Interview with Greysha Yannez, Sous Chef at The Wolseley City

What inspired you to become a chef, and what was your journey like breaking into the industry?

My inspiration came from discovering how different flavours could come together to create something special. I loved experimenting with random ingredients to create new dishes. My biggest motivation, though, was the food my mother and grandmother used to cook, I was always fascinated by their skills in the kitchen.

Breaking into the industry was a mix of luck and challenge. I had some great opportunities, but it was also a tough journey that required a lot of hard work and determination.

Have you faced any challenges as a woman in the culinary world, and how have you overcome them?

No, I’ve been fortunate not to experience challenges as a woman in the industry.

Which female chefs or industry leaders inspire you the most, and why?

One of my best friends, who is also a chef, has been a huge inspiration. She taught me how to be strong and thrive in the kitchen, how to balance flavours and ingredients, and how to stay organised under pressure. She’s been a great mentor in my journey.

What advice would you give to young women aspiring to work in professional kitchens?

Be passionate about food, stay curious, and never stop learning. Observe, ask questions, and have patience - these are the key ingredients to growing as a chef.

Tell us about the dish you’ve created for International Women’s Day – what’s the inspiration behind it?

For this special occasion, I’ve created two dishes: Smoked Mackerel Paté with Pickled Cucumber and Sourdough Crisp, followed by Roast Cannon of Lamb with Artichoke Purée, Heritage Carrots, and a rich lamb jus.

I chose these dishes because they are delicate, creamy, and full of flavour. Each ingredient plays a role, and nothing is overpowered. Cooking, to me, is a reflection of how we should treat women, with delicacy, passion, and appreciation for their uniqueness and strength.

What does International Women’s Day mean to you personally, and how do you hope to see the hospitality industry evolve in the next five years?

For me, International Women’s Day is about equality, freedom, and respect. It’s a day to recognise women’s achievements and ensure they have the same opportunities as anyone else…to lead, to create, and to have their voices heard.

In the next five years, I hope to see the hospitality industry become even more inclusive, with equal opportunities for all genders. I’d love to see more women in leadership roles and more people truly passionate about their work, inspiring the next generation of chefs.