I started my career in Hospitality in the 70s, graduating from Hotel/Restaurant Management and then becoming the youngest department manager at a major hotel in Calgary.  I went on to manage restaurants in Calgary, Winnipeg, and Toronto for a large casual dining chain.  In 1982 I burned out and resigned.  I took a one-year journey to heal and get the wind back in my sails.  Wanting to stay in the industry I started a Foodservice Equipment Rep firm with my family and did that for 40 years. 

I love this industry and absolutely detest the way many people are treated in all positions.  Joining Burnt Chef will give me the opportunity to change that culture.  We need to support the people working now and create an environment to attract new people to the greatest job you’ll ever love.

Chef Imrun Texeira is a Canadian Chef and has worked in some of the world's best and most influential restaurants, including 3 Michelin Starred Noma in Copenhagen. Most recently, he has been named as a recipient of the Top 30-Under-30 Award for hospitality leaders in Canada and as a rising talent in North America by The Art of Plating. Imrun was a semi-finalist on the Food Network’s Top Chef Canada Season 8 and a finalist on the Food Network’s Chopped Canada Season 3.

He is a strong supporter of the ethos behind The Burnt Chef Project, and is here to help spread the message to break the stigma of mental health. 

We have to put the right practices in place to create the best and healthiest workplaces we can for our staff. We as ambassadors and chefs have the responsibility to be the change we want to see in the industry to create a better workplace for future generations to come. 

Born and raised in Scarborough, Ontario, my hospitality career started at the age of 16.  My first position in a kitchen was at the CN Tower in Toronto.  After studying culinary management at George Brown College, I had an exciting career working in various roles around the world for Marriott Hotels & Resorts. I met my wife and fellow hospitality professional, on the job in 2009.

After 15 plus years in hotels & restaurants I left to pursue something else in the IT world with Oracle/MICROS doing implementation services for major hotel brands across North America. After 5 years the restaurants were calling my name and drew me back in.

Today I am a proud business owner of a Café & Catering company with my Wife as well as an Event Rental Company.  The demands of which are both rewarding and equally demanding and challenging.

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I look forward to working with the Burnt Chef Project to get awareness out to the world about mental health in hospitality.

I started my culinary journey in 2011 and it wasn’t long before I was instantly hooked. The fast-paced energy, long hours, and team work really appealed to me. Unfortunately, I was also hooked on the after work pint of beer, and this followed me throughout most of my career.

It was normal and acceptable-I could indulge without any judgements. As my career “peaked” my addiction took full force and took over my life. Once I accepted help, I began to see my career in a different light and I became inspired to become alcohol free. My love for food has always remained constant throughout the years but it is blossoming into something even more beautiful.

Since taking my life seriously, mental health has been a huge focus for me. I try to practise positive mental health and daily meditation. I want to help our chefs enjoy a quality of life outside the kitchen.

Before going into business for myself, I had a long and successful career with Cactus Club Cafe restaurants- operating in various roles and markets that helped to make Cactus restaurants a household name in Canada.

Today I am the creator of Benchmark Sixty - A one-of-a-kind restaurant financial optimization agency designed to support restaurateurs to increase their

profit margins by understanding data, implementing benchmarks, and using metrics to improve productivity. This platform has helped hundreds of restaurants start on the right foot, land on their feet, or position for solid growth moving forward. It has been battle-tested during the challenging Covid-19 restrictions.

My business goals are focused on doing what I can to improve the overall state of the restaurant industry. Having grown up in it and witnessing firsthand the challenges it and the people working in it face, I want to make it better for the next generation.

I am a chef and owner of MilkCrate in Edmonton Alberta. I am trained in mental health first aid, as well as psychological health and safety. We try and educate our team members, guests and communities about the mental health struggles that takes place in the restaurant world, through social media and one on one conversations. Kitchen culture in Canada is new relatively to our commonwealth friends. But the issues that pose stress to us are the same.

Mental health will play a huge role in the future for restaurants and hotels and this project will be an integral part of that world. 

Hospitality needs to change. Being a part of the Burnt Chef Project is an incredible way to access resources, materials and networks of people who are dedicated to this cause. This is a great honour and I am proud to be here.

I began cooking at fifteen in a small, fine-dining restaurant in Airdrie, Alberta. At 17, I traveled to  New York where I attended and graduated from The Culinary Institute of America, where I was  first introduced to the topic of sustainability. While there, I was able to work in some of the  world’s top kitchens. I now live in Calgary, AB and work for the River Café Group. 

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I have a huge passion for environmental and social sustainability. Working in restaurants has  opened my eyes to why mental health is an important topic; now more than ever. Being only 21, I feel that I have an obligation to help foster a change in our industry, breaking stigmas on  mental health so that the culinary industry can continue to thrive.

As a Head Chef in Edmonton, Canada, and a dedicated member of the Edmonton branch of the Canadian Culinary Federation's Board of Directors, I've embarked on a transformative evolution within the culinary realm. With a career that ignited at 18, I've journeyed from the front of house to the illustrious role of a sous chef. Now over a decade, my career in hospitality has been spent with two of Canada’s well recognized dining brands which were instrumental in my ability to recognize the possibilities of a healthy lifestyle and career.

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My culinary voyage has a resolute purpose: to challenge norms and eradicate the entrenched stigma surrounding mental health in the industry. Passionate about reshaping the narrative of a chef's life, I've embraced the mantle of an ambassador with The Burnt Chef Project, advocating for a culinary culture that values well-being, balance, and mental wellness over arduous hours.

Together, let's sculpt a future where chefs thrive amidst a harmonious existence, transcending the glorification of exhaustive schedules and forge a path towards a healthier, holistic, and vibrant culinary world.

I'm an experienced cook, working in food and hospitality since 2006. I've had many opportunities in that time, and learned firsthand about everything from handmade pasta to modernist cuisine, from seafood to southern barbecue, from grilling steaks to pastry, and plenty more besides. I've also had more than my share of mental health problems.

I am autistic. I have been hospitalized for mental health issues. At my worst, I would spend all of my time outside the kitchen drinking, not caring who I hurt or what relationships I damaged - with family, friends, and colleagues. All I was concerned about was feeling numb instead of overwhelmed and afraid of the world.

All of the support I've received has made me determined to give back. I want to do my best to help others be their best self - and to help anyone struggling find their second chance, like I have.

I've been working in kitchens for the better part of 15 years, from a local fast food spot when I was 15 to a Michelin starred restaurant in San Francisco.  I wanted to be in the top kitchens I could get into, forcing myself to work absurd hours and going in on "my days off" to learn new skills.  It took me quite a while to come to the realization that a great kitchen doesn't have to mean an abusive kitchen.  I've been fortunate to work with some incredible chefs, and in some well run restaurants. 

Now that I've opened my own restaurant (Perch in Ottawa) I strive to make sure that the work environment is one that people want to be a part of.  I've spent a lot of my career in a negative headspace, and I want to help others not go through that stress, and to know how to work through it if they do.

I have traversed the globe over three decades in the culinary arts, from the esteemed Michelin-starred establishments of England and Ireland to the diverse culinary landscapes of Barbados, South Africa, Asia, and the USA, including a stint on the Disney Cruise, before settling in Canada. My roots are deeply embedded in the rich culinary traditions of France, where I was raised amidst the epicurean delights of my grandparents’ kitchen.

Throughout my career, from the rigorous demands of Michelin-starred venues to the challenges of owning a restaurant, the intense pace left little room for self-reflection, masking the onset of burnout and mental health struggles under the guise of professional perseverance. This often came at a significant cost to personal relationships and team dynamics, a sentiment echoed by many of my colleagues. 

The Burnt Chef Project represents the guiding light I wish had been available during my early days, offering insights and support to navigate the pressures of our profession.

I started my culinary career at George Brown College. Having taken the culinary management program, I took on an apprenticeship with Regal Hotels. I then moved on to try different parts of the industry from gourmet retail, private catering, sports bars, retirement, banquets, pizzeria, my own place and finally a zoo. The excitement of always looking to learn new things drove my career.  As many of us do I worked long hours, few days off and accepted it as the norm. This lead to a couple of burn outs and even hospitalization.

After many diagnoses over the years, I was finally diagnosed as Borderline Personality Disorder. Knowing what it is like to suffer through poor mental health with little support, I always try my best to help, listen to and support my co-workers, staff and anyone who seems to need it.

Starting my hospitality career as a bartender in 2010, I quickly transitioned into management, driven by my passion for the dynamic environment and teamwork. Hospitality has been instrumental in shaping my personal and professional growth. Despite shifting towards a tech-based role during the pandemic, I've maintained a part-time bartending gig to stay connected.

Throughout my journey, I've witnessed firsthand the mental health challenges prevalent in our industry. Joining the Burnt Chef Project allows me to actively spread awareness and advocate for support in an industry where mental health often goes unaddressed. It's an honour to contribute to a team dedicated to this cause, and I'm committed to making a difference.

With 25 years of experience in the hospitality and culinary industry, I am committed to

transforming perceptions and breaking stigmas around the culinary world. My journey spans from leading high-volume kitchens to mentoring teams in boutique establishments, always striving to challenge conventions and elevate the industry. I have spearheaded

initiatives to foster supportive, inclusive environments where creativity thrives and professionals are empowered to succeed. My passion lies in dismantling outdated stereotypes and advocating for sustainable practices and equitable treatment within culinary spaces. Every dish, every team member, and every guest interaction represents an

opportunity to redefine excellence and celebrate the vibrant heart of the culinary community. This mission is not just a career—it’s a lifelong dedication to progress, integrity,

and innovation in the world of hospitality.

I have been working within the hospitality industry for about 13 years now. Everything from cafes, diners, fine dining....you name it! Working in this industry has been a dream of mine since I was about 11 years old. I have such a love for the industry itself, as well as all the people I've met, worked with, worked for, along the way.

Mental health has always been something that is very near to my heart, having personally lived through bouts of mental illness, as well as having watched loved ones suffer through it. To be able to do my part in supporting not only my own team, but the industry as a whole, is such an honour! 

I’m so thrilled to be able to join the team of Burnt Chef Ambassadors and to show everyone how great this industry can truly be!

I began my career in hospitality washing dishes at 14. Dropping out of high school a few years

later, the kitchen became the only place I was accepted. While I never planned to become a chef, I eventually fell in love with the industry. It became very important to me—feeding people

and exploring the connections between food, culture, and nature.

However, my struggles with depression and addiction ran parallel to my career. By 2019, my addiction was out of control. After nearly a year of trying and failing to get sober, I made the decision to leave a dream job and step away from the industry. My focus shifted to healthy

cooking and lifestyle, and now I run a restaurant where wellness is at the heart of everything we do. The Burnt Chef Project has been a huge inspiration, providing an important platform to address mental health challenges in the hospitality industry and break the stigma that I struggled with for years.

I am a bold and compassionate voice for change—and a proud ambassador for The Burnt Chef Project.
With over 25 years in the restaurant industry, I know firsthand the intense pressures and silent struggles that come with life in hospitality. My journey—from surviving in the shadows to standing fully in my truth—fuels my mission: to walk alongside those still finding their way.
As an ambassador, I bring my lived experience, formal training, and deep emotional insight to everything I do. I don’t just talk about recovery—I live it, with purpose and integrity. My work is focused on creating psychologically safe workplaces, where stigma is replaced
with understanding and shame is met with compassion. I speak for those who are still afraid to use their voice, and I honour those we’ve lost by ensuring their stories drive meaningful change.
Through my role with The Burnt Chef Project, I want to help turn survival into strength—and transform workplaces into spaces of true belonging.

I have worked in the hospitality industry as a chef for about nine years, since immigrating to Canada in 2016. Cooking has been my hobby since childhood, and now I personally feel that being a chef—cooking food for others and seeing the joy on their faces—inspires me greatly. In Canada, a chef’s profession is indeed a fulfilling and truly respected career path.

However, the journey has not always been easy. The pandemic severely affected the industry, and other challenges such as biased behaviour from a few individuals in the kitchen, frequent instability, undue pressure, unpredictable hours, and unexpected layoffs added further difficulties. These factors often led to common mental health struggles, including anxiety, depression, and self-doubt.

During that difficult time, I came to deeply appreciate The Burnt Chef Project. Today, I am proud and honoured to be part of this initiative as a Burnt Chef Project Ambassador. I want to use the resources available to raise awareness and support others in the hospitality industry who are facing mental health challenges.

I truly wish to express my deep gratitude to the entire Burnt Chef Project team and all the incredible leaders and supporters whose dedication, sincerity, and excellence continue to make a difference. Together, we can bring about positive change.

Warrior Small town girl, (Kakabeka falls, ON) grew up with large family, at early age learning how to garden, fish, and hunt. And my love for food grew from there. Starting in kitchen at 22 learning what I could. At the Age 29 I started my culinary journey as apprentice, with a well round education in all thing’s food. At the age of 38 I completed my apprenticeship. I have a disability, and everyone doesn't function the same. But this doesn’t define me, my whole life they told me it couldn't be done. I have gone through everything possible, including checking myself in for the help. To get 100percent sound again. I have 8 plus years because my story wasn't over then or now. I refuse to hide my scars or my vulnerabilities. Because that’s where real strength lives. It’s in the cracks, in the broken pieces I’ve pieced back together, stronger than before. I am a masterpiece painted with every battle I’ve fought, every tear I’ve shed, every victory I’ve claimed. Vulnerability isn’t weakness—it’s the fuel that ignites my fire, the proof that I’ve survived and thrived. I’m not here to fit into your tiny box. I’m here to shatter it. I am the woman who refuses to be tamed, silenced, or subdued. If my presence bothers you, good—because that means I’m doing my job. I’m shaking up your world, challenging your comfort zone, and forcing you to confront your own limitations. I am a force of nature; I will burn brighter than the stars because I was born to shine. This everyday superhero is proud to be a part of the burnt chef project.  

Have been in the food and beverage business since the age of thirteen, and as a manager for over 30 years in three countries with 25 years at a corporate level managing both culinary and front of house teams. The best part of my career has always been collaborating with the talented team members who day after day provide emotionally enriching food and service experiences to guests and diners without thought to how the continual pressure and stress of a high
energy environment can affect their own well-being. The hospitality industry expects commitment, hard work and good attitude every day from all levels and in return does not always return the need for mental health support,
compassion and care for those who have given more than they have, being surprised when so many leave and continue building the negative perception and of our business being nothing more than long hours, stress and eventual burn out, and have seen and experienced first-hand the destructive path that can occur when mental health issues are not addressed. The Burnt Chef Project is a powerful movement which I believe can make a fundamental systemic change, awareness, support and letting associates at all levels know that someone is there for them in their darkest moments and act as an emblem of positivity to those embarking on a career in the hospitality industry. It is for these reasons that I am honoured to become an Ambassador for the Burnt Chef Project.

Kevin Morrison has spent over four decades in hospitality, launching award-winning concepts like Tacos Tequila Whiskey — named one of Bon Appétit’s Top 50 New Restaurants in the U.S. — and Fish N Beer, a wood-fired seafood spot in the heart of Denver. He also founded Spicy Pickle Sub Shop, a fast-casual brand that earned Nation’s Restaurant News’ Hot Concept award and scaled nationwide. But behind the restaurant success was a reality no one saw: a silent battle with depression and anxiety that left him unable to leave his home for nearly three weeks. He stepped away from the business, hit bottom, and clawed his way back — not just to health, but to purpose. Today, through his work with Butter Hospitality and The Burnt Chef Project, Kevin is helping the next generation of operators build better businesses and prioritize mental wellness from day one. His mission is clear: no one should have to hit rock bottom to find balance in this industry.

For the past 16 years, I have worked across Europe and North America in the hospitality industry, mastering every facet of the pastry department in boutique shops, gastronomic restaurants, and luxury hotels. I am now launching my own business on the south shore of Montreal, redefining my journey as a chef and transforming how I approach my profession. I didn’t plan on a career in hospitality—it began with curiosity and grew into a deep connection with a passionate community of chefs and farmers. Over time, I saw how many colleagues silently faced alcoholism, gambling, addiction, and other mental health challenges, without adequate support. My own experiences with burnout, depression, and anxiety reinforced that these are not isolated issues but collective ones, demanding greater compassion and responsibility from all of us. Discovering The Burnt Chef Project after my burnout diagnosis was a turning point. It provided the tools and language I’d long needed as a manager to better support my teams and myself. Its mission to normalize mental health conversations and encourage self-care in our industry aligns closely with the values behind my new business. I’m proud to contribute to this movement and help build a more sustainable, supportive culture in hospitality.

Restaurants are more than just places to dine – they’re the heartbeat of our communities. They bring people together, celebrate culture, and create spaces where stories are shared and memories are made. I’m passionate about sharing the stories behind these spaces – the vision, the food, the atmosphere – and how they all come together to create something meaningful for the people who walk through their doors. Every restaurant is a reflection of hard work, creativity, and dedication – from the front of house to the kitchen and everywhere in between. It’s not an easy job. Like any other career, working in hospitality requires support and care. That’s why I’m truly honored to be a Brand Ambassador for The Burnt Chef Project. It’s a privilege to support an initiative that’s working to change the conversation around mental health in hospitality and provide real tools and resources for the people who make these experiences possible.

I’m an Executive Chef, culinary educator, and community advocate with over 25 years of experience working across Canada’s food industry. As the Executive Chef Instructor and Culinary Coordinator at Wood’s Homes, I lead the Youth Culinary Arts Program at the Inglewood Opportunity Hub, where I mentor and support youth facing multiple barriers by teaching practical cooking skills, kitchen leadership, and life skills that extend far beyond the plate.
I’ve been self-employed as a Chef since 2010, building a diverse career that includes food truck operations, school lunch programs, film and television catering, craft services, and personal chef work. Alongside cooking, I’ve developed and managed menus, budgets, inventory systems, and sales and marketing strategies, always with a strong focus on food safety, operational efficiency, and sustainability.
I’m a proud member of Calgary’s culinary community and driven by the belief that food can be a powerful tool for connection and social change. My work has been featured on Food Network’s Eat St., and I was a finalist on Chopped Canada. I am proud to be a Burnt Chef Ambassador, advocating for mental health awareness within the hospitality
industry. I’m always learning, evolving, and looking for new ways to use food to empower others, build community, and create meaningful impact.