Deccan Chronicle – Hell’s Kitchen

Pleased to have contributed to this important piece by Roseina Coutinho for Deccan Chronicle, Hyderbad on the conversations the hospitality industry can no longer afford to have behind closed kitchen doors.

Fine dining has long celebrated excellence, discipline and perfection. But when those ideals become intertwined with fear, intimidation and burnout, it’s worth asking what kind of culture we’re really sustaining.

As someone who has spent years speaking to chefs across every level of the industry, one thing has become increasingly clear: great kitchens are built on rigor, not fear; mentorship, not humiliation.

Thank you to Roseina for including my perspective in a story that explores the realities, contradictions and much-needed evolution of modern kitchen culture.

“A Recipe for Disaster From ‘Hell’s Kitchen’” now live.