CHEF'S GUIDE TO MIGRATION

"You can go to any country, but you need to know what you want. What kind of chef you want to be and, more importantly, what kind of person you want to be."

For Chef Hans Rodrigues, a Demi Chef de Partie in Dubai, those words capture the reality of building a culinary career overseas. Having first moved to the United Arab Emirates as a student before deciding to stay and pursue his profession, Chef Hans has experienced both the opportunities and challenges of working in one of the world's fastest growing hospitality markets. His advice does not begin with salaries or immigration policies. Instead, it begins with understanding personal ambitions.

As restaurants, hotels, cruise lines and hospitality groups around the world continue to grapple with a shortage of skilled culinary professionals, international opportunities have become more accessible than ever. Today's chefs are no longer looking only for higher salaries. They are seeking destinations that promise professional growth, better quality of life, supportive work environments and long-term security for themselves and their families.

For Chef Hans, Dubai represents a city where culinary professionals can grow rapidly. The Emirate's thriving food scene, international restaurant brands, luxury hotels and access to premium ingredients have played an important role in shaping his career.

"There is a lot going on with food, from celebrity chefs to high-end restaurants, events, competitions and good quality ingredients," he says. "Despite all the struggles I have faced, I am very happy with my progress in skill as well as the number of like-minded individuals I have met."

Yet he is equally honest about the demands that come with working in the city.

"It is a very fast paced city with cut throat competition," he explains. "Many chefs still struggle with below average pay grades. Your work environment can be fantastic, the food great and your boss supportive, but the system sadly remains the same."

For Chef Hans, success abroad ultimately depends less on geography than on purpose.

"Any country can give you a good chef experience. It is up to you to know what you are looking for."

As more chefs explore careers beyond their home countries, a handful of destinations continue to dominate the conversation. Germany is increasingly recognised for its skilled worker opportunities and pathways to long term residency, while the United Kingdom remains a preferred destination because of its established hospitality industry and professional work culture. The United Arab Emirates has become synonymous with luxury hospitality and international exposure, Canada and Australia offer attractive lifestyles alongside growing demand for culinary professionals, and Singapore serves as a gateway to Asia's vibrant food scene. For those seeking to refine their craft, France remains the benchmark for classical cuisine and pastry, while Spain's blend of tradition, innovation and emphasis on work life balance continues to inspire chefs from across the world.

For Chef Shikha, who works in the United Kingdom, salary alone is not enough to judge a destination.

"In my experience, no country really pays enough for the amount of effort hospitality professionals put in," she says. "That said, the salary is generally enough to live on."

What has made the greatest difference for her is the professional culture.

"I find the work culture to be better compared to India, particularly in terms of work life balance, professionalism and the way staff are treated."

At the same time, Chef Shikha is careful not to generalise.

"Every country has its own strengths and opportunities. What matters most is not the country itself, but the people, the work environment and the culture of the workplace. When you are surrounded by supportive colleagues and have opportunities to learn and grow, you can succeed anywhere."

Across continental Europe, Germany has steadily emerged as one of the strongest destinations for culinary professionals seeking both career progression and long-term stability. According to Chef Gabi, a pastry chef based in Berlin, the country's demand for skilled chefs and structured immigration pathways make it particularly attractive.

"I think the best country to work for immigrant chefs is Germany because of the salary expectations and the job availability," says Chef Gabi. "After five years of working here, you can apply for the German passport. Once you have it, you can stay in Germany or anywhere in the European Union without needing visas."

Having completed his culinary apprenticeship in Germany, Chef Gabi believes the country's vocational training system provides young chefs with a strong technical foundation while opening doors across Europe. His experience has also inspired him to prepare educational guides for aspiring chefs hoping to study and work in Germany, reflecting the growing interest among culinary professionals considering the move.

For Chef Ahmed Mohammed, Head Pastry and Bakery Chef at Back to Roots Café, part of AKI Group, the ideal destination depends entirely on a chef's ambitions. "In my opinion, my top three countries for chefs are the United Arab Emirates, France and Spain."

According to Chef Ahmed, the United Arab Emirates offers excellent career opportunities, exposure to international cuisines and the chance to work alongside multicultural teams in one of the world's fastest growing hospitality industries.

France, meanwhile, continues to be the destination of choice for chefs who want to build strong technical skills while mastering classical cuisine and pastry.

Spain, however, appeals for entirely different reasons. "I love the balance between tradition and creativity," he says. "It has an amazing food culture, great ingredients and offers chefs plenty of room to grow."

Work life balance, Chef Ahmed believes, also varies significantly from one destination to another.

"From my personal experience in the United Arab Emirates, work life balance really depends on the company. Some companies expect very long hours, while others genuinely care about their teams and try to create a healthier environment."

Spain, on the other hand, offers something many hospitality professionals increasingly value.

"What I like about Spain is that work life balance is more part of the culture itself, not just something individual companies offer. That is one of the reasons it attracts so many hospitality professionals."

Taken together, these experiences reveal that there is no universal destination for culinary success. Every country presents its own strengths, challenges and opportunities. Some offer structured training and clear immigration pathways, while others provide faster career progression, greater exposure to international cuisines or stronger traditions of culinary excellence. The decision ultimately depends on what each chef hopes to achieve, whether that is financial security, creative fulfilment, technical mastery, international exposure or a better quality of life.

Equally important is recognising that migration is not simply a professional decision but a personal one. Adapting to a new culture, understanding different workplace expectations, building support systems and creating a life away from home require resilience alongside culinary skill. The most successful chefs are often those who approach migration with realistic expectations and a willingness to continue learning both inside and outside the kitchen.

Before accepting an overseas opportunity, aspiring chefs should invest time in thorough research. Understanding visa regulations, employment contracts, taxation, accommodation costs, healthcare, career progression and workplace culture can make the difference between a rewarding experience and a disappointing one. Speaking to chefs who already live and work in the destination country often provides insights that no recruitment advertisement or social media post can offer.

For every chef, the perfect destination will look different. Some may find their future in the bustling kitchens of Dubai, others in the classical pastry schools of France, the structured hospitality industry of Germany, the multicultural restaurants of the United Kingdom or the creative food culture of Spain. What matters most is not following the latest trend but making an informed decision based on individual goals and aspirations. After all, the best country for a chef is not necessarily the one offering the highest salary, but the one that allows talent, passion and ambition to flourish.