From Burnout to Balance: How Chef Mark Found His Love for Food Again with yhangry

Chef Mark once ran his own food joint that skyrocketed to success almost overnight. The business quickly gained recognition, won awards, and became a local sensation—but that success came at a price. Working
18-hour days, six days a week, Mark found himself burnt out and disconnected from his family. At one point, his kids even started calling him “Moody Margaret” — a character from Horrid Henry — because of how stressed and burnt out he was

Then the pandemic hit, and business took another unexpected turn. So when someone offered to buy the business during COVID, he accepted without hesitation. For the first time in years, he prioritised his wellbeing and family, taking time off to reset. It was during this break, in April 2022, that he received a message on Instagram from Yhangry—and from there, a new chapter began.

Since joining yhangry and switching to private cheffing, Chef Mark says the change has been transformative. 

He credits this shift with helping him fall back in love with cooking. This shift mirrors a growing trend in the culinary industry, as more burnt out chefs move away from the demanding kitchens to find better work-life balance in private cheffing. Yhangry has played a key role in that journey, helping him rediscover joy in his work on his own terms.

One of the key benefits of being a private chef with yhangry is the flexibility it offers. 

Although he stays busy year-round with no specific peak season, after particularly hectic stretches—like when he does 13 bookings in 13 days—he prioritises taking little holidays throughout the year to recharge and recover from the physical toll. Mark also makes it a priority to disconnect during the holidays.

Chef Mark doesn’t follow any strict habits or routines, as each kitchen is different and comes with its own set of challenges—and with that, its own stresses. To tackle this, he makes sure to gather as much information as possible beforehand. This preparation helps eliminate much of the unknown, making things much easier on the night and allowing him to focus on delivering the best experience.

Chef Mark believes that his personal style and personality are key to keeping the work enjoyable, especially when clients book through yhangry.

The rise in private dining and bespoke dining experiences has shifted how people view meals outside of traditional restaurants, and Chef Mark is excited to be part of that trend. For him, staying true to his style is key to keeping the work enjoyable. Mark is a people person who loves interacting with guests, creating a fun atmosphere, and ensuring a memorable experience.

Chef Mark’s advice to chefs feeling burnt out in traditional kitchens is straightforward: follow what makes you happy. He shared an eye-opening conversation he had with two Michelin-starred chefs, who, despite the long hours and stress, loved the intensity of their work. 

For Mark, the key message is that chefs should do what makes them happy and follow their own path—while staying in love with their passion for food. He’s seen too many incredibly talented chefs fall out of love with cooking because the pressure becomes too much (himself included at one point), and they end up leaving the industry altogether. His advice? Live to work, don’t work to live.