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Our “Male Ally of the Month” column focuses on the men going out of their way to support women in the hospitality industry. While we all know they don’t have to help, these guys want to help, and this column takes the time to find out how and why they are determined to help us reach gender equality.
Meet our Male Ally of the Month, Sebastian Nohse, Senior Director of Culinary and F&B Development at Hilton EMEA. Growing up in Essen, Germany, Sebastian discovered his love for the culinary world in a small, upscale restaurant and never looked back. Now, with more than three decades of experience across multiple continents, he has become a steadfast leader in the hospitality industry, championing inclusivity and equity in kitchens. His commitment to fostering diversity, especially through the Hilton Chefs Inclusion Programme, has made him a standout ally for women in the industry. Thanks to his efforts, kitchens are evolving into more balanced and supportive environments where everyone can thrive. Plus, he's a fan of The Bear! We dish about it all with our Mr. August, Sebastian!
Hi Sebastian, take us back to the beginning of your career for a sec. What was your first job and how did you get into hospitality?
Originally from Germany, I began my higher education but quickly realized that an extra three years of school wasn’t for me. Instead, I took a placement in a small luxury restaurant in my hometown of Essen, working in the kitchen. There were only four chefs, and as soon as I walked in, I was mesmerized by the incredibly busy environment, where everyone worked around each other in perfect harmony. The owner of the restaurant was like a conductor, orchestrating the controlled chaos with clear commands and directions. I instantly fell in love with it, and needless to say, 30 years later, I’m still a chef.
You have Worked your way up the ranks in some of the finest hotels and restaurants in Dubai and across the world! Was there a specific moment in time that made you think commercial kitchens would be better with more women in them?
Working on three different continents and in five different countries over the last 30 years, I quickly realized that there is a fundamental issue in how most kitchens operate. Often, the environment is dominated by overly aggressive chefs who are expected to work 15 to 16 hours a day, with physical harassment being the norm to assert power. I had a career-changing moment while working in Hong Kong when I realized that no matter how skilled you are as a chef, if you can’t inspire, understand cultural differences, and build loyalty within your team, you’ll never be truly happy or reach your full potential.
In the first 10 to 12 years of my career, I frequently witnessed how much harder women chefs had to work to succeed in such a hostile environment. There weren’t many women, and those who did push through had to adapt by becoming just as aggressive and abusive as the men in the kitchen. However, in Hong Kong, I saw a different culture—one that handled the same madness, pressure, and stress with calmness, respect, and equality. In these kitchens, men and women were judged solely by their performance, not by how loud they could scream.
Have there been women who influenced your career?
Of course, I’d like to give a shout-out to my mother. While she didn’t influence my career directly, she definitely shaped my personality and worldview, and for that, I will always look up to her. The most inspirational woman I’ve ever worked with is, without a doubt, Emma Banks. When I first met Emma during my interview in Dubai in early 2020, she had an incredible reputation, and I wasn’t quite sure what to expect. I quickly realized that Emma is a driven individual who always finds creative ways to get the job done. Over the past few years, Emma and I have collaborated on many projects, from ESG initiatives to the Hilton Chef Inclusion Programme and various operational tasks. One key lesson I’ve learned from her is not to get lost in the details but to focus on driving impact. With this mantra, we tackle most challenges by creating a vision, developing a strategy, and then applying relentless energy to achieve our goals.
Tell me more about the Hilton Chefs Inclusion Programme and the Women in Culinary initiative. What inspired the program, and what are Hilton's goals for it?
In direct alignment with Hilton’s Diversity, Equity & Inclusion goals, the Hilton Chefs Inclusion Programme was launched with a powerful mission to support a culture of culinary equity by reshaping kitchen infrastructure, from its code to its conduct. We aim not only to achieve parity within Hilton but also to drive a seismic shift across the entire industry. Recognizing that women chefs are underrepresented in the hospitality sector globally, our first initiative under the programme is focused on advancing women in culinary roles.
In late 2022, the EMEA F&D team, led by Emma Banks, partnered with specialist consultants "Inclusion In" to anonymously survey 1,000 women chefs across the region. They also conducted in-depth interviews and group sessions to gather data and gain deeper insights into the perceived barriers to progressing into senior culinary leadership roles and how inclusive women chefs perceive Hilton’s kitchen culture to be.
Over the past 18 months, a core cross-departmental workstream has focused on culture, recruitment, development, recognition, and communication to craft a Hilton Chefs Inclusion Charter. This charter formalizes our commitment to creating a truly diverse and inclusive workplace in the culinary world.
Early research shows that women in culinary roles often find the professional kitchen to be an intimidating, male-dominated environment. Many women leave the industry due to having to choose between caregiving responsibilities and career advancement. We also identified a lack of awareness around flexible work options, promotions, training, and mentorship programs, as well as a shortage of role models. Although we still have a long way to go to achieve our goals, the programme is already making a positive impact. By intentionally targeting F&D leaders, we saw a 109% increase in women chef mentees last year. Additionally, we have made significant appointments across the EMEA region, such as Chef Gabriela Filca, now Head Chef at the One Michelin Star Nebo at Hilton Rijeka Costabella; Chef Florence Cornish, Executive Head Chef in the UK Development Team; Chef Jennifer Collins, Chef de Cuisine at the Michelin-recognized The Pem at Conrad London St. James; and Chef Harshada Badade, who now heads up pastry at Hilton Dubai Palm Jumeirah.
The Hilton Chefs Inclusion Programme seems to be growing by leaps and bounds. I love seeing all the promotion announcements of women on LinkedIn, especially the aptly named ‘Hilton Shefs’ content. What do you see as the main challenges the industry faces in getting more women into culinary roles?
We face a few challenges, but the most important one is creating a culture where everyone can thrive in an environment that is both equal and safe. This means getting rid of the old-school, aggressive, military-style approach that still exists in many kitchens.
We also need to create flexibility in our scheduling systems so that chefs aren’t forced to work ridiculous hours simply because "that's how it’s always been done." Changing and adapting our approach to resourcing is essential to ensuring work-life balance isn’t just a myth, but a reality.
Lastly, we must change the mindset in our male-dominated industry that women cannot do the same job. With every woman chef we train, develop, and place in charge of a kitchen, we break down that barrier—one "Shef" at a time.
Do you have any tips for how other hotels and brands can follow Hilton‘s lead on getting to gender equality in the kitchen?
Be bold and courageous—provide opportunities, set clear targets, and take a hard look at your working practices. Don’t assume you’re better than everyone else; evaluate your approach, and you’ll quickly realize how much work remains to be done in our industry. Take chances on individuals and give them a platform to thrive. Then, share their stories to inspire other women chefs and show that change is possible. As Emma Banks says, "If you can see it, you can be it.”
For any woman working in kitchens with lots of macho energy how do you think they can best advocate for themself?
My straightforward answer would be to join Hilton and help us change our industry!
What tips would you offer to men that won’t be better allies at work?
Be bold, be brave, and provide opportunities to women chefs. Don’t wait until you’re an Executive Chef or a Sous Chef to make a difference. Everyone can contribute to creating a better, more equal environment—so don’t just follow, lead.
Finally, what kind of future do you hope for your daughter?
I hope for a future where she is recognized for her personality and abilities, not judged based on her gender.
Quickfire with Sebastian
What is your morning routine?
Drinking coffee and walking my dogs.
What do you do to relax?
Spend time with my kids and my wife.
What is the best advice you’ve ever received?
Learn how to operate a profitable P&L, as this will unlock your true creative potential.
What’s your favorite thing to eat?
Thai curries.
What is your favorite thing to cook at home?
Slow smoking and BBQ.
What are your kitchen essentials?
All sorts of salts, great vinegars, cold-pressed EVOO.
What’s your top hack to ease home cooking?
Thermomix.
Have you been watching The Bear, and how authentic is it?
OMG, of course I’ve been watching it. It is totally incredible and mostly accurate 😎