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Chefs are more than restaurant cooks.
Hi, I’m Furqan Meerza
I explore what chefs can become beyond the kitchen through lived experience, conversations, and shared paths.
I’ve lived that transition myself, from fine dining restaurant kitchens into research and innovation work in food systems. Now, I spend my time hosting conversations and building community for chefs navigating what comes next, as a way to address kitchen burnout and ask what else is possible.
“I didn’t know this path existed.”
For a long time, restaurant kitchens were framed as the only serious place a chef could be. Stepping away could feel like stepping off the map.Many chefs reach a point where pushing harder stops making sense. The hours don’t add up, the creativity narrows, and the question quietly shifts from “what’s next in the kitchen?” to “what’s next, full stop?”That moment isn’t failure. It’s awareness.Your skills don’t disappear when you step outside a restaurant. They translate.This space exists for chefs who are curious about what comes after.
About me
I’m Furqan Meerza, a chef and food professional working at the intersection of kitchens, research, and industry.I started my career in fine dining, working in restaurant kitchens including Mugaritz and Noma. After several years in restaurants, I reached a point of burnout and began questioning what a long-term career in food could look like beyond service.That question led me to the Basque Culinary Center, where I worked as an R&D chef on research and innovation projects with scientists, technologists, institutions, and food companies. My work focused on translating research into practical food applications, while contributing to European projects, public institutions, and industry-led initiatives.During this time, I worked across different contexts, researching food cultures in places like Mexico and Jamaica, mentoring food tech startups in Japan, contributing to projects around school meals and public food systems in Egypt, and delivering workshops on sustainability and food systems.Today, I work as a Senior Innovation Chef at Kraft Heinz, where I continue to explore how culinary skills translate into large-scale food innovation and product development.
How to engage
There are a few ways to engage with this work, depending on where you are what you are looking for
Podcast
Long-form conversations with chefs and food professionals who have built careers beyond restaurant kitchens. Each episode explores a real transition, the doubts behind it, and what came next.
Community
A reflective space for chefs navigating similar questions. The focus is not advice or coaching, but shared language, peer learning, and clarity through conversation.
Collaboration & Conversations
For general questions, podcast guest suggestions, talks, workshops, or collaborations around food systems, careers, and education, feel free to reach out.
Get in touch
If you have a question, an idea, or something you’d like to explore, feel free to reach out.
This also includes podcast guest suggestions, talks, workshops, or collaborations.I read every message and will respond when there’s a clear fit.