Newsletter - Chef watch : Spring 2026

CHEF WATCH: Spring 2026 

What 110 chefs told us about pay, hours and why many would consider leaving. 

We recently spoke with 110 chefs across premium and branded restaurant groups to get a sense of how people are really feeling about work right now. The results weren’t exactly surprising, but they do paint a clear picture of where the pressure points still are in kitchens. 

Below is a quick snapshot of what we’re hearing across the market, along with a trend that’s starting to show up more often. 

Only 20% of chefs say they are very happy in their current role 

The mood across the kitchen floor is mixed. Only 20% of chefs say they’re very happy where they are, while 31% describe themselves as neutral. In other words, a lot of people aren’t actively looking, but they’re not especially settled either. 

Work-life balance continues to come up as one of the biggest issues. 30% say their work-life balance is poor, with 32% working more than 50 hours a week and 14% regularly exceeding 55 hours. On top of that, 43% say they never receive overtime pay. 

Pay and progression are also a sticking point. 46% receive no bonus at all, and 44% say they see little progression in their current role. Only 10% say they are very satisfied with what they earn. 

When asked what would make them consider moving, the answers were fairly clear. Better pay (35%) was the biggest driver, followed by fewer hours (19%). 

Quarterly bonuses are starting to replace annual schemes 

With 46% of chefs receiving no bonus structure at all, there’s a real opportunity for operators who want to stand out. 

One thing we’re starting to see more often is a move away from annual bonuses towards quarterly incentives. From conversations with chefs, these tend to land much better. 

Annual bonuses can feel a long way off from the day-to-day effort that goes into running a kitchen. Quarterly schemes feel more immediate and easier to connect to performance. 

The benefits are simple: 

• Immediate recognition
• Consistent motivation throughout the year • A clearer link between performance and reward

With 65% of chefs open to the right opportunity, small changes like this can make a big difference when it comes to attracting and keeping strong people. 

TOP CHEF CURRENTLY AVAILABLE 

Salary: £65-75k | Notice: 1 Month | Location: London | Relocation: Available 

• An experienced Head Chef with Michelin Guide exposure and a strong track record across high-end London restaurants.
• Known for building solid teams, tightening kitchen performance and delivering premium dining and events.

Recent highlights 

• Current Head Chef - Michelin Guide listed restaurant (2023 and 2025) and Condé Nast Best New London Restaurant
• Rebuilt the kitchen team after opening and stabilised operations Reduced kitchen costs to 15% while consistently hitting food and labour targets
• Developed a successful events arm delivering exclusive hires for up to 200 guests (canapés) and 80 seated dinners
• Leads a brigade of 6 chefs delivering high-end service

Opening Head Chef - luxury Italian restaurant brand 

• Led menu development and recruitment for a 60-seat flagship opening
• Managed a brigade of 14 chefs
• 14-year tenure at Jamie Oliver’s Fifteen progressing from Junior Sous Chef to Head Chef Managed 17 chefs and 6 KP while maintaining food costs at 26%

Happy to share more detail on this chef if it’s of interest. 

Useful links 

• Salary Checker - All Chef Levels : check here
• Join our WhatsApp channel: stay close to the market with chef updates, insights and opportunities sent straight to your phone here

Olly Hornby-Smith 

Chef Specialist Recruitment Consultant