A Michelin Star Chef on Why Professional Cooking Has an Expiry Date

I had a Michelin star. Five restaurants. 150 employees. I left at 43 — not because I failed, but because I finally understood what the industry would never give me. --- I'm Christian Puglisi. 25 years in professional kitchens — El Bulli, sous-chef at Noma. I opened Relæ in Copenhagen in 2010, earned a Michelin star, and scaled to five restaurants with Bæst, Manfreds and Mirabelle and 150 people. Then I sold it all. Now I write, teach, and think out loud about the cooking life. 📧 Subscribe to my Substack: https://chrifrapug.substack.com/subsc... chef life, restaurant business, Michelin star restaurant, Michelin star chef, professional cooking, culinary career, how to become a chef, restaurant industry, chef career, chef burnout, fine dining, restaurant life, Christian Puglisi, Relæ, culinary philosophy, chef advice, hospitality industry, cooking career, food industry, chef story