The Man Behind the Flavor

In Conversation With Andy Cuthbert, President, Worldchefs

You've had an illustrious career spanning multiple continents. What drives your passion for the hospitality industry?

The world of hospitality is fantastic. Working with such a diverse mix of people in a country such as the UAE gives me the drive. Also, being able to give back to the young people and seeing them grow and become better in their lives drives my passion. My family, my wife and two boys, has been the biggest support system for me over the last few decades, and they’ve allowed me to give to so many and truly invest myself in this wonderful industry. 

You've had the opportunity to travel and work with people from many different nationalities. What cultural experiences have had the most significant impact on you? 

My time here in the Middle East has given me exposure to deep cultural understanding of many countries. Especially in a vibrant Islamic country like the UAE that has a melting pot of people, you learn so much more than staying in your home country, in my opinion.

As a General Manager at Jumeirah Group, what are some of the most significant challenges you face, and how do you overcome them? 

One of the main challenges as a General Manager is ensuring consistency and having the talent pool to keep pushing boundaries and pushing excellence. The people are still and always will be the most important part of Hospitality and we need to ensure we have a wide pipeline of talent to draw on in the future.

As President of the World Association of Chefs Societies, what initiatives do you hope to implement or support during the remainder of your tenure? 

The executive team of Worldchefs and I have several ambitions for the next three years of our tenure. As always, we are working to empower young chefs; we are also aiming to make our online courses and services accessible and available in as many languages as possible. A major objective we have is that we want to make Worldchefs known around the globe, spreading our powerful message and building our community of proud chefs in the white jacket, so that when you say ‘Worldchefs’, people know who we are and what we do.  

How do you think the culinary industry can continue to evolve and grow, and what role do you see Worldchefs playing in its development? 

The culinary industry is evolving rapidly, driven especially by advances in sustainability and technology. As consumers become more environmentally conscious, chefs and food professionals must adapt to meet these expectations and ensure the long-term sustainability of our industry. Through Worldchefs we have an abundance of sustainability programs we call our Feed the Planet initiatives, that can serve as a first step to immersing in food waste and sustainable sourcing. Each month, Worldchefs hosts a webcast on a different sustainability-related topic called “Sustainability Around the World.” It is a great way for chefs to introduce themselves to new knowledge and learn directly from experts across the globe. Worldchefs also has a Sustainability Education for Culinary Professionals curriculum—a free course that teaches chefs how to think and act sustainably. Not only can any individual take this course online, for free, but our Sustainability Education certified trainers are also bringing this curriculum into their respective culinary institutions worldwide. I encourage the global community of chefs to get involved and take advantage of these resources, whether tuning in to our sustainability webinars or completing our online curriculum at https://feedtheplanet.worldchefs.org/sustainability-education/

As for technology, we can learn so much about food and its origins and I encourage us all to upskill ourselves using online resources. There is so much information now available to us; it is our responsibility to take time to learn and use technology to our advantage. Worldchefs has certainly had technology in mind, we’ve sparked conversation on the role of AI in the kitchen, and we will have Rich Rosendale speaking at our upcoming Worldchefs Congress & Expo 2026 in his session, “The AI-Powered Chef,” to share more about the power and limitations of technology in our industry. 

How can the industry become more inclusive, ensuring opportunities for female chefs and underrepresented communities? 

For the industry to become increasingly more inclusive, in terms of ethnicity, gender, language, etc., the change must be driven from leadership. There are plenty of people willing to work in all sectors of the industry, and we must embrace these passionate people with diverse backgrounds and stories; it only makes for a stronger industry. We need to ensure that the culinary industry is desirable for all and offers growth and flexibility as needed, and we as leaders are responsible for this and must make the change. You can read more about inclusion at Worldchefs at https://worldchefs.org/building-a-more-inclusive-future-in-the-culinary-industry/. 

You’ve often spoken about empowering young chefs. What are the biggest challenges the next generation faces, and how is Worldchefs addressing them?

Young chefs today are faced with changing consumer demands, a competitive industry and the need to have an online presence or personal brand. Worldchefs aims to guide young chefs into the industry, providing educational programs, opportunities for innovation, mentorship and the ability to network with our community of seasoned chefs. 

Learning is going to impact the next generation in a big way. This is why we have free webinars and online courses to constantly support upskilling for young chefs and experienced chefs alike. We strive to have mentors who can guide the young chefs and ensure they understand that the profession, whilst exciting, is one of commitment and hard work. Our Worldchefs Young Chef Development Committee is very engaged with our national member associations globally and are continually building a network of young people in the industry, using social media and collaborating with our Education Committee to maximize opportunities. 

We allow our young chefs to be heard, sharing their stories and opinions on our podcast, articles, and webinars. Next year at the Worldchefs Congress & Expo 2026 in Wales, we have an exciting program lined up for young chefs, making sure they get the most out of their time at this event in terms of education, networking, and fun. It is our job to shape the future of the industry by supporting young chefs, their learning, and their integration into the professional workforce. 

What do you enjoy doing outside of work, and how do you prioritize self-care in your busy schedule? 

Self-care is extremely important for the hard-working chefs around the world. Personally, I try and spend maximum time when on days off switching off to relax and focusing on the family to help me unwind.

For our Worldchefs community, we are building awareness around mental health and wellbeing to support our network of chefs around the world. We’ve recently featured CHOW (Culinary Hospitality Outreach and Wellness) on our podcast as well as Kris Hall from The Burnt Chef Project, who will also be a speaker at our event next May, Worldchefs Congress & Expo 2026. Ultimately, we always want chefs to have the resources they need to navigate their role in the industry and feel at their best.  

As someone who has worked in various roles, from chef to General Manager, what skills do you think are essential for success in the industry? 

You need perseverance; nothing comes easy. You also need patience; you need to understand that the people around you will make you successful, but you must let them guide, nurture, teach, repeat.

What advice would you give to aspiring chefs looking to make a mark in the industry? 

The culinary industry can bring you to greatness, but you must have patience. You must take the opportunities that are afforded to you. Take the courage to step out of your comfort zone and do it. There’s a lot of hard work in this industry… but there’s so much more to cooking and if you have a passion for cooking, that’s what you need. Remember your roots and who guided you on your path.

RAPID FIRE

Coffee or tea – what do you prefer to start your day with? 

 Black coffee just beans and water.

If a biography or biopic were to be made on you, what would be the title? 

Life and times of an outside caterer

Other than this, what career would you have loved to do? 

Nothing could replace hospitality

What does Worldchefs mean to you? 

Our place to be and belong as a community