
Show Notes
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 restaurant Culinary school vs on-the-job training Moving from Australia to London without a job lined up Working your way from chef de partie to sous chef to head chef What being a head chef actually involves (hint: it’s not just cooking) Managing big teams under pressure Menu development, seasonal produce & working with a kitchen garden Cooking for 200+ guests in Sicily & Ibiza The harsh realities of the hospitality industry Why supporting independent restaurants matters
Andy also shares the mindset you need to survive in kitchens: ✔️ Work ethic ✔️ Resilience ✔️ Thick skin ✔️ Passion for food ✔️ Leadership under pressure
If 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__ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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