Before you jet off...


● Be sure it’s what you want – disadvantages include the fact you can’t always get home to visit family.


● Look for an internship abroad. It’s a great way to understand your field and learn about other cultures.


● Take relevant training, particularly in people development areas. In many locations, expats are there to develop local talent.


Case study


Hugh Millard, head chef at rhe Lodge in Verbier, Switzerland (part of Virgin Limited Edition)


How did your chef career start? The first job I had in a kitchen was when I was about 14, washing pots after school and at weekends in a bistro.


What’s it like working in the Alps? Amazing. You don’t have quite the same restaurant scene and diversity as in the cities, but the food and wine producers are incredibly passionate about their product and there is so much amazing produce available throughout the year.


● Volunteer for ‘task force’ secondments overseas to underline your interest in working abroad.


● Be systematic and set goals. Work for an international group where there are natural transfer opportunities globally.


● Use opportunities. Try to be the one who is willing to go to the training session, workshop, meeting,


ceremony and free course. You will meet new people and your superiors will see how passionate you are to develop yourself.


● Network with expats in the company and attend hospitality trade shows, such as World Travel Market.


● Focus your CV on your suitability for an overseas position and tailor it for each regional opportunity.


Do you feel extra pressure cooking for the likes of Richard Branson? I personally don’t feel any extra pressure. I think if you are confident with what you are producing and you are delivering what the guest wants, then there is no need to be.


Describe a typical day It starts at around 7am, cooking breakfast for the guests. Then we begin with the evening preparations and making bread. At 11am, the other chefs arrive, we have a coffee and go through the plan for the day, assigning jobs. We then have the rest of the day until around 7.30pm to get ready before dinner. Of course, we do also stop at


● You may have to take a first position in a less attractive destination. However, once you’ve got your foot on the ladder, more tempting positions will come more easily.


● Prepare for interview by researching the destination. Employers expend significant investment to take you as an expatriate and want to be sure of your commitment.


midday and 6pm to have lunch and dinner with the rest of the team.


What advice would you give a someone considering being a chef? To get as much exposure to the job as they can and start as soon as they can. In my opinion, learning on the job is the very best way to pick up knowledge and experience. Accept that you have to start at the bottom, but with hard work and interest, you can progress quickly. Experience as many different cooking styles as you can by eating different cuisines, travelling, taking cooking courses or jobs abroad, and completing stages in different restaurants.


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