The professional kitchen has predominantly been a male-driven environment but times are changing. Women are finally getting the accolades and securing the space they deserve. Recipes passed down through generations of mothers are finding their place on the tasting menus, from Chef Anna Haugh's coddle amuse-bouche to Asma Khan's tamarind dal. We saw the power within a team of women in the Secrets of the Curry Kitchen and with International Women's Day just around the corner, we wanted to dig a little deeper into exactly that- sisterhood. We spoke to eight empowering women making their mark on the industry on being a woman, inspiring other women, and the women who inspire them.
What makes you a strong woman?
Asma Khan: My strength comes from knowing my heritage and who that makes me. I carry the stories of the women in my family with me. The women who cooked tirelessly without recognition. Strength, for me, also comes from standing up for other women. Creating an environment where women feel safe and respected is something I feel deeply proud of.
Emily Roux: I think my perception of ‘strong’ has changed over time. It’s no longer about being “strong" or fast, but more about self-confidence and self respect... After having kids, selflessness and patience has become the norm, which feels like a sort of super power.
Judy Joo: I’ve never been afraid to carve my own path, even when it meant walking alone. Strength, to me, is about reinvention, resilience, and relentlessly betting on yourself.
Ashleigh Farrand: I’m comfortable doing what makes me happy, regardless of other people’s opinions. I’m confident in my own approach and the way I choose to run my kitchen and my life.
Who is one woman you look up to the most?
Sarah Wasserman: In the culinary world, Asma Khan is an inspiration. There’s a real wholeness to her work — her restaurant celebrates her heritage while creating opportunities for women through an all-female team. Through her work, she shows how food carries history, identity and politics all the way to the table.
Asma Khan: One woman I deeply admire is Nokx Majozi, a highly accomplished chef and one of the best pie makers in the world! What I find most inspiring is her generosity towards other chefs. She mentors the next generation of chefs and supports organisations that help women build careers in hospitality. I admire women like Nokx because success shouldn’t only be measured in what you achieve, but also by how many others you help along the way.
Jenny Phung: I just have to say to my mum! She’s a refugee, came to the UK not understanding a word of English and was met with racism (it was the 80s) and became a successful takeaway restaurant owner. She managed to provide everything for my brother and me, not ever letting her trauma influence our upbringing. I admire parents so much; shielding your children from the hardships and giving them hope.
Judy Joo: In the culinary world, I deeply admire Dominique Crenn. As the first female chef in the United States to earn three Michelin stars, she didn’t just break glass ceilings- she shattered them with grace. She’s not just a chef; she’s a true culinary icon and a fearless visionary. She is also the most beautiful person, inside and out. I have had the honour of cooking with her, and her joyous demeanour and enchanting aura stay with me.
What is the best lesson a woman taught you?
Marilena Ungureanu: When I was working in Montemerano, Italy, with Valeria Piccini, a two Michelin star chef, she told me something I will never forget: “Marilena, stop complaining about what people do wrong and act. Make people accountable for their own mistakes."
Judy Joo: Always ask for what you deserve- and always negotiate your salary. No one will hand you your worth; you must claim it. That lesson has stayed with me throughout my entire career. Advocate for yourself the way you would for someone you love.
Sarah Wasserman: My mum trained as an archaeologist and then had four children. When we were grown, she went back to work at a university and eventually completed a doctorate in cognitive psychology. Watching her do that taught me that it’s never too late. Life is long — you can change direction, evolve and start again.
Ximena Gayosso Gonzalez: To empower yourself.
What advice do you have for women who want to work in a male-dominated field?
Ximena Gayosso Gonzalez: You are no different from them. My dad always told me when I was playing football against boys, "Don't let yourself be overshadowed." That stayed with me. That's how you take ownership of spaces that might feel uncomfortable to others.
Emily Roux: Imposter syndrome is common, especially when you’re “the only woman in the kitchen.” Remind yourself: you earned your place at the table.
Marilena Ungureanu : Do not waste any opportunity. Be mindful of how you speak to yourself because self-esteem is essential and you must be your own biggest supporter. Smile through difficult times, as it will get better and you will come out stronger. Do not give second or third chances where they are not deserved.
Asma Khan: The industry does not need more of the same leadership style. It needs your compassion. Do not change who you are to fit your environment. Never apologise for taking up space. Find allies in empathetic men and draw support from other women.
Judy Joo: Speak up. Say what you mean. Stand firmly and gracefully in what you believe. In male-dominated spaces, you will be tested - people will push boundaries to see what they can get away with. Don’t let them. Set the tone early. Command respect not by asking for it, but by embodying it. Excellence is your foundation, but confidence is your armour.
What are the benefits of having empowered women in the kitchen?
Asma Khan: Women often bring collaboration into spaces that were traditionally built on hierarchy and fear. Kitchens run like this become more supportive, more creative and happier places to work.
Judy Joo: Everything is better with a woman’s touch. Empowered women bring precision, intuition, empathy, and extraordinary multitasking abilities into the kitchen. We’re detail-oriented, organised, and deeply collaborative. When women are empowered, kitchens become more balanced, more thoughtful, and more dynamic. Diversity at the pass translates directly to creativity on the plate.
Ximena Gayosso Gonzalez: Unity and a support network. Kitchens can be intense environments, and having more women within the team brings balance, more empathy and strength.
Jenny Phung: I feel women are more in tune with emotions in the kitchen, especially of themselves and everyone around them. There is more attention to detail and perhaps more attentiveness to the story of a dish - this is from experience, as the women chefs I know are drawing on cultural influences within cooking.
What are you cooking for a table of the closest women in your life?
Asma Khan: For the women I love most, I would cook food that reminds me of home and comfort. A khichidi which is a nourishing dish of rice and lentils, slow cooked dal, and an aubergine topped raita. And there must always be a hot cup (or two) of chai at the end.
Emily Roux: I love sharing style platters. Passing plates of food around just calls for more mingling and cocktails. My girlfriends are scattered all over the world now… so when we get together it’s really special. A French/Italian feast with colourful salads, pastas, charcuteries, grilled seafood and crunchy breads.
Marilena Ungureanu: For my family, my mother and my three sisters, I cook comfort food as we love long lunches together. I would prepare beef cheeks with mash and jus, roast chicken with roasted potatoes, roasted peppers and fermented tomatoes. For dessert, tiramisu, and of course a good red wine.
Ximena Gayosso Gonzalez: I would cook a spread of dishes that remind me of moments that I’ve shared with those I love, food that carries memory and emotion. I’d start with something light and fresh. A seafood tostada with octopus, fish and tuna, topped with spicy mayo, avocado and sesame seeds. I’d follow this with a traditional mole poblano, a real labour of love that’s complex and rich with a recipe that’s close to my heart. I’d serve this over chicken with a spread of red rice, black beans and fresh tortillas for making tacos. For dessert, I’d make a pineapple and roasted yellow pepper crème brûlée, something sweet with a subtle heat that’s a little unexpected but comforting at the same time.
Jenny Phung: Probably a hotpot as it’s not complicated and you can be truly present at dinner. Conversations around the dinner table is what I live for. Working evenings, I miss this a lot. And a side note: hotpot is a deceptively healthy meal as there’s such a variety of veggies, seafood and meats!
What’s one piece of advice you would give a young woman today?
Emily Roux: Building self-confidence is key. In a personal and professional setting! Although this may take time (I feel like it has taken me years). Confidence is definitely something I lacked when starting out in kitchens and as a mother. Sometimes believing in yourself just makes the a so much easier.
Sarah Wasserman: Don’t let anyone define what being a woman looks like or where you belong. If you don’t fit someone else’s expectation, that isn’t a flaw — it’s expansion. We shape what women are and what women can become.
Ximena Gayosso Gonzalez: You are stronger than you think, and don't let a "NO" stop your dreams.
Jenny Phung: To stop apologising. I’m still learning to stop doing this. Being raised within a typical British Chinese restaurant I was socialised to be accommodating so it’s hard to unlearn behaviours, but I am changing!
What is a leadership lesson you've learned as a woman?
Asma Khan: The most important leadership lesson I have learned is that authority comes from trust, not fear. If the people around you feel seen and valued, they will give you their loyalty and their best work. A true leader creates a space where everyone can rise together.
Sarah Wasserman: Hire people who are strong where you are not. Promote talent without fear. Leadership isn’t about protecting your position — it’s about building something better than you could alone.
Ashleigh Farrand: I’ve found leading by example to be so important. To be a good leader, you have to be flexible, adapting your management or teaching style to fit individuals. Not everyone learns at the same speed or in the same way, and empathy is essential. When people feel understood, they grow with confidence.
Judy Joo: Grow thick skin. The world is tough, and leadership is tougher. You will be challenged, criticized, underestimated- even insulted. Get up. Wipe the dirt off. Keep going. Failure isn’t the opposite of success; it’s part of the journey toward it. Get comfortable with falling forward. Resilience is the true mark of a leader!
The Women
Asma Khan, founder of the female-led, critically acclaimed London restaurant Darjeeling Express, cookbook author, star of her very own cooking show Secrets of the Curry Kitchen. @asmakhanlondon
Emily Roux, continuing her family's legacy while also carving out a place of her own in the culinary industry. Co-owner of the Michelin-starred Caractère restaurant @emily_roux_london
Judy Joo, may be recognised as the host of Food Network US's Korean Food Made Simple, chef and restauranteur of Seoul Bird in London, Edinburgh, Las Vegas, and New York. @judyjoochef
Jenny Phung, quickly becoming one of London's most sought-after chefs. Founder and Head Chef at Ling Ling’s, currently in residency at Godet, Islington. @ling_lings_
Ximena Gayosso Gonzalez, born with a passion for football, not food. However, the discipline and routine she forged on the pitch became the backbone of her career in the kitchen. She trained in Mexico City’s top kitchens and today is Head Chef at Ixchel, London's slickest Mexican Restaurant. @ixchel.london
Marilena Ungureanu, worked in kitchens around Europe including as a private chef in Tuscany. Today, she has worked her way up to the position of Head Chef at the award-winning Brasserie at Sopwell House in St Albans.@sopwellhouse
Sarah Wasserman, Director of Food & Brand at Mildred's & Mallow Restaurants. Author of Mildred’s cookbook, Mildred’s vegan and Mildred’s Vegan Easy. @sarah_wasserman_
Ashleigh Farrand, 2025 Great British Menu contestant who became head chef at The Kingham Plough at just 23! @ashleighfarrand
