In September 2025, nine incredible individuals took on one of the world’s toughest challenges - climbing Mount Kilimanjaro! To raise funds and awareness for The Burnt Chef Project.

But this wasn’t just about reaching the summit.

It was about why they chose to climb. What The Burnt Chef Project means to them. The physical and mental challenges they faced along the way. And the moments on the mountain that changed them.

In this special episode, we sit down some of our nine incredible climbers:

Joe Bentley Greg Popek Ben Taylor Sam Sharples Mica Maurtua Tom Biddle Sophie Clark David Clark Gintare Zdanevicuite (Ginny)

Together, we reflect on the experience, the purpose behind the challenge, and the power of community, resilience, and mental health advocacy in hospitality.

Most importantly, this episode is a huge thank you and celebration of every single one of these amazing fundraisers who pushed themselves to the limit for a cause close to their hearts.

Because this climb was never just about the mountain - it was about the people.

In this episode of The Burnt Chef Journal, we sit down with Tomeu, a chef who held a Michelin star for 15 years and made an uncommon decision in fine dining: to walk away from it in order to reclaim his wellbeing.

Through an open and deeply honest conversation, Tomeu shares how pressure, an unsustainable business model, and the weight of ego impacted his mental health, his team, and his relationship with cooking. We explore anxiety, leadership, emotional sustainability, human relationships, and the power of simplification - in both life and the kitchen - as a way of returning to authenticity.

An episode that challenges the stigma of perfection in hospitality and reminds us that true success doesn’t always shine like a star, but it does feel like calm, coherence, and shared happiness.

🎙️ An essential dialogue on mental health, gastronomic culture, and the emotional impact of leadership on teams.

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En este episodio de The Burnt Chef Journal, conversamos con Tomeu, chef que durante 15 años mantuvo una estrella Michelin y que tomó una decisión poco habitual en la alta gastronomía: dejarla atrás para recuperar su bienestar.

A través de una conversación honesta y profunda, Tomeu comparte cómo la presión, un modelo de negocio insostenible y el peso del ego afectaron a su salud mental, a su equipo y a su forma de vivir la cocina. Hablamos de ansiedad, liderazgo, sostenibilidad emocional, relaciones humanas y del valor de simplificar —en la vida y en los fogones— para volver a ser fiel a uno mismo.

Un episodio que rompe el estigma de la perfección en la hostelería y nos recuerda que el verdadero éxito no siempre brilla como una estrella, pero sí se siente como calma, coherencia y felicidad compartida.

🎙️ Un diálogo imprescindible sobre salud mental, cultura gastronómica y el impacto emocional del liderazgo en los equipos.

In our final episode before The Burnt Chef Journal takes a well-earned pause until 2026, we’re joined by hospitality veteran and leadership advisor Chris Tripoli for a deep and energising conversation about what truly drives long-term success in our industry: people.

Chris shares why “Happy Staff = Happy Guests” isn’t just a slogan - it’s a strategy. We explore the shift from simply managing people to genuinely leading them, and how today’s workforce is searching for more than a pay cheque. They want belonging, purpose, contribution, and appreciation - and when they get it, stress drops, burnout decreases, and performance naturally rises.

Drawing on decades of lessons learned, Chris unpacks the principles that shaped his career:

• Lead with kindness

• Respect and integrity cost nothing but return everything

• Listen to understand, not just to advise

• People-first environments reduce negativity and unlock productivity

• Winning isn’t about working more - it’s about working better with people

We also look ahead to the next decade of workplace culture in hospitality: improved training, ongoing development, healthier work–life balance, and the continued evolution toward environments where people feel safe, valued, and supported.

Chris leaves us - and his younger self - with timeless advice: slow down, ask questions, and let knowledge help you enjoy the journey.

As this series wraps, we want to thank every listener, guest, and supporter who has joined us on this mission to improve mental health and wellbeing across hospitality. The Burnt Chef Journal will return in 2026, stronger than ever.

Until then - take care of yourselves, and each other.