How To Become A... Head Chef

What does it really take to become a head chef?In this episode of How To Become A…, Grace sits down with Andy — Head Chef at ROVI (part of the Ottolenghi group), to unpack the real journey behind running a high-performing kitchen.From growing up in a hospitality family (with a dad who owned nightclubs and restaurants) to working his way up through kitchens in Australia and London, Andy shares the truth about the industry — the highs, the burnout, the pirate-ship energy of kitchen culture, and the leadership skills no one talks about.We cover:Starting out in a family restaurantCulinary school vs on-the-job trainingMoving from Australia to London without a job lined upWorking your way from chef de partie to sous chef to head chefWhat being a head chef actually involves (hint: it’s not just cooking)Managing big teams under pressureMenu development, seasonal produce & working with a kitchen gardenCooking for 200+ guests in Sicily & IbizaThe harsh realities of the hospitality industryWhy supporting independent restaurants mattersAndy also shares the mindset you need to survive in kitchens: ✔️ Work ethic ✔️ Resilience ✔️ Thick skin ✔️ Passion for food ✔️ Leadership under pressureIf you’ve ever dreamed of running a kitchen, opening a restaurant, or just want to understand what happens behind the pass, this episode is for you.Resources:https://ottolenghi.co.uk/pages/locations/rovi🎙 How To Become A... explores real-life journeys behind the careers of everyday people. Each episode dives into the path of someone who's built success outside of the spotlight — no fame, no fortune, just real stories. Discover how they started, the challenges they faced, and what drives them forward. 💼✨🔗 Subscribe, rate, and share to help more people find their own path📩 Got your own story to share? Contact us at [email protected]📱Follow us on socials: @howtobecomea__ Hosted on Acast. See acast.com/privacy for more information.