Thomas(37)

Fifteen years in Dutch hospitality had exhausted me. I worked as sous-chef at a Michelin-starred restaurant in Breda — long days, poorly paid for the responsibility, and a culture of "don't complain, keep working." When an Australian colleague told me that chefs are on the skilled occupation list in Australia, I started looking seriously.

Chef (Cook) is indeed on the Short-term Skilled Occupation List, meaning you're eligible for the Subclass 482 visa. My skills assessment went through TRA (Trades Recognition Australia). They looked at my vocational hospitality diploma, work experience and specialization. The process took four months and cost AUD 1,800.

Through a recruitment agency specializing in hospitality I found a position as head chef at a winery restaurant in the Hunter Valley — the most famous wine region in New South Wales, two hours north of Sydney. My employer sponsored the visa and paid half the relocation costs.

The salary as head chef: AUD 85,000 per year plus meals and a cottage on the winery estate. In Breda I earned EUR 38,000. But the real difference is the work culture. Here a 45-hour work week is the norm, not 60+ hours. Penalty rates for weekends and public holidays mean your extra hours are actually rewarded. And I cook with the best ingredients: local lamb, fresh seafood from Newcastle, seasonal vegetables from the farm next door.

The Hunter Valley is a magical place. 150 wineries, rolling hills and a foodie culture reminiscent of Provence. Social life revolves around wine tastings, farmers markets and community events. It's rural but not isolated — Newcastle is half an hour's drive and Sydney two hours.

For other chefs and hospitality professionals: Australia has a chronic shortage of skilled hospitality workers. The barrier is lower than you think. Start with the TRA assessment, make sure your IELTS is at least 5.0 (not high for a chef) and find an employer willing to sponsor. The hospitality sector in regional areas is the most willing — and life there is the best.