Pathways: Shane Cooke, founder of Jasper Wellbeing

The truth is I did not know that we could do work experience until I left the north east. It was unheard of at the time – I didn't know what a stage was.

What was your first job?

I was a paper boy when I was 13.

What initially attracted you to working in hospitality?

I started as a kitchen porter and watching the chefs at work dazzled me – the challenges, the fun and the camaraderie just blew my mind.

How did you make the transition into a job in hospitality?

It was a natural progression from kitchen porter to commis.

Who was your first role model in hospitality?

I had a host of role models in my first job at Santoro's Italian in Yarm in North Yorkshire, each with different roles and extravagant personalities. They all still work there now, 22 years later: Ricky, the owner, Dave the head chef, and Gianni the head waiter – thank you all.

Could you talk me through the steps in your career in hospitality?

I started in the local Italian, then after a year went to a huge hotel. I then moved back into restaurants for four years before a move to Cornwall and the Isles of Scilly, where I feel my career really began. From there I moved to Belmond Le Manoir aux Quat'Saisons for two years, and I then followed chef Robin Gill to Sauterelle. After that I went into contract catering as a chef de partie and made my way up to group executive chef within four years. My last chef job was as group executive chef for Vacherin, where I stayed for six years. I was made redundant when Covid hit.

I was desperate to work from an early age which is why I entered my first kitchen at the age of 15

Have you embarked on any additional personal career development that has supported your progression?

In 2013 I did the Roux Scholarship, which was incredible. It was the 30th anniversary and it was shown on TV, which served me with many opportunities afterwards. I also won the Acorn Scholarship in 2019 and, with support from that, I created my company, Jasper Wellbeing, where I offer coaching, meditation, mindfulness and breathwork.

What are the biggest challenges you have faced working in hospitality?

Being healthy was a challenge and a lack of awareness and understanding of how to not burnout during most of my career. Back then there were none of the amazing companies there are now supporting the industry.

Do you have any regrets or things you wish you had done differently?

Absolutely not. Every experience was meant to happen and all the challenges have given me new skills.

What advice would you give someone starting out in the industry?

Find a job that makes you feel nourished, listened to and allows you to grow, and always put your health and wellbeing at the forefront of your mind. Balance is key and can be accomplished.

What are your career goals?

I run my own business now, so I want to keep growing that and serve more of the hospitality industry with my mental health and wellbeing offers.

Would you recommend a career in hospitality to your friends and family?

Yes

Who inspires you in the industry? My inspirations have always changed, but for the last few years it has been chefs René Redzepi and Magnus Nilsson. I am obsessed with everything Scandi.