From Kitchen to Product Development: Chef Leslie Chan's Journey
After more than three decades in the culinary industry, I’ve discovered that my transition from leading teams in high-pressure kitchens to working as a product development specialist was a
natural evolution of my career. My journey demonstrates how the skills I honed in professional kitchens translate seamlessly into the world of product development.
A Foundation Built in the Kitchen
The kitchen environment taught me invaluable lessons about working under constant pressure, respecting critical timing, and relying on teamwork to deliver exceptional results. These experiences have created a robust toolkit of transferable skills that continue to serve me well in my current role.
Leadership That Transcends Industries
Managing a kitchen required me to balance a diverse team of individuals, each with unique strengths, weaknesses, and communication styles. Over the years, I mastered the art of motivation, delegation, conflict resolution, and fostering accountability—skills that now apply directly to leading
cross-functional development teams and facilitating collaboration across departments.
Adaptability Under Pressure
Professional kitchens are inherently dynamic spaces. Ingredients unexpectedly run out, equipment fails at critical moments, orders accumulate rapidly, and customer expectations evolve by the
minute. These challenges taught me to think on my feet, maintain composure under pressure, and find practical solutions without compromising quality.
This problem-solving mindset has proven essential in product development, where timelines frequently shift and product briefs evolve throughout the process. My ability to remain agile while keeping the end-user in focus has become one of my greatest professional asset
Disciplined Creativity
As a chef, cooking was never just about following recipes—it was about constant creation and refinement. I learned to innovate within constraints, whether dealing with budget limitations,
accommodating dietary requirements, or working with seasonal availability.
Now, as a product development specialist, I draw on that same creative discipline to craft concepts that are both exciting and commercially viable. My goal remains consistent: creating memorable experiences while meeting operational and market requirements.
The Importance of Precision
Consistency is paramount in both cooking and product development. My meticulous attention to detail, perfected over years in professional kitchens, ensures that every product meets exacting standards—from flavour profiles and texture to packaging and shelf life.
Putting the Customer First
Perhaps most importantly, working in hospitality instilled in me a deep appreciation for customer feedback. I’ve developed an intuitive understanding of how to listen, interpret, and respond to
consumer needs—whether expressed through reactions to a plate of food or feedback on a retail product. This sensitivity to customer experience remains at the core of my professional philosophy.
For me, the skills acquired in the culinary world align perfectly with the demands of product development. The pressure, precision, and passion that defined my kitchen experience continue to
drive my success in this new chapter of my career. As I look to the future, I remain excited by new challenges and opportunities to create innovative products that delight consumers.