Kitchen Code: Chef Gilles Perrin’s Tips on Leading a Positive Kitchen

In any professional kitchen, it’s the leaders who set the tone. And while kitchen life is famously fast-paced and high-pressure, that doesn’t mean it has to be harsh or unkind. With the right approach, a kitchen can be both productive and positive – a place where teamwork and creativity thrive, even on the busiest days. 

Chef Gilles Perrin, former Culinary Director at Renaissance Downtown Hotel Dubai, now Director of Food and Beverage at the Ritz Carlton Hotel Company, has experienced first-hand the consequences of being too tough in the kitchen. “One day, 12 chefs out of 18 didn't show up to work,” he recalls. “And that's where you realise, you're alone. So, you need to really face tough consequences to realise that you can't do everything yourself.” 

Now, his family values flow from home to kitchen, inspiring a culture of teamwork, where mistakes are met with guidance, not reprimand. That shift changed everything for him – and for his team. 

Chef Gilles Shares 5 Ways to Lead a Positive Kitchen

We know that kitchens are all about the teams in them. So, we developed our Positive Kitchens TEAMS code that emphasises five key pillars: Togetherness, Empathy, Acting as One, Mindfulness and Speaking Up. The code gives you and your coworkers a straightforward way to enhance your kitchen environment and keep stress levels down. 

Find out more about the TEAMS Kitchen Code here. 

We asked Chef Gilles how he applies the TEAMS code. So, what are his top priorities for crafting a Positive Kitchen? Let’s find out.  

Togetherness: Bring out the best in each team member

Chef Gilles believes that being a chef is all about shared passion. Most people step into the kitchen not out of necessity, but because they genuinely love the craft. For him, it’s essential to nurture creativity at every opportunity, embracing his role as a mentor and fostering a spirit of collaboration. He encourages his team to explore their ideas freely, only stepping in as the voice of reason when things get a little too wild. “I want every one of my chefs to be accountable and then empowered to do what they want,” he says. 

Empathy: Show appreciation

“What’s important is to recognise a job well done,” says Chef Gilles. In a busy kitchen, it’s easy to overlook the power of appreciation amidst the hustle and high pressure. But taking a moment to acknowledge effort and skill boosts morale and reminds everyone that their hard work truly matters. 

Act as One: Cultivate a friendly, safe space for all

We know that success in the kitchen is all about unity and mutual support. As Chef Gilles puts it, “there's no ‘I’ in ‘team’. It's a combined effort.” In his kitchen, everyone contributes, supports and learns from each other, creating an environment that’s positive and friendly.  

Davisha Burrowes, former Sous Chef at Renaissance Downtown Hotel Dubai, describes it best: “If you walk down the halls, you see everyone with smiles on their faces. From engineer to the culinary team, to sales, to marketing... It's like a family. It gives you that extra motivation to know that even if you're having a bad day, you're not having a bad day alone.” 

Mindfulness: Support balance and wellbeing

The greatest luxury you can offer your team? The gift of time. “You're not going to be productive if you work 18 hours a day and then six days a week. And then on your day off, you still think of your work,” Chef Gilles explains. “Because you’re still mentally at work.” Breaks are essential to prevent burnout and keep the creativity flowing. In the video below,  Chef Gilles shares the strategies he’s put in place to ensure his team gets the breaks and breathing space they deserve, allowing them to recharge and return with fresh energy.  

Speak Up: Prioritise open communication

Chef Gilles emphasises the importance of creating a kitchen environment where people feel comfortable speaking openly. He believes this openness is essential for strong team communication. “We’re chefs, we’re adults, we’re professionals. There’s nothing to hide,” he says. 

It’s up to the leader to set this tone, as team members may not always feel comfortable initiating tough conversations. “The most important thing as the leader,” Chef Gilles explains, “is going to them before letting them come to you.” By taking the first step, leaders can create a culture of trust. 

In Chef Gilles’ kitchen, respect, openness and teamwork are always on the menu. With leaders who lead by example, every team can find their recipe for success.