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In this interview, we speak with Heinin Zhang and Siddhi Mittal, the dynamic women behind Yhangry, a leading private chef platform in the UK.

After leaving successful careers in finance, they set out to disrupt the traditional restaurant industry, creating a solution that empowers chefs by offering flexible, independent work opportunities. Through Yhangry, they are reshaping the culinary landscape, enabling chefs to increase their income, build their personal brand, and provide exceptional dining experiences.

Heinin and Siddhi share their journey, insights into the challenges women face in the industry, and how their platform is driving real change.

1. Siddhi and Heinin, both of you left high-paying finance roles to launch Yhangry. What inspired you to take this leap into the culinary world, and how did your backgrounds influence your approach to building a business in the restaurant industry?

Heinin and I both come from developing countries—I’m from India, and Heinin is from China. While working in finance in London, we struggled to find great home-cooked meals. That’s when we decided to explore the idea of hiring a chef, and quickly realised there was a gap in the market. People saw private chefs as expensive, but we discovered that restaurant chefs were underpaid. However, it wasn’t easy to book a restaurant chef, and those who could be hired charged a lot.

What stood out to us was that private chefs aren’t niche—it’s just a perception that they are. Coming from cultures where home-cooked food is cherished, we knew there was a wider audience who would appreciate it. In cities like London, New York, and Berlin, where people love food, chefs were still undervalued. We asked ourselves, why can’t chefs find private work? Why is there this stigma around private chefs?

That’s when we decided to create Yhangry—a platform that allows chefs to earn better while offering customers the chance to enjoy high-quality meals at home, creating meaningful moments with their loved ones.

2. Yhangry has become a leading platform for private chefs, how do you think this is redefining the industry, especially in terms of empowering female chefs and challenging traditional industry structures?

It’s crazy, but even in an industry like cooking, which should be female-dominated, men still dominate the top roles. There have been so many articles about this issue. For instance, Heston Blumenthal once made a comment suggesting that women probably don’t belong in kitchens because the pots and pans are too heavy. Asma Khan perfectly responded, saying, “Just invest in lightweight pans!” The idea that women, or even pregnant women, can’t be chefs due to physical limitations is absurd. The representation of female chefs in top positions is still very low, and until that changes, we’ll continue to see the same barriers.

Yhangry is already the number one platform for private chefs in the UK, and while we’re still relatively new, we’re proud of how far we’ve come. What makes Yhangry so impactful, especially for female chefs, is the flexibility it offers. Chefs can set their own hours and choose opportunities that fit around personal commitments, like managing childcare or booking a babysitter. This flexibility is key to building a sustainable career.

At our first ChefCon event in London, 34% of the participants were female chefs—a huge number in an industry where female representation is typically below 5%. The flexibility our platform provides has made it possible for chefs to pursue their careers in ways that were previously difficult. One inspiring example is Chef Nadine, who shared how Yhangry allows her to manage her career while supporting her family and paying her mortgage. She can plan ahead, work on her terms, and effortlessly balance everything because her schedule is flexible.

Another great thing about Yhangry is that the work is much less physically demanding compared to traditional kitchen jobs. Our chefs cook for smaller groups—around 10 to 20 people—instead of cooking for hundreds. This setup is more suitable for women, as it’s less physically taxing and allows them to gain recognition for their cooking without the heavy labour involved in large-scale kitchens.

By offering this kind of flexibility and work structure, we’re helping level the playing field and addressing the imbalance in job distribution between men and women in the industry. This approach provides more opportunities for women to rise in the field, achieve leadership positions, and maintain a healthy work-life balance.

3. You’ve emphasised the importance of flexibility, especially for new mothers. Can you explain how Yhangry’s platform allows women to have more control over their careers compared to traditional restaurant kitchen environments?

For mothers, the biggest challenge is often childcare, which is expensive and requires a lot of planning, especially when last-minute shifts can make things difficult. Yhangry’s platform allows women, particularly mothers, to have much more control over their schedules. They can choose when to take on jobs. This pre-planning removes the stress of last-minute shifts and the need to scramble for childcare.

This flexibility is crucial for mothers returning to work after pregnancy. It’s not just a luxury; it’s essential. As a society, we need to move towards supporting and integrating mothers back into the workforce. We’re proud that Yhangry can provide that kind of flexibility, allowing mothers to balance their career aspirations with their family responsibilities.

4. With Yhangry, the focus is on ability and reviews. How do you think this approach is shifting the way chefs are evaluated in the industry?

At Yhangry, focusing on ability and reviews is very much a marketplace approach, similar to platforms like Airbnb. It gives chefs a platform to showcase their skills and connect with customers. We not only feature photos and reviews but also allow chefs to respond to feedback, creating a more personal, interactive experience.

This approach shifts how chefs are valued. Traditionally, only top chefs are recognised, with names like Gordon Ramsay or Heston Blumenthal standing out. But on Yhangry, every chef has a profile, a brand, and a portfolio of reviews. They are no longer anonymous workers in a kitchen; they are seen for their unique abilities and experiences. Whether it’s their influences from travelling or their distinct cooking style, chefs can express their individuality.

This is a huge change from the traditional path of working years in a kitchen, hoping to be noticed. Yhangry lets chefs shine from day one, showing what makes them different and unique. Chefs are not just workers; they’re artists and scientists, and they can build a brand around that.

What’s also exciting is that this approach fosters a more inclusive environment. Chefs are judged based on their work—whether it’s their menu, photos, or creativity—allowing a more merit-based system. There’s no single person’s opinion determining success; it’s the customers who decide based on the chef’s output. This leads to a more diverse and inclusive space where authenticity and talent can thrive.

5. Do you see the traditional restaurant model changing in the future, with more chefs opting for flexible, independent work arrangements like Yhangry?

Yhangry is revolutionising how chefs earn. For example, restaurant chefs typically make around £12 an hour, while chefs on Yhangry earn an average of £60 an hour—five times more. Given these two options, it’s clear why more chefs are opting for private cheffing.

With the rise of Gen Z, the creator economy, and the shift towards personal branding, I believe the traditional restaurant model is becoming less appealing. People want to control their own destinies, create for themselves, and build their own brands. The rigid, low-wage structure of restaurants just doesn’t align with these trends, and I see more chefs turning to private cheffing for a better, more flexible life.

While the traditional model still values hard work and hustle, I think that time frame is shrinking. What used to take chefs 10 years to achieve now might only take 2 years, as they build experience and move on to better opportunities. As more chefs realise, they can earn more and have a better quality of life in the private chef market, we’ll likely see a higher churn rate in the restaurant industry.

This shift could lead to a more sustainable system, where chefs get paid better, and lower-quality restaurants might struggle. If the private chef model continues to grow, we may see more money going directly into chefs’ pockets, ultimately benefiting the entire ecosystem.

6. What advice would you give to other women aspiring to break into the culinary world and what changes do you hope to see in the industry? How will Yhangry play a role in that transformation?

As women passionate about reshaping the restaurant industry, we believe that in the next 5 to 10 years, chefs will have an entirely different set of choices, and that’s something that excites us. For women aspiring to break into the culinary world, my advice is to stay true to yourself and position yourself for the best opportunities. One key message is that distribution is king. Whether you’re a founder or influencer, having an audience gives you a significant advantage—marketing is expensive, but if people are listening to you, you’re already ahead.

As a chef, building your personal brand and creating a profile is essential. Take on jobs, gather reviews, and in just a year or two, you’ll have a portfolio that showcases who you are and what you bring to the table. Distribution is everything—start building your profile now and don’t be afraid to start small. Incremental progress—just 1% better every day—adds up to huge results over time. A great example is a chef we met at ChefCon. She used to be a delivery driver but is now doing private cheffing with Yhangry, earning much more.

Young people are entering Yhangry because they can monetize their skills, and the opportunities are incredible. So, take control of your destiny, build your distribution, and embrace the journey!

Looking ahead, we hope to see a more equitable and supportive environment for women chefs in the industry. While there’s a lot of talk about change, tangible solutions are still lacking. A simple fix could be investing in lighter pots and pans, which would make kitchens more female-friendly. Additionally, rethinking kitchen layouts—currently, the constant back-and-forth movement is strenuous—could help prevent many women from leaving the industry. Women returning from maternity leave also often face shift schedules that don’t align with their new responsibilities, so offering more flexible shift options, such as splitting shifts into morning and afternoon slots, could be a significant improvement.

At Yhangry, we aim to give women a platform to shine, earn well, and thrive. By amplifying their voices and providing the flexibility they need, we hope to see more women at the top of the industry. We’re committed to showing that when given the right platform, women can do just as much, earn just as much, and reach their full potential. The sky’s the limit, and we’re excited to be part of this transformation.

Discover Yhangry here.