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:
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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