GITNUXREPORT 2025

Diversity, Equity, And Inclusion In The Culinary Industry Statistics

Diversity and inclusion persistently underrepresented; initiatives need urgent, broader implementation.

Jannik Linder

Co-Founder of Gitnux, specialized in content and tech since 2016.

First published: April 29, 2025

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Statistic 1

25% of culinary school students are women

Statistic 2

Only 14% of executive chefs are women

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27% of underrepresented minorities in the culinary industry

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8% of head chefs are from minority backgrounds

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19% of culinary apprentices are from minority groups

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Only 17% of culinary management roles are held by women

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13% of culinary industry leaders identify as LGBTQ+

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Representation of Black chefs in top culinary positions is less than 3%

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15% of kitchen staff are from immigrant backgrounds

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Hispanic/Latino chefs constitute approximately 11% of executive chefs nationally

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7% of culinary executives are from Indigenous backgrounds

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18% of restaurant executives are women of color

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62% of restaurant owners believe diversity initiatives improve business performance

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43% of restaurant employees want more diversity training

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72% of guests value restaurants that promote diversity and inclusion

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52% of culinary professionals believe that better diversity policies would lead to more innovation

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65% of culinary students believe that more inclusive curricula would benefit their careers

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20% of restaurant owners say they have implemented diversity and inclusion policies in the last year

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58% of restaurant workers feel that diversity initiatives actively improve their work environment

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55% of restaurant employees support mandatory diversity training

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70% of culinary students believe that diversity and inclusion should be a core part of their education

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32% of restaurant staff report that diversity initiatives have positively impacted team morale

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59% of culinary employers believe that increasing diversity can expand customer base

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68% of culinary apprentices and students agree that mentorship programs enhance inclusion

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85% of hospitality industry companies state that D&I efforts are a priority for their strategic plan

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The average pay gap between male and female chefs is approximately 20%

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48% of restaurant workers have experienced discrimination

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34% of underrepresented minorities report feeling excluded in culinary workplaces

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40% of culinary students say they experienced bias based on race or gender

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29% of minority chefs have faced hiring discrimination

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28% of culinary industry workers report feeling racial bias on the job

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Over 60% of women chefs experience harassment at work

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24% of LGBTQ+ employees in culinary industry hide their identity at work

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45% of minority professionals in culinary feel they lack equal opportunities for advancement

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12% of restaurant owners have faced legal action related to discriminatory hiring practices

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Key Highlights

25% of culinary school students are women
Only 14% of executive chefs are women
27% of underrepresented minorities in the culinary industry
8% of head chefs are from minority backgrounds
The average pay gap between male and female chefs is approximately 20%
19% of culinary apprentices are from minority groups
48% of restaurant workers have experienced discrimination
34% of underrepresented minorities report feeling excluded in culinary workplaces
Only 17% of culinary management roles are held by women
62% of restaurant owners believe diversity initiatives improve business performance
13% of culinary industry leaders identify as LGBTQ+
43% of restaurant employees want more diversity training
40% of culinary students say they experienced bias based on race or gender

Despite growing recognition that diversity fuels innovation and customer loyalty—over 70% of restaurant owners believe inclusion boosts business—stark disparities remain, with women and minorities significantly underrepresented and facing discrimination, highlighting the urgent need for systemic change in the culinary industry.

Demographic Representation in Culinary Leadership and Workforce

25% of culinary school students are women
Only 14% of executive chefs are women
27% of underrepresented minorities in the culinary industry
8% of head chefs are from minority backgrounds
19% of culinary apprentices are from minority groups
Only 17% of culinary management roles are held by women
13% of culinary industry leaders identify as LGBTQ+
Representation of Black chefs in top culinary positions is less than 3%
15% of kitchen staff are from immigrant backgrounds
Hispanic/Latino chefs constitute approximately 11% of executive chefs nationally
7% of culinary executives are from Indigenous backgrounds
18% of restaurant executives are women of color

Demographic Representation in Culinary Leadership and Workforce Interpretation

Despite women and minorities making up a significant portion of culinary students and apprentices, their representation diminishes sharply at leadership levels—highlighting that in the kitchen, talent alone isn’t enough, and true diversity remains an elusive ingredient.

Diversity, Equity, and Inclusion Attitudes and Initiatives

62% of restaurant owners believe diversity initiatives improve business performance
43% of restaurant employees want more diversity training
72% of guests value restaurants that promote diversity and inclusion
52% of culinary professionals believe that better diversity policies would lead to more innovation
65% of culinary students believe that more inclusive curricula would benefit their careers
20% of restaurant owners say they have implemented diversity and inclusion policies in the last year
58% of restaurant workers feel that diversity initiatives actively improve their work environment
55% of restaurant employees support mandatory diversity training
70% of culinary students believe that diversity and inclusion should be a core part of their education
32% of restaurant staff report that diversity initiatives have positively impacted team morale
59% of culinary employers believe that increasing diversity can expand customer base
68% of culinary apprentices and students agree that mentorship programs enhance inclusion
85% of hospitality industry companies state that D&I efforts are a priority for their strategic plan

Diversity, Equity, and Inclusion Attitudes and Initiatives Interpretation

While the majority of the culinary industry recognizes that diversity, equity, and inclusion are key to innovation, customer satisfaction, and strategic growth, the gap between belief and action remains stark—highlighting that cultivating a truly inclusive kitchen still has significant recipes left to be written.

Experience of Underrepresented Groups and Discrimination

The average pay gap between male and female chefs is approximately 20%
48% of restaurant workers have experienced discrimination
34% of underrepresented minorities report feeling excluded in culinary workplaces
40% of culinary students say they experienced bias based on race or gender
29% of minority chefs have faced hiring discrimination
28% of culinary industry workers report feeling racial bias on the job
Over 60% of women chefs experience harassment at work
24% of LGBTQ+ employees in culinary industry hide their identity at work
45% of minority professionals in culinary feel they lack equal opportunities for advancement

Experience of Underrepresented Groups and Discrimination Interpretation

These stark statistics reveal that despite the culinary world's diverse ingredients, its industry still struggles with a bitter flavor of inequality, discrimination, and bias that threatens to spoil underrepresented voices and equal opportunity.

Legal and Workplace Safety Issues

12% of restaurant owners have faced legal action related to discriminatory hiring practices

Legal and Workplace Safety Issues Interpretation

Despite the growing emphasis on diversity, equity, and inclusion, the fact that 12% of restaurant owners have faced legal action over discriminatory hiring practices serves as a stark reminder that there's still a long road ahead in turning culinary workplaces into truly fair and welcoming environments.