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How To Become A...

How To Become A... Head Chef

Season 3, Ep. 7
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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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