Jay Oates: The Tipsy Chef

Working as a chef is a lifestyle not a job. Long anti-social hours consume the existence of cooks all over the world and breaking away from the perpetual cycle of food preparation, service and clean down is unachievable for most… but not Jay Oates.

Jay, 28, is a career chef who has worked in kitchens since his pot washing days as a teenager.

His fascination with food was recognised and rewarded with a junior chef role and he hasn’t looked back since.

Now in 2023, nine years into his cooking career, he owns his own street-food outlet in Preston Market Hall called Tipsy Chef Street Food, boasting the best Uber Eats reviews in the city thanks to its popular Asian-fusion menu. 

“I just love cooking,” Jay explained, after serving me a portion of (rather delicious) gochujang loaded fries.

“I love everything about the life, I love eating, I love cooking, I love finding new different foods from all over the world. All I ever watch on telly is cooking programmes.”

This love of food is what kept Jay cooking after he was able to glimpse a life outside of being a chef while furloughed over the first lockdown in 2020.

For many chefs, this was the end of cooking, as few could face returning to the hours and stress.

“I just had so much more time [over lockdown],” he continued.

“Being a head chef, I was starting at 8am in the morning and finishing at 11pm at night. 

“That would be Wednesday, Thursday, Friday, Saturday, Sunday.

“And when I was off on Monday and Tuesday, everyone else I know was at work.

“So I didn’t see anyone, I still had friends but we weren’t very close.

“I never really got to see my wife because she’d be working on Monday, Tuesday. 

“So just having that bit of time off and a bit of time away from the restaurant and kitchens I just realised there’s more important stuff in life, but I couldn’t fully separate from cooking. 

“This is my passion, so I found the middle ground, which is this because it’s daytime gig, we open at 9am, we close at 5pm – but shut on Sundays.

“I’m still doing what I love doing – but I’m also able to see my friends and family and have more of a life.”

Not only does Jay have more of a social life, but he now leads a healthier one.

“I developed some stomach problems as a result of being a chef. I went to the hospital just after lockdown and we couldn’t work out what was wrong.

“Eventually we found out that I’ve just got a bad acid reflux – and it was all caused by stress, anxiety and too much caffeine – so basically being a head chef! 

“That was one of the things that gave me no choice to leave my job. 

“Because I’m not saying it was 100% my job but when the doctor in the hospital were saying stress, anxiety, and too much caffeine. 

“Stress? Yes. Anxiety? Yes. And I’d have like five double espressos a day just to keep me awake!”

Now a year into his life as the Tipsy Chef, I quizzed Jay as to how he was feeling both physically and mentally.

“100% better. Miles better. I’m just a happier person! I’ve no one to answer to – this is 100% the best decision I’ve ever made.”

As many will know, building a business comes with its difficulties. This was made more challenging by the fact Jay was going into it alone. So, one of the first steps was to build a roster of staff.

“I’ve never really had to do recruit before. So that was a bit of a struggle, but we got there,” continued Jay.

“In the end, I’ve got some really good loyal staff! 

“I also had to find a chef, and I went through quite a few people because I’m very particular and that’s probably why people enjoy it [the food]. I’m very particular about the way I cook and who I trust to do it for me.

“I’m finally in a position now where I do have a full-time chef, so if I’m not here, I do trust him and I’m happy to leave him to prepare and cook the dishes exactly how I would. 

“But that was maybe a little more difficult than I thought it would be.”

Dawn Wesley was one of the staff Jay brought onboard when he started out last year.

An old colleague of Jay’s from his restaurant days, she was only supposed to help out on the till while he found permanent staff, but now it’s over 12 months later and she’s still serving customers with a smile on her face.

“He’s just stepped up so much!” said Dawn when I caught up with her.

“When he was working for someone else, he had so many ideas of his own that he couldn’t put out there and I think he struggled with that a bit.

“Then obviously lockdown happened and since he’s come onto this, he’s just flourished with all of his quirky ideas.”

I was interested to find out the difference in Jay’s wellbeing from someone close to him.

“He’s been so much better… he’s been trying to drag me to the gym every day!” laughed Dawn.

“This [Tipsy Chef Street Food] has been like his baby so he’s just so motivated in general and when you’re busy you’re happy.

“He’s really really struggled in the past but now he’s so much healthier in himself and he’s achieved a lot.”

Regarding her continued employment after only intending to be part-time for a short spell, she told me “I just can’t get away!”

“I just enjoy it and it’s a great place to work – he loves how good I am with the customers!”

The Tipsy Chef name is now known across Preston, synonymous with good food.

But how did the name come to be? I was keen to find out the origins of Jay Oates’ super-chef alter-ego. 

Jay said, “Ironically, when I was maybe 15/14 I had a PlayStation account and it gives you a randomly generated name, it was like something like tipsy chef Panda. 

“I wasn’t a chef; I was 14 and it’s just stuck ever since!”