Young chefs call for better pay and work-life balance – BeanScene

Australia and New Zealand’s young chefs want to build long-term careers in hospitality, but better pay, work-life balance and healthier workplace cultures are needed to retain them, according to new research from Nestlé Professional.

The 2026 Nestlé Professional Young Chef Survey, Shaping the Future Kitchen, surveyed 300 young and aspiring chefs aged 18 to 25 across Australia and New Zealand.

Better pay was the leading factor that would encourage young chefs to stay in the industry, cited by 63 per cent of respondents. This was followed by better work-life balance (46 per cent), healthier and more respectful kitchen culture (37 per cent), and clearer training and career progression (35 per cent).

Despite these challenges, 75 per cent of respondents said a passion for cooking motivated them to enter hospitality. Within the next five years, 39 per cent hope to own a venue or business, while 22 per cent aspire to become a head chef.

Nestlé Professional General Manager Oceania Kristina Czepl says the findings highlighted the importance of supporting young chefs’ career ambitions.

“Young chefs see a future in hospitality and are eager to build meaningful careers. The opportunity is to support that ambition with the right mentorship, culture and career development pathways,” Kristina says.

The survey found 64 per cent of respondents identified chefs and mentors as a leading source of inspiration, ahead of social media.

The Nestlé Golden Chef’s Hat Award connects young culinary talent with experienced foodservice professionals through mentoring, practical learning and industry networks.

An analysis of 87 survey respondents who competed in the award found 61 per cent reported increased confidence and motivation, while 51 per cent identified mentoring and support from experienced chefs as one of the program’s most valuable outcomes.

Ashleigh Handsaker, 23, sous chef and 2026 Nestlé Golden Chef of the Year, says mentorship had played an important role during her six years in the competition.

“Having experienced people in your corner who are willing to share their knowledge and back your development can make a huge difference when you’re starting out in the industry,” Ashleigh says.

“Those relationships have helped build my confidence, refine my skills and give me a clearer picture of the chef I want to become.”