As we celebrate International Women’s Day 2025, we pause and reflect on the profound impact women have in the foodservice sector. The vibrant and dynamic environment of the restaurant industry has been significantly shaped by the resilience, creativity, and leadership of women. From the kitchen to the front of house, women continue to make their mark, revolutionising foodservice, driving innovation, and shaping the future of hospitality worldwide.
The Rise of Women in the Restaurant Industry
The restaurant industry, like many others, has historically been predominantly male-dominated. Women were often relegated to behind-the-scenes roles or overlooked for leadership positions. Over recent decades, however, this landscape has shifted dramatically. Women are breaking barriers and leading the charge in redefining what it means to work in foodservice.
Women are chefs, restaurateurs, managers, and innovators who are reshaping menus, elevating dining experiences, and bringing fresh perspectives to foodservice. The culinary world now boasts a growing number of prominent female chefs, from Michelin-starred chefs to entrepreneurs who have built successful restaurant empires. A few of the most prominent chefs and restauranteurs include:
Clare Smyth, a Michelin-starred chef and restaurateur from the UK known for her fine dining restaurant, Core by Clare Smyth in London, which holds three Michelin stars. She became the first British woman to achieve this prestigious recognition and is celebrated for her innovative approach to modern British cuisine.
Dominique Crenn, a French-American chef, who was the first woman in the United States to receive three Michelin stars for her restaurant, Atelier Crenn in San Francisco. Known for her artistic and poetic approach to food, Crenn has also been an advocate for sustainability and ethical food sourcing.
Nadia Santini, an Italian chef and owner of Dal Pescatore in Italy, which has been awarded three Michelin stars. Santini has been widely regarded for her dedication to traditional Italian cuisine, and her restaurant has remained a beacon of excellence in the culinary world.
Alice Waters, a pioneering figure in the farm-to-table movement and the founder of Chez Panisse in Berkeley, California. Waters is renowned for her commitment to using organic, locally sourced ingredients and has had a profound influence on American cuisine. She’s also an advocate for sustainable agriculture and food education.
Jessica Koslow, an entrepreneur, chef, and the owner of the popular Los Angeles restaurant SQIRL, known for its fresh, seasonal, and locally sourced menu. Koslow’s approach has earned her critical acclaim and she has become a leading voice in the contemporary American food scene.
Anne-Sophie Pic, a French chef who holds three Michelin stars for her restaurant Maison Pic in Valence, France, and one of the most renowned female chefs in the world and has gained acclaim for her modern French cuisine and innovative techniques.
These women have not only shattered the glass ceiling when it comes to esteem and success but reshaped the way the world considers dining and restaurants for years to come.
The Role of Women in Advancing Sustainability
The restaurant industry has also seen an increased focus on sustainability, with many women spearheading initiatives that prioritise environmental consciousness. From sourcing locally produced ingredients to reducing food waste, women in the foodservice industry are leading the charge in promoting sustainable practices that benefit not only the environment but also communities at large.
By leveraging automation and modern technology, restaurants can reduce waste, improve inventory management, and streamline their operations, all while ensuring they maintain high standards of sustainability. Women, with their entrepreneurial spirit, have embraced these innovations to help create more sustainable and future-proof businesses.
Beyond the kitchen, women in foodservice are also embracing technological innovations and sustainability initiatives that are transforming the industry. With the rise of digitalisation, women have been at the forefront of adopting and integrating cutting-edge solutions that streamline operations, improve customer service, and enhance efficiency.
A Bright Future Ahead
As we look to the future, the role of women in the restaurant industry is only set to grow. Their contributions are central to shaping a more inclusive, innovative, and sustainable foodservice landscape. International Women’s Day serves as a reminder of the incredible achievements women have made, and continue to make, in the industry.
At NCCO, we celebrate and recognise the remarkable women who have paved the way and those who are still pushing boundaries today. By providing the right tools, technology, and solutions, we’re committed to supporting their success and ensuring that women have the resources they need to thrive in an ever-changing world.