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. 💼✨

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