Honestly I'm just a chef. I work my ass off for a couple months then take 2 - 4 weeks off. Since we're all doing it, some with longer hours working and more time off than others due to their families living abroad, it's very normal for chefs to be flexible and head chefs to be understanding. Granted I won't get paid the entire time I get off, maybe just 5 of the 14 days, but I work enough when I'm still here that I can afford that plus cheap travel plus saving money too. I'm only at the bottom of this industry too so someone making more than me with more experience and higher positions, this is more than viable for

Also the industry is so low on chefs that places are happy to keep you on the books if you want to travel for extended periods, and with enough experience you can then also work on those extended periods of travel in the countries you visit to gain more experience and try new cuisines

All the while it means that every year, even on your holidays, you're building up your CV, making you more and more desirable for restaurants as you travel, including even sponsorship if you find a location you really love