Every year, on September 10th, the world observes World Suicide Prevention Day. For chefs and hospitality workers, this day carries particular weight, as conversations about mental health in kitchens are long overdue.
The 10th serves not only as a reminder to raise awareness, but also as an opportunity to break stigma and create safe spaces for conversations that could, quite literally, save lives. Suicide and mental health are never easy topics to discuss but shying away from something so important only deepens the struggle.
When we turn our attention to the hospitality industry, the urgency of these conversations becomes even clearer. Behind the warmth of hospitality and the artistry of food and service, many chefs, servers, bartenders, and managers carry unseen burdens. Rates of burnout, depression, and substance use in the industry are alarmingly high, yet mental health often remains a taboo subject in kitchens and behind bars.
The Stats
A Taking The Temperature wellbeing survey completed in 2024 revealed just how much mental health challenges have grown in hospitality since the pandemic.
To put this into perspective, more than three-quarters (76%) of workers reported struggling with their mental health during their careers which is a troubling increase from 56% in 2018 and 64% in 2020. Furthermore, almost half (49%) experienced difficulties within just the past two years (Giuliana Vittiglio, 2024).
When asked about their main concerns, hospitality staff identified the following:
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Work/life balance (60%)
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Mental health (44%)
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Finances (42%)
Although 62% of employees said they felt comfortable discussing mental health openly at work, a significant 38% did not share that confidence. Even more concerning, nearly two-thirds (65%) admitted they feared that speaking up might damage their career progression (Giuliana Vittiglio, 2024).
On a more positive note, many workers said they would check in on a struggling colleague, and some employers are now offering practical support such as flexible working patterns and Employee Assistance Programmes. Nevertheless, the message remains clear: the hospitality industry must go beyond awareness alone and begin dismantling the cultural and structural barriers preventing staff from feeling genuinely supported.
The statistics are not new. A 2018 report commissioned by Nestlé UK revealed that 81% of chefs had experienced poor mental health at work (Nestlé, 2018). More specifically, stress for chefs most often stems from:
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Staff shortages (58%)
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Lack of time (43%)
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Limited budgets (42%)
Remembering Anthony Bourdain
It would feel incomplete to have a conversation about mental health in hospitality without acknowledging the legacy of Anthony Bourdain. His groundbreaking book Kitchen Confidential lifted the curtain on the many unseen struggles of professional kitchens: long hours, burnout, substance use, and relentless pressure.
Bourdain never shied away from being brutally honest about the toll of kitchen life. He once admitted, “Admittedly, it’s a life that grinds you down. Most of us who live and operate in the culinary underworld are in some fundamental way dysfunctional.”
Behind the adrenaline rush of service and the perfection of the plate often lies exhaustion, anxiety, and a profound sense of disconnection. Even the smallest moments could trigger Bourdain into a downward spiral. In Parts Unknown, he reflected, “I will find myself in an airport, for instance, and I’ll order an airport hamburger. It’s an insignificant thing, it’s a small thing, it’s a hamburger, but it’s not a good one. Suddenly I look at that hamburger and I find myself in a spiral of depression that can last for days.”
Addiction as a Coping Mechanism
Unfortunately, it’s these types of spirals that push hospitality workers towards addiction as a coping mechanism. Alcohol and drugs are increasingly accessible, especially in the hospitality scene where late nights are common and bars are always nearby. Research from trade union Unite found that 27% of chefs have turned to alcohol to help them get through a shift. (John Gillen, 2022). Even Gordon Ramsay, during his ITV documentary Gordon Ramsay on Cocaine, brought light to the issue that has been in the restaurant business for quite some time. He said that all except one of the toilets in his 31 restaurants had traces of cocaine found. (Gordon Ramsey, 2017).t
You’re Not Alone
As previously stated, suicide is not an easy topic to approach nor is it easy to talk about even in intimate settings. However, it’s important to note that you are not alone, no matter how much you may feel that you are.
To conclude, if you or someone you know is struggling, please know that support is available. Below, you’ll find links to addiction and mental health resources—because reaching out for help is not a weakness but a vital step toward healing.
Links for help and support:
https://www.samaritans.org/how-we-can-help/contact-samaritan/
https://www.talktofrank.com/get-help/find-support-near-you
https://adfam.org.uk/other-support-services/
Mental health for chefs: 9 tips to prioritise wellbeing when the pressure is on
References:
Taking the temperature – the results are in | Hospitality Action
New report reveals eight in ten chefs suffer from poor mental health
