🧗 From Line Cook to Executive Chef
“Every step earned. Every scar carried. The climb defines the chef.”
Back when I started as a trainee at the InterContinental, I was full of fire.
I had great mentors, made solid friendships, and — like in most kitchens — earned myself a few enemies. I was hungry for authority. I thought that my sheer talent and raw leadership instincts were enough to help me climb fast.
But, as they say: the faster you climb, the harder you fall.
People around me praised my energy, my work ethic, my passion. At some point, I started believing the hype — more than I should’ve. And that praise became a double-edged knife.
Eventually, things came to a head. A stupid argument with my Executive Chef pushed me over the edge, and I left — impulsively — without a backup plan.
🔥 Baptism by Fire
I landed a Sous Chef role at a busy restaurant and stayed there for three years. Fourteen-hour shifts, back-to-back. Every day, I burned myself out chasing perfection. But I was constantly told:
“Trust the process.”
And the truth is — I did.
There, I learned how to lead, how to cook, how to survive under real pressure. I was molded. I matured.
Then, an opportunity came: Chef de Cuisine for a pre-opening restaurant. Same salary, 60% fewer hours, they said.
They lied.
So, I left. Again.
đź’Ą The Hard Fall
Next, I found myself in one of the top hotels in Limassol, one of the best in Cyprus. But I was starting over — as a Cook C.
That’s how hard I had fallen.
People looked down on me. Treated me like I’d never held a knife before. I worked unpaid overtime. I swallowed my pride. And I grinded — every single day — for four years.
To this day, I cherish that experience. That hotel taught me lessons I’ll carry forever.
🔄 Flip the Script
Then came the era I call “Flip the Script.”
I took on a Chef title again at a big company. On paper, it sounded perfect. In reality, they needed someone to do the dirty work, not someone to lead a kitchen.
After ten months, I walked away.
Then came the turning point:
I joined an avant-garde restaurant as Head Chef. I finally had creative control. I built a team. My menus took off. Our tomato water with smoked scallops became the talk of the town. We were everywhere.
We were winning.
👨‍👩‍👦 Life Over Titles
But then — life happened.
I became a father. And I knew something had to change. I stepped down, took a lower title, a smaller paycheck, but I gained something greater:
Time with my wife and my baby boy.
No regrets.
👨‍🍳 Full Circle
At 33, I joined a 5-star resort as a Sous Chef.
I gave it my all — and it paid off.
And now, at 34, I’ve just accepted the role of Executive Chef at a respected hotel. It’s full circle — but this time, with clarity, maturity, and fire that’s not just raw, but refined.
🧂 Final Thoughts
I’ve burned out. I’ve fallen. I’ve been underestimated, overlooked, and overworked.
But I’ve also grown, evolved, and proven — to myself more than anyone — that talent alone means nothing without discipline, humility, and growth.
So to every young cook reading this:
Don’t chase the title. Chase the craft.
Everything else will follow.
