettes restaurant in London and at 22 I walked in at the 68 Royal Hospital Rd as my first experience in a 3 Michelin stars restaurant, since then I have always worked in a Michelin stars environment.

Working 16/18 hrs per day, being the first to arrive and last to leave, I was hungry to learn more, to keep growing, and, as well, learning what I don't want to be. That has been the most important lesson for me during my experiences. My mission is to show that it is possible to reach high standards without a knife on the neck, pushing people on the wall and to have respect for others.

That's why for me it is a honour to be part of this project and truly believe in this mission.

I love the hospitality industry, it's been my life for 25 years. Not just working in hotels, restaurants and events but also traveling the world and enjoying hospitality provided by others.

I truly believe that hospitality can provide a wonderful career and allows us to see and experience things that many out of the industry can only dream about. Sadly our industry is in crisis and we need to take partial responsibility for this. Having the honor of being an Ambassador for the Burnt Chef Project, I want to be part of the movement making our industry great again.

We need to make the changes removing the stigma around working hours, finding ways to have a work life balance. Teaching our colleagues how to cope with the stressful situations we often find ourselves in. 

I want to share my experiences and help my peers and the new generation of hospitality workers understand and fall in love with our wonderful industry and the opportunities it can offer.

My name is Georgina nicknamed in the kitchen as Georgie. I have worked in the hospitality industry since I was 14 starting in front of house progressing on to a commis chef apprenticeship role near Silverstone. Although not being in the industry for more than 3 years I have progressed to a rosette kitchen. I have always loved cooking and providing flavorsome food for others. 

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While working in the kitchen I have met lots of fantastic chefs who all have the same passion for food. When working in the industry I have learnt a lot about the struggles and stress and I can’t wait to work alongside The Burnt Chef Project to battle this and let people know it’s okay to not be okay, it is an honor to be a part of such an impactful project. Let’s start shrinking the stigma together.

I’ve worked in corporate roles in the hospitality industry for most of my career (hotels, tour operators and holiday parks). Now I consult for hospitality clients, advising them on how they can be more socially responsible.

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I love the industry because it’s all about the people. I’ve been fortunate to work with some terrific colleagues and made great friends. I was startled to read about the extreme levels of poor mental health within the hospitality industry. When I was introduced to the lovely folk at The Burnt Chef Project I wanted to get involved immediately. I want to use my networks to spread awareness about employee wellbeing, positive mental health and share resources that can make a difference. We need to smash the stigma around mental health and if we can support just one person it will all be worth it.

I have been a chef since I left school, basically finished school on the Friday and started in the kitchen on the Monday. I worked my way up through the ranks of the kitchen even spending a bit of time in Bray on Thames. I then went on to the Lakes where I opened my first restaurant with my then wife, we then moved on to open a hotel and that’s where my mental health issues first started.

The hotel was broken into one night and our flat where the office was - we didn’t hear a thing. For weeks after that I couldn’t sleep, the stress of running the business led to the breakdown of our marriage and things took another spiral downward for me then.

I came back up to Scotland and I have learned some methods on how to help my mental health and now it’s time to share these with others- I have lots of ideas and plans- so here’s to the future with the Burnt Chef Project.

I began my career in hospitality at 13 years old and trained within the kitchen alongside some incredible chefs. After qualifying as a chef my interest moved to working in the front of house team. With great staff around me, I progressed into management. I ran my first pub/nightclub when I was 21 and since then I have managed a vast array of different pub environments.

I have had the privilege of working alongside some incredible mentors who have helped to shape me into the manager I am today. Through my experience, unfortunately, I have known people struggling with their mental health within the workplace. 

When I became aware of the Burnt Chef Project, I was keen to learn more to enable me to support individuals the best way I can and ensure that those working around me know that it really is ok not to be ok. This industry can be challenging and difficult and I want to ensure that I can provide the best possible support to those that I have the pleasure of working with.

My interest in the industry started from a young age, being around my Mum who used to work in the pub trade. For the last 10 years I’ve worked in several roles, from front of house to back of house, I have such a strong passion and drive for the industry. Starting with Radisson Hotels, moving on to pubs.  I now work for an amazing brewery who have been the most supportive and understanding when things can get too much.   

The opportunity to work with The Burnt Chef Project is something I am immensely proud of. Suffering from mental illness myself, I feel I now have the tools to give back and help others around me. The industry can be tough, and it is amazing that we have a community like this that takes away that stigma, but also offers vital help and support. I am looking to the future ahead, and it looks bright!

I’m a retired professional chef, having to give up the career I loved, due to an addiction that nearly took my life aged 45 in 2017. Now I’m a published author, food & travel writer and columnist.

I promote businesses in the hospitality and tourism industry, plus I have my own radio show.

I’m a community champion for “Alcohol Change UK” and a trusted representative for the “British Liver Trust” where I created the trusts first online virtual support group for a liver disease, related illness called “Hepatic Encephalopathy”

It’s an honour to be an Ambassador for The Burnt Chef Project- to help and support people going through the same things that I’ve been through and make stigmatised illnesses such as alcohol & substance abuse and mental health become more accepted and accessible to talk about. Having first-hand experience about health issues only makes me more determined to remind others that there is help out there, so please don’t be afraid to ask for it. “Because one day your story maybe someone else’s lifeline”

I have been in the hospitality industry for 16 years and have done both front and back of house from glass collecting/kitchen porter all the way up to head chef and general manager roles.

Like so many others, I have felt the strain and pressure of the industry and have been through the anguish of mental health battles that come hand in hand with the burnout of the job which after my recovery is what led me here.

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When I read about the Burnt Chef Project I immediately wanted to get involved and help others as I hope to help anyone else who has ever been in the same position I was in. Only together can we help end the stigma of the industry and create a better environment for everyone.

Jayne’s first half career as a health professional ranged from serving under commission within HM Army QARANS, to Directorate management roles within the NHS. 

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A late 1990s career change to business consultancy in health and by chance hospitality, led to her exploring within her ‘new’ profession, she studied prior to becoming a restaurateur both in the UK and France.  Her passion for hospitality and education is now combined within her role as Academic Director for Hospitality & Tourism Management at the University of Wales Trinity St David.

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As a Burnt Chef Ambassador – ‘ I believe my lived experience places me ideally to support those facing challenges within their professional and personal lives. As a woman of a certain age,  I had personal experience of the life changing effect of menopause whilst working as a Chef Patron, and have a true empathy for women, their colleagues, partners’ and family members who this impacts’.

My name is Ollie, or I am more commonly known as Dovey. I have been a chef for nearly 10 years, long before mental health was recognized as a serious issue in our industry. I have worked my way up in Michelin-star restaurants, hotels, and contract catering in multiple countries.

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From as early as I can remember I have always struggled with mental health, whether that be from depression or euphoria but through the good and the bad I always found that food was my haven, fuelling all my emotions into my cooking, helping to keep me stable from the world. 

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Being a member of this industry has taught me how to communicate with many different people and how they perceive your communication. It has also taught me firsthand about what goes on behind closed doors. How much people suffer with their mental health from the hours and conditions.

I have been in hospitality for over 20 years working in all departments. Now as the General Manager of the Acorn Inn, variety is what I love most about the industry as well as how the working environment can become a family. It has been of utmost importance to me to look after my team – through the up’s and downs, to encourage them to grow and support one another when the environment takes its toll.

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I have found the Burnt Chef Project to be a bright light in what the industry needs - to look out for the people who work under great pressures with undesirable hours and conditions and to change the way it ‘used to be done’. 

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I am honoured to be a Burnt Chef Ambassador - to be part of advocating the changes which are so needed to help and support its amazing talented people within the industry and to encourage young talent back into the trade. 

Having been inspired watching my Nan, I decided to follow a career into the kitchen & hospitality. Spending time working at Jamie’s Italian, The Pig & a role overseeing 11 sites.

All of this came with pressure, and gave me my own challenges with mental health. I discovered The Burnt Chef Project which not only gave me a platform of help and comfort, but also a wonderful platform & charity that I wanted to use, work alongside and help spread the word of the great work & support it can offer. While also helping to breakdown the stigma around mental health.

I have worked my way through the kitchens earning my stripes sometimes literally! My kitchens tend to be on the larger side for both B&I, Defence and now Education.

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I always thought that I was lucky enough to work with some of the very best 'old school' chefs and Yes, the training and discipline we were taught have stayed with me all my life however.. some of the attitudes and working practices we were shown would not be acceptable today. I was told that you're a chef, get on with it and that cry in your own time you chose this job! 

Being part of The Burnt Chef Project highlights that this way is not ok. By showing empathy and understanding we can build a stronger team. We in the industry very often spend more time with our team than our family, why not look after each other? 

I fell in love with the hospitality industry from a young age.  Starting as a potwash in a local hotel at the age of 14 and working my way up the ladder as a chef in some amazing places, with fantastic people. However early in my career working 100+ hours a week, I started to feel the strain. 

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At the time I was suffering more than I thought and never had an environment to just chat, or the bravery to open up. Over the years I have learnt the skills to make a difference between good and ill mental health. 

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25+ years on, I want to ensure those in and out of the industry have a place to learn the same. Which is why The Burnt Chef Project is so important to me, and all those that it comes into contact with

I have struggled with my mental health since having my daughter in 2019. I have been in some very dark places, where I thought everyone would be better off without me - even my kids!! What made things more difficult was my job, the demands, pressure and being unable to have these important conversations.

I have since received help from mental health nurses, TBCP, therapist and was on medication for a period of time. Throughout the process there wasn't much support from employers and the difficult check-ins were avoided. I want to change this. Let's open up the conversation and fuck the stigma that used to be attached to someone with mental health issues. I love this industry but it has a harsh reputation. It's time to call out toxic work places, have difficult conversations and start treating mental health as serious as any other health conditions. I am passionate about this industry and hope to make some real lasting changes!

I’ve grown up within the foodservice industry, where I’ve seen and experienced the hard work and effort it takes to get food from the farms to the kitchen doors and onto plates. I’ve also seen the extraordinary measures that people go through to do this, often at the detriment to their mental health. Experiencing lack of sleep, being physically drained, and emotionally exhausted are rarely mentioned in terms of the wider foodservice community and suppliers, despite being so prevalent. 

I’ve personally struggled with the wider culture of foodservice and seen my mental health suffer because of this. For an industry that is synonymous with taking care of others, how can we continue to allow such an uncaring culture behind the scenes? Something has to change, which is why I believe in the necessity to remove the stigma around mental health.

I am proud to support the Burnt Chef Project’s movement for a more open and honest forum for discussion within the industry we all love so much.

Hi, I’m Louise and currently a Head Pastry Chef in London, also Mum of two smallies 8 and 5. I wanted to join The Burnt Chef Project because whilst I was going through pregnancy the first time round I suffered with Pre and Post Natal depression and whilst still working 5 to 6 doubles a week I really struggled and was alone. 

Fast forward 9 years, I still struggle with depression but have come to terms with it and it’s very much manageable now and I can talk about it now. In doing so I have found that lots of my coworkers are suffering in and outside of work and just asking them if they are ok or just listening really helps. 

I really wish I had this kind of service when I needed it the most and I want to share the help and support to people like me when they need it the most.

I have been working in hospitality since I was 16, it’s an industry that I find incredibly rewarding and one I adore. Since joining the industry and working form a Kp to a head chef role. I knew there would be challenges but I never knew quite how the mental strain would unfold. We all know that the hours are going to be long the stress/pressure is going to be high. But when I hit low points I felt isolated and thought I was alone. 

The Burnt Chef Project was what I was looking for through my career. I am honoured  to be an ambassador and having the training so I can now spread awareness and support to those struggling in an industry that has given me so much.

I have been a chef for over 20 years. I started my apprenticeship in Australia and the last 10 years I have been in Leeds, UK. I have been with Marriott since 2008. Working in hospitality I have met some of my best friends as well as my wife.

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I have seen some of my close friends, workmates and family suffer with drugs and metal health over the years and it used to be you just deal with it. We know now that isn’t the best way to deal with mental health.

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Becoming involved with The Burnt Chef Project I hope to help others in hospitality and change the way we all think about mental issues in the work place.

I’ve been working in hospitality for around 25 years now, right  from working the bar to owning my own company , and a lot has changed from the days when working 70+ hours a week was not only expected, but a badge of honour. 

The world has changed , and we need to change as an industry with it . I’m so passionate about the opportunities and careers our sector has to offer, but we need to start looking after our people. Its time to work with the leaders and decision makers in organisations who can help make the change and shout from the rooftops about what a great career this can be

I now have one thing at my disposal that I’ve never had before, and that’s time. I can think of no better way to use this resource than working with Burnt Chef and trying to provide support and change for good in  this wonderful industry we all love so much

I have been a chef for over a decade working in restaurants, cafes and bakeries. Whilst I was studying and working my way up, I was asked to step in as a head chef where I realised I was doing a role without the support that was needed. I became overworked and stressed, burning out and almost handing my apron in for good. At this point, there was no such thing as The Burnt Chef Project so I worked through with yoga, meditation and CBT. I slowly re-introduced working in the kitchen back into my life with a more mindful approach.

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As I continued my path, I became more interested in mental health awareness in the workplace. I became aware of TBCP through my brother, another chef, and knew straight away that I wanted to be an Ambassador. I am forever hearing that kitchens are too stressful so I want to show people that with the correct tool box and mindset, being a chef can still be a rewarding career path. After all, we all love good food. It's an art that brings us together.

Andy Jones, has been a stalwart of patient catering for over 40 years, with the key influence being the delivery of a nutritious and wholesome food and drink service to all patients. Andy’s mantra is to “treat every patient as if he or she is a member of your own family”, and his current focus is to campaign for a patient focused service that is ultimately owned by hospital caterers from ‘field to point of the patient eating/drinking’. The wellbeing of staff and visitors is important not only for their own wellbeing, but for the patients they care and love. 

Andy is proud to be an NHS FAB STUFF Ambassador and regional coordinator for the East Midlands.  He is championing Holiday Hunger and cooking in schools, as well as speaking about the wider issues of Malnutrition and Obesity. As a trained chef, Andy believes that it is important that whichever method of food preparation a hospital utilises it is vital that the highest standards are in place to make sure it reaches the patient in optimum condition so as to contribute to their wellbeing and recovery.

I am currently Global Executive Chef and head of culinary for a leading food service company and have spent over 30 years working in kitchens and leadership positions within the hospitality industry. Prior to my current role I have held senior positions within the contract catering  sector in the UK and globally. Part of my current role is acting as the global ambassador for my company’s chefs, with this in mind I have a responsibility to ensure every chef feels they can talk about their mental health and I feel passionate about sharing my experience to help normalise the issues chefs face. 

I aim to challenge mental health stigma in hospitality by teaching chefs better stress management. I want chefs to feel comfortable discussing their struggles without fear of judgment. It's important to speak openly about mental health, and I'm proud to be part of chefs uniting against stigma

My journey in hospitality began at Westminster College and from there I progressed from Commis to Sous in a local restaurant. At the age of 25, I secured my first head chef role in London where I stayed for 5 years. Over the next 10 years, I continued to work in head chef positions in the home counties. The pandemic led me to transition into recruitment, replacing my apron and knives for a mobile phone and a laptop.

Trained in an era where taking days off was not an option, I have collaborated with numerous chefs, witnessing firsthand the toll that the industry's pressures and long hours can take on its workforce. 

The Burnt Chef Project endeavors to challenge the outdated "old school" views, highlighting the need to reassess working conditions for optimal performance and wellbeing in hospitality, and to bring out the best in everyone.

Having worked in kitchens all my life from apprentice to head chef , large banquets to Michelin fine dining and experienced all the highs and the lows I’m thrilled to be working with The Burnt Chef Project to better our industry and create safe and stable working environments for the next  generations of chefs. 

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I believe that small changes to attitude and to the working environment we have will produce a healthy and long-lasting industry that I would be proud to have my children work in.  I only wish there was a group like this when I had first begun my career 

Since 2011, I've been immersed in the hospitality scene, taking the reins as head chef in 2015 and co-owning a food truck since 2023. Founding HMS Group was a natural next step, ensuring safety's always a priority. Alongside, I'm deeply involved with Springboard Future Chef, wearing hats as mentor, judge, and Ambassador.

But beyond the kitchen buzz, mental health is a cause close to my heart. Teaming up with organizations like Hope 4 Life, I'm passionate about transforming the industry's old-school, pressure-cooker culture into one that truly supports mental wellbeing, for everyone involved. It's about fostering environments where staff and owners alike feel looked after. Mental health isn't just a checkbox for me; it's a driving force behind my mission to make lasting change in hospitality.

I always believe that people make the difference and people make the place.

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At any position in the Hospitality industry, we, as humans, must learn and support that Mental Health needs to be taken seriously, and we need to find a way to break down the stigma at all levels in the industry. This we can achieve together, with a strong process, helping and speaking up for all others in need and also for those who stay in silence. 

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Being a Chef and running different kitchens with different teams, I see every day, people with mental health conditions trying to hide, or pretend they are okay while they are struggling to have a better day. That is the point where we have to step up and help them, understand and offer them  support.

Working my way up from dishes to management I saw a lot of different types of chef and questionable behaviours along the way. I saw the good and the bad sides of hospitality and the people in it but I kept the love and stayed true to myself along the way.

I left hospitality for the office life in the search for calm and time to grow a family but it wasn't a life choice I could stick with. Near a decade out of kitchens I returned to a head chef position where I have a great focus on wellbeing and mental health - gone are the prehistoric theories and rules in my kitchen.

The Burnt Chef is all I believe in and I strive to help others succeed in a healthy environment. Giving the tools & knowledge to the next generation of hospitality, we can make a difference.

I have worked in catering for 25 years, having always wanted to be in a kitchen. I loved everything about the industry, the passion, the variety. I joined the military as a chef and worked in some very challenging and rewarding environments. My military career came to an end, and I went back into the civilian life. I worked my way through kitchens to become a regional development chef across a catering consultancy group.

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My journey, at times, has been very dark, but I found that surrounding myself with the right support helped. However, it was at work where I was scared to be honest with my emotions, constantly being told to “get on with it” when I just wanted to talk. 

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The Burnt Chef offers that support and guidance. No one should be ashamed or embarrassed about the way they are feeling.

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Brick walls are designed to knocked down. 

As a chef with over 15years experience in a variety of establishments such as fine dining restaurants, five star hotels to local country pubs. This industry means the world to me, along with my son and partner. I have struggled for as long as I can remember with my own mental health recently being diagnosed with split personality disorder and, using my own personal experiences, I hope I can help and educate this incredible industry and the people who work in and around it.

The Burnt Chef Project has helped me massively. I want to reach out and help others and hopefully burn the stigma around mental health once and for all. This is the reason I decided to become an Ambassador for the Burnt Chef Project as I truly believe together we can create an amazing environment for all of us to thrive.

I have only ever worked in the hospitality industry & it all started from the age of 14. Then soon after finishing school, I started the journey of becoming a chef, and honestly it was the best decision I ever made. From the off I was exposed to everything the hospitality had to offer but without anyone to talk to, when I needed it most.

So when I became aware of The Burnt Chef Project, I was keen to learn more to enable me to support individuals the best way I can, especially being in the middle of it all for so many years and seeing what is really going on in the industry. We need to break the stigma that surrounds mental health & make sure people are aware that they are not alone. 

I am so honored to be an ambassador for The Burnt Chef Project, it's such an amazing organisation to be a part of,  the ongoing support & advice it gives to so many people that need it most, is absolutely priceless!

I am dedicated not only to crafting exquisite dishes but also to nurturing the mental well-being of culinary professionals. With 22 years of culinary experience, I've witnessed firsthand the toll the kitchen environment can take on mental health. My journey with food began around 2002 when I started working in the hospitality industry. Along the way, I encountered the stress, anxiety, and burnout prevalent in the culinary world. It inspired me to become involved with the Burnt Chef Project, where I work to destigmatize conversations around mental health.

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Through workshops, speaking engagements, and community outreach, I strive to create a culture of support and understanding. My own struggles have taught me the importance of seeking help and fostering a supportive environment for others.