FIRING UP NEW IDEAS

Does success in the restaurant industry mean setting up your own business or being in charge of a brand’s expansions globally? It could be both, as seen in the career paths of these chefs.

Professional cooking is a nomadic career. It’s no mystery that chefs traverse vast geographical boundaries, bringing with them their dreams, cultures and stories from many different lands. But this migration is not just limited to world travel; chefs are known to flit between different establishments, cultivating their craft and paying their dues until the much-coveted opportunity to start their own restaurant comes about.

After all, head chefs don’t stick around in one place forever. Most aspire to put their name on the title deed of their own business. Which begs the question, what does it take to make the leap from chef to restaurateur? And is that really the be-all and end-all for a chef ’s journey?

Head chefs don’t stick around

in one place forever.