As is the case in most fields, many women working in the food and hospitality industry face gendered challenges such as pay disparity, sexism in the workplace and unequal career opportunities. Intersectionality, including aspects such as race, adds an additional layer of complexity.
A 2024 Women of Colour in the Workplace Report – which surveyed 1,004 women of colour (WOC) in Australia – found that two in three WOC have experienced discrimination in the workplace. Other important considerations, especially for women who have recently migrated to Australia, include language barriers or limited access to training which can make employability and/or career progression even harder.
When I speak to Ahana Dutt, I’m curious about the work she’s doing at Kolkata Social – an expansion of the Plate It Forward social enterprise founded by Shaun Christie-David – as well as her experiences as a woman of colour in this space.
“I think that it is such a layered role and a balancing act,” the Executive Chef of the of Bengali-focused restaurant tells Missing Perspectives of being a woman in the industry.
“It’s about representation, visibility, breaking stereotypes, showing leadership with care. Women are held to a much higher standard in life, and hospitality is no different. We are held to a higher standard that we strive to uphold no matter how unfair it is, but the flip side is that when we come into a position where you have a say and can make change, you need to have your own high standards to hold everyone accountable, challenge norms and create spaces that are inclusive.”
In her role, Ahana not only makes the calls on what’s on the menu, but she’s instrumental in opening the doors for women from culturally and linguistically diverse backgrounds. In 2025 alone, she has accomplished 888 hours of hands-on training and mentorship. She has mentored 19 refugee and asylum seeker women through Plate It Forward’s training program, with eight now in leadership roles within the company.
“An opportunity gives someone the possibility to not only excel in a role they previously hadn’t thought possible but also enables them to become a catalyst for change in their own right,” she says. “Opportunity coupled with inclusion, blows the door wide open.”
In this chat with Ahana, you’ll hear more from her about her experiences as a woman in the hospitality industry, and the leadership roles women are increasingly carving out for themselves in this space. Check it out below.
When did you first realise you wanted to be a chef and work in hospitality? Were there any personal experiences or influential people who shaped this dream?
I’ve always loved cooking, but I think I seriously thought of cooking professionally in 10th grade. We could choose cookery as an elective, and we had a pretty rigorous curriculum. I think that’s what got the ball rolling. However, I do believe my mum has a drawing I had done somewhere of a chef in a toque when I was very young, and the prompt had been “what do you want to be when you grow up”.
Food is such an intrinsic part of my culture, and I just wanted to cook. I love cooking for people and sharing that culture and stories.
Growing up, what was your favourite food?
Incredibly difficult question. I can’t pick one dish, but I do have a category of ingredients, which is shaak (leafy greens). I love it so much. From water spinach (kolmi shaak) with sweet potatoes to water gourd leaves (lau shaak) cooked with rice and small prawns, to tender jute leaves dipped in a rice flour batter and fried. I am a fiend for shaak. And ridge gourd.
2025 has been a big year for you, becoming the chef at the helm of Kolkata Social. What inspired you to take on this role?
Taking on this role happened pretty organically. We can talk about representation all day long, but we talk about it because it’s important. Why would I give up the opportunity to showcase my culture and heritage, especially if I get to do it with a group like Plate it Forward?
Are there key differences in your approach at Kolkata Social compared to your previous restaurants?
I think confidence is the key difference. This is something that comes with experience and also when you are working with people who have your back. It creates autonomy and that fosters authentic creativity.
Kolkata Social is part of Plate It Forward, which gives back to migrant communities and creates female-led kitchens. What kind of culture do you aim to build?
A culture that has open and honest communication without any ego. Sounds cliché, but leading by example. Of course, that involves good management skills, but I mean it in a sense beyond that. Holding yourself accountable, being confident in who you are, showing up for ourselves and each other. Honestly, a culture where you give a f*ck.
You’ve mentored 19 refugee and asylum seeker women through Plate It Forward’s training program, with eight now in leadership roles. What has this experience taught you about the power of opportunity and inclusion?
It’s a game changer. An opportunity gives someone the possibility to not only excel in a role they previously hadn’t thought possible but also enables them to become a catalyst for change in their own right. Opportunity coupled with inclusion, blows the door wide open. When people feel seen, they thrive. There is resilience in diversity.
What have been some of the most moving or unexpected moments in your mentorship journey?
Most moving has been hearing everyone’s stories. It is so inspiring that people of different ages and backgrounds and cultures have just started a new chapter with Plate It Forward. That is not an easy thing to do. Forming relationships and building trust with everyone has been very special to me.
From your perspective, what does it mean to be a woman in hospitality today?
I think that it is such a layered role and a balancing act. It’s about representation, visibility, breaking stereotypes, showing leadership with care. Women are held to a much higher standard in life, and hospitality is no different. We are held to a higher standard that we strive to uphold no matter how unfair it is, but the flip side is that when we come into a position where you have a say and can make change, you need to have your own high standards to hold everyone accountable, challenge norms and create spaces that are inclusive.
Do you feel the industry is becoming more inclusive, or is progress still too slow?
Progress is definitely still too slow. The balance has been so askew for such a long time, bringing it back into alignment will take active commitment from the whole industry with structural changes and persistence.
What cultural or structural changes are still needed to support women more effectively?
Actively hiring women, listening to female staff, training regarding harassment, inclusivity, mentorship programmes.
What advice would you give to women- particularly those from culturally and linguistically diverse backgrounds, entering hospitality?
To not try to fit in. We are told we must assimilate to be accepted and while we do have to traverse that, the diversity in language, culture and food is a strength. Your identity is what sets you apart. So tell your story and always have space for others at your table. To paraphrase Hamilton “The world is wide enough”.
If you could change one thing about the industry overnight, what would it be?
I wish bigger hospitality groups would take more risks, because they can afford to.
What does success look like for you in this next chapter?
I have not thought about the next chapter yet, this story has only just begun.
Top photo – Pictured: Ahana Dutt, Source: Supplied/Serhat Karakas and Proof Of Dreams