Staging is simply essential for chefs
— Ashley Palmer-Watts, Executive Chef, Dinner By Heston

Welcome to Way of the Chef - The world’s ONLY dedicated chef stage website!

We stage (train) in as many restaurants as possible across the UK to provide unique insight into the dynamic and varied world of the stagiaire (trainee) and to help chefs to discover their own UK stages.

With millions of kitchens worldwide, thousands of chefs to learn from and hundreds of different cuisines to discover; the possibilities really are endless with staging.

Catch our column - “The Secret Stagiaire” - every month in Restaurant Magazine

Catch our column - “The Secret Stagiaire” - every month in Restaurant Magazine

What is a Stage?

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A stage is a cooking internship and one of the oldest forms of education in the industry. Staging in a restaurant allows chefs to learn new techniques, discover new cuisines and ingredients, to soak up the atmosphere of a new kitchen and to gain invaluable experience working under a new chef.

With an ever-growing number of stage articles - including three Michelin starred restaurants and some on the World’s 50 Best list - interviews with top chefs and in-depth stagiaire guides soon to be released; Way of the Chef is the ultimate stage destination for chefs.


Latest Stages



Chef: Alex Bond
Cuisine: Modern British
Three AA Rosettes

Way of the Chef heads to Nottingham to battle stray Parmesan, bucking foam guns and charred lettuce at Alex Bond’s trend-setting fine dining spot, Alchemilla.

(Published Restaurant Magazine/Big Hospitality June 2019)

Canary Wharf, London

Chef: Guillaume Gillan
Cuisine: Modern European
Two AA Rosettes

Way of the Chef joins the kitchen in the clouds at Bokan at Canary Wharf, with the executive chef Guillaume Gillan putting us through our paces while describing what it was like to become executive chef of the restaurant at the tender age of 27.

108 Garage
Golborne Road, London

Chef: Chris Denney
Cuisine: Modern European/Asian

In one of London’s coolest restaurants, Way of the Chef comes face-to-face with a pig’s head, learns how to make lamb heart agnolotti and joins Chris Denney, Mad Andy and the gang for a typically outrageous service in West London.

(Published Restaurant Magazine/Big Hospitality July 2019)