The careers of chefs : a study of Swiss expatriates working in Thailand

Abstract

This qualitative study used élite interviewing to investigate the family and career backgrounds and career path strategies of a sample of successful chefs working in Thailand, and to identify their career determinants. The informants were five Swiss male expatriates: three hotel executive chefs and two restaurant owner chefs. Four came from urban middle class backgrounds, and the fifth from a rural middle class one. Their family background influenced their interest in food and cooking at an early age. They all completed apprenticeships in the kitchens of luxury hotels, and continued their subsequent training in similar hotel kitchens or in starred restaurant kitchens. Following promotion to the post of executive chef, they continued to work in similar hotel or restaurant kitchens, mostly in Asia.