The Morning Edition 'It was a nightmare’: Inside Merivale’s Mexican mission
Jun 29, 2025
Eryk Bagshaw, an investigative reporter at The Sydney Morning Herald and The Age, dives deep into the troubling realities of chefs working at Merivale venues. He reveals alarming issues of burnout, exploitation, and bullying in the kitchen. Many of these chefs, especially migrants from Mexico, face harsh living conditions and fear losing their visa status. A bold class action lawsuit exposes systemic problems, while allegations of racial discrimination raise serious ethical concerns. Bagshaw’s insights shed light on a critical need for change in the hospitality industry.
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Mexican Chefs' Dream Recruitment
- Merivale recruited dozens of chefs from Mexico through glamorous trials and sessions promising a better life in Australia.
- Chefs came from violent cartel-controlled areas, seeking safety and career advancement in Sydney kitchens.
Harsh Reality on Arrival
- Chefs expected glamour and Aussie clichés but faced crowded hostels and long, tiring shifts instead.
- Some lived with six others in cramped spaces, facing discrimination and exhaustion early on.
Exploitative Visa Contract Costs
- Chefs paid exorbitant fees through Alliance Abroad, often four times the normal visa cost, which Merivale did not cover.
- They had to repay these costs through deductions from low wages, making financial situations difficult.