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.

--

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.

In this illuminating episode, we explore one of the most overlooked pillars of human health - daylight. Two centuries ago, humans spent 90% of their time outdoors. Today, we spend 90% of our lives inside, and it’s taking a silent toll on our health, performance, and happiness.

Our guest, Tony Macken, a lifelong advocate for outdoor living and workplace wellbeing, shares how modern lifestyles and indoor professions — especially in industries like hospitality — are disrupting our circadian rhythms, the biological clocks that govern our sleep, energy, and mental health.

Quoting Professor Russell Foster of Oxford University, he reminds us: “Circadian rhythm underpins every aspect of our health. We ignore it at our peril.”

From his experience as a Samaritan volunteer to his belief in goal-setting, mindfulness, and outdoor adventure (including plans to go snowboarding for his 70th birthday!), this conversation is a masterclass in reconnecting with nature, and with ourselves.

Join us as we uncover how sunlight, sleep, and self-awareness can transform not just personal wellbeing, but workplace culture for the future.

In this powerful and deeply human conversation, we’re joined by Clare Kenny — a leadership, culture, and wellbeing expert whose career has taken her across Europe and Asia, including leading Burberry’s global wellbeing strategy.

Clare opens up about her personal journey through anxiety, addiction, burnout, and an ADHD diagnosis, and how these experiences shaped both her life and her mission to help others thrive. Together, we explore what it really means to take care of ourselves in a world that rewards pushing through at any cost.

From the importance of setting boundaries and embracing vulnerability, to rethinking how we define success, Clare shares practical insights and profound lessons from two decades of personal and professional growth.

Join us for a candid discussion about the power of storytelling, the danger of numbing, and the urgent need to create workplaces where people can truly be human.

In this heartfelt episode, we sit down with Lara Luck - a passionate food entrepreneur, mother, and mental health advocate - to explore the powerful intersections of ambition, identity, and self-discovery. From launching a career in the food industry just six weeks after giving birth to navigating the overwhelming challenges of postpartum depression, Lara opens up about the moments that shaped her both personally and professionally.

She shares how learning to accept her mental health journey, rather than fight against it, became a turning point and why giving herself grace is now one of her greatest acts of strength. Together, we unpack the lessons she’s learned about self-worth, the taboos still surrounding mental health, and her vision for a future where workplaces prioritise kindness, balance, and genuine support.

Whether you’re a parent, entrepreneur, or anyone balancing big dreams with personal battles, this conversation is a reminder that vulnerability is not weakness - it’s courage in its purest form.

Follow Lara on Instagram here.

This week on The Burnt Chef Journal, Kris Hall is joined by Neil Rippington, Director of the College Community Programme at the Royal Academy of Culinary Arts, and Stelios Kiosses, Course Director and Tutor in Culinary Psychology at the University of Oxford’s Department for Continuing Education, alongside his work as a psychotherapist, Clinical Lead, and author.

Together, they explore the fascinating field of culinary psychology - the mind-body connection through food. From emotional eating and neurogastronomy to gastrophysics and mindful eating, this conversation unpacks how what we eat shapes our emotional well-being and mental health.

Neil and Stelios also share insights into their new 8-week online course with Oxford University’s Department for Continuing Education, designed to help participants understand the science and psychology behind food choices.

Want to go deeper? 📘 Pre-order Neil’s upcoming book: Karnac Books 🎓 Explore the course: Culinary Psychology – University of Oxford

Tune in to discover how food is far more than fuel - it’s a powerful influence on the mind, emotions, and overall health.

In this powerful episode of The Burnt Chef Journal, Kris Hall sits down with Burnt Chef ambassador Joe Bentley for an open and deeply personal conversation ahead of Suicide Prevention Day. Joe shares his journey through mental health struggles, including a life-altering breakdown and the tragic loss of his father to suicide during childhood.

Together, they explore the importance of breaking the silence, the lessons Joe has learned about vulnerability and seeking help, and why changing the narrative around suicide is crucial in the hospitality industry and beyond.

From preparing to climb Kilimanjaro to facing his darkest moments, Joe’s story is one of strength, honesty, and hope. If you or someone you know has been impacted by mental health challenges, this episode is a must-listen.

If you would like to spark a conversation about how you're feeling, reach out via our support services here.