Show up, stay in your lane and leave your ego at the door – here's what the world's most successful female chefs want you to know.
1. There's no elevator to success... you have to take the stairs
"One thing this industry teaches you very quickly is that there are no shortcuts," says Garima Arora of Gaa in Bangkok, Thailand. "You can't fast-track experience. You have to put in the hours, do the work and stay consistent. Showing up every day with focus, even when it feels repetitive, is what builds your foundation. Over time, that discipline becomes instinct. That's when you begin to find your own voice."
2. True leaders can be quiet
"Leadership isn't about who has the loudest voice," says Manu Buffara of Manu in Curitiba. "It's creating a space where people can grow and exist truthfully. My own leadership has always come from being present and consistent, and the quiet confidence of occupying my space."
"I've learned to believe in my own voice and to lead through empathy and listening," says Elena Reygadas of Rosetta in Mexico City. "Leadership isn't about having all the answers, but creating an environment where everyone can grow, propose ideas and take responsibility."
Mexico City-based Elena Reygadas was named The World's Best Female Chef in 2023
3. Find your own identity
"You must cook from who you are, not from who the world expects you to be," says Dominique Crenn of Atelier Crenn in San Francisco.
"Identity is stronger than trends," says Leonor Espinosa of Leo in Bogotá. "For years, it was easier to look outwards, to copy, to follow international trends. But it was focusing on Colombia's biodiversity and ingredients, on our own narrative, that gave us depth and coherence and showed us that cuisine can be modern while still being rooted in our land."
"Find your own style," says Elena Arzak of Arzak in San Sebastian. "Be proud of what you do."
"I've learned that where I come from – my family, our traditions and ingredients, our community – is not something to dilute to fit a 'fine dining' narrative," says Sara Aqel of Dara Dining in Amman, Jordan. "The more I stopped shrinking my identity to match an external standard, and instead built from my roots, the more creative, confident and fulfilled I became. Fine dining, for me, is not about distance from heritage – it's about elevating it."
"Staying true to your roots and your vision is what truly builds a strong identity," says Marsia Taha Mohamed of Arami in La Paz, Bolivia.
Sara Aqel sources ceramics from the Iraq Al Amir Women's Cooperative, who design custom handcrafted plates, for her restaurant, Dara Dining
4. Create time for self-care
"It's important not to put too much pressure on yourself (although I'm still working on it!)," says Helena Rizzo of Maní in São Paulo. "Give it your all when you need to, but make time to disconnect too. To continue in this profession, you have to find a way to enjoy the kitchen, as well as making time for self-care."
5. There's no 'i' in team
"Restaurants aren't built and sustained on the talent of a single person," says Leonor Espinosa, "but by a whole community of farmers, harvesters, cooks, servers, researchers and entire families, all of whom believe in the same goal."
"Surround yourself with a team who will lift each other up," says Daniela Soto-Innes of Rubra in Punta de Mita.
"I've learned the importance of building solid networks: of collaborators, friends, mentors," says Elena Reygadas. "Restaurants are a collective endeavour, and nothing truly valuable is built in isolation. The strength of the project depends on the trust you put in those around you, and the trust they put in you."
Espinosa works closely with her daughter, Laura Hernández Espinosa, at Leo
6. Let your career grow with you
"Cooking delicious food isn't enough," says Carolina Bazán of Ambrosía in Santiago. "Running a restaurant means leading teams, understanding numbers, providing emotional support and making difficult decisions. It's a constant challenge and a continuous evolution. Perhaps the most important lesson is allowing our careers to evolve with us."
7. Be an empath
"Leadership is done through empathy, and building teams where everyone grows together," says Marsia Taha Mohamed.
"Excellence comes from care," says Dominique Crenn. "Care for ingredients, care for your team, care for the planet."
"Communication and empathy are key," says Daniela Soto-Innes.
Crenn is a vocal activist, champion of women's rights and was awarded The World's 50 Best Restaurants Icon Award in 2021
8. Career vs family needn't be a choice
"As a woman, there comes a moment when you feel you have to make deeper decisions, like how much of yourself to give to the kitchen and how much to your family," says Carolina Bazán. "Both are completely valid, but often we feel we must choose. I chose to share my energy with my family, and I say that in peace, understanding that it's not a resignation, but a different way of approaching this profession."
9. Leave your ego at the door
"A kitchen only succeeds when it stops being about you," says Manu Buffara. "When we swap ego for sensitivity, the food gains its own voice. The team strengthens, confidence grows and you gain something bigger than just one person."
"There were moments in my career – especially as a woman in fine dining – when I was told to be tougher, louder, more aggressive," says Dominique Crenn. "But leadership is not imitation. It is authenticity. The kitchen doesn't need more ego; it needs more intention."
10. With failure comes success
"Every challenge comes into our lives to make us stronger – to prepare us to move forwards," says Bongkoch 'Bee' Satongun of Paste in Bangkok.
Sufret Maryam, Dakkak's second Dubai restaurant, is named after and inspired by Dakkak's mother, Maryam
11. The fastest doesn't always win the race
"During service, we say 'oído' ['yes, chef!'] to acknowledge that we've heard and we're going to do what has been asked of us," says Pía León of Kjolle in Lima, Peru. "But over time, I've learned that listening isn't always about reacting quickly. It's also about learning when to stop and give space to the process. The process itself is as important as the result, and not everything has to be immediate. It's about learning when to act, and when to wait."
12. Lead with kindness
"Food is never just about recipes," says Salam Dakkak of Bait Maryam in Dubai. "It's about people, memories and emotion. When you cook with sincerity and lead your team with kindness and respect, the food carries that warmth to the table. For me, a restaurant should feel like a home, where both guests and staff feel cared for. Human connection is what truly makes a place special."
13. Be a chameleon
"One of the most valuable lessons is the importance of adapting to the unexpected," says DeAille Tam of Obscura in Shanghai. "Embracing unpredictability has allowed me to develop creative solutions and stay resilient in the face of obstacles. This mindset fosters a more collaborative, flexible work environment, where we can all thrive together, even when things don't go as planned."
Slovenian chef Ana Roš was crowned The World's Best Female Chef in 2017
14. Believe in yourself
"The only way to lead with integrity is to think with your own head and stay honest with yourself," says Ana Roš of Hiša Franko in Kobarid, Slovenia. "You can trust and delegate, but your own mindset must remain sharp and centred. In this industry, real strength doesn't come from others; it rises from within. I carry that reminder as a tattoo on my foot: 'The power is in you, not in others'."
"Listen to yourself if something doesn't feel right," says Kamilla Seidler Trebbien, formerly of Gustu in La Paz, and Lola in Copenhagen. "Stand up for yourself and follow opportunities. You never know on which mountaintop you'll end up."
"You don't have to act tough or angry to survive as a woman in this industry," says Tássia Magalhães of Nelita in São Paulo. "Just be yourself."
Magalhães runs an all-female kitchen at her restaurant, Nelita
15. Showing up is half the battle
"Consistency matters more than intensity," says Yasmina Hayek of Em Sherif in Beirut. "Restaurants aren't built on big moments like opening days, but on showing up every single day with the same standards, care, grit and passion: for your purpose, your team, your menu – and for your guests, who make the dream a reality."
"Don't dream; achieve," says Natsuko Shoji of eté in Tokyo. "Passion and vision are important, but they must always be supported by discipline, consistency and daily action. Success doesn't come from wishing for it – it comes from showing up every day, refining your craft and turning ambition into concrete results."
16. Act responsibly
"Never disconnect your craft from your conscience," says Dominique Crenn. "Choosing to remove meat from my menus was not a trend. It was a reflection of my values. A chef is not separate to the world; we are part of its ecosystem."
17. It's all about connection
"People may first walk through the door for the food, but they return for the hospitality," says Chutatip 'Nok' Suntaranon of Kalaya in Philadelphia. "At Kalaya, I hope to transport guests to my family's table in southern Thailand – to create an experience that feels genuinely warm and welcoming. Beyond the flavours, I want to share the stories and traditions of our culture."
18. Discipline gets you a long way
"Discipline and humility will carry you much further than talent alone," says Pichaya 'Pam' Soontornyanakij of Potong in Bangkok. "Talent might get attention at the beginning, but it's consistency, preparation and respect for the craft that build something lasting. I still focus heavily on the basics every day – knife work, seasoning, timing, organisation – because strong foundations give you the freedom to be creative later."
19. Stay in your lane
"Don't compete by comparing yourself to others," says Leonor Espinosa. "Compete by being authentic. Don't try to be like anyone else. Authority doesn't come from how loud you speak, but from your clarity of thought."
In 2024, Chef Pam co-created the Women for Women scholarship, awarding a culinary internship at her restaurant, Potong
20. Every day is a school day
"You never really 'arrive' in this profession," says Chef Pam. "The kitchen keeps teaching you, correcting you and challenging you, no matter your level. Staying open, staying grounded and being willing to improve – even in small details – is what helps you grow long term. That mindset is probably more important than any award or recognition."
"The kitchen is a living school," says Janaína Torres of O Bar da Dona Onça in São Paulo. "It's where we connect with the world and with other people by sharing experiences. Working in the kitchen is about learning, every single day, to build a harmonious, conscious and – above all – human environment, because it's the voice of the people, of food culture, and it belongs to everyone."
"Every day is a new day, and you have to start it with the idea that nothing is won," says Hélène Darroze of The Connaught in London, The Royal Mansour in Marrakech and Marsan and Joia in Paris. "You have to question yourself every day: as a cuisinière, of course, but also as a manager, a business leader and a mother."
21. Be patient
"It's a long road," says Carolina Bazán. "Over time, you gain experience, technique, intuition, failures and a lot of strength. That all builds you, not just as a cook, but as a person."
"Patience is key," says Leonor Espinosa. "Building a concept with roots requires time. Researching, building trust with communities, educating diners, taking risks... none of that happens overnight."
Read more life lessons from Pichaya 'Pam' Soontornyanakij, The World's Best Female Chef 2025.
