Cooking has long been seen as a woman’s responsibility in many Indian households. Yet in professional kitchens, where cooking becomes a career, men tend to dominate most leadership roles. The contrast is telling of a grim reality in the world of food.
Chef Guntas Sethi says the divide is rooted in how society has historically valued different kinds of labour. “The gap largely comes from how society has historically valued different kinds of cooking. Cooking at home has long been seen as a domestic duty for women. Unpaid and often invisible, while professional cooking developed as a respected, paid profession largely dominated by men.”
The structure of professional kitchens has also played a role. Chef Aruna Vijay says the industry evolved in ways that historically made it less accessible to women. “A big part of it comes from how professional kitchens were structured earlier. It involved a lot of physically demanding work like lifting huge vessels, working extremely long hours and handling high pressure environments. Naturally it became a male dominated space. But beyond the physical side, kitchens also had a very tough culture for many years which did not always feel welcoming.”
The demanding nature of the industry can also influence how women are perceived when entering the profession. Reflecting on her own career transition, Sethi says her decision to pursue cooking professionally raised concerns among those around her. “When I decided to enter the culinary industry, coming from a finance background raised quite a few questions. One of the biggest concerns people had was the difference in starting salaries. Finance offers significantly higher pay compared to the early stages of a culinary career.”
She adds that the realities of the profession often shaped those perceptions. “Another apprehension was around the demanding nature of professional kitchens. The long working hours often led to questions about whether I would be able to balance family life alongside the pressures of the industry, especially when I was interning in a restaurant and just starting out.”
For women running hospitality businesses, some of the barriers appear in more subtle ways. Neha Mehta, founder of Vaarta, says assumptions around authority can still surface in everyday interactions. “In the beginning, sometimes people assume you’re not the person making the final decisions — especially with vendors, contractors, or kitchen teams. It’s subtle, but it happens.”
Over time, she says credibility is built through consistent involvement in the business. “But I’ve learned that credibility doesn’t come from arguing about it. It comes from showing up every day, knowing your numbers, knowing your product, and being involved in the details. Once people see that you understand the business, the equation changes.”
Similarly, Nikita Harisinghani, co-founder of Chrome Hospitality, says leadership in hospitality has historically been concentrated in male-dominated structures. “When I started building restaurants, I realised very quickly that hospitality can be both incredibly welcoming and quietly intimidating at the same time. A lot of leadership positions in the industry, whether in kitchens, bar programs, or operations, have historically been occupied by men. So in the early years, there were moments where I felt I had to prove my capability before people were willing to trust my decisions.”
She adds that the perception of authority can still differ depending on who is leading the room. “One thing many women experience, especially in operational industries like hospitality, is the constant need to establish authority in the room. A male founder or operator is often assumed to be in charge. A woman sometimes has to establish that credibility through her work and decisions before the same assumption is made.”
Despite these challenges, many within the industry say the landscape is gradually evolving. Sethi notes that professional kitchens today are more open to women than they were in the past. “Today, I see far more women chefs leading kitchens and being an integral part of professional teams. Earlier, kitchens were often completely male-dominated and usually headed by male chefs. Now, that landscape is gradually changing. More women are stepping into leadership roles, and many are also mentoring younger chefs entering the industry.”
Digital platforms have also begun to reshape how people enter and participate in the culinary space. Social media has allowed chefs, home cooks and creators to build audiences without relying solely on traditional restaurant structures.
“Social media has really helped democratise the culinary space. It allows chefs and home cooks alike to share their recipes, techniques, and food stories without needing traditional platforms or gatekeepers,” Sethi says.
Aruna Vijay adds that these platforms have opened new opportunities for visibility. “Earlier if someone wanted to enter the food world the path was mostly through professional kitchens. Today women can share their recipes, food stories and creativity directly with audiences. Many talented women who may never have stepped into restaurant kitchens are now building incredible communities online.”
Still, many in the industry say structural changes will be key to ensuring more women remain and grow within the profession. “For more women to reach leadership roles in the culinary industry, there needs to be stronger support systems within professional kitchens. This includes more mentorship, equal opportunities for growth, and work environments that are respectful and inclusive,” Sethi says.
Looking ahead, restaurateurs believe greater representation will shape the industry’s future. “Representation changes the way industries evolve. When young professionals see more women leading restaurants and hospitality brands, it changes what they believe is possible for themselves,” Harisinghani says.
As hospitality continues to evolve, shaped by new formats, digital platforms and changing ideas of leadership, many believe that a wider range of voices entering the food world will not only reshape the industry, but also bring it closer to reflecting the diverse communities it serves.
Dining and Cooking