50+ Interesting Statistics About Chefs in 2025

Chef Workforce in the US: Key Findings

• There are 182,320 Chefs currently employed in the United States.
• The state with the highest employment level for Chefs is California.
• As for metropolitan areas, the New York-Newark-Jersey City area has the largest number of Chefs.
• 79% of Chefs are employed full-time while 21% are part-time.
• 63.4% of Chefs are men, while 36.6% are women.
• Men have also shown slightly higher interest in becoming a Chef compared to women, with a ratio of 1.10 to 1.
• 73% of Chefs in the U.S. have attended culinary school or completed formal training.
• Chefs earn an average salary of $5,393 per month or $64,720 per year.
• The top three states where Chefs can likely earn the most are Hawaii, Rhode Island and the District of Columbia.
• Chefs score their job satisfaction at 2.9 out of 5 and their salary satisfaction at 2.5 out of 5.
• 52% of adult-age consumers are likely to participate in exclusive, Chef-led dinner events at restaurants.

We’ve put together these Chef statistics for 2025 that highlight the realities of the profession — from career paths and demographics to economic pressures and industry shifts. This report breaks down the numbers, providing a data-driven look at the U.S. culinary scene.

Nationwide Chef Employment and Job Outlook

Understanding the scope of the Chef profession requires examining its workforce size and future prospects.

• Total employment: Most recent data shows there are approximately 182,320 Chefs and Head Cooks* employed in the U.S. (Source)

• Job outlook: There is an average of 24,600 Chef job openings each year over the next decade from 2023 to 2033. These openings will arise from both newly created positions and the need to replace Chefs who retire or leave the profession.

• Growth rate: There is an 8% expected increase in the demand for Chefs within the next few years, which is notably faster than the general average for all occupations. (Source)

• Employment concentration by industry: The majority of Chefs — around 100,320, in fact — find work in restaurants and eating places. Coming in second and third are special food services which employ around 20,940 Chefs and traveler accommodations (aka hotels) which have around 18,490.

These data indicate that there’s a good amount of opportunities for both current Chefs and those aiming to become one. After all, there’s a wide variety of settings where culinary professionals are valued. 

* In this report, we’ll refer to this data group simply as “Chefs” for clarity and consistency.

Chef Employment by Location

Job opportunities for Chefs differ across the country, with some states and metropolitan areas having significantly higher employment levels.

These are the top five states when it comes to employment levels for Chefs.

Additionally, here are the five metropolitan areas with the highest employment levels.

Demographics of Chefs Working in the US

The demographics of the Chef profession offer insights into these individuals shaping most of the culinary industry.

• Employment type: Approximately 79% of Chefs work full-time, while 21% are part-time. ​(Source)

• Gender distribution: The majority of Chefs are male, accounting for 63.4% of the workforce, while 36.6% are female.
• Career interest by gender: At the same time, there is a slightly higher interest in becoming a Chef among men (52%) compared to women (48%), with a ratio of 1.10 to 1.
• Age by gender: The average age for male Chefs is 41, and for female Chefs, it is 42. 

• Age distribution: A significant portion of Chefs in the U.S. (56%) are aged 40 or older. Meanwhile, 28% are 30 to 39 years old, and only 16% are under 30. (Source)

• Educational attainment: Approximately 30.89% of Chefs have only a high school diploma or GED, 22.48% have some college education, 16.65% hold an associate’s degree and 11.54% have a bachelor’s degree.

• Educational backgrounds: The three most common degree programs among Chefs who have finished college are Business (16,182 graduates), Personal & Culinary Services (8,918) and Engineering (3,625).

• Culinary education trends: Although only a high school diploma is typically required to become a Chef, 73% of professional Chefs in the U.S. have attended culinary school or completed formal training.

Statistics on Salary and Overall Income

Chef salaries in the U.S. depend on their experience, geographic location and position or level. 

• Annual salary: Recent data shows that the average salary for Chefs is $64,720 per year.

• Monthly salary: Plenty of establishments follow a monthly timeline for Chefs’ paychecks. That said, Chefs in general make $5,393 per month, on average.
• Top percentile: The top 10% (or 90th percentile) of Chefs earn around $96,030 yearly.

• Regional variations: Hawaii is currently the highest-paying state for Chefs, with an average salary of $92,690 per year. Rhode Island ranks second at $87,950, followed by the District of Columbia at $79,090.

• Top-paying areas for Chefs: On a metro area basis, Chefs are likely to earn the highest salaries in Kahului-Wailuku ($97,850 per year) in Hawaii.

• Role type: Salaries can also differ significantly based on the Chef’s specific role, as shown in the table below.

See also: What Restaurants Do Chefs Make the Most Money At?

Job Satisfaction and Challenges Among Chefs

Now, let’s look into the factors that impact the overall experience of Chefs in the industry.

• Career happiness: A study shows that Chefs in general rate their career happiness at only 2.9 out of 5, which is lower than that of similar hospitality careers. (Source)
• Salary satisfaction: On average, Chefs rate their satisfaction with their salaries 2.5 out of 5, showing that many are feeling underpaid for their work.
• Personality fit: Chefs generally find their personalities well-suited to the demands of the job, with a rating of 3.8 out of 5.
• Work environment: Chefs rate their enjoyment of their work environment at 3.2 out of 5, suggesting a generally neutral sentiment.
• Opportunities to apply skills: With an average rating of 3.1/5, many Chefs feel their skills are being aptly used on the job.

Understanding these numbers can help identify factors significantly influencing turnover rates within the broader hospitality industry. 

See also: High Turnover in Hospitality: Employees Leaving Even Quicker in 2025

What's Cooking? Key Trends in the Culinary Industry

Chefs as well as the broader culinary and dining industry are continuously adapting to shifting consumer demands and global influences.

• Popularity of exclusive, Chef-led events: A recent study reveals that 52% of adult-age U.S. consumers are likely to participate in private dinner events at a restaurant that’s led by a Chef or expert on a specific type of cuisine. (Source)

• Generational interest in private dining: The interest in such a type of dining is highest among Gen Z adults (63%) and millennials (60%), while Gen X follows closely at 56%.

• Global plant-based food market growth: The revenue for plant-based food is expected to reach $75 billion by 2028, at a compound annual growth rate (CAGR) of 10.95%. (Source)

• Nationwide plant-based food growth: There has been a 62% growth in plant-based dishes in U.S. restaurants over the last 10 years. (Source)
• Plant-based food adoption rate: These options are now found in 48.4% of restaurants across the country, reflecting a broader trend toward healthier eating. 

• Sustainability preference: 90% of diners prefer restaurants with strong sustainable practices and are willing to pay an average of 9% more for a planet-friendly dining experience. (Source)

• Simplified, bold flavors trend: Flavor over fuss is another significant trend, with diners seeking authentic and flavorful food prepared with fresh, high-quality ingredients rather than overly complicated presentations. (Source)
• Ethnic food market growth: The U.S. ethnic or multicultural food market is projected to reach $46.73 billion by 2032, growing at a CAGR of 7.23%. (Source)

• Most popular ethnic cuisine: A recent study shows Mexican food ranks the highest in the U.S., with 48% of consumers saying they enjoy it frequently.

• AI kitchen market growth: The global AI kitchen market is expected to reach $20.82 billion by 2033, growing at a CAGR of 48.3%. (Source)

• Automation adoption in kitchens: Around 63% of restaurant owners (some of whom are also Chefs) reported planning to adopt automation and robotics for food preparation in their kitchens. 

• Michelin restaurant count: In the U.S., there are currently 234 restaurants with a Michelin rating, with 14 of these holding the highest honor of three stars.
• City with the most Michelin-starred restaurants: New York City leads the country with 74 Michelin-starred restaurants — including five with three stars, 13 with two stars and 56 with one star. 

• Culinary labor shortage: Around 67% of operators whose restaurants have hard-to-fill job openings say kitchen positions — which include Chefs — are the toughest to find applicants for. 

See also: Top 10 Restaurant Industry Trends for 2025

Conclusion

The Chef statistics for 2025 that we’ve discussed all show how the profession is evolving with growing demand and new challenges. Chef employment is growing across restaurants, hotels and specialty food services, yet issues like salary satisfaction, turnover and labor shortages remain pressing.

Still, many Chefs report strong alignment between their personalities and their careers, showing that passion continues to drive this demanding field. The culinary world is also being reshaped by innovation and shifting diner preferences — from plant-based and global cuisines to immersive, Chef-led experiences.

With automation, AI and sustainability playing bigger roles in operations and guest expectations, success today requires more than just mastering technique — it demands adaptability, awareness and leadership both in and out of the kitchen.