Cooking my way to the Gold Coast: a Brazilian chef in Australia

I had been a chef in Sao Paulo for 10 years, working in some of the city's best restaurants. The hours were brutal, the pay was barely enough, and I was exhausted. A friend who had moved to the Gold Coast on a 482 visa told me that Australia was desperately short of qualified chefs. I started looking into it that same week.

The skills assessment for chefs goes through TRA (Trades Recognition Australia). I needed to document my qualifications and at least two years of relevant experience. The process included gathering references from my employers, translating my certificates from Portuguese into English, and submitting a portfolio of my work. The assessment took about eight weeks.

The English requirement was my biggest obstacle. I spoke basic English, but the IELTS minimum for the 482 visa (score of 5 overall with no band below 4.5) was still challenging. I enrolled in an English course in Sao Paulo and studied intensively for three months. I passed with a 5.5 overall.

My employer, a resort restaurant in Broadbeach, sponsored my 482 visa. They found me through a recruitment agency that specialises in hospitality workers. The visa processing took about three months.

The Gold Coast was like nothing I had experienced. The beaches are pristine. The weather is warm year-round. After years in the concrete jungle of Sao Paulo, I found myself surfing on my days off and jogging along the esplanade before shifts. The lifestyle change was immediate and profound.

Working in an Australian kitchen has differences from Brazil. Food safety regulations are much stricter. Everything is documented, temperatures are logged, and health inspections are thorough. The produce quality is exceptional. Australian seafood, in particular, is world-class. I adapted my cooking style to incorporate local ingredients, and the restaurant's South American-inspired menu became popular.

The hospitality industry in Australia has its challenges. The hours are still long, especially on weekends and holidays. But the pay is significantly better than Brazil. Penalty rates for weekend and public holiday work add up quickly. After tips and penalty rates, I was earning three to four times my Sao Paulo salary.

The Brazilian community on the Gold Coast is vibrant. There are Brazilian barbecue restaurants, capoeira groups, and regular social gatherings. I found friends quickly and did not feel as isolated as I had feared. The Gold Coast also has a large international community generally, so the culture is open and welcoming to newcomers.

Finding accommodation was straightforward compared to what I have heard from people in Sydney and Melbourne. I rented a one-bedroom apartment in Southport, walking distance from the light rail, for a reasonable price. Within a year, I moved to a nicer place in Burleigh Heads, close to one of the best beaches in Australia.

The things I wish I had known: bring your chef's knives. Seriously. Quality kitchen tools are expensive in Australia, and bringing your own saves money and ensures you have equipment you trust. Also, prepare for the cost of car registration and insurance. Public transport on the Gold Coast is improving but still limited compared to a major city.

After two years, I am now working toward permanent residency through the 186 visa. My employer is supportive, and the paperwork is underway. I have also started a small catering business on the side, specialising in Brazilian street food for events. The Gold Coast market has embraced it.

Australia gave me the fresh start I needed. The combination of career opportunities, lifestyle, and financial stability is something I could not have achieved in Brazil. The 482 visa was my door in, and I intend to stay.