The Chef JKP Podcast: Recent Episodes
James Knight-Paccheco
James Knight-Paccheco celebrates the inspirational stories of people within hospitality, their ups, their downs and everything in between.
What does it take to keep up in one of the most competitive, mentally and physically stressful industries in the world?
Giving incredible insights and advice to the listeners.
For more information go to www.chefjkp.com
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Chef JKP sits down with Karin Drane, founder of Curveball Events & Talents, one of the region's leading event and talent management companies.
Karin shares how she went from studying law in Sweden to building a business in Dubai, why she dropped out of university twice, and how networking, resilience, and taking calculated risks helped shape her career. They talk about entrepreneurship, events, talent management, leadership, building high-performing teams, and what it really takes to succeed behind some of the Middle East's biggest productions.
WHAT YOU'LL HEAR IN THIS EPISODE
• Childhood food memories growing up between Sweden and Spain
• Why she dropped out of law school and moved to Dubai
• Studying hospitality before choosing entrepreneurship
• Building Curveball Events from a single opportunity
• What really happens behind major corporate events
• Managing some of the region's biggest personalities
• How to build and lead high-performing teams
• Advice for aspiring entrepreneurs, creators, and talent
CHAPTERS
06:12 Growing Up In Sweden & Spain
15:12 Leaving Law School For Dubai
22:18 Studying Hospitality & Choosing Entrepreneurship
39:14 Building Curveball Events
53:28 What It Takes To Manage Talent
01:02:41 How To Build A High-Performing Team
01:15:02 The Future Of Events In The UAE
01:28:22 Quick Fire Questions
01:34:08 Advice To Her 16-Year-Old Self
FEATURED GUEST
Karin Drane
Founder, Curveball Events & Talents
Instagram: https://www.instagram.com/karindrane/
Curveball Events & Talents:
https://www.instagram.com/curveballeventsandtalents/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE
https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask
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Website: https://chefjkp.com/
Food is memories. 🍸
chefjkp #thechefjkppodcast #karindrane #curveballevents #eventmanagement #talentmanagement #leadership #entrepreneurship #dubai #hospitality #business
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Chef JKP sits down with Paul Clifford, a journalist and editor who has spent more than a decade covering the Middle East's hospitality industry.
Paul shares how he left banking to become a reporter, moved from crime journalism into food and hospitality, and built his career in Dubai. They talk about restaurant reviews, food influencers, responsible criticism, career change, and why journalists should never make themselves the story.
WHAT YOU'LL HEAR IN THIS EPISODE
• Growing up in northeast England and the food that shaped his childhood
• Leaving a banking career to become a journalist at 27
• Reporting crime and the lessons it taught him about people
• Moving to Dubai and building a career in hospitality media
• Launching Gault&Millau in the Middle East
• The difference between restaurant critics and food influencers
• Why credibility matters more than popularity in journalism
• His advice for aspiring journalists and storytellers
CHAPTERS
00:00 Childhood Food Memories
10:10 Why He Left Banking For Journalism
22:47 Reporting Crime And Learning To Tell Stories
48:22 Moving To Dubai And Starting Again
01:08:36 Building A Career In Hospitality Media
01:34:37 Food Critics vs Food Influencers
02:14:23 Why He Left After Eleven Years
02:27:01 Advice For Young Journalists
02:38:31 Quick Fire Questions
02:47:05 Advice To His 16-Year-Old Self
FEATURED GUEST
Paul Clifford
Journalist, Editor & Entrepreneur
Instagram: https://www.instagram.com/pdclifford/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE
https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask
https://chefjkp.com/product/jkp-thermos-flask/
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LinkedIn: https://www.linkedin.com/in/chefjkp/
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Website: https://chefjkp.com/
Food is memories. 🍸
chefjkp #thechefjkppodcast #paulclifford #journalism #hospitality #restaurantreviews #foodmedia #gaultmillau #storytelling #dubai #hospitalityindustry
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Chef JKP sits down with Nicolas Lambert, Senior Executive Pastry Chef at Four Seasons Dubai and one of the most respected names in modern pastry.
From growing up in his parents’ bakery in France to leading teams across Hong Kong, Russia, and Dubai, Nicolas shares the risks, mentors, and decisions that shaped his career.
They discuss apprenticeship, leadership, competitions, learning English from scratch, and why mastering the fundamentals still matters more than chasing recognition.
WHAT YOU’LL HEAR IN THIS EPISODE
• Growing up inside his parents’ bakery in France
• Choosing pastry instead of following his father into baking
• The five-year apprenticeship that shaped his career
• Learning inside some of France’s most demanding pastry kitchens
• Moving to Hong Kong without speaking English
• Becoming Asia’s Best Pastry Chef
• Leading pastry teams across Hong Kong, Russia, and Dubai
• His advice for young chefs building a lasting career
CHAPTERS
05:19 Choosing Pastry Over Baking
06:28 The Five-Year Apprenticeship That Shaped Him
09:27 Leaving Home And Building His Career Across France
22:30 The Decision That Took Him Beyond France
30:18 Becoming Asia’s Best Pastry Chef
33:33 Russia, Dubai And Leading Global Teams
45:46 Competitions, Preparation And Advice For Young Chefs
48:02 Why Young Chefs Need Patience And Strong Fundamentals
58:13 The Kitchen Mistake That Changed His Leadership
FEATURED GUEST
Nicolas Lambert
Senior Executive Pastry Chef, Four Seasons Resort Dubai at Jumeirah Beach
Instagram: https://www.instagram.com/nicolas_lambert/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE
https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask
https://chefjkp.com/product/jkp-thermos-flask/
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TikTok: https://www.tiktok.com/@chefjkp
Website: https://chefjkp.com/
Food is memories. 🍸
chefjkp #thechefjkppodcast #nicolaslambert #pastrychef #modernpastry #fourseasonsdubai #asiabestpastrychef #pastryarts #cheflife #culinaryleadership
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Season 13 of The Chef JKP Podcast is built around one idea: influence.
Across 15 episodes, chefs, founders, journalists, operators, and industry leaders share how they have shaped food, hospitality, business, and culture.
In this opening solo episode, Chef JKP introduces the season, reflects on the current state of hospitality, shares updates from behind the scenes, and answers listener questions on leadership, career risks, branding, resilience, creativity, and the future of the industry.
This is where Season 13 begins.
What You’ll Hear in This Episode
• Why influence is the central theme of Season 13
• What to expect from the 15 guests featured this season
• The current challenges facing hospitality in the region
• What separates a good chef from a great leader
• Why career risks can become defining decisions
• How chefs can stay relevant in a fast-changing industry
• The role of resilience, curiosity, and consistency in success
• Why human connection will remain essential in the future of hospitality
Chapters
00:00 Welcome to Season 13
01:57 A first look at this season’s guests
06:49 Hospitality, industry updates, and life behind the scenes
11:17 Why influence became the theme of Season 13
13:32 Listener Q&A begins
18:14 What separates good chefs from great chefs
30:12 Hospitality, leadership, and the future of the industry
52:12 The message behind Season 13
Season Sponsor – Elle & Vire Professionnel
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
https://www.elle-et-vire.com/int/en/pro/
Audio Partner – RØDE
The Chef JKP Podcast is recorded using RØDE microphones and audio equipment, delivering the sound quality behind every conversation.
https://rode.com/
Support the Show
Stay hydrated with the official Chef JKP Thermos Flask.
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Follow Chef JKP
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TikTok:
https://www.tiktok.com/@jamesknightpaccheco
Food is memories.
Support the show
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This episode is different.
Joining him is the person who knows him better than anyone else, his wife, Maria Knight-Paccheco.
What begins as a fun conversation quickly becomes one of the most personal episodes of the podcast.
They talk about marriage, life behind professional kitchens, the sacrifices hospitality demands, why chefs think differently, the reality of building something together, and the moments that shaped both of them.
Maria turns the tables and asks James the questions nobody else has. From Michelin dreams and career regrets to family, legacy, fatherhood, restaurants, and what success really means today.
It is an honest conversation about love, resilience, hospitality, and why the dinner table still matters more than ever.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why James believes the podcast is never about the host
• The realities of being married to a chef
• The career moments that still hurt and the dreams still left to chase
• How hospitality shaped their relationship
• Why "Food is memories" became more than just a tagline
• The importance of family dinners in a digital world
• Building a life together through difficult seasons
• Legacy, leadership, purpose, and the future of hospitality
CHAPTERS
00:00 A Special Episode With Maria Knight-Paccheco
09:20 Maria Takes Over As Host
23:00 The Truth Behind Building The Podcast
36:50 The Career Moments That Still Hurt
47:10 What Success Means Today
56:00 Why Food Still Brings People Together
01:00:00 The Future Of Hospitality And Why Chefs Matter
01:05:00 Maria's Childhood Food Memories
01:10:00 What It's Really Like Being Married To A Chef
01:24:00 Marriage, Communication And Final Reflections
FOLLOW CHEF JKP
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https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
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Follow Maria Knight-Paccheco
Instagram
https://www.instagram.com/mariaknightpaccheco/
LinkedIn
https://www.linkedin.com/in/maria-knight-pacheco-2b790260/
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Food is memories. 🍸
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Chef JKP sits down with Ariana Bundy, chef, author, television presenter, and founder of Ariana's Persian Kitchen at Atlantis The Royal Dubai.
Ariana shares her journey through Iran, Switzerland, New York, London, Paris, Los Angeles, and Dubai. From childhood food memories with her grandmother, to studying at Le Cordon Bleu, running pastry kitchens in Hollywood, writing cookbooks, filming across Iran, and opening a restaurant rooted in Persian heritage.
They talk about food memories, Persian cuisine, television, motherhood, health, hospitality, and the responsibility of preserving culture through food.
This is a conversation about identity, resilience, storytelling, and how food can carry memory across generations.
WHAT YOU WILL HEAR IN THIS EPISODE
• Ariana's childhood food memories and her grandmother's kitchen
• Growing up between Iran, Switzerland, New York, London, and Paris
• How Le Cordon Bleu made her feel like she finally belonged
• Running a pastry kitchen in Hollywood straight after cooking school
• Writing cookbooks and rebuilding recipes without gluten or dairy
• Filming her National Geographic series across Iran
• The story behind opening Ariana's Persian Kitchen in Dubai
• Persian tea, wellness, food memories, and advice for young chefs
CHAPTERS
00:00 Childhood Food Memories And Growing Up Between Countries
07:00 Studying Business While Dreaming Of A Creative Life
11:20 The IHOP Conversation That Changed Everything
13:20 Finding Her Place At Le Cordon Bleu
17:00 Running A Hollywood Pastry Kitchen In Her Twenties
24:00 Burnout, Food Intolerances And Writing Her First Cookbook
30:05 Why She Bet Everything On Persian Food And National Geographic
40:05 The Phone Call From Dubai That Changed Her Life
50:20 Building Ariana's Persian Kitchen At Atlantis The Royal
59:55 Persian Food, Saffron, Wellness And Ancient Food Wisdom
01:12:10 Why Persian Cuisine Deserves A Bigger Place On The Global Stage
01:27:00 Advice For Young Chefs, Entrepreneurship And Life Lessons
FOLLOW THE GUEST
Ariana Bundy
Instagram
https://www.instagram.com/arianabundy/
Ariana's Persian Kitchen
https://www.instagram.com/arianaspersiankitchen/
FOLLOW CHEF JKP
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https://www.instagram.com/chefjkppodcast
LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Food is memories. 🍸
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Chef JKP sits down with Glen Ballis, chef, restaurateur, and one of the most influential figures in modern hospitality.
Glen shares his journey from a Greek family in Melbourne to leading kitchens across Thailand, Indonesia, China, Russia, and Dubai. He reflects on the chefs who shaped him, the lessons that came from failure, and how different cultures transformed the way he cooks and leads.
They talk about opening restaurants, surviving financial crises, building teams, the realities of running hospitality businesses, and why great food will always be about product, simplicity, and people.
This is a conversation about resilience, leadership, travel, and a lifetime spent chasing great food.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up in a Greek household and the food memories that shaped him
• Why a dream of becoming a professional cricketer led him into kitchens
• The tough lessons learned in Australia's restaurant industry
• Moving to Thailand and the leadership mistake that changed his career
• Building restaurants across Asia and adapting to different cultures
• Opening concepts in Moscow and spending more than two decades in Russia
• The philosophy behind INA and cooking with fire in Dubai
• Why chef-led restaurants and great produce are the future of hospitality
CHAPTERS
03:31 Childhood food memories, Greek family traditions and his mother's cooking
11:58 From aspiring cricketer to finding his place in professional kitchens
17:52 Moving to Thailand and the leadership lesson that changed everything
27:31 Indonesia, Malaysia and how Asia shaped his cooking style
37:31 Moscow, Novikov and building a career in Russia
47:03 Financial crises, sanctions and the rise of local produce
56:34 Why he moved to Dubai and the philosophy behind INA
01:15:15 Masters of Fire, the future of restaurants and chef-led hospitality
01:29:29 Quick fire round
01:41:05 Advice for young chefs entering the industry
FOLLOW THE GUEST
Glen Ballis
Instagram
https://www.instagram.com/glen_ballis/
FOLLOW THE BUSINESS
Fundamental Hospitality
https://www.instagram.com/fundamentalhospitality/
J1 Beach Dubai
https://www.instagram.com/j1beachdubai/
FOLLOW CHEF JKP
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LinkedIn
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TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Food is memories. 🍸
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Chef JKP sits down with Ben Kouider, Founder of Champavin.
Ben shares how he went from engineering and oil and gas to building a business around champagne in the UAE.
They talk about Normandy, family food memories, global travel, leaving corporate life, grower champagne, and the biggest mistakes people make when drinking champagne.
This is a story about food, reinvention, and understanding champagne beyond the label.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up in Normandy and the food traditions that shaped Ben's childhood
• Studying engineering, sales and international commerce
• Building a global career in the oil and gas industry
• Working across cultures, countries and complex international projects
• How travel and food deepened his appreciation for wine and hospitality
• Discovering the world of champagne and the growers behind it
• Leaving oil and gas to build Champavin in the UAE
• The biggest misconceptions people have about champagne today
CHAPTERS
03:31 Childhood food memories and his mother’s gratin
14:15 Science, hip hop and learning how to express himself
28:35 The pressure, politics and problem-solving of oil and gas
42:55 Building Champavin and bringing grower champagne to the UAE
56:44 The biggest champagne mistake people make
01:06:13 Champagne education, memberships and building a culture
01:18:06 How to choose champagne based on grape, style and taste
01:36:38 Quick fire round
01:41:49 Advice for people starting their champagne journey
FOLLOW THE GUEST
Ben Kouider
Instagram
https://www.instagram.com/benchampagnes/
FOLLOW CHEF JKP
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https://www.instagram.com/chefjkppodcast
LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Food is memories. 🍸
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
What does it take to build a Korean street food brand from a used food truck into a global restaurant business?
Chef JKP sits down with Dok Kwon, President & COO of CUPBOP, and Junghun Song, Co-Founder & CEO of CUPBOP.
They talk about the early food truck days, Junghun’s journey from dance to hospitality, Dok’s move from Citadel to restaurants, their Shark Tank pitch, why they walked away from the Mark Cuban deal, and how CUPBOP is scaling across the US, Indonesia, the UAE and beyond.
This is a story about Korean food, business, people, and the patience it takes to grow without losing the brand.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up with Korean food and family traditions
• Why Junghun gave up his dream of becoming a professional dancer
• Dok’s journey from Goldman Sachs and Citadel to CUPBOP
• The story behind the first CUPBOP food truck in Utah
• How the two founders met as customer and entrepreneur
• Behind the scenes of their Shark Tank experience
• Why they walked away from a deal with Mark Cuban
• Scaling CUPBOP across the US, Indonesia, UAE and beyond
CHAPTERS
00:00 Childhood food memories and family traditions
08:30 From dance dreams to discovering hospitality
17:00 Wall Street, Citadel and the search for entrepreneurship
28:00 Building the first CUPBOP food truck in Utah
37:00 How Dok and Junghun became business partners
46:00 Shark Tank, $5 million offers and national exposure
01:16:00 Franchising, growth and building the right team
02:03:00 Leadership lessons, entrepreneurship and what’s next for CUPBOP
FOLLOW THE GUESTS
Junghun Song
Instagram
https://www.instagram.com/cupbop4ever/
Dok Kwon & CUPBOP
Instagram
https://www.instagram.com/cupbop/
CUPBOP UAE
Instagram
https://www.instagram.com/cupbopuae/
FOLLOW CHEF JKP
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LinkedIn
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TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Food is memories. 🍸
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
What happens when the conversation about water goes far beyond what we drink?
Chef JKP sits down with Angie Pająk, CEO of Greentech by Aquacell, for a different kind of episode.
From childhood food memories in Poland to studying across four universities, Angie’s story moves through hospitality, sustainability, wellness, water technology, plastics, and the challenge of turning big environmental ideas into real action.
This is a conversation about water, yes.
But also about stress, health, hotels, kitchens, microplastics, climate systems, and why some of the simplest things we use every day may deserve a lot more attention.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up around scientists and water research in Poland
• Why Angie never felt she fit inside traditional education
• Studying across four universities and living in Italy and the UK
• How Aquacell and Greentech started
• The relationship between hospitality, water, and wellness
• The idea behind wireless water technology
• Why plastic, water, and sustainability are deeply connected
• Why climate conversations need more action and less talk
CHAPTERS
00:00 Childhood food memories in Poland
08:00 Growing up around scientists and water research
16:00 Four universities, Italy, and life in the UK
31:00 The beginnings of Aquacell and Greentech
44:00 EMF, technology, and modern stress
01:02:00 Water technology and hospitality applications
01:18:00 Plastic, sustainability, and climate systems
02:18:00 Burnout, wellness, and recharging ourselves
FOLLOW THE GUEST
Angie Pająk
Instagram
https://www.instagram.com/slowfoodlife/?hl=en
Greentech by Aquacell
Instagram
https://www.instagram.com/greentech_by_aquacell/
FOLLOW CHEF JKP
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LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
What does it take to turn pressure into purpose before the age of 26?
Chef JKP sits down with Shehab Medhat, Chef of Savryn Restaurant in Dubai, whose journey began at 15 with a kitchen job he took just to buy football shoes.
From steward to self-taught chef, 35 restaurants in Egypt, Bocuse d’Or Africa, San Pellegrino Young Chef, and winning Top Chef Middle East, his story is built on sacrifice, speed, competition, and relentless work.
Now in Dubai, Shehab is building Savryn as a fine dining journey through Africa, shaped by family responsibility, ambition, and the belief that African cuisine deserves a much bigger place on the world stage.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why Shehab chose kitchens over football at 15
• Working across 35 restaurants in Egypt before turning 26
• Teaching himself menus, stations, and fine dining techniques
• The pressure and obsession behind culinary competitions
• Losing Bocuse d’Or Africa by one point and coming back stronger
• Winning Top Chef Middle East after years of trying
• Building Savryn around African fine dining in Dubai
• Why he believes African cuisine deserves global recognition
CHAPTERS
00:00 Childhood food memories and growing up in Egypt
08:00 Football dreams and starting work young
16:00 Becoming a chef at 15 years old
29:00 Working across 35 restaurants in Egypt
58:00 Bocuse d’Or Africa and competition pressure
01:13:00 San Pellegrino Young Chef and Egyptian breakfast
01:32:00 Winning Top Chef Middle East
01:38:00 Building Savryn and African fine dining in Dubai
FOLLOW THE GUEST
Chef Shehab Medhat
Instagram
https://www.instagram.com/chefshehab/
Savryn Dining Room
Instagram
https://www.instagram.com/savryn.diningroom
FOLLOW CHEF JKP
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https://www.instagram.com/chefjkppodcast
LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
PROUDLY BROUGHT TO YOU BY VALRHONA
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website:
https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
SUPPORT THE SHOW
Stay hydrated with the Chef JKP thermos flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
What happens when someone who once worked underground in engineering tunnels ends up shaping some of hospitality’s most iconic guest experiences?
Chef JKP sits down with Samuel Graham, founder and CEO of The LightUp Group, hospitality consultant, nightlife operator, and host of the Tasty Humans podcast.
From bartending in London’s booming theme restaurant era to managing legendary nightlife venues like Pacha, Samuel shares a career shaped by chaos, people, reinvention, and an obsession with how hospitality makes people feel.
At its core, this is a conversation about service. About atmosphere, human connection, leadership under pressure, and why hospitality is ultimately not about food or design, but about understanding people.
WHAT YOU WILL HEAR IN THIS EPISODE
• Samuel’s childhood in the UK and the food memories that stayed with him
• How engineering led him underground before hospitality pulled him in
• The film Cocktail and the start of his obsession with bartending
• Lessons from Rainforest Cafe, Planet Hollywood, and London’s service culture
• Managing nightlife venues like Pacha and learning leadership under pressure
• Why atmosphere, lighting, music, and service shape how guests feel
• The thinking behind The LightUp Group and improving guest experience
• Tasty Humans, unscripted conversations, and why hospitality is all about people
CHAPTERS
00:00 Childhood food memories and growing up in the UK
08:00 School struggles, engineering, and early life lessons
18:00 London tunnels, burnout, and changing direction
27:00 Discovering bartending and hospitality
38:00 Rainforest Cafe, Planet Hollywood, and service culture
58:00 Pacha London, nightlife, and leadership under pressure
01:16:00 Service standards, atmosphere, and guest experience
01:42:00 Tasty Humans, podcasting, and advice for hospitality professionals
FOLLOW THE GUEST
Samuel Graham
Instagram
https://www.instagram.com/samuel_f_graham/
Tasty Humans Podcast
https://www.instagram.com/tastyhumanspodcast/
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What changes when a three Michelin star restaurant becomes a book?
In this episode, Chef JKP sits down with Himanshu Saini and Liam Collens for the launch of The Rise of Indian Food: Recipes Reimagined by Trèsind Studio.
This episode goes inside the making of the book.
How a three Michelin star restaurant was translated onto the page.
How recipes were selected, tested, written, edited, photographed, and made clear for readers outside the kitchen.
And how Himanshu’s story, Trèsind Studio’s philosophy, and Liam’s writing came together in one of the most important Indian cookbooks of its time.
The book captures five regions of India, more than 50 recipes, and the thinking behind one of Dubai’s most celebrated restaurants.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why the book started and how the idea was pitched
• How Trèsind Studio’s story became a published cookbook
• Why the book is structured around five regions of India
• What it took to write recipes from a three Michelin star kitchen
• The challenge of making complex dishes clear for readers
• How Himanshu chose what to share and what to leave out
• Liam’s role in shaping the writing and voice of the book
• The photography, editing, revisions and publishing process
• What the book means for Indian food globally
• Advice for young chefs and writers
CHAPTERS
00:00 Catching up after three Michelin stars
08:00 The moment Michelin walked into Trèsind Studio
18:00 What the three stars meant for Indian food
33:00 How the book idea first started
52:00 Why Liam became the co-author
01:14:00 Writing the book alongside restaurant service
01:28:00 Structuring the book around India’s regions
01:40:00 Food photography, recipes and publishing edits
01:53:00 The title, the design and holding the first copy
02:28:00 Quickfire round and advice for chefs and writers
ORDER THE BOOK
The Rise of Indian Food
Phaidon: https://www.phaidon.com/en-int/products/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio?
Amazon: https://amzn.eu/d/0bPlAYGe
FOLLOW THE GUESTS
Himanshu Saini
Instagram: https://www.instagram.com/chefhimanshusaini/
Liam Collens
Instagram: https://www.instagram.com/itsliamcollens/
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What starts with olives on a kitchen counter becomes a life built around food, travel, stories, and bringing people to the table.
Chef JKP sits down with Tiffany Eslick, content and creative director at Spinneys, food writer, podcaster, and founder of Tiff’s Table.
From climbing onto kitchen counters for olives as a child to leading content across one of the region’s most respected food brands, Tiffany shares a path shaped by risk-taking, reinvention, and an enduring obsession with ingredients, stories, and people.
At its heart, this is a conversation about craft. About writing with depth, building a point of view, trusting unexpected turns, and how food can become both profession and personal language.
WHAT YOU WILL HEAR IN THIS EPISODE
• Tiffany’s childhood in South Africa and the food memories that shaped her palate
• How a path once aimed at law and politics led into publishing, media and storytelling
• Lessons from Switzerland, London and learning through discomfort
• Her years in magazine publishing and building a career in travel and food journalism
• What it was like leading Etihad’s in-flight magazines and writing around the world
• How she approaches travel writing, pitching stories and finding original angles
• Why hiring people better than you can change everything as a leader
• The thinking behind Spinneys’ content ecosystem, from magazine to social to storytelling
• Why she went to Ballymaloe Cookery School and what it changed in her relationship with food
• The story behind Tiff’s Table, supper clubs, and her dream of a future culinary retreat in Greece
CHAPTERS
00:00 Childhood food memories and growing up in South Africa
08:00 Switzerland, risk taking and finding a creative path
18:00 London, publishing and early career lessons
33:00 Travel writing, Etihad and building a global editorial career
52:00 Writing craft, pitching ideas and storytelling structure
01:14:00 Spinneys, content leadership and building Nourish magazine
01:28:00 Ballymaloe and returning to school for food
01:40:00 Tiff’s Table, supper clubs and cooking as community
01:53:00 The future of food media, print and long form storytelling
02:28:00 Quick fire round and advice for aspiring writers
FOLLOW THE GUEST
Tiffany Eslick
Instagram
https://www.instagram.com/tiffany_eslick/
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LinkedIn
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Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
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This episode of the Chef JKP Podcast steps outside the kitchen and into the world of storytelling, with actor, voiceover artist, and video editor Keith Dallison, for a conversation about craft, creativity, and what it really takes to bring stories to life.
Chef James Knight-Paccheco sits down with Keith to explore his journey through film, television, and media, from early struggles in education to building a career across acting, editing, and voice. From childhood memories in the English countryside to working on sets and behind the scenes, this conversation uncovers the discipline, curiosity, and resilience behind creative work.
At its core, this is a conversation about storytelling, not just as a profession, but as a way of seeing the world, and the parallels between creative industries that demand precision, teamwork, and obsession with detail.
WHAT YOU WILL HEAR IN THIS EPISODE
• Keith’s early life growing up in the UK and how childhood shaped his creative instincts
• Why he struggled in school and how that influenced his path into media
• The moment storytelling became more important than performance itself
• His experience across acting, voiceover work, and video editing
• What happens behind the scenes in film and television that most people never see
• The discipline required to stay consistent in creative industries
• The parallels between hospitality and film, from teamwork to pressure
• Why he focuses on the process rather than the final output
• Advice for anyone trying to break into film, television, or media
• The reality of building a career in storytelling without a fixed roadmap
CHAPTERS
00:00 Childhood memories, growing up around food and family
04:00 School struggles and early life in the UK
10:00 Finding his way into media and storytelling
18:00 Acting, voiceover work, and life behind the camera
27:00 The process of storytelling and creative discipline
39:00 Film, television, and what people don’t see behind the scenes
53:00 Parallels between hospitality and media industries
01:10:00 Advice for aspiring actors and creatives
01:16:00 The reality of staying consistent in creative work
01:28:00 Quick fire round and reflections on storytelling
FOLLOW THE GUEST
Keith Dallison
Instagram - https://www.instagram.com/kidallison/
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This episode of the Chef JKP Podcast features Chef Alvin Leung, better known around the world as The Demon Chef, for a conversation about reinvention, ambition, creativity, and the unconventional road that took him from engineering into the highest levels of global gastronomy.
Chef James Knight-Paccheco sits down with Alvin, founder of Demon Duck, three Michelin-starred restaurateur, chef and MasterChef Canada judge, to unpack his remarkable journey from growing up in Canada, to working for years as an engineer, to teaching himself how to cook and eventually building one of the most distinctive culinary careers in the world.
At its core, this is a conversation about courage, self-belief, and building your own path even when it looks nothing like everyone else’s.
WHAT YOU WILL HEAR IN THIS EPISODE
• Alvin’s childhood food memories and why bad home cooking pushed him to learn for himself
• How he spent nearly two decades working as an engineer before becoming a chef
• Why discovering Michelin-star dining in his forties changed everything
• The story of opening his first restaurant during SARS in Hong Kong
• How he found an unconventional shortcut into fine dining without classical culinary training
• His thoughts on talent, passion, hard work, luck, and what really drives success
• What MasterChef taught him about judging, potential, and mentoring future chefs
• Why taste is still king, no matter the format, pressure, or platform
• How he thinks about leadership, team culture, and getting the best out of people
• His view on Michelin stars, legacy, and the evolving dining scene in Dubai
CHAPTERS
00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking
04:00 Engineering, family expectations, and why becoming a chef came much later
10:00 Discovering Michelin dining for the first time and rethinking what was possible
18:00 Opening his first restaurant in Hong Kong during SARS
27:00 Success, failure, stubbornness, and what kept pushing him forward
39:00 MasterChef, judging talent, and why he is tough but fair
53:00 Building teams, leadership, and creating the right kitchen culture
01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean
01:16:00 How he sees the growth of Dubai’s dining scene
01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properly
FOLLOW THE GUEST
Chef Alvin Leung
Instagram - https://www.instagram.com/chefalvinleung/
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Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
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This episode of the Chef JKP Podcast features Saradhi Dakara, chef and co-founder of Stellar Society, for a conversation about food, identity, entrepreneurship, and what it truly takes to build something of your own from the ground up.
Chef James Knight-Paccheco sits down with Saradhi to trace a journey that began in a small town in Andhra Pradesh, wound through some of Dubai's most high-profile hotel kitchens, and ultimately led to the founding of Oria and a bold new chapter in his career.
At its core, this is a conversation about grit, reinvention, and the belief that community, not just cuisine, is what makes a restaurant truly great.
WHAT YOU WILL HEAR IN THIS EPISODE
• Saradhi's childhood food memories and what a South Indian Sunday really looks like when three families cook together
• Why he refused to sit the engineering entrance exam and how that single decision changed everything
• How he got shortlisted out of sixty students to join Jumeirah Beach Hotel in Dubai
• What it was like arriving in Dubai for the first time and discovering that everything he had learned needed to be unlearned
• The mentors who shaped his approach to leadership and proved that teams can be built through love rather than fear
• His journey through some of Dubai's most important kitchens and what each one taught him
• Why he stepped away from executive chef roles to start something entirely his own
• The thinking behind Stellar Society and the founding of Oria, its Mediterranean and Asian-inspired flagship
• What nobody tells you about going from chef to restaurateur and why he still introduces himself as a chef, not an owner
• His vision for the future of Stellar Society, including upcoming concepts and a restaurant named after his mother
CHAPTERS
00:00 A young chef in Dubai, the story that sets everything up
04:00 Childhood food memories, thali, and Sunday feasts with three families
13:00 Family expectations, engineering, and the exam he deliberately skipped
25:00 Catering college, the Jumeirah interview, and being asked to sing
30:00 Landing in Dubai for the first time and starting from zero
37:00 Mentors, molecular gastronomy, and the lessons that never left him
52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world
01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant
01:24:00 From chef to restaurateur and what nobody prepares you for
01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaic
FOLLOW THE GUEST
Saradhi Dakara
Instagram - https://www.instagram.com/saradhi_dakara/
Oria Restaurant - https://www.instagram.com/orilladxb/
Stellar Society - https://www.instagram.com/stellarsocietyofficial/
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This episode of the Chef JKP Podcast features Laura Lai Coughlin, one of Dubai’s most recognizable voices in food media, for a conversation about food, storytelling, journalism, and the path that took her from family kitchens to the centre of the city’s dining scene.
Chef James Knight-Paccheco sits down with Laura, food writer, presenter, content creator, and host of Best of Dubai, to unpack her journey from growing up with two parents who cooked professionally, to studying marketing, moving to Shanghai, and eventually building her editorial career in Dubai across titles like Explorer and What’s On.
Laura reflects on rising to Head of Content, why she chose to step away from full-time publishing, and how that opened the door to a more personal chapter of work. The episode also explores the thinking behind Best of Dubai, the changing nature of food media, and why championing chefs, restaurants, and the wider hospitality community matters so much to her.
At its core, this is a conversation about instinct, reinvention, and building a career around people, stories, and the culture of food.
WHAT YOU WILL HEAR IN THIS EPISODE
• Laura’s childhood food memories and how growing up with two cook parents shaped her relationship with food
• Why she studied marketing, even though storytelling and journalism were always close by
• How moving to Shanghai changed her life and opened the door to freelance writing
• Why Dubai became home and how her early publishing years shaped her career
• What it was like rising through the ranks to become Head of Content at What’s On
• Why she stepped away from full-time media in 2022 to build something more personal
• How Best of Dubai started and why the format connected so quickly
• What she has learned from interviewing chefs, restaurateurs, and hospitality people across the city
• Why Dubai’s food community stands out for its support, energy, and collaboration
• Her thoughts on the future of dining in Dubai and across the wider Middle East
CHAPTERS
00:00 Laura thought she had been cancelled after a Best of Dubai video blew up
04:00 Childhood food memories, congee, and growing up around food
09:40 Studying marketing, loving theatre, and finding her voice
16:40 Moving to Shanghai and the internship that changed everything
26:00 Freelance writing and the start of her journalism journey
27:30 Moving to Dubai and building her editorial career
34:20 Joining What’s On and rising to Head of Content
45:00 Why she left full-time media in 2022
49:00 The story behind Best of Dubai and how the series took off
01:25:00 Her views on the future of dining in Dubai and across the Middle East
FOLLOW THE GUEST
Laura Lai Coughlin
Instagram - https://www.instagram.com/bylauralai/?hl=en
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TikTok
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This episode of the Chef JKP Podcast brings together two standout names from Dubai’s dining scene for a conversation about friendship, entrepreneurship, hospitality, and building something meaningful in a competitive market.
Chef James Knight-Paccheco is joined by Chef Neha Mishra, founder of Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, for a special dual-guest episode centered around their newest venture together, Tezekuri.
Neha shares how a dinner at home, built around hand rolls and conversation, sparked the idea behind the restaurant, while Panchali reflects on why the concept had been on her mind for years and why timing matters so much in hospitality.
Together, they speak about protecting friendship while building a business, collaborating without ego, and creating a restaurant with real intention. From the menu and design to the guest journey and hidden vinyl-led martini speakeasy, every detail was shaped with purpose.
WHAT YOU WILL HEAR IN THIS EPISODE
• How a dinner party turned into the idea behind Tezekuri
• Why Neha Mishra and Panchali Mahendra decided to build together
• Protecting friendship while navigating the realities of business
• Why specialization matters more than ever in modern hospitality
• Designing a Japanese-inspired dining experience in Downtown Dubai
• The philosophy behind the hand roll concept and rice-focused menu
• Building a restaurant around intention, craft, and discipline
• Why they created a hidden vinyl-led martini speakeasy
• The role of music, atmosphere, and intimacy in hospitality
• The power of supper clubs as testing grounds for concepts
• Their thoughts on Dubai’s competitive restaurant landscape
• Reflections on recognition, 50 Best, and what success really means
CHAPTERS
00:00 Friendship, partnership, and what mattered most while building together
02:00 Introduction to Neha Mishra, Panchali Mahendra, and Tezekuri
04:45 How a dinner party sparked the idea for the restaurant
08:45 From first conversation to finding the location and building the concept
12:05 Protecting the friendship while building a business together
14:35 Designing the space and aligning on aesthetic vision
21:10 Building the menu around rice, craft, and Japanese discipline
25:45 Hiring the right head chef and creating the right team
32:30 The story behind the hidden speakeasy and martini listening room
36:20 Why vinyl, music, and intimacy matter to the guest experience
46:00 Soft launch feedback, refinement, and opening in a competitive market
57:10 50 Best, supper clubs, legacy, and the future of the brand
FOLLOW THE GUESTS
Neha Mishra
Instagram - https://www.instagram.com/astoryoffood/
Panchali Mahendra
Instagram - https://www.instagram.com/panchalimahendra/
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Season 12 of The Chef JKP Podcast kicks off with a solo episode, bringing you closer to the stories, people, and conversations you’ll hear across the season.
With 14 episodes ahead, this season features chefs, operators, and industry voices sharing their journeys, decisions, and defining moments inside hospitality.
In this opening episode, Chef JKP reflects on what’s been happening behind the scenes, shares updates from the industry, and answers questions from listeners around the world, from kitchen culture and leadership to building concepts, handling pressure, and navigating the realities of the business.
It’s an honest, unfiltered introduction to the perspectives you’ll hear throughout Season 12.
What You Will Hear in This Episode
• What to expect from Season 12 and why it’s the biggest yet
• Listener Q&A from across the world on real industry challenges
• Career decisions that feel risky but change everything
• What actually makes a restaurant concept work
• Why team culture is everything in a kitchen
• The balance between creativity, discipline, and leadership
• How chefs think about branding, growth, and standing out
• The reality behind awards, recognition, and success
• Handling pressure, failure, and tough services
• The mindset required to sustain a long-term career in hospitality
Chapters
00:00 Welcome to Season 12 and what’s ahead
00:02 Why this season is extended to 14 episodes
00:04 Listener Q&A begins with global questions
00:08 Career risks and moving to new markets
00:14 Building strong restaurant concepts
00:18 Team culture, leadership, and emotional intelligence
00:23 Design, branding, and guest experience
00:28 Industry insights, awards, and recognition
00:35 Handling pressure, mistakes, and growth
00:42 The hardest lessons in hospitality and closing thoughts
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This special collaborative episode of the Chef JKP Podcast brings together three voices from different corners of the culinary world for a conversation about identity, storytelling, and the power of food to connect cultures.
Chef James Knight-Paccheco is joined by Tasneem Rawat, host of The Café, and legendary South African celebrity chef Jenny Morris, who joins the conversation remotely.
Known across South Africa as “The Giggling Gourmet,” Jenny Morris has spent decades shaping how people experience food through television, books, and culinary storytelling. Her journey reflects a deep commitment to celebrating African ingredients, preserving culinary heritage, and making food accessible, joyful, and deeply human.
In this episode, the conversation moves beyond recipes and kitchens. It explores the role chefs play as cultural storytellers, the responsibility of representing regional food traditions, and how media has transformed the way chefs connect with audiences around the world.
Jenny reflects on building a career in food long before the modern celebrity chef era, navigating television, publishing, and education while staying grounded in authenticity. Tasneem brings her perspective as a media host and interviewer, exploring how conversations around food shape culture, while Chef JKP draws connections between global gastronomy and the evolving culinary identity of the Middle East.
At its heart, this episode is about the power of conversation around the table. About laughter, curiosity, and the shared language of food that connects people across continents.
WHAT YOU WILL HEAR IN THIS EPISODE
• Jenny Morris’ journey into the culinary world and becoming a television personality
• The rise of food television and how it changed the role of chefs
• Preserving African culinary traditions and storytelling through food
• The importance of authenticity in media and cooking
• How chefs become cultural ambassadors through their work
• The role of conversation and storytelling in food media
• Perspectives from the Middle East and Africa on culinary identity
• Why food remains one of the most powerful connectors between cultures
CHAPTERS
00:00 Introduction to this collaborative episode
03:40 Meeting Jenny Morris and her culinary journey
11:20 The rise of food television and media chefs
20:10 Preserving African food traditions
31:40 Storytelling through cooking
43:15 Cultural identity and regional cuisine
54:30 Media, audiences, and the evolution of food conversations
66:10 Reflections on food, culture, and connection
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FOLLOW THE GUEST
Jenny Morris
Instagram
https://www.instagram.com/jennymorrischef
Tasneem Rawat
Instagram
https://www.instagram.com/thecafewithtasneem
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Front row at Middle East & North Africa’s 50 Best Restaurants 2026, from a night at Mandarin Oriental Emirates Palace, Abu Dhabi.
There’s a certain kind of tension in the air before the list is revealed. The chefs arrive, the teams gather, the community tightens up, and for a few hours, the region’s hospitality story sits in one room.
In this special event episode, Chef JKP speaks to chefs, restaurateurs, writers, and key voices from across the MENA dining scene, capturing the moments that happen between the flashbulbs. What it means to make the list, why the number is “just a number,” how teams earn recognition, and how the region is evolving from imported concepts to truly homegrown destinations.
From quick-fire questions to honest reflections on craft, culture, pressure, and pride, this is a snapshot of a historic night for Middle East hospitality.
What You Will Hear in This Episode
• Arriving at MENA 50 Best 2026 and the suspense before the reveal
• Chefs on what it means to be included, and why teams matter most
• The MENA dining landscape and how it compares globally
• Writers on the role of awards in putting talent on a world stage
• Why the ranking is “just a number,” and what recognition really represents
• The shift from imported to homegrown concepts across the region
• Community, collaborations, and cooking beyond borders
• Standout dishes and moments from chefs across the list
Chapters
00:00 Welcome from MENA 50 Best 2026 and what to expect from the night
00:07 Chef Fabrice on the daily grind and why being recognised “is beautiful”
00:15 The real point of 50 Best nights, community, connection, and not over-fixating on the list
00:24 Mohamed Orfali on pride, responsibility, and leading the region’s food scene forward
00:32 A dream moment on stage, the team behind it, and the “could this be real?” reaction
00:40 Building restaurants without creating new problems, and how small teams grow into leaders
00:49 The reveal is over, a new No.1 is announced, and the room turns electric
00:56 Winning brings more eyes and more pressure, and what it takes to keep earning it
01:04 What the night represents at its best, unity across cuisines and celebrating each other
01:12 The soul of hospitality, love, craft, and why some chefs “deserve” the recognition
01:20 A chair’s view of the region through food, and the cuisines that shaped their palate
01:28 Closing wrap from the night and the final takeaway on where the region is headed
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and supports chefs, home cooks, and food lovers with inspiration, nutrition, and creativity.
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Welcome to the third episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 3, Chef JKP brings together insights from Björn Frantzén and Regan Hillyer, exploring leadership, mental resilience, and how emotional state influences performance inside high-pressure kitchens.
Björn reflects on leadership from lived experience at the highest level of gastronomy. He speaks about accountability, hiring and training responsibility, and why a leader must first look inward when performance drops. Drawing from his time building world-class restaurants, he explains that what truly separates elite kitchens is not technique alone, but culture, pride, and a team that believes deeply in how and why the work is done.
Regan brings a complementary perspective grounded in wellbeing and performance psychology. She breaks down how stress shows up in the body before people are even aware of it, why most leaders miss those signals, and how breath, awareness, and presence directly affect decision-making. She connects leadership to service, explaining why calm is not passive, ego blocks performance, and true leadership is felt more than announced.
Together, this SNACK examines why great kitchens rise or fall on the emotional state of the people inside them. From how stress transfers through leadership to how energy carries into food itself, this conversation reframes performance as something shaped long before service begins.
WHAT YOU WILL HEAR IN THIS EPISODE
• Leadership accountability and owning team performance
• Why culture matters more than control
• What elite Michelin-level kitchens have in common
• Personality, pride, and belief inside great teams
• Recognising stress responses in real time
• Breath, presence, and decision-making under pressure
• Leadership without ego
• Why calm is a leadership skill
• How energy transfers from kitchen to plate
• Creating environments where teams perform with clarity
CHAPTERS
01:00 Leadership responsibility and accountability
03:00 Hiring, training, and owning outcomes
05:00 What defines top-level kitchens beyond technique
07:00 Culture, pride, and chef personality
09:00 Recognising stress in the moment
11:00 Breath, presence, and performance
13:00 Leadership as service, not ego
15:00 Energy, food, and emotional transfer
17:00 Final reflections on calm and excellence
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Björn Frantzén
Personal
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Welcome to the second episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 2, Chef JKP brings together insights from Himanshu Saini and Peggy Pui Ki Li, exploring pressure, recognition, and what really changes after success arrives.
Himanshu speaks candidly about what Michelin recognition actually feels like. From the uncertainty of awards season to the pressure that follows, he reflects on how visibility reshapes a restaurant, its guests, and the expectations placed on the chef. He shares the emotional weight of recognition, the responsibility that comes with it, and why peace and patience matter more than chasing the next milestone.
Peggy brings a complementary perspective shaped by years of operating at the highest level of hospitality. She breaks down the difference between commercial and fine dining, how attention to detail defines premium experiences, and why leadership, clarity, and mental resilience are essential when operating under constant scrutiny.
Together, this SNACK episode explores what happens after recognition. The pressure it brings, the responsibility it creates, and how chefs navigate visibility, expectations, and their own wellbeing without losing focus on the craft.
WHAT YOU WILL HEAR IN THIS EPISODE
• What Michelin recognition actually feels like in real time
• The pressure that follows awards and global attention
• How visibility changes guests, expectations, and business
• Mental health challenges after success arrives
• Managing distractions outside the kitchen
• Leadership through uncertainty and responsibility
• Commercial dining versus fine dining operations
• Attention to detail at the highest level of hospitality
• Developing talent and kitchen culture
• Staying grounded while navigating recognition
CHAPTERS
01:00 The reality of Michelin announcements
03:00 Pressure, nerves, and expectations
05:00 Visibility and changing audiences
07:00 Managing attention beyond the kitchen
09:00 Mental health and balance
11:00 Leadership under pressure
13:00 Commercial versus fine dining
15:00 Talent, culture, and long-term thinking
17:00 Final reflections on recognition
FOLLOW THE GUESTS
Himanshu Saini
https://www.instagram.com/chefhimanshusaini
Restaurant
https://www.instagram.com/tresindstudio
Peggy Pui Ki Li
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Welcome to the first episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In Snack Episode 1, Chef JKP brings together insights from the legendary chef Pierre Koffmann and Reim El Houni, offering two perspectives on leadership, craft, and visibility in hospitality.
Pierre reflects on building excellence in an era before trends, PR, and performance culture. He shares what it took to shape The Waterside Inn on its rise to three Michelin stars, why a kitchen needs one clear voice, and how originality and restraint defined his approach.
Reim brings a modern lens to the conversation with a clear message. If you are not visible, you are invisible. She explains why visibility is now part of the job, how chefs and creatives can turn presence into opportunity, and why preparation, testing ideas, and owning your platform matter more than ever.
Together, this SNACK contrasts two generations of excellence. One built quietly through discipline and craft. The other shaped by communication, visibility, and evolving expectations.
WHAT YOU WILL HEAR IN THIS EPISODE
• Building a Michelin kitchen in a very different era
• Life inside The Waterside Inn during its rise to three stars
• Leadership, authority, and why one clear voice matters
• Cooking without trends, tweezers, or theatrics
• Ingredient quality versus presentation culture
• Knowing when to back your own taste
• Why originality creates attention
• Visibility as a modern responsibility
• Turning content into real opportunity
• What longevity in gastronomy really requires
CHAPTERS
01:00 Michelin kitchens before trends and performance
03:00 Leadership at the pass and owning responsibility
05:00 Cooking with instinct, seasonality, and restraint
07:00 Opening your own restaurant and backing your taste
09:00 Originality, risk, and confidence
11:00 Visibility and modern expectations
13:00 Testing ideas before building them
15:00 Creating your own platform
17:00 Final reflections on longevity
FOLLOW THE GUESTS
Pierre Koffmann
Instagram:
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Reim El Houni
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https://www.instagram.com/ti22films
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Season 11 closes with a conversation that defines what true creative commitment looks like at the highest level of gastronomy.
In this season finale of the Chef JKP Podcast, Chef JKP is joined by Carmen Rueda Hernandez, Executive Pastry Chef of Bricks Dessert and one of the most quietly influential pastry chefs working today.
From a small village in the mountains of Spain to the kitchens of El Bulli and The Fat Duck, Carmen’s journey is not driven by titles or shortcuts, but by curiosity, discipline, and an uncompromising respect for craft.
This conversation traces her evolution from a young cook obsessed with meat and fish to a pastry chef who found her voice through chocolate, research, and storytelling. Carmen speaks candidly about unpaid stages, 14-hour days, creative pressure at the world’s most demanding kitchens, and the mental resilience required to grow without losing yourself along the way.
She reflects on working during El Bulli’s final season, rebuilding The Fat Duck’s menu from scratch, leading experimental research kitchens, and why pastry is not about sweetness but about balance, texture, memory, and emotion.
The episode also dives deep into her work in Dubai, where she built Bricks as the Middle East’s first dessert-only fine dining restaurant. Carmen explains how storytelling shapes every menu, why education is still the biggest challenge, and how trust, repetition, and patience are essential when introducing new ideas to diners.
At its core, this is a conversation about mastery. About staying curious. About knowing when to push, when to listen, and why greatness is built slowly, choice by choice.
A fitting end to a season focused on growth in all its forms.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up in rural Spain and developing curiosity through observation
• Choosing culinary school over economics on instinct
• Discovering pastry through chocolate and laboratory kitchens
• The reality of unpaid stages and long working hours
• Working at El Bulli during its final season
• Discipline, structure, and calm at the world’s top kitchens
• Rebuilding creativity at The Fat Duck through research and psychology
• Leading experimental kitchens under extreme pressure
• Competing at the World Chocolate Masters
• Why dessert is about balance, not sweetness
• Building Bricks as a dessert-only fine dining concept
• Advice for young chefs on repetition, patience, and mastery
CHAPTERS
00:00 Season finale introduction
04:10 Childhood food memories and curiosity
09:30 Choosing culinary over economics
15:20 Early kitchen realities and work ethic
22:10 Discovering pastry through chocolate
30:40 Moving to France and classical training
42:00 Joining El Bulli
55:20 Lessons from the world’s top kitchen
68:10 The Fat Duck and experimental research
86:40 Competition mindset and pressure
104:30 Creating Bricks in Dubai
136:20 Final reflections and advice
PROUDLY BROUGHT TO YOU BY POTATOES USA
Potatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.
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Carmen Rueda Hernandez
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Season 11 closes with the annual festive conversation that has become a tradition on the Chef JKP Podcast.
In this Christmas special, Chef JKP welcomes back two of MENA region's most respected food writers, Courtney Brandt and Liam Collins, for an unfiltered year-end conversation on everything that shaped hospitality, dining, and food culture in 2025.
From Michelin milestones and major restaurant openings to media responsibility, service standards, awards fatigue, and the reality behind hype, this episode captures the mood of the industry at a moment of reflection. It is personal, honest, occasionally controversial, and deeply rooted in lived experience.
Courtney shares a landmark year that included working with the world’s first three Michelin starred Indian restaurant, stepping into beverage culture, and witnessing how global recognition reshapes local pride. Liam reflects on his second year as a father, writing with more intention, and how Dubai continues to evolve from an importer of talent into an exporter of culinary identity.
Together, they unpack what truly matters right now. Community over noise. Consistency over spectacle. Thoughtful growth over rushed expansion. And why hospitality still begins and ends with people.
This festive special moves effortlessly between industry insight and personal storytelling, touching on Michelin, 50 Best, Tatler, food halls, service culture, PR ethics, neighbourhood dining, underrepresented cuisines, and what 2026 might bring.
A conversation that feels like being invited back to the table with family.
WHAT YOU WILL HEAR IN THIS EPISODE
• The biggest hospitality moments of 2025
• Michelin stars, losses, and what they still mean today
• Media responsibility and the misuse of “Michelin” language
• Why community-led dining is winning over hype
• The rise of neighbourhood restaurants and food hubs
• Service culture and what truly defines great hospitality
• Underrepresented cuisines and where the real innovation lies
• PR, influencers, and credibility in modern food media
• Festive food memories, traditions, and industry realities
• Predictions and hopes for hospitality in 2026
CHAPTERS
00:00 Festive welcome and setting the tone
02:10 A year in review for Courtney and Liam
05:30 Family, food memories, and life beyond work
12:40 Michelin moments and historic milestones
21:30 Awards, recognition, and industry maturity
32:20 Openings, closures, and where the market is shifting
45:10 PR, media ethics, and inflated expectations
58:30 Service culture and what guests truly remember
72:40 Community dining, food halls, and neighbourhood growth
88:00 Underrepresented cuisines and future opportunities
102:10 Predictions for 2026
114:30 Festive reflections and gratitude for hospitality teams
120:00 Closing thoughts and Christmas wishes
PROUDLY BROUGHT TO YOU BY POTATOES USA
Potatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.
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Website
https://www.potatogoodnessgcc.com/
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Season 11 continues with conversations that explore the forces shaping hospitality beyond the kitchen.
In this episode, Chef JKP sits down with Georgie Woollam Edwards, Founder of Katch International, a London and Dubai based PR and experiential agency that has helped shape some of the region’s most influential restaurant and hotel launches.
Georgie’s journey moves from early years in theatre and media to studying culture, storytelling, and communication, before building a career across events, PR, and brand strategy. In 2010, she founded Katch in memory of her late sister, grounding the agency in values of honesty, craft, and emotional connection.
Today, Katch operates across the UK, UAE, and Saudi Arabia, working behind the scenes on hospitality brands, global restaurant groups, and landmark openings including Atlantis The Royal.
This conversation explores what PR really means in modern hospitality. From storytelling and brand positioning to influencer culture, restaurant launches, reintroductions, and why food, consistency, and people matter more than hype.
What You Will Hear in This Episode
• Childhood memories and early creative influences
• Theatre, media, and learning to work behind the scenes
• Studying culture, storytelling, and communication
• Founding Katch in memory of her sister
• Lessons from events and wedding planning
• What PR actually means in hospitality today
• Influencers, critics, and brand credibility
• Launching and reintroducing restaurants in the Middle East
• Building loyal teams and strong company culture
• Advice for hospitality brands and creatives
Chapters
00:00 Introduction and welcome
05:20 Childhood and creative foundations
12:40 Theatre, media, and storytelling
21:10 Founding Katch and personal purpose
32:00 Events, weddings, and hospitality lessons
45:30 What PR really means today
58:40 Influencers, critics, and credibility
72:20 Reintroducing restaurants to the market
88:10 Team culture and leadership
102:30 Closing reflections and advice
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
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Website
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Season 11 continues with a story built on discipline, precision and a chef who believes great food comes from craft, culture and the people you grow with.
Alex Dilling grew up between London and California, splitting his childhood between home-cooked food, travel, music and skateboarding. Cooking was not the plan until it became the only thing that made sense.
From culinary school in London to the demanding Michelin kitchens of New York, Alex built his career inside some of the most intense brigades in the world. He trained under Alain Ducasse teams, worked alongside Helene Darroze, developed his own creative identity at Caviar Russe, and later took the helm at The Greenhouse in London before opening his namesake restaurant at Hotel Cafe Royal.
Today, Alex Dilling at Hotel Cafe Royal holds two Michelin stars awarded just six months after opening and has become one of London’s most precise, technique-driven and emotionally honest dining rooms.
This conversation opens up the world behind fine dining, leadership, creativity, the realities of pressure, and the craft behind dishes that take years to understand and seconds to enjoy.
What You Will Hear in This Episode
• Growing up between the UK and California
• Early food memories with his mother and grandfather
• Punk bands, skateboarding and choosing cooking late
• Culinary school, externships and finding French classics
• Moving to New York with no job and entering Michelin culture
• Training under Ducasse and running sections at 21
• Creative freedom and earning a Michelin star at Caviar Russe
• Becoming head chef for Helene Darroze at The Connaught at 28
• Leadership, pressure and the realities of managing big teams
• Rebuilding The Greenhouse and shaping his identity
• Opening Alex Dilling at Cafe Royal
• Achieving two Michelin stars in six months
• Menu development, technique and perfectionism
• Why collaboration fuels growth
• His Bangkok project and global work
• Advice for young chefs entering fine dining
Chapters
00:00 Introduction and welcome to the episode
04:00 Childhood across London and California
08:00 Music, skateboarding and teenage years
12:00 Family cooks and early food memories
18:00 Culinary school and discovering French technique
23:00 Moving to New York with no job lined up
26:00 Entering Ducasse kitchens and learning intensity
33:00 Creative freedom and a Michelin star at Caviar Russe
40:00 Becoming head chef for Helene Darroze
48:00 Leadership, pressure and managing a brigade
55:00 The Greenhouse and redefining French cuisine
67:00 Opening Alex Dilling at Cafe Royal
78:00 Earning two Michelin stars in six months
87:00 Collaborating with Albert Adria
102:00 Bangkok project and a new chapter
112:00 Advice for young chefs and closing reflections
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
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Website
https://www.potatogoodnessgcc.com
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Season 11 continues with a story shaped by culture, trade, and a woman who believes food can create understanding in ways politics never can.
Victoria Hassani grew up inside her family’s restaurant on the Jersey shore. Breakfast crowds, seafood dinners, a deli, an ice cream shop and a childhood built around menus, ingredients, cost control and hospitality. Her earliest memories were not hobbies or weekend activities. They were food memories.
She later studied music, moved to France, learned language and culture, and discovered how food reflects a place long before she learned it professionally. What she did not expect was that this curiosity would eventually lead her across borders, governments and global industries.
Victoria built her career in international trade and marketing, working between the US and Canada before moving to Dubai in 2007. What started as a temporary opportunity became the foundation of a company that now supports agriculture boards, global brands and regional retailers across the Middle East.
Today she runs GMA Marketing Management between New Jersey and Dubai. Her work connects farmers to markets, governments to businesses, chefs to ingredients and consumers to better understanding what they are buying. She has helped shape how products like US potatoes are positioned in the region, why education matters and how food can be used as a bridge between cultures.
Her story is honest, ambitious and full of the lessons that come from building something from scratch in a region that changes every year.
This conversation opens up the world behind trade, marketing, agriculture and the people who make global food systems function.
What You Will Hear in This Episode
• Growing up in a family restaurant across breakfast, lunch and dinner
• How Russian heritage and French influence shaped her palate
• Moving to France at 18 and discovering food through culture
• Entering trade, marketing and cross-border business development
• How Canada and the US built strong food trade relationships
• Why she moved to Dubai and started her own company
• How GMA helps global brands enter the GCC market
• The education gap around potatoes and why it matters
• Understanding fresh, frozen and dehydrated potatoes
• How US agriculture boards work behind the scenes
• Why food and trade are powerful tools for peace
• How she works with governments, retailers and chefs
• Her mission to connect cultures through food
• Advice for young marketers and women entering the industry
Chapters
00:00 Introduction and welcome to the episode
04:00 Childhood inside a family restaurant
08:00 Lessons from chaos, hospitality and family business
12:00 Russian heritage and early food memories
18:00 Studying in France and discovering culture
23:00 Returning to the US and shifting into international relations
26:00 Entering global trade and marketing
33:00 Moving to Dubai and starting a new professional chapter
40:00 How the Potatoes USA partnership began
48:00 Educating chefs and the region about potatoes
55:00 Fresh, frozen and dehydrated potato insights
67:00 Trade shows, government meetings and culinary training
78:00 Why food diplomacy matters
87:00 Trade, peace and building cultural understanding
102:00 The future of GMA and Victoria’s advice to young talent
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
Instagram
https://www.instagram.com/potatogoodnessgcc/
Website
https://www.potatogoodnessgcc.com
Follow Victoria Hassani
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https://www.instagram.com/victoriahassani/
LinkedIn
https://www.linkedin.com/in/victoria-hassani
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Season 11 continues with a story shaped by culture, curiosity, and a woman who sees food as memory, craft, and connection.
Leen Al Zaben grew up between Jordanian Bedouin hospitality and the fresh, seasonal cooking of her grandmother’s kitchen. Big salads, olive oil, Friday breakfasts, and long family tables. Those early moments became the foundation of her palate and the way she understands flavor.
Her path was never straight. She studied business, tried multiple careers, moved cities, felt lost, and often doubted herself. But writing, photography, and a quiet pull toward food kept finding their way back to her. From Amman to Montreal to Paris to San Francisco, each chapter pushed her closer to the work she was meant to do.
A blog she started one summer opened doors. Teaching herself photography opened more. A chance introduction in San Francisco led her into a food tech startup where she built content, tested recipes, and literally taught an oven how to cook.
Then came Japan. Quiet streets during COVID. Markets, donabe cooking, miso, rice, tea houses. A new universe of discipline and craft.
Today Leen is the Academy Chair for The World’s 50 Best Restaurants and MENA’s 50 Best. She champions homegrown talent, documents culture, and brings a thoughtful, grounded voice to the region’s culinary story.
This episode is honest, generous, reflective, and full of the moments that shape a career.
What You Will Hear in This Episode
• Growing up between Bedouin hospitality, family cooking, and early food memories
• The salads, textures, and seasons that shaped her palate
• Feeling lost in her early twenties and the long search for direction
• Why writing and creative expression changed everything
• The blog that quietly kickstarted her food career
• How photography and content work became her entry point into the industry
• Moving to San Francisco and working at a food tech startup
• Discovering Japan, cooking traditions, and learning through stillness
• How she became Academy Chair for 50 Best and what the role really involves
• The future of Middle Eastern cuisine and her message to young chefs and writers
Chapters
00:00 Introduction
04:00 Bedouin hospitality, grandma’s salads, and childhood food stories
12:00 How seasons shaped her palate and love for fresh ingredients
18:00 Career confusion, studying business, and feeling completely lost
26:00 The mentor who changed everything and the move toward writing
30:00 Oxford, the blog, and teaching herself photography
38:00 San Francisco and joining a food tech startup
55:00 Life in Japan during COVID and learning Japanese cooking
67:00 Becoming Academy Chair and the truth about how voting works
87:00 The rise of homegrown restaurants across the region
104:00 The future of Middle Eastern cuisine and advice for young talent
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
Instagram
https://www.instagram.com/potatogoodnessgcc/
Website
https://www.potatogoodnessgcc.com
Follow Leen Al Zaben
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Website
https://www.leenalzaben.com/
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Season 11 continues with a story built on pressure, persistence, and two people who refused to settle for the careers they were “meant” to have.
Dan and Fix spent years in engineering and construction before Carnistore ever existed. Long days on site, managing hundreds of workers, solving problems nonstop, and dealing with deadlines that could cost millions. But the one thing that stayed with both of them was food. Memories from Egypt, home cooking, street food, and the feeling of people gathering around a meal.
A chance meeting at a kid’s birthday party brought two strangers together who were secretly working on the same idea. From that moment they decided to build something they wished existed. A place focused on good meat, good sourcing, good service, and honest hospitality.
Carnistore started with no funding and no experience in F and B. Just belief, curiosity, and a lot of trial and error. Their turning point came in 2020 when the entire city went online and their orders went from 15 a day to hundreds overnight. What could have broken them became the moment that changed their future.
Today they run one of Dubai’s strongest homegrown brands. A space in Alserkal Avenue. A community of chefs, families, and food lovers. And a content style that has taken over the internet.
This episode is real, funny, raw, and full of the moments that build entrepreneurs.
What You Will Hear in This Episode
• Growing up in Egypt and how food shaped their childhood
• Why engineering was the expected path and why it never felt right
• The pressure of construction life and the moment they wanted out
• How they met and realised they were working on the same idea
• The early Carnistore days and the decision to go fully online
• How COVID changed everything overnight
• The story behind their Alserkal Avenue space
• Why community is central to their brand
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why potatoes remain one of the most powerful ingredients in any kitchen.
Instagram
https://www.instagram.com/potatogoodnessgcc/
Website
https://www.potatogoodnessgcc.com
Follow Dan and Fix
Instagram
Dan - https://www.instagram.com/danthecarnivore/
Fix - https://www.instagram.com/fixthecarnivore/
Business - https://www.instagram.com/carnistore/
Website
https://www.carnistore.com
Follow Chef JKP
Instagram
https://www.instagram.com/chefjkppodcast
LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
Chapters
00:00 Introduction
04:00 Childhood food memories and growing up in Egypt
17:00 Engineering life and the pressure that pushed them away
27:00 The moment they met and discovered they shared the same idea
35:00 Building Carnistore from scratch and choosing to go online
45:00 COVID hits and their business explodes overnight
54:00 Moving into Alserkal Avenue and designing the space
59:00 How community, chefs, and creatives shaped the brand
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Season 11 continues with a story that’s as honest as it is inspiring.
From a small hawker stall in Singapore to standing on the Michelin stage in Dubai, Chef Akmal Anuar has lived a journey built on discipline, sacrifice, and starting from zero more than once.
He didn’t grow up loving food. He grew up watching his parents hustle to feed their community. Cooking came later, through tough kitchens, rejection, and a moment that changed his life at Les Amis.
In this episode, Akmal opens up about the reality of chasing your dream in kitchens that demand everything from you, what it means to rebuild after losing it all, and how it felt to share the Michelin stage with his parents, the same people who once made him hate cooking.
It’s an episode about humility, family, and finding peace after years of fighting to prove yourself.
🎧 What You Will Hear In This Episode
• Growing up in a hawker family and learning what hard work really means
• The moment that made him want to be a chef
• Lessons from Les Amis and the brutal discipline of early kitchen life
• Building Three Fils from scratch and surviving when no one showed up
• The turning point when Iron Chef Morimoto walked in for dinner
• How failure and partnership taught him to protect himself and start again
• The Michelin star moment he shared with his parents
• What success means to him now and why he cooks for purpose, not ego
Proudly Brought to You By Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world.
From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them:
Instagram – https://www.instagram.com/potatogoodnessgcc/
Website – https://www.potatogoodnessgcc.com
👨🍳 Follow Chef Akmal Anuar
Instagram – https://www.instagram.com/akmalanuarofficial
LinkedIn – https://www.linkedin.com/in/akmal-anuar-747b881a3/
Website – https://eatwhiterice.com/
👨🍳 Follow Chef JKP
Instagram – https://www.instagram.com/chefjkppodcast/
LinkedIn – https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok – https://www.tiktok.com/@jamesknightpaccheco
🎙️ Chapters
00:00 Introduction
04:00 Growing up around hawker stalls and learning tough love
10:00 The moment that changed everything at Les Amis
18:00 Lessons from the kitchen and the discipline that shaped him
26:00 Working at Iggy’s and finding confidence as a young chef
36:00 Moving to Dubai and the early days at Zengo
47:00 Starting over with Three Fils and learning through failure
55:00 When Iron Chef Morimoto walked in and everything changed
1:08:00 The Michelin moment with his parents and what it really meant
1:18:00 Why he cooks for purpose now and what he wants the next generation to know
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Season 11 continues with a story that blends tradition, determination, and the pursuit of flavour.
From the heart of Mexico to Dubai’s shores, Chef Sergio Hernández Ruiz has built his career one kitchen and one lesson at a time.
Now the Chef de Cuisine at Tamoka, Sergio brings Latin warmth, coastal soul, and bold creativity to every plate.
In this episode, he opens up about growing up in a small town, discovering his calling through Iron Chef America, and pushing himself from humble beginnings to leading one of Dubai’s most loved beachfront restaurants.
It’s a story about finding purpose through perseverance and staying true to your roots while inspiring a team to dream bigger.
🎧 What You Will Hear In This Episode
• Childhood memories and Sunday lunches in Mexico
• Street food culture and flavors that shaped his cooking
• Leaving home at 17 to study culinary arts
• First professional experiences at St. Regis Mexico
• Overcoming self-doubt and building confidence in the kitchen
• Moving to Dubai and joining W The Palm
• Finding his place at Tamoka and leading the pre-opening
• The evolution of Latin-American cuisine in the UAE
• Leadership, mentorship, and building a motivated team
• His dream collaborations and advice for young chefs
Proudly Brought to You By Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world.
From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them:
Instagram – https://www.instagram.com/potatogoodnessgcc/
Website – https://www.potatogoodnessgcc.com
👨🍳 Follow Sergio Hernández Ruiz
Instagram: https://www.instagram.com/zesergio_hrdxb
LinkedIn: https://www.linkedin.com/in/ze-sergio-hernandez-ruiz-b79488125/
📲 Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
🎙️ Chapters
00:00 Introduction
03:00 Growing up in Mexico and Sunday lunch memories
07:00 Discovering a love for food and culinary school days
12:00 First jobs and lessons from St. Regis Mexico
18:00 Overcoming criticism and finding motivation
21:00 Moving to Dubai and joining W The Palm
30:00 Joining Tamoka and the pre-opening journey
39:00 Ceviche bar, grill concept, and creative process
46:00 Building the menu and working with local produce
53:00 Leading a team and creating a positive kitchen culture
1:00:00 Dreams, mentorship, and what’s next for Tamoka
1:09:00 Quick fire and final reflections
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Season 11 continues with a story built on precision, passion, and perseverance.
From the south of France to the heart of Doha, Chef Fabrice Rosso has crafted his journey one plate and one lesson at a time.
Now the Executive Chef at IDAM by Alain Ducasse, Fabrice’s path takes us through the world of Michelin kitchens, from Nice and Monaco to Paris, where he trained under some of the world’s finest chefs, before finding his home in Qatar.
In this episode, Fabrice opens up about what it takes to earn a Michelin Star, lead a team under pressure, and redefine fine dining in the Middle East.
It’s a story of grit, growth, and gratitude told by a chef who continues to push boundaries while honoring his roots.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: https://www.potatogoodnessgcc.com
🎧 What You Will Hear In This Episode
• Childhood memories and family roots in France and Indonesia
• Early years in Michelin-starred kitchens across Europe
• Lessons from working at Le Meurice under Alain Ducasse
• The pressure and precision of three-star cooking
• Moving to Qatar and leading IDAM’s reopening
• The moment Michelin called their name
• What the Star means for Doha’s dining scene
• Leading with trust, humility, and creativity
• The power of collaboration in the GCC
• Advice for young chefs chasing excellence
Chapters
00:00 Introduction
04:00 Early food memories and culinary school in France
10:00 Life in Michelin kitchens and first lessons
18:00 Monaco, Switzerland, and building resilience
25:00 Discovering new flavors and moving to Holland
30:00 Joining Le Meurice and working with Alain Ducasse
36:00 Pressure, precision, and purpose
44:00 Moving to Qatar and finding his rhythm
47:00 Building IDAM and leading the team
50:00 The moment Michelin announced their name
53:00 The Michelin effect and what changed after
57:00 Redefining fine dining in Doha
1:03:00 Collaboration and the next chapter for IDAM
1:09:00 Quick fire and final reflections
Follow Fabrice Rosso
Instagram: https://www.instagram.com/fabricerosso/
LinkedIn: https://www.linkedin.com/in/fabrice-rosso-611307208/
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us Fan Mail
Season 11 continues with a story that brings together food, family, and fearless creativity.
When her mom once suggested turning her newsletters into a book, Joan Tuaño Rumsey brushed it off. Years later, that tiny spark became Steak Simplified, a thoughtful and beautifully written guide that makes people fall in love with meat, education, and culture all over again.
From growing up in the Philippines to helping her parents build La Carne in Abu Dhabi, Joan’s story is rooted in heritage, grit, and purpose. She talks about the early days of her family business, the lessons from failure, and how she turned her passion for learning into a legacy project that now sits on shelves across the world.
This episode dives into what it really takes to write, publish, and share your story when no one’s handing you a blueprint. It’s a masterclass in self-belief, storytelling, and staying true to your craft.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: https://www.potatogoodnessgcc.com
What you will hear in this episode
• Childhood food memories from the Philippines
• How Abu Dhabi’s food scene shaped her early years
• The story behind her family’s butchery, La Carne
• What it takes to write and publish a cookbook from scratch
• Lessons from visiting cattle farms in Australia and New Zealand
• Why she wanted to make steak approachable for everyone
• The reality of rejection in publishing and what it taught her
• Planning a book launch while eight months pregnant
• Building a business rooted in education, not just sales
• Advice for aspiring authors who want to share their story
Chapters
00:00 Introduction
04:00 Growing up between the Philippines and Abu Dhabi
10:00 Food memories and early influences
15:00 How her father started the family business
25:00 Learning from failure and rebuilding
30:00 How the idea for Steak Simplified began
36:00 Research trips and learning from the source
44:00 The publishing process and facing rejection
49:00 Finding the right publisher and self-publishing model
55:00 The book launch and the power of community
1:01:00 Why education is the future of butchery
1:09:00 Quick fire: garlic, shawarma, and steak talk
1:12:00 Final reflections and advice for aspiring writers
Follow Joan Tuaño Rumsey
Instagram: https://www.instagram.com/itsjoanrumsey/
LinkedIn: https://www.linkedin.com/in/joantuano/
Buy your guide for steak connoisseurs - https://www.steaksimplified.com/order
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
Support us by ordering your JKP Flask: https://pay.ziina.com/chefjkp/2aSSZB8g9
If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. ✨
chefjkp #season11 #joantuanorumsey #steaksimplified #lacarne #abudhabifood #filipinoentrepreneurs #womeninfood #cookbookauthor #culinaryjourney #foodismemories
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Season 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.
From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world’s most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.
Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.
In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: www.potatogoodnessgcc.com
What you will hear in this episode
• Childhood memories of baking with his mother in France
• Lessons from tough mentors and old-school kitchens
• How a dream TV moment led him to New York at age 20
• The pressure and discipline of working under Alain Ducasse
• Behind the scenes of earning three Michelin stars
• Opening luxury resorts in Macau and London
• The story of launching Atlantis The Royal’s pastry program
• Crafting the world’s best afternoon tea experience
• Why leadership is about patience, humor, and humility
• Advice to young chefs on perseverance and staying grounded
Chapters
00:00 Introduction and welcome to Season 11
05:00 Childhood food memories and family kitchens in France
13:00 Moving to New York at 20 and leading his first team
17:00 Inside Alain Ducasse’s three-star kitchen
25:00 Lessons from pressure, perfection, and passion
31:00 Building global projects from Paris to Macau
42:00 Joining Atlantis The Royal and navigating the pre-opening
47:00 The story behind the Royal Tearoom
55:00 Crafting the world’s best afternoon tea
1:03:00 Leading teams and mentoring the next generation
1:09:00 The pastry revolution in Dubai and beyond
1:17:00 Reflections, humility, and advice to young chefs
1:24:00 Closing thoughts and gratitude
Follow Chef Christophe Devoille
Instagram: https://www.instagram.com/christophe_devoille/
LinkedIn: https://www.linkedin.com/in/christophe-devoille-745b4377/
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨
chefjkp #season11 #christophedevoille #atlantistheroyal #pastrychef #dubairestaurants #foodismemories #finedining #culinaryjourney #resilience
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Season 11 continues with another remarkable story of resilience, flavor, and fire featuring Chef Thinus Van Der, Culinary Director 99 Sushi Bar.
From growing up in South Africa surrounded by braais and family kitchens to becoming a Michelin-star chef in the UAE, Thinus’s story is a masterclass in grit, gratitude, and growth. After surviving stage three brain cancer, he returned to the kitchen stronger than ever, leading teams, redefining Japanese fine dining in Abu Dhabi, and now guiding the global expansion of 99 Sushi across Monaco, Madrid, and beyond.
In this powerful conversation, Thinus shares how his upbringing shaped his love for food, the lessons he learned from kitchens both chaotic and disciplined, and what it truly means to lead with humility.
This is not just a story about food. It is about survival, second chances, and cooking with purpose.
Proudly brought to you by our Season 11 sponsor:
👉 potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: www.potatogoodnessgcc.com
What you will hear in this episode
• Growing up around fire, food, and family in South Africa
• Lessons from old-school kitchens and the value of chaos
• How Japanese cuisine changed his view on respect and craft
• The story of surviving brain cancer and finding perspective
• Building confidence and character through adversity
• Transitioning from resorts to fine dining in the Middle East
• The inside story of earning Abu Dhabi’s first Michelin star
• What it really takes to keep a Michelin star once you win it
• The expansion of 99 Sushi worldwide and leading with vision
• Advice to young chefs on patience, humility, and purpose
Chapters
00:00 Introduction and welcome to Season 11
05:00 Childhood food memories and South African traditions
14:00 First kitchen experiences and early chaos
27:00 Discovering Japanese cuisine and culinary respect
36:00 Coffee ventures, Mozambique, and finding purpose
42:00 Battling stage three brain cancer and rebuilding life
47:00 Moving to the Middle East and cultural growth
56:00 Winning the Michelin star and leading 99 Sushi
1:03:00 Becoming Culinary Director and global expansion
1:17:00 Lessons on leadership, resilience, and legacy
1:21:00 Closing thoughts and gratitude
Follow Chef Thinus Van Der
Instagram: https://www.instagram.com/chef__thinus/
LinkedIn: https://www.linkedin.com/in/thinus-van-der-westhuizen-b13b0579/
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨
chefjkp #season11 #thinusvander #99sushibar #michelinstar #dubairestaurants #cheflife #foodculture #foodismemories #leadership #resilience
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Season 11 continues with another powerful voice in food: Solemann Haddad, Head Chef and Owner of Moonrise in Dubai.
At just 26, Solemann became the youngest chef in the region to earn a Michelin star, but his story is about more than accolades. From dropping out of university three weeks before graduating to building one of Dubai’s most talked about restaurants, Solemann has forged his path with ambition, honesty, and an uncompromising belief in identity.
In this conversation, Solemann shares why food must carry meaning beyond taste, how he motivates his team through vision and energy, and what it means to cook for a city that raised him. He opens up about Moonrise 2.0, the renovation that marks a new chapter, and why understanding Dubai’s ecosystem from farmers to supply chains to diners is essential for long-term success.
This is not just a story about a restaurant. It is about leadership, creativity, and building a food culture that reflects a city’s soul.
Proudly brought to you by our Season 11 sponsor: potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.
Follow them here:
Instagram: @potatogoodnessgcc
Website: www.potatogoodnessgcc.com
What you will hear in this episode
• Dropping out of university and committing fully to becoming a chef
• The early chaos of starting Moonrise and learning on the road
• Why food identity matters more than copying global trends
• How to motivate a team and create a culture of care in the kitchen
• The philosophy behind Moonrise’s renovation and controlled growth
• Why Dubai’s ecosystem from farmers to suppliers must be supported
• Advice to chefs who want to align with the city’s energy and zeitgeist
• Lessons on leadership, creativity, and resilience
Chapters
00:00 Introduction and welcome to Season 11
05:00 Dropping out of university and choosing the kitchen
12:00 Building Moonrise and the chaos of early days
19:00 Finding an identity and the importance of food philosophy
27:00 Michelin star recognition and what it really meant
36:00 Leading a young team and motivating through culture
46:00 Supporting Dubai’s ecosystem and sourcing responsibly
1:00:00 Renovating Moonrise and the idea of controlled growth
1:20:00 Cooking for Dubai and reflecting the city’s energy
1:40:00 Lessons on leadership, resilience, and the future of Moonrise
1:56:00 Closing thoughts and gratitude to the hospitality community
Follow Solemann Haddad
Instagram: @solemann.xyz
Moonrise: https://www.instagram.com/moonrise.xyz/
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
If you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories! 🥂✨
chefjkp #season11 #moonrise #solemannhaddad #michelinstar #dubairestaurants #foodculture #hospitality #cheflife #foodismemories
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Season 11 continues with a very special guest: RJ Harvey, Culinary Director at Potatoes USA.
RJ is a walking encyclopedia of potato knowledge, but more than that, he is a chef who has lived the grind, from his first hotel kitchen job in Denver to competing on Food Network’s Alex vs. America to now leading innovation at the Spud Lab in Denver.
In this conversation, RJ shares how childhood food memories shaped his love for cooking, what it means to support farmers and growers, and how the humble potato continues to reinvent itself across cultures and cuisines. You will also hear about recipe development, chef challenges, and why passion and humility matter just as much as skill.
Proudly brought to you by our Season 11 sponsor: potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.
What you will hear in this episode
• RJ’s first kitchen memories and the lessons that shaped his cooking
• Competing on Alex vs. America and representing the US potato industry under pressure
• How Potatoes USA develops recipes, trends, and resources for chefs worldwide
• Why processed potato products are tools for innovation
• Advice for young chefs on keeping ego in check
• Over 500 recipes and counting, the scale of potato creativity
• The Spud Lab and reimagining America’s favorite vegetable for a new generation
Chapters
00:00 Introduction and welcome to Season 11
03:20 Childhood food memories and Sunday family meals
09:40 Discovering culinary school and finding passion for cooking
15:10 First professional kitchen job at the Brown Palace Hotel
22:30 Culinary mentors and the lessons that shaped work ethic
28:50 The journey to Potatoes USA and stepping into a marketing role
36:00 Becoming Culinary Director and building the Spud Lab
43:20 Recipe development, potato creativity and global inspiration
51:10 Competing on Alex vs. America and handling the pressure
58:30 Quick fire questions, culinary heroes and closing message
Follow RJ Harvey
Instagram: https://www.instagram.com/chefrjharvey
LinkedIn: https://www.linkedin.com/in/rj-harvey-rd-cec%C2%AE-b096b120/
Proudly sponsored by Potato Goodness GCC
Instagram - https://www.instagram.com/potatogoodnessgcc
Website - www.potatogoodnessgcc.com/
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
If you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories! 🥂✨
chefjkp #season11 #foodispower #hospitality #michelin #potatoesusa #foodpodcast #growthmindset #cheflife #foodismemories
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Chef JKP AKA James Knight-Paccheco gives a warm welcome to Season 11. For the first time the season is extended to 16 episodes, and in this solo opener James shares what he has been up to, talks about the big Michelin moments in Dubai, thanks the hospitality community, introduces Potatoes USA as the season sponsor and launches a listener Q&A.
This episode is an honest, personal update and a short celebration of the people who cook and serve food every day. You will hear kitchen stories, practical tips for chefs and students, why the Michelin guide still matters, and lessons on failure, ego and growth in hospitality.
What you will hear in this episode
• Why Season 11 is the biggest yet, 16 episodes and what to expect
• Potatoes USA, resources and why the humble potato matters
• Michelin Guide news from Dubai and why it still matters to chefs
• James’ updates: judging, food writing, travel and industry panels
• A thank you message to hospitality teams worldwide
• Listener Q&A: culinary school takeaways, kitchen morale, knives, imposter syndrome and more
Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco
If you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories.
chefjkp #season11 #foodispower #hospitality #michelin #potatoesusa #foodpodcast #growthmindset #cheflife #foodismemories
Chapters
00:00: Introduction, welcome to Season 11
01:20: Season announcement, 16 episodes and what to expect
02:40: Sponsor spotlight, Potatoes USA and chef resources
04:30: Personal update, judging, travel, food writing and family
07:10: Michelin Guide in Dubai, three-star wins and why it matters
09:30: Cater Middle East judging and advice on entering awards
11:00: Press trips, panels and industry events update
12:10: A message to the hospitality community, gratitude and respect
14:00: Season theme, growth and launch of listener Q&A
16:00: Listener Q&A begins
20:00: Q&A highlight, does Michelin still matter in the age of Instagram & TikTok
26:00: Q&A highlight, knife essentials every young chef should invest in
28:00: Q&A highlight, imposter syndrome when cooking beside legends
31:00: Q&A highlight, Emirati chefs making their mark internationally
33:00: Q&A highlight, guilty pleasure street food while traveling
39:00: Q&A highlight, funniest kitchen disaster and saving service
46:00: Q&A highlight, lessons learned from failure and humility in the kitchen
54:00: Final wrap-up and message to listeners
56:00: Call to action, merch, follow, subscribe and send questions
58:00: Closing words, food is memories
70:00: End of episode
Support the show
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We saved the best for last - go behind the scenes of Time Out Market Dubai with the powerhouses shaping the city’s food culture!Recorded live at the market, this episode brings together three key figures shaping the region’s food culture:📣 Yousra Zaki, Group Food Editor of Time Out GCC📣 Argiris Tragoutsis, General Manager of Time Out Market Dubai📣 Michael Marlay, Senior Vice President of Time Out Market Global They reveal what it really takes to build and evolve a world-class food destination, from curating diverse concepts and championing homegrown talent, to striking the perfect balance between street food, fine dining, and unforgettable guest experiences.You’ll also hear insider perspectives on:- Why Dubai is one of the most exciting food cities in the world?- How Time Out Market selects and supports its vendors?- What’s next for the brand globally?Plus, the episode ends with fun rapid-fire questions and personal favourites that give you a glimpse into the people behind the platform!✨ This is the grand finale of Season 10.✨ This is Chef JKP Podcast x Time Out Market Dubai.00:00 Introduction01:13 Dubai's Culinary Scene01:50 Time Out Market Dubai Insights10:50 Creating a Market with Purpose14:33 Local vs. Global: Celebrating Chefs16:43 How Vendors Are Selected24:58 What Makes Dubai Unique27:12 Future of Time Out Market30:09 Quick Fire RoundThis Season 10 of The Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨🍳👩🍳🍣🌯🌮🎂🍦🌟Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What’s fueling Dubai’s food revolution - street eats, Michelin stars, or the influencers in between?In this live episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with two powerhouse voices in the UAE’s food space: Courtney Brandt, writer and food critic, and Olivera Saponjac, content creator and culinary storyteller.Straight from Time Out Market Dubai, the trio unpacks:- Dubai’s fast-moving culinary trends- The battle between fine dining and street food- The impact of food influencers and honest reviews- Why local talent needs more spotlight on the global stageTune in for smart takes, hot debates, and a rapid-fire round you won’t want to miss.00:00 Introduction 02:15 Meet Courtney Brandt and Olivera Saponjac04:12 Discussion on Dubai’s Food Scene09:38 Michelin vs. Street Food13:26 Collaborations and Global Chefs18:15 Feedback and Food Writing28:29 Quick Fire RoundYou can follow Courtney on - https://www.instagram.com/_courtneybrandt_/You cab follow Olivera on - https://www.instagram.com/foodgoddesme/This episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨🍳👩🍳Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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How does a backyard barbecue turn into a White House invitation?In this episode of the Chef JKP Podcast, recorded live from Time Out Market Dubai, host James Knight-Paccheco is joined by Hattem Mattar – pitmaster, entrepreneur, and one of the UAE’s most exciting culinary voices.Hattem shares how he went from a career in oil & gas to building a barbecue brand that fuses Emirati heritage with global techniques. From brisket mandy to third-culture barbecue, this conversation is packed with stories about hustle, identity, and the power of food to build community.Expect bold flavors, big dreams, and behind-the-scenes stories from his journey cooking across the U.S. – including at the White House.This is Dubai’s food culture in motion. Don’t miss it.00:00 Introduction 02:07 Today's Guest: Hattem Mattar04:08 Hattem's Culinary Journey08:22 The Art of Barbecue10:02 Third Culture Barbecue13:29 Teaching the Secrets of Barbecue15:15 The Drive to Be the Best15:26 Cooking at the White House16:43 Cultural Conversations Over Barbecue18:12 Achievements and Humble Beginnings21:19 Future Projects and the Gastronomic Landscape23:18 Managing Multiple Brands24:34 Signature Dish at Time Out Market26:10 Quick Fire QuestionsYou can follow Hattem HEREThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 🍽️🌯🍣🍦🌟😊Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Live from Time Out Market Dubai, James Knight-Paccheco sits down with one of the city’s most daring culinary innovators: Chef Reif Othman.Known for blending humor with haute cuisine (yes, he’s the guy behind the viral toilet roll cake), Reif shares his journey from creative concept to culinary cult favorite. But this episode is about much more than viral dishes - it’s about how to stay consistent, adapt to a fast-changing food scene, and build a brand that balances innovation with business smarts.Expect real talk on:- Dubai’s evolving food culture- The creative process behind his most talked-about dishes- Building a sustainable, scalable restaurant brand- Lessons every aspiring chef should hear00:00 Introduction01:06 Dubai's Culinary Scene and Trends02:14 Meet Chef Reif Othman03:56 Reif's Culinary Journey & Viral Creations12:08 Business Advice for Young Chefs16:33 Navigating New Culinary Experiences17:44 Mastering Consistency19:26 Building a Strong Brand21:41 Upcoming Projects22:38 Signature Dishes & Fan Favorites23:55 Quick Fire Round27:07 Final ThoughtsFollow Chef Reif on Instagram: https://www.instagram.com/reifo.keeThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 👨🍳👩🍳🌯🍣🌮🍽️Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when a powerhouse entrepreneur DMs a Michelin-trained chef… and together they rewrite Dubai’s culinary playbook?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast brings you a blend of Asian-American fusion! Host James Knight-Paccheco sits down with the brains behind over 20 restaurant brands, Neha Anand and multi-award winning, Chef Kelvin Cheung from Little Jun’s.Together, they unpack: their unique partnership, challenges, and the evolution of their culinary vision. From Neha’s family’s love for late-night pizza sparking her entrepreneurial journey, to Kelvin reflecting on the risks and rewards of starting over in Dubai.00:00 Introduction to the Chef JKP Podcast02:08 Meet Neha and Chef Kelvin 03:39 The Journey to Little Jun’s04:42 Building a Culinary Vision10:11 The Concept of Third Culture Cooking20:19 Empowering Kelvin: Trust and Free Reign22:43 Celebrating Success at Timeout Market23:09 Supporting Local Talent and Community24:15 Curating the Menu and Future Plans26:25 Advice for Aspiring Chefs and Entrepreneurs30:20 Quick Fire Questions33:59 Final Thoughts and FarewellThis episode is proudly brought to you by Time Out Market Dubai.🍴 Follow Little Jun’s: https://www.instagram.com/junsdubai/?hl=en🍽️ Website: https://www.junsdubai.com/ 🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts, or wherever you get your podcast !Food is Memories ! Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when family, tradition, and passion come together to create a culinary legacy?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast dives into the inspiring story of a family trio turning sourdough and hospitality into an award-winning experience.Host James Knight-Paccheco sits down with Eva, Lilian, and Emilie to explore their journey - from honouring family bonds and setting business boundaries to crafting memorable dishes that blend tradition with modern flair. Together, they share the challenges, successes, and heart behind their thriving restaurant.00:00 Introduction and Initial Thoughts 01:13 Welcome to the Chef JKP Podcast 01:44 Meet the Trio Behind Three by Eva 04:48 The Essence of Three by Eva 07:49 The Sourdough Queen's Journey 10:34 Creating a Homey Ambiance 14:01 Balancing Tradition and Innovation 16:21 Curating the Menu for Time Out Market Dubai 18:46 Adapting the Menu for a Diverse Clientele 19:28 Challenges of Creating a Unique Dining Experience 21:09 Recognition and Awards in the Culinary World 23:06 The Importance of Simplicity and Humility in Cooking 25:31 Balancing Family and Business 26:53 The Most Challenging Aspects of the Business 33:20 Final Thoughts and Signature Dish Recommendation🍴 Follow Three by Ava: https://www.instagram.com/threebyeva/?hl=enThis episode is proudly brought to you by Time Out Market Dubai.🎙️ Support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories !👨🍳👌👩🍳🍣🎂🍦Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when two of Dubai’s most passionate chefs bring Latin fire to the stage?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast brings the energy of Latin America straight to you!Host James Knight-Pacheco sits down with two powerhouse chefs: Penelope Diaz from Fusión Ceviche, and Omar Rodriguez from Slab. Together, they dive into the roots of their culinary journeys, the highs and lows of building a brand in Dubai, and the cultural richness of Latin American cuisine.00:00 Introduction01:13 Meet the Guests: Penelope and Omar04:34 Omar's Culinary Journey06:52 Penelope's Culinary Beginnings10:16 Challenges and Triumphs in the Culinary World13:36 Fusion Ceviche: Penelope's Dream Realized16:46 Slab Kitchen: Omar's Seasonal Approach18:48 Menu Evolution and Specials19:59 Exclusive Dishes and Menu Curation20:48 The Rise and Fall of Peruvian Cuisine23:15 Challenges of Running a Restaurant25:01 Future Plans and Expansion26:26 Quick Fire QuestionsThis episode is proudly brought to you by Time Out Market Dubai.🍴 Follow Fusion Ceviche: https://www.instagram.com/fusioncevichedxb22/🍽️ Follow Slab: https://www.instagram.com/slab.uae/🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories!Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What does it take to turn a humble home kitchen into one of Dubai’s most talked-about Thai food spots?In this episode of the Chef JKP Podcast, recorded live at Time Out Market Dubai, host James Knight-Pacheco sits down with Lisa Knight and Chef New, the dynamic duo behind Café Isan – an award-winning Thai street food concept known for its bold flavors, authenticity, and community spirit.From cooking for friends in Dubai’s Thai community to building a regional fanbase and earning a coveted spot at Time Out Market, Lisa and Chef New share the story behind their rise, rooted in Isan traditions from northeastern Thailand. Expect honest conversations about spice, sustainability, and staying true to your roots while scaling a modern hospitality brand.🔥 Topics covered:- Adapting Isan flavors for a diverse Dubai audience- Balancing spice levels and customer expectations- Embracing low-waste practices and fermentation- Plans for a farm-stay retreat in Thailand- And yes… chili-eating competitions.00:00 Introduction 01:56 Meet the Guests: Lisa Knight and Chef New02:17 The Journey to Time Out Market Dubai04:19 Opening Day Challenges and Successes04:50 Adapting Isan Cuisine for Dubai07:41 Spice Levels and Customer Feedback14:53 Chili Competitions16:59 Designing the Menu19:35 Challenges in the Hospitality Industry20:40 Zero Waste Practices in the Kitchen23:07 Future Plans and Expansion23:55 Quick Fire Questions25:43 Signature Dishes at Café Isan27:50 Advice for Aspiring RestaurateursFollow Café Isan:Instagram: @cafeisan_thaiThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories ! 😉🌶️🎂🌮🌯🍣Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What does it take to build a pizza empire in one of the world’s most competitive food cities?In this live edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Michele and Bill Johnson - the powerhouse duo behind Pitfire Pizza - for a no-filter conversation about passion, perseverance, and the pursuit of the perfect slice.🎙️ Live from Time Out Market Dubai, they share the story behind one of Dubai’s most beloved pizza joints - from humble beginnings and family baking memories to scaling a brand known for quality, consistency, and fire.You’ll hear:🍕 How Bill perfected his dough recipe over years🍕 The secrets to managing quality across multiple branches🍕 What makes a truly great pizza (it’s not just ingredients)🍕 Tips for anyone dreaming of launching their own food brand00:00 Introduction01:13 The Joy of Pizza: Pitfire's Mission02:14 Meet the Legends: Michele and Bill Johnson03:43 Bill's Pizza Journey08:20 Opening Pitfire Pizza11:01 From JLT to Time Out Market14:17 Maintaining Quality Across Branches16:52 Centralizing Dough Production: Pros and Cons17:29 Training, Technique & Team Culture18:24 Branding, Artistry & the Brotherhood of Pizza19:10 Managing a Large Team in Dubai22:05 Pizza Ovens and Baking Techniques23:28 Signature Pizzas at Pitfire24:56 Quick Fire Questions28:01 Future Plans and Advice for RestaurateursFollow Pitfire Pizza on Instagram: https://www.instagram.com/pitfirepizzabakersThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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In this live edition of the Chef JKP Podcast, host James Knight-Paccheco dives deep into the world of luxury flavours with two of Dubai’s most exciting artisan creators: Orit Mohamed from Boon Coffee and Zubin Doshi from Scoopi – home of the iconic Black Diamond, a $3,000 liquid nitrogen ice cream.From the aroma of Ethiopian highlands to scoops topped with saffron and truffle, this isn’t just about taste – it’s about passion, precision, and pushing boundaries. Expect bold business advice, origin stories, and practical insights for food entrepreneurs navigating Dubai’s competitive culinary scene.00:00 Introduction01:06 Today’s Topic: The Black Diamond01:48 Meet Orit (Boon Coffee) & Zubin (Scoopi)03:26 Orit’s Coffee Journey from Ethiopia to Dubai04:25 Zubin's Liquid Nitrogen Ice Cream Adventure13:39 Crafting The Black Diamond Ice Cream16:07 Business Challenges & Key Lessons24:03 Quick Fire Round26:17 Final Advice for Aspiring Entrepreneurs29:15 Farewell & Wrap-UpFollow Boon Coffee: https://www.instagram.com/booncoffeeFollow Scoopi: https://www.instagram.com/scoopicafeThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎧 Subscribe on YouTube: https://www.youtube.com/@ChefJKP🎙️ Listen on Spotify, Apple, or wherever you get your podcasts.Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What do the kitchens of Gaggan, Switzerland’s Michelin-starred fine dining scene, and Dubai’s vibrant Masti have in common? One man behind the pass: Chef Prashant.In this episode of the Chef JKP Podcast, recorded live at Time Out Market Dubai, James Knight-Paccheco sits down with Chef Prashant, whose journey spans some of the world’s most influential kitchens.They get real about:- What it takes to cook at a Michelin-starred level- Creating menus that evolve without losing soul- The pressure of running a top kitchen in Dubai- Why mastering the basics still matters more than everWhether you’re an aspiring chef or a full-blown food nerd, this one’s packed with insights, inspiration, and bold perspectives.This is Season 10.This is Chef JKP x Time Out Market Dubai!00:00 Introduction01:46 Today’s Guest: Chef Prashant03:50 Culinary Journey & Early Influences04:21 Life at Gaggan06:48 Switzerland & Michelin Kitchens10:04 Building the Menu at Masti15:09 The Craft of Training & Consistency22:08 Quick Fire Round25:57 Final Thoughts and FarewellFollow Chef Prashant:https://www.instagram.com/prashantchipkar/This season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.Want to support the show? Subscribe to our YouTube channel:👉 https://www.youtube.com/@ChefJKPFood is memories! 🍴Enjoy the episode.Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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For the first time ever, the Chef JKP Podcast goes LIVE - and we’re bringing the fire straight from Time Out Market Dubai. In this epic new season you can expect:🔥 12 episodes🎤 1 epic live audience🌍 100% Dubai food cultureHost James Knight-Pacheco kicks off season 10 with a no-holds-barred conversation featuring three of Dubai’s culinary heavyweights: Spero and Alex from BB Social Dining and Chef Athanasios Kargatzidis, also known as Chef Tommy, from À La Grecque.This isn’t your average food chat. It’s raw, unfiltered, and straight from the heart of Dubai’s food culture. From their earliest food memories to the daily grind of running food stalls, these chefs drop truth bombs about creativity, pressure, and what it really takes to make it in one of the world’s most competitive dining scenes.This is Season 10. This is Chef JKP Podcast x Time Out Market.00:00 Introduction01:46 Today's Special Guests and Live Audience04:32 Spero and Alex from BB Social07:04 Chef Tommy from À La Grecque09:00 Challenges and Experiences at Time Out Market24:26 Quick Fire Questions26:41 Advice for Aspiring Restaurateurs31:17 Conclusion and Final ThoughtsFollow BB Social Dining: https://www.instagram.com/bbdifc/?hl=enand À La Grecque: https://www.instagram.com/alagrecque.dxb/This season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.Want to support the show? Subscribe to our YouTube channel: https://www.youtube.com/@ChefJKPLearn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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In the fifth and final episode of this special Valrhona x Chef JKP Podcast series recorded at the iconic Louvre Abu Dhabi, we’re bringing it home with one of the UAE’s rising culinary stars — Chef Khaled Al Saadi.Host James Knight-Pacheco dives into an inspiring conversation about:🍽️ The evolution of the Emirati food scene👨🍳 Why collaboration is key to culinary growth🍫 And why Chef Khaled proudly chooses Valrhona for his creative chocolate workYou can follow Chef Khaled on - https://www.instagram.com/khaleds.uae/Recorded amidst the immersive Le Fil Rouge event by Valrhona, this conversation explores heritage, innovation, and the power of culinary connection.This limited series is proudly brought to you by Valrhona — supporting pastry chefs and chocolatiers around the world with ethically sourced, premium chocolate.👉 Visit www.valrhona.com to discover more.🎧 Don’t forget to subscribe, rate, and review the Chef JKP Podcast on your favourite platform!And as always — Food is memories.Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when two of the world’s most creative chefs meet in the halls of the Louvre? They’ve cooked for royals, redefined fine dining, and now - they’re reimagining chocolate.Join in the conversation with two luminaries of the culinary world: Chef Carmen Rueda Hernandez, recently honored as MENA's Best Pastry Chef 2025 by the Middle East & North Africa's 50 Best Restaurants, and Chef Kelvin Cheung, the visionary behind Dubai's acclaimed Jun's restaurant, renowned for its innovative 'Third Culture' cuisine.Recorded at the iconic Louvre Abu Dhabi, this episode delves into the artistry of fine chocolate, celebrating creativity, culture, and community in partnership with Valrhona. The chefs share nostalgic food memories, their unique approaches to crafting sophisticated dishes, and the significance of storytelling through food. 00:00 Introduction01:53 Special Edition: Celebrating Fine Chocolate03:19 Food Memories with Chocolate06:50 Creating Dishes for the Event16:35 Challenges and Inspirations in Culinary Arts23:03 Quick Fire Questions29:49 Conclusion and FarewellFollow the guests on Instagram: https://www.instagram.com/chefkelvincheung/ https://www.instagram.com/chefcarmenrueda6A huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Host James Knight-Paccheco takes listeners on a rich, multi-sensory journey into the world of fine chocolate in partnership with Valrhona and the Louvre Abu Dhabi. The episode spotlights Le Fil Rouge, a one-of-a-kind event uniting over 250 chefs, artists, and visionaries from around the globe!This episode’s guest Olivier Morel, Chief Business Officer at Valrhona, shares insights on the fusion of community, creativity, and culture through the lens of chocolate. He offers reflections on his global chocolate journey and discusses how shifting cocoa markets are shaping the future of fine chocolate.Joining the conversation are celebrated chefs Reif Othman and Hadrien Villedieu, who speak about their culinary inspirations, memorable chocolate moments, and the artistry behind collaborating with Valrhona. From sourcing premium ingredients to curating unforgettable menus, this episode is a heartfelt tribute to chocolate as both craft and culture.00:00 Introduction01:06 Celebrating Fine Chocolate with Valrhona02:15 Olivier’s Chocolate Journey08:45 Global Chocolate Trends & Challenges22:02 The Art of Chocolate & Culinary Fusion28:40 Personal Chocolate Memories29:10 Hadrian’s Culinary Creations29:52 Curating the Menu31:02 Raf’s Chocolate Philosophy31:37 Collaborating with Valrhona34:44 Chefs’ Tips for Collaboration36:55 Conversations Beyond the Kitchen38:15 Using Chocolate in Cooking39:42 Describing Themselves as Desserts40:18 Quick Fire Questions41:39 Conclusion and FarewellFollow the featured guests on socials:https://fr.linkedin.com/in/olivier-morel-58689313 https://www.instagram.com/reifo.kee https://www.instagram.com/hadrienvilledieu/ A huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when chocolate, culture, and craftsmanship come together?In this special edition of the Chef JKP Podcast, host James Knight-Paccheco shares the 2nd episode of a special series with Valrhona, one of the world’s most prestigious chocolate makers.This episode highlights a collaboration between Valrhona and Louvre Abu Dhabi, exploring how fine chocolate is both an art form and a cultural connector. JKP sits down with Valrhona’s General Manager Guillaume Lafaix, who shares his personal chocolate memories, his career journey across continents, and his thoughts on the Middle East’s growing love for sweets.Whether you’re a chef, a chocolate enthusiast, or simply love a good story, this short but rich episode offers a glimpse into how gastronomy, artistry, and global connection all melt into one unforgettable experience.00:00 Introduction 01:34 Celebrating Fine Chocolate: A Special Edition03:03 Meet Valrhona’s General Manager04:53 Chocolate Memories, Career Journey & Global Trends07:32 Why the Middle East Loves Chocolate09:13 Valrhona x Louvre Abu Dhabi: A Cultural Collaboration17:39 Personal Favorites & Culinary Reflections19:30 Conclusion and FarewellYou can follow Valrhona on HEREA huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast hosting platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Welcome to a special edition of the Chef JKP Podcast!In this special edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Brice Konan-Ferrand, a renowned chocolatier and pastry chef who has worked around the globe. Chef Brice shares his inspiring culinary journey, from training in France and working in various kitchens worldwide to specialising in chocolate and taking part in major events like the one being discussed in this series - 'Le Fil Rouge.' brought to you by Valrhona, held at the prestigious Louvre in Abu Dhabi.This episode delves into the importance of culture, community, and creativity in the culinary world, highlighting the growing recognition of pastry chefs and offering advice for aspiring culinarians. Chef Brice also talks about his international experiences, including time spent in Hong Kong, Japan, and now Dubai, shaping his unique approach to fine chocolate and pastry.00:00 Introduction to the Chef JKP Podcast01:48 Special Edition: Celebrating Fine Chocolate03:19 Guest Introduction: Chef Brice from Le Verona04:31 Chef Brice's Journey: From Ivory Coast to France06:34 Culinary Education and Early Career09:46 Specializing in Pastry and International Experience24:14 Unexpected Career Opportunities25:54 Chef Brice’s First Impressions of Hong Kong26:55 Living and Working in Japan28:41 Dubai: A New Adventure31:43 The Louvre Abu Dhabi Event34:44 Overcoming Challenges and Celebrating Successes41:09 Recognition in the Culinary World47:12 Advice for Aspiring Chefs50:04 Conclusion and Final ThoughtsYou can follow chef Brice on HEREYou can follow all things Varlhona on HERETune in for an exciting and insightful conversation with one of the culinary world’s finest, as Chef Brice shares his journey, passion for chocolate, and advice for future chefs.A huge thank you to our partners Valrohna for making this special series possible!www.valrhona.comPlease leave us a review on any podcast streaming platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What if success isn’t something you chase, but something you prepare from within?Before the coaching empire, wellness retreats, and becoming a global speaker, Regan Hillyer was stuck in a cycle of burnout, fear, debt, and disconnection. In this powerful season finale of the Chef JKP Podcast, host James Knight-Paccheco explores Regan’s extraordinary journey from breakdown to breakthrough. From humble beginnings in New Zealand to becoming a global force in personal development. Regan shares the raw and real story of how she turned fear into fuel and built a worldwide empire rooted in inner work, mindset, frequency tuning, and practical techniques for manifesting abundance.This episode is more than just a conversation, it’s a masterclass in living a purpose-driven life, tuning into your highest frequency, and creating success from the inside out.Tune in to learn: 👩🍳 How frequency affects leadership, food, and performance👩🍳 The mindset tools top performers use to stay aligned and on purpose👩🍳 How to move through fear and failure without losing momentum👩🍳 Why inner work is the foundation of lasting success👩🍳 How leaders can protect their energy in high-pressure environments00:00 Opening Remarks and Season Reflections02:46 Meet Regan Hillyer: Energy Coach, Speaker & Entrepreneur04:36 Early Life, Food Memories & Formative Influences07:31 The Turning Point: Discovering Purpose10:01 The 80/20 Rule: Mindset, Energy & Focus19:21 Overcoming Fear, Resistance & Burnout35:38 Reprogramming Your Mind and Relationship with Time47:48 Soul Desires vs. Ego Desires: Knowing the Difference53:48 Frequency Conditioning & Daily Manifestation Alarms01:02:51 High-Pressure Environments: Stress, Leadership & Stillness01:14:55 The Energy Behind Food: Frequency in Preparation01:18:07 Staying Grounded While Wearing Many Hats01:21:48 Quick Fire Round & Final ThoughtsFollow Regan on HEREA huge thank you to our partner Luvv Fits – luvvfits.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review us on all podcast hosting platforms - it’s the best way to support the show!Food is Memories!Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when two visionaries join forces ? In this extraordinary episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Chef Torsten Vildgaard (formerly of Noma) and iconic Chef Björn Frantzén, both globally acclaimed for redefining modern gastronomy. Now leading the charge at FZN at Atlantis, The Palm, they’re reshaping fine dining in the Middle East.The conversation takes us through their personal stories, culinary philosophies, and the intense discipline of Michelin kitchens - as well as the unique opportunity and challenge of bringing Scandinavian excellence to the Gulf. This episode is a masterclass in what it takes to operate at the highest level in hospitality.Tune in to learn:👩🍳 How Torsten transitioned from Noma to opening his own Michelin-starred restaurant👩🍳 What it really takes to build and maintain a Michelin-level restaurant👩🍳 What three elements are the heart of elite kitchens👩🍳 How FZN is redefining luxury dining in the Middle East00:00 Opening Remarks and Personal Reflections02:00 Meet Torsten Vildgaard & Björn Frantzén04:40 Childhood Food Memories & Early Influences12:50 First Steps into Professional Kitchens25:42 Opening & Running Michelin-Starred Restaurants41:31 Expanding to Dubai: The FZN Vision46:12 Training, Guest Experience & Team Culture51:53 Menu Development & Local Ingredients54:13 Operating with Excellence in the Middle East01:13:12 Quick Fire Round01:20:45 Advice for Young ChefsYou can follow Bjorn on HERE You can follow Torsten on HERE A huge thank you to our partner Luvv Fits – luvvfits.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review us on all podcast hosting sites - it’s the best way to support the show!Food is Memories !🍽️Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What does it take to lead a world-class kitchen rooted in fire and flavour? In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Jack Jarrott, the driving force behind Sand and Koal at Emirates Palace in Abu Dhabi.Jack takes us on a raw and honest journey through his career - from growing up in Australia to mastering open-fire cooking in London under the Gordon Ramsay empire, and eventually becoming a rising star in the UAE culinary world. The conversation explores everything from leadership and kitchen culture to navigating cultural shifts, earning accolades, and Jack’s mission to make Sand and Koal a globally recognized destination.Tune In To Learn:👩🍳 What it really takes to lead a modern open-fire kitchen👩🍳 How Jack adapted from Australia to London to the UAE👩🍳 The power of mentorship, discipline, and legacy👩🍳 Real talk about hotel kitchens vs. standalone restaurants00:00 Introduction and Podcast Announcement02:26 Meet Today’s Guest: Chef Jack Jarrott03:46 From Aussie Kitchens to Culinary Dreams13:49 London Life & The Gordon Ramsay Era34:48 Relocating to the UAE45:30 Lessons from The Guild & High-Volume Service54:19 Accolades, Recognition & Next Steps56:46 Building Sand and Koal at Emirates Palace01:02:35 Mastering the Art of Open Fire Cooking01:08:16 The Westholme Partnership01:13:02 Hotel Life: Expectations vs. Reality01:20:07 Jack’s Vision for the UAE Culinary Scene01:25:20 Quick Fire Round & Final ThoughtsFollow Jack on HERE A huge thank you to our partner Luvv Fits – luvvfits.com, as well as as Westholme Australian Wagyu - Westholme.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review on Spotify - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What does it take to build a cult-favourite pizza bakery from scratch? We’re already at the Episode 9 from Season 9 of the show, and this time James Knight-Paccheco welcomes the passionate and resilient Raj Dagstani, founder of multi winning Marmellata Pizzeria.Raj shares his remarkable journey from early food memories to creating one of the United Arab Emirates most beloved pizza concepts. The conversation covers the challenges of starting a business, the importance of mental health and balance in the hospitality world, and how Marmellata evolved into a community-driven success story.Tune in to learn:👩🍳 How Raj built Marmellata Bakery into a must-visit destination👩🍳 Why authenticity and resilience matter more than trends👩🍳 Real stories of growth, setbacks, and building a brand with purpose👨🍳 Advice for aspiring chefs and business owners00:00 Podcast Announcement00:47 Introduction to the Chef JKP Podcast03:58 Meet Today’s Guest: Raj Dagstani of Marmellata Bakery04:29 Raj's Early Food Memories06:50 Journey into Professional Cooking and Entrepreneurship30:18 Lessons in Mentorship and Learning the Hard Way42:30 Opening Marmellata Bakery: The Big Leap47:27 Returning to Dubai & Building a Brand48:45 Finding a Culinary Identity 53:42 Facing Setbacks and Rising Stronger54:38 The Art of Reinvention and Staying True to Yourself01:00:07 Scaling Marmellata and Future Visions01:17:55 Family, Food, and Managing Life with Passion01:28:47 Quick Fire Questions with RajYou can follow follow Marmellata on HEREA huge thank you to our partner Luvv Fits – luvvfits.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review on all podcast platforms - it’s the best way to support the show!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What happens when comfort food meets the desert? In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with the inspiring and outspoken Chef Troy Payne for a deep, personal, and unfiltered conversation.From his Melbourne food roots to launching Craft by Side Hustle, the first brewery concept in the MENA region, Troy opens up about the highs and lows of his culinary career. The episode touches on mentorship, his powerful connection with the late Chef Greg Malouf, the mental health challenges of the industry, and finding identity in the Dubai food scene.Tune In To Learn:👩🍳 How Troy’s journey from Australia shaped his food philosophy👩🍳 The emotional toll and importance of mental health in kitchens👩🍳 What it’s like to launch a brewery-meets-comfort food concept in the Middle East👩🍳 How innovation, failure, and purpose intersect in modern hospitality00:00 Chef JKP Podcast Live Announcement03:58 Meet Chef Troy Payne04:29 Growing Up in Melbourne & First Taste of Cooking06:50 Childhood Food Memories & Influences11:13 The Path to Professional Cooking15:34 Mentorship and Growth in the Culinary World22:47 Finding Confidence and Voice as a Young Chef30:24 The Influence of Greg Malouf & Their Bond42:30 A New Adventure: Opening a Restaurant in the Middle East47:27 Returning to Dubai: A New Beginning54:38 Innovating Mobile Kitchens01:00:07 Craft by Side Hustle: The First Brewery in MENA01:05:22 The Reality of Entrepreneurship in F&B01:10:56 The Importance of Mental Health in the Culinary Industry01:17:55 Family, Food, and Balancing Personal Life01:22:12 Lessons from Failure and Reinvention01:28:47 Quick Fire Questions & Final ReflectionsFollow Troy on Instagram: https://www.instagram.com/trotskie/A huge thank you to our partners Luvv Fits – luvvfits.com🚨Catch more unfiltered conversations like this one at Timeout Market Dubai. Live recordings continue on April 27th - don’t miss your chance to be part of the audience!Stay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review on Spotify - it’s the best way to support the show!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Can hospitality thrive without mental wellness? In this very special live episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Scott Armstrong, journalist-turned-mental-health-advocate and founder of MENTL, to have an unfiltered, honest conversation about the state of mental health in the workplace - particularly in high-pressure industries like hospitality.This episode dives deep into psychological safety, breaking down stigma, and how investing in mental health isn’t just the right thing to do - it’s good for business. Scott shares his journey from global editorial roles to launching a platform that challenges cultures of silence and burnout. We also explore how leadership, open dialogue, and structural changes can drive well-being at every level of the team.Tune In To Learn:👩🍳 The critical link between mental health and team performance👩🍳 Scott’s personal journey from journalism to wellness advocacy👩🍳 The red flags of anxiety, burnout, and toxic leadership👩🍳 How businesses can create a culture of psychological safety👩🍳 What the upcoming Mental Health Awards mean for the industry00:00 Live Podcast Announcement03:02 Meet Scott Armstrong & His Journey21:20 Global Journalism to Leadership Challenges36:03 Shifting from Media to Mental Health Advocacy46:36 Why Mental Health is a Business Imperative01:04:09 Addressing Toxic Cultures & Workplace Stress01:10:08 Mental Health in High-Pressure Environments01:16:52 The Mental Health Awards & How to Nominate01:23:34 The Power of Open, Honest Conversations01:29:52 Quick Fire Round with Scott Armstrong01:40:26 Final Thoughts & FarewellYou can learn everything about Scott's organisation by heading to - https://mentl.space/A huge thank you to our partner Luvv Fits – luvvfits.com🚨Catch more unfiltered conversations like this one at Timeout Market Dubai. Live recordings continue on April 20th and 27th - don’t miss your chance to be part of the audience!Please leave us a review, it’s the best way to support the show!Food is memories! Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Is your lifestyle helping or hurting your performance in the kitchen? In this episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Michael Canas, a transformation coach with a passion for helping people in demanding careers - like hospitality - take back control of their health.From sleep and cravings to nutrition, alcohol, stress, and the power of small, consistent habits, this episode is packed with practical, real-world advice for anyone struggling to stay healthy in a fast-paced, high-pressure environment.Whether you're a chef, restaurant owner, or just someone trying to juggle long hours with better habits, this is your blueprint for sustainable health and wellness.Tune in to learn:👩🍳 The real impact of nutrition vs. exercise - and where to focus first👩🍳 What alcohol really does to your body, and how to drink smarter👩🍳 How mental health, movement, and discipline all go hand in hand👩🍳 The coaching mindset: how accountability and self-awareness lead to long-term results01:00 Chef JKP Podcast Announcement02:47 Meet Michael Canas: Transformation Coach07:40 From Pub Chef to Fitness Professional22:12 Nutrition vs. Exercise: Which Matters More?33:21 The Sleep–Cravings Connection41:38 Breaking Habits & Coaching Real Talk48:15 Health Struggles in Hospitality59:51 Common Health Myths and Missteps01:08:57 Alcohol & Long-Term Health01:18:43 Longevity, Habits & Healthspan01:22:29 Accountability & Self-Improvement01:34:46 Quick Fire Round01:42:54 Final Thoughts & TakeawaysFollow Michael on Instagram: https://www.instagram.com/michaelcanasmc/A huge thank you to our partners:Luvv Fits – luvvfits.comWestholme – westholme.com🚨 The Chef JKP Podcast is going LIVE! 🚨Join us for unfiltered, real conversations on April 13th, 20th, and 27th at Timeout Market Dubai. Expect deep insights, audience Q&As, and a chance to connect with industry leaders.Want to support the show? Subscribe to our YouTube channel: https://www.youtube.com/@ChefJKPFood is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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How do you turn a single restaurant into a globally recognised dining group? In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Natasha Sideris, founder and CEO of the Tashas Group, for an inspiring and candid conversation about her journey from family-run kitchens to launching standout brands like Flamingo Room, Galaxy Bar, and her latest concept, Nala.Natasha opens up about her childhood food memories, growing up in her father’s restaurant business, and how those early experiences shaped her passion for hospitality. She also dives into the realities of running a restaurant empire, the importance of work-life balance, and what it takes to scale without sacrificing quality.Tune In To Learn:👩🍳 How Natasha launched and scaled Tashas across multiple markets👩🍳 The strategy behind choosing Dubai and navigating the London restaurant scene👩🍳 Lessons in wellness, resilience, and sustainability in hospitality👩🍳 What makes a strong hospitality brand stand out in a competitive market👩🍳 Key advice for aspiring restaurateurs from one of the region’s leading visionaries01:00 Chef JKP Live Announcement02:39 Meet Natasha Sideris: Her Culinary Journey08:09 Entering the World of Hospitality21:21 Launching Tashas and Defining a Brand42:51 Expanding with Flamingo Room & Galaxy Bar57:17 DIFC and New Market Challenges01:07:20 Wellness, Balance & Industry Realities01:13:35 Global Expansion & Cookbook Creation01:21:43 Fast Casual Concepts & Scaling Smart01:30:03 The Future of Dining in MENA01:33:13 Quick Fire Questions01:39:57 Advice for Aspiring RestaurateursLearn more about Tasha's Group: https://www.tashasgroup.com/You can see what Natasha is up to on LinkedINA huge thank you to our partners:Luvv Fits – luvvfits.comWestholme – westholme.com🚨 The Chef JKP Podcast is going LIVE! 🚨Join us for unfiltered, real conversations on April 13th, 20th, and 27th at Timeout Market Dubai. Expect deep insights, audience Q&As, and a chance to connect with industry leaders.Please leave us a review on Apple, Spotify or any podcasting site - it’s the best way to support the show!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What does it take to write about food in one of the world’s most dynamic culinary cities? In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Pallavi Sangtani, acclaimed food and travel writer, to explore the ever-evolving dining landscape of Dubai and beyond. From fine dining to street eats, Pallavi shares her unique perspective on what makes the city’s food scene so exciting - and what still needs work.This episode goes beyond the plate to discuss the cultural layers of dining, the impact of international awards, and how chef personality shows up in every dish. Pallavi also opens up about her journey from events and tech to becoming one of the region’s most respected food voices, along with her thoughts on wellness, feedback culture, and the future of MENA’s gastronomic scene.Tune In To Learn:👨🍳 How Dubai’s food scene has evolved - and where it’s headed👨🍳 Global awards and their effect on local restaurants👨🍳 The role of wellness and work-life balance in hospitality👩🍳 What chefs and food writers really think of each other00:00 Chef JKP Live Announcement02:51 Meet Pallavi Sangtani: Her Culinary Journey09:22 Exploring Dubai's Food Scene14:36 Early Career, Food Tech & Writing Beginnings34:34 Expansion and Growth of Restaurant Listings41:41 Exploring the Art of Food Writing53:59 Awards, Recognition & Menu Evolution in Dubai01:10:54 Wellness & Working Conditions in Hospitality01:18:25 Dubai’s Dining Scene: Personal Perspectives01:33:35 Predictions for MENA’s Culinary Future01:35:28 Quick Fire Questions & Final ReflectionsFollow Pallavi on Instagram: www.instagram.com/pallavisangtani/A huge thank you to our partners:Luvv Fits – luvvfits.comWestholme – westholme.com🚨 The Chef JKP Podcast is going LIVE! 🚨Join us for unfiltered, real conversations on April 13th, 20th, and 27th at Timeout Market Dubai. Expect deep insights, audience Q&As, and a chance to connect with industry leaders.Please leave us a review - it’s the best way to support the show!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Is the hospitality industry facing a mental health crisis? 🧠 In this powerful episode of the Chef JKP Podcast, James Knight-Paccheco sits down with clinical psychologists Dr Bisi Laniyan and Dr Gurveen Ranger of Sage Clinics to tackle one of the biggest challenges in the industry - mental health.From stress and anxiety to burnout and depression, this episode provides practical tools, expert advice, and real-world strategies to help hospitality professionals and beyond prioritise mental well-being.Whether you’re in hospitality or simply looking for ways to take care of your mind, this episode is filled with must-hear insights.Tune in to learn more about:👨🍳 What mental health really means and how it manifests in daily life👨🍳 Proven techniques to reduce pressure in high-intensity workplaces👨🍳 How to recognize the signs of depression and burnout and take action before it’s too late👨🍳 Breaking the stigma around seeking professional help and building a support network👨🍳 Why mental resilience is crucial in the food industry, and how professionals can create healthier work environments👨🍳 The healing power of food and how communal eating fosters mental well-being.00:00 Event Announcement!03:17 Meet the Experts11:30 The Journey to Becoming a Psychologist23:18 Understanding Mental Health & Its Manifestations29:27 Working in Dubai's Multicultural Environment42:34 Techniques for Managing Anxiety & Depression58:21 The Reality of Mental Health in Hospitality01:14:31 Recovery & Coping Strategies for Industry Professionals01:23:02 The Role of Professional Help & Support Networks01:25:01 How to Approach a Loved One About Mental Health01:39:12 Cooking as Therapy & The Power of Communal Eating01:46:24 Quick Fire Round🚨 The Chef JKP Podcast is going LIVE! 🚨Join us for unfiltered, real conversations on April 13th, 20th, and 27th at Timeout Market Dubai. Expect deep insights, audience Q&As, and a chance to connect with industry leaders.A huge thank you to our partners:Luvv Fits - www.luvvfits.com Westholme - www.westholme.comFor more information on Sage clinics head over to https://sage-clinics.comFollow Dr. Bisi on HERE Follow Dr. Gurveen HEREFollow the Chef JKP podcast on INSTAGRAM !Don’t forget to follow, share, and subscribe to the podcast—it’s the best way to support the Chef JKP community. Leave us a five-star review and let us know your favorite moments from this episode!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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What really goes into ranking the world’s best restaurants? James Knight-Paccheco sits down with William Drew, Director of Content for the World’s 50 Best Restaurants, to pull back the curtain on the prestigious list that shapes the global dining scene. From the secrecy behind the voting process to the evolution of kitchen culture, William shares insider insights on what makes a restaurant truly world-class. Plus, he dives into his journey from political journalism to food media, the biggest shifts in gastronomy today, and the future of fine dining.Tune In To Learn:👨🍳 How restaurants are ranked and why the process remains a well-guarded secret.👨🍳 The evolution of kitchen culture, wellness, and the shift towards a healthier work environment.👨🍳 Key trends shaping the future of food and the importance of regional recognition.👨🍳 William’s most memorable dining experiences and what he believes makes a truly world-class restaurant.00:00 Chef JKP Podcast Goes Live!02:28 Meet William Drew07:02 The Golden Era of Magazines & Transition to Food Journalism19:44 The Influence of the World’s 50 Best Restaurants List22:28 How the Voting Process Works29:46 Expanding the 50 Best Lists Globally39:50 Launching in the Middle East and North Africa41:55 Building a Global Culinary Community44:09 Evolving Kitchen Culture & Well-being53:18 The Evolution of Global Dining01:04:06 Quick Fire Questions & Fun Stories01:12:36 Final Thoughts & AdviceYou can follow the Worlds 50 Best on Here - https://www.instagram.com/theworlds50best/You can follow the Chef JKP Podcast on Here - https://www.instagram.com/chefjkppodcast/A huge thank you to our sponsors:Westholme Australian Wagyu - https://www.westholme.com/Luvvfits Gourmet Protein Bars (luvvfits.com)Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Season 9 is here! 🎉 And this time, we’re diving deep into wellbeing in the hospitality industry, as we all know it can be a tough place to be. James Knight-Paccheco returns with a season dedicated to the real struggles and challenges faced by chefs, restaurateurs, and hospitality professionals, featuring raw, honest conversations with inspiring guests.This season isn’t just about food—it’s about thriving in an industry that never stops. Expect practical advice, expert insights, and personal stories on how to manage stress, recognize mental health struggles, and create supportive work environments.00:00 Special Announcement!00:47 Welcome to Season 901:21 Focus on Wellness and Mental Health02:12 Sponsors and Partnerships03:04 Sneak Peek of Upcoming Episodes05:48 Personal Updates and Achievements08:04 Mental Health in Hospitality09:47 Recognizing and Addressing Mental Health Issues14:10 Resources for Mental Health Support15:53 Conclusion and Season Wrap-UpA huge thank you to our partners:Luvv Fits - www.luvvfits.com Westholme - www.westholme.comJoin the Conversation LIVE🚨 We’re taking the podcast on the road! 🚨Join Chef JKP for live recordings at Time Out Market Dubai on April 13th, 20th, and 27th. Expect raw, unfiltered conversations, audience Q&As, and an inside look at what’s shaping the future of hospitality.Make sure to follow, share, and subscribe to the podcast so you don’t miss an episode. Leave us a review and let us know what topics YOU want to hear this season.Links for free mental health advise is below;· 7 Cups7cups.comProvides free, anonymous emotional support through online chat with trained volunteer listeners, along with community forums.· Mental Health America (MHA)mhanational.orgOffers free mental health screenings, educational resources, and information to help users better understand and manage mental health.· The Mightythemighty.comAn online community where people share their personal experiences with mental health challenges and support one another.· Mindmind.org.ukAlthough based in the UK, Mind provides extensive mental health information, advice, and support services that can benefit users worldwide.· Samaritanssamaritans.orgOffers free, confidential support for people in distress. While its primary services focus on the UK and Ireland, the website provides useful global resources and crisis intervention advice.· IMAliveimalive.orgA free online crisis chat service where individuals can speak with trained volunteers if they’re in distress (primarily available for the US, but accessible online).Remember: Food is memories. Enjoy Season 9, culinary brothers and sisters! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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🚨The Season 8 Finale is here! And we’re closing it out with an absolute legend in the world of gastronomy - Chef Pierre Koffmann. In this special episode, James Knight-Paccheco is joined by Pierre and his brother-in-law Simon for an unforgettable conversation that dives deep into the career of one of the most influential chefs of our time.From shaping the golden age of fine dining in London to mentoring industry giants like Marco Pierre White and Gordon Ramsay, Pierre’s legacy in the culinary world is nothing short of extraordinary. This episode is truly one for the books.Tune in to learn:👨🍳London’s fine dining evolution: Pierre’s experiences at Waterside Inn, opening La Tante Claire, and the challenges of achieving three Michelin stars.👨🍳A career of influence: How Pierre’s mentorship shaped some of the most iconic chefs in the industry.👨🍳Life after Michelin: From retiring and traveling to launching The Food Heroes, a project celebrating quality produce and the artisans behind it.👨🍳Expanding horizons: Pierre and Simon discuss their insights on the Middle East’s growing culinary scene and what excites them about the future.This episode is an inspiring tribute to one of the greatest chefs of our time - a master of classic French cuisine and a mentor to generations of chefs. This is an episode you won’t want to miss!Timestamps00:00 Welcome to the Grand Finale!06:33 Early Life and Culinary Beginnings of Pierre Koffmann20:18 Moving to London and Career Growth28:34 Opening La Tante Claire and Earning Three Michelin Stars51:01 Life After Michelin: Retirement and Pop-Up Restaurants59:34 The Food Heroes: Celebrating Quality Produce01:15:21 The Middle East’s Culinary Scene01:20:25 Quick Fire Questions and Reflections01:33:19 Season Finale: Thank You01:35:19 Special announcement!🎉 What. A. Season. Thank you for being part of Season 8 - we’ve had an incredible lineup of guests, stories, and insights. Don’t forget to follow, share, and subscribe - so you don’t miss what’s coming next!Drop us a review and let us know 👉 What was your favorite moment from this season?A special thanks to our sponsors for supporting Season 8:Chef Middle East (chefmiddleeast.com)No More Bottles (nomorebottles.ae)LuvvFitS Gourmet Protein Bars (luvvfits.com)Get your hands on the Chef JKP thermos bottles, perfect for keeping your drinks hot or cold. Available now at chefjkp.com – or DM us on Instagram!FOLLOW PIERRE: https://www.instagram.com/pierre.koffmann/FOLLOW THE FOOD HEROES https://www.instagram.com/thefoodheroesfamily/FOLLOW SIMONhttps://www.instagram.com/bigsimonthespud/FOLLOW THE CHEFJKP PODCAST https://www.instagram.com/chefjkppodcast/Food is memories. 🍔🥘🌮🌯🍣🎂🍦Enjoy the episode! 🌟🌟🌟Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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🚨The Season 8 Finale is here!
And we’re closing it out with an absolute legend in the world of gastronomy - Chef Pierre Koffmann.
In this special episode, James Knight-Paccheco is joined by Pierre and his brother-in-law Simon for an unforgettable conversation that dives deep into the career of one of the most influential chefs of our time.
From shaping the golden age of fine dining in London to mentoring industry giants like Marco Pierre White and Gordon Ramsay, Pierre’s legacy in the culinary world is nothing short of extraordinary. This episode is truly one for the books.
Tune in to learn:
👨🍳London’s fine dining evolution: Pierre’s experiences at Waterside Inn, opening La Tante Claire, and the challenges of achieving three Michelin stars.
👨🍳A career of influence: How Pierre’s mentorship shaped some of the most iconic chefs in the industry.
👨🍳Life after Michelin: From retiring and traveling to launching The Food Heroes, a project celebrating quality produce and the artisans behind it.
👨🍳Expanding horizons: Pierre and Simon discuss their insights on the Middle East’s growing culinary scene and what excites them about the future.
This episode is an inspiring tribute to one of the greatest chefs of our time - a master of classic French cuisine and a mentor to generations of chefs. This is an episode you won’t want to miss!
Timestamps
00:00 Welcome to the Grand Finale!
06:33 Early Life and Culinary Beginnings of Pierre Koffmann
20:18 Moving to London and Career Growth
28:34 Opening La Tante Claire and Earning Three Michelin Stars
51:01 Life After Michelin: Retirement and Pop-Up Restaurants
59:34 The Food Heroes: Celebrating Quality Produce
01:15:21 The Middle East’s Culinary Scene
01:20:25 Quick Fire Questions and Reflections
01:33:19 Season Finale: Thank You
01:35:19 Special announcement!
🎉 What. A. Season. Thank you for being part of Season 8 - we’ve had an incredible lineup of guests, stories, and insights. Don’t forget to follow, share, and subscribe - so you don’t miss what’s coming next!
Drop us a review and let us know 👉 What was your favorite moment from this season?
A special thanks to our sponsors for supporting Season 8:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
LuvvFitS Gourmet Protein Bars (luvvfits.com)
Get your hands on the Chef JKP thermos bottles, perfect for keeping your drinks hot or cold. Available now at chefjkp.com – or DM us on Instagram!
FOLLOW PIERRE:
https://www.instagram.com/pierre.koffmann/
**FOLLOW THE FOOD HEROES
https://www.instagram.com/thefoodheroesfamily/
FOLLOW SIMON
https://www.instagram.com/bigsimonthespud/
FOLLOW THE CHEFJKP PODCAST
https://www.instagram.com/chefjkppodcast/
Food is memories. 🍔🥘🌮🌯🍣🎂🍦
Enjoy the episode! 🌟🌟🌟**
Support the show
Follow The Chef JKP Podcast on Instagram HERE
Send us a text
In this episode of the Chef JKP Podcast, James Knight-Paccheco chats with Neha Mishra, the trailblazing chef and founder of Kinoya, one of Dubai’s most celebrated culinary destinations. Neha opens up about her unique journey - from an independent upbringing and diverse career paths to discovering her passion for ramen and transforming it into an international phenomenon.Tune in to listen to our discussion on:👨🍳Going from independence to passion: Neha reflects on her independent upbringing and the pivotal moments that ignited her love for food👨🍳The Ramen Obsession: How a fascination with ramen led Neha to Japan, where she immersed herself in the art and craft of this iconic dish👨🍳From supper club to Kinoya: The challenges and triumphs of starting a supper club and turning it into Kinoya, a Michelin Bib Gourmand-awarded restaurant that quickly became a Dubai favourite👨🍳Recognition and expansion: Neha’s emotional journey of receiving global accolades, including being featured in 50 Best and opening a new location at Harrods in London👨🍳Lessons from the kitchen: Insights into the pressures of running a restaurant, the importance of a strong team, and overcoming imposter syndrome.This episode is packed with stories of resilience, creativity, and culinary mastery. Whether you’re a ramen enthusiast, a budding chef, or simply someone chasing a dream, Neha’s journey will leave you inspired and ready to take on the world.You can follow Neha on HERE A special thank you to our sponsors for their continued support:Chef Middle East (chefmiddleeast.com)LuvvFits Gourmet Protein Bars (luvvfits.com)Stay refreshed in style with our Chef JKP thermos bottles, designed to keep drinks hot or cold for hours. Order yours today at chefjkp.com or DM us on Instagram!Don’t forget to follow, share, and subscribe to the podcast to keep up with inspiring stories like Neha’s. Leave us a review—it means the world to us and helps spread the love for food and hospitality.FOLLOW KINOYA: https://www.instagram.com/kinoya.ae/?hl=enFood is memories. Enjoy the episode! 🍜Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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Send us a text
In this episode of the Chef JKP Podcast, James Knight-Paccheco chats with Neha Mishra, the trailblazing chef and founder of Kinoya, one of Dubai’s most celebrated culinary destinations.
Neha opens up about her unique journey - from an independent upbringing and diverse career paths to discovering her passion for ramen and transforming it into an international phenomenon.
Tune in to listen to our discussion on:
👨🍳Going from independence to passion: Neha reflects on her independent upbringing and the pivotal moments that ignited her love for food
👨🍳The Ramen Obsession: How a fascination with ramen led Neha to Japan, where she immersed herself in the art and craft of this iconic dish
👨🍳From supper club to Kinoya: The challenges and triumphs of starting a supper club and turning it into Kinoya, a Michelin Bib Gourmand-awarded restaurant that quickly became a Dubai favourite
👨🍳Recognition and expansion: Neha’s emotional journey of receiving global accolades, including being featured in 50 Best and opening a new location at Harrods in London
👨🍳Lessons from the kitchen: Insights into the pressures of running a restaurant, the importance of a strong team, and overcoming imposter syndrome.
This episode is packed with stories of resilience, creativity, and culinary mastery. Whether you’re a ramen enthusiast, a budding chef, or simply someone chasing a dream, Neha’s journey will leave you inspired and ready to take on the world.
You can follow Neha on HERE
A special thank you to our sponsors for their continued support:
Chef Middle East (chefmiddleeast.com)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay refreshed in style with our Chef JKP thermos bottles, designed to keep drinks hot or cold for hours. Order yours today at chefjkp.com or DM us on Instagram!
Don’t forget to follow, share, and subscribe to the podcast to keep up with inspiring stories like Neha’s. Leave us a review—it means the world to us and helps spread the love for food and hospitality.
FOLLOW KINOYA:
https://www.instagram.com/kinoya.ae/?hl=en
Food is memories. Enjoy the episode! 🍜
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In this episode of the Chef JKP Podcast, James Knight-Pacheco welcomes Doxis Bekris, Vice President of Culinary Shared Services and Concept Development at Emirates Flight Catering, for an in-depth conversation about the fascinating world of in-flight culinary operations.
From his childhood in Greece to leading one of the world’s largest catering services, Doxis shares his journey and the dedication it takes to create exceptional dining experiences at 40,000 feet.
Tune in to learn:
👨🍳 Chef’s journey: How Doxis transitioned from studying in Greece to working in Michelin-starred kitchens in the UK
👨🍳 Innovating airline cuisine: The art and science of creating meals that meet the highest standards of quality, taste, and consistency on a massive scale
👨🍳 Behind the numbers: The logistical feats of serving over 240,000 meals daily for Emirates and other airlines
👨🍳 Culinary leadership: Doxis’ approach to managing diverse teams, ensuring safety and hygiene, and maintaining exceptional service across global operations
👨🍳 Sustainability matters: How Emirates Flight Catering tackles food waste and adopts sustainable practices to improve the industry.
This episode offers a rare behind-the-scenes look at the complexity and creativity behind in-flight dining. Whether you’re a chef, a traveler, or simply curious about what goes into those meals served at cruising altitude, Doxis’ story is packed with insights and inspiration.
Big thanks to our sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com) - You can follow them on HERE
LuvvFits Gourmet Protein Bars (luvvfits.com) - You can follow them on HERE
Keep your beverages at the perfect temperature with our Chef JKP thermos bottles. Grab yours now at chefjkp.com or DM us on Instagram!
FOLLOW DOXIS:
https://www.instagram.com/doxisbekris/?hl=en
Be sure to follow, share, and subscribe to the podcast. If you loved this episode, leave a review and help us share these amazing stories with the world!
Food is memories. Enjoy the episode! 🍴
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In this episode of the Chef JKP Podcast, James Knight-Pacheco welcomes Doxis Bekris, Vice President of Culinary Shared Services and Concept Development at Emirates Flight Catering, for an in-depth conversation about the fascinating world of in-flight culinary operations. From his childhood in Greece to leading one of the world’s largest catering services, Doxis shares his journey and the dedication it takes to create exceptional dining experiences at 40,000 feet.Tune in to learn:👨🍳 Chef’s journey: How Doxis transitioned from studying in Greece to working in Michelin-starred kitchens in the UK👨🍳 Innovating airline cuisine: The art and science of creating meals that meet the highest standards of quality, taste, and consistency on a massive scale👨🍳 Behind the numbers: The logistical feats of serving over 240,000 meals daily for Emirates and other airlines👨🍳 Culinary leadership: Doxis’ approach to managing diverse teams, ensuring safety and hygiene, and maintaining exceptional service across global operations👨🍳 Sustainability matters: How Emirates Flight Catering tackles food waste and adopts sustainable practices to improve the industry.This episode offers a rare behind-the-scenes look at the complexity and creativity behind in-flight dining. Whether you’re a chef, a traveler, or simply curious about what goes into those meals served at cruising altitude, Doxis’ story is packed with insights and inspiration.Big thanks to our sponsors for supporting this episode:Chef Middle East (chefmiddleeast.com) - You can follow them on HERELuvvFits Gourmet Protein Bars (luvvfits.com) - You can follow them on HEREKeep your beverages at the perfect temperature with our Chef JKP thermos bottles. Grab yours now at chefjkp.com or DM us on Instagram!FOLLOW DOXIS:https://www.instagram.com/doxisbekris/?hl=enBe sure to follow, share, and subscribe to the podcast. If you loved this episode, leave a review and help us share these amazing stories with the world!Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the show
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In this milestone 100th episode of the Chef JKP Podcast, host James Knight Paccheco reflects on the incredible journey since the podcast's inception in May 2020!
JKP explores memorable moments from past episodes with renowned chefs, CEOs, and media personalities.
The episode is a celebration of the culinary industry's vibrant stories and a look forward to many more episodes of truth-telling, laughter, and learning.
P.S. Keep an eye out for an exciting announcement!
00:00 Welcome to the 100th Episode
00:46 A Trip Down Memory Lane
01:59 The Very First Introduction Clip
03:20 Early Challenges and Growth
04:58 Incredible Guests and Their Stories
12:14 Lessons Learned from the Best
21:49 Exciting Announcements and Future Plans
22:39 Thank You and Final Thoughts
Whether you've been here since day one or you're joining us just now, your support means absolutely everything!
Here's to the next 100 episodes of truth telling, laughter, and learning. Food is memories! 🍜
A special thank you to our sponsors for their continued support:
Chef Middle East (chefmiddleeast.com) - You can follow them on HERE
LuvvFits Gourmet Protein Bars (luvvfits.com) - You can follow them on HERE Food is Memories !
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In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Fay Economides, Executive Managing Director of M Management Company, to discuss her extraordinary journey from the world of finance to becoming a leading restaurateur in Dubai.
Fay shares her inspiring story, from growing up in Athens with a love for food to opening two of Dubai’s most celebrated restaurants, Mythos and Nola Eatery & Social House, simultaneously.
Tune in for a great discussion about:
👨🍳Going from finance to food: Fay talks about her early career in banking and venture capital and how those experiences shaped her approach to the restaurant business
👨🍳Building iconic restaurants: The challenges and triumphs of creating two beloved dining spots and their influence on Dubai’s culinary scene
👨🍳Greek hospitality in Dubai: Insights into evolving Greek cuisine and adapting traditional flavors for a global audience
👨🍳Overcoming business challenges: Strategies for marketing pre-social media, managing staff retention, and navigating the hospitality industry’s unique hurdles
👨🍳Community and recognition: Reflections on fostering a supportive team culture and earning accolades like being named among the top 50 best discoveries
**Whether you’re a restaurateur, a foodie, or an entrepreneur, Faye’s story offers valuable lessons on following your passion and building a lasting legacy.
You can follow Fay on HERE Fay on LinkedIN Mythos - follow HERE Nola - follow HERE**
A big thank you to our sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay hydrated with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours. Order yours now at chefjkp.com or DM us on Instagram!
Don’t forget to follow, share, and subscribe to the podcast to keep up with inspiring stories like Faye’s. If you enjoyed this episode, leave us a review—it helps us reach more listeners and share these incredible journeys!
Food is memories. Enjoy the episode! 🍴
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In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Carmen Landsberg, Global Executive Chef of Brunch & Cake, to explore her extraordinary culinary journey. From helping her mom in the kitchen as a child in South Africa to navigating the high-stakes world of casino kitchens and leading an internationally recognized brand, Carmen shares the highs, lows, and lessons learned along the way.
Tune in to learn about:
👨🍳 Casino kitchens and leadership: Insights into the fast-paced world of hospitality and becoming a Head Chef at just 20 years old.
👨🍳 Building global success: Carmen’s journey to Dubai, her role at Brunch and Cake, and the challenges of managing international teams.
👨🍳Star-studded collaborations: Behind-the-scenes stories of working with Tyra Banks and stepping into the world of TV cooking shows.
👨🍳 The future of food: Predictions for the food and beverage industry, including cultural trends, sustainability, and innovation.
Carmen’s story is equal parts inspiring and relatable, offering practical advice for aspiring chefs and entrepreneurs while celebrating the creativity and resilience that define great leadership. Whether you’re in hospitality or simply passionate about food, this episode is packed with insights, humor, and heartfelt moments.
- 00:00 Introduction
- 03:56 Early Influences and Unique Food Memories
- 12:29 Launching a Catering Business at 16
- 29:07 Lessons from Casino Kitchens and Leadership
- 42:35 Moving to Dubai and Career Shifts
- 56:33 The Brunch & Cake Story
- 01:08:34 Collaborating with Tyra Banks and TV Experiences
- 01:17:07 Industry Challenges and Hiring Struggles
- 01:25:54 The Future of Food and Beverage
- 01:33:34 Quick Fire Round
You can follow Carmen on HERE
Thank you to our sponsors for supporting this episode:
- Chef Middle East (chefmiddleeast.com)
- LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay stylish and hydrated with our Chef JKP thermos bottles, perfect for keeping drinks hot or cold. Order yours now at chefjkp.com or DM us on Instagram!
Don’t miss out—follow, share, and subscribe to the podcast on YouTube and all major platforms. If you loved this episode, leave a review and share your favorite takeaways!
Food is memories! 🍴
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In this episode of the Chef JKP Podcast, James Knight-Paccheco welcomes Emma Banks, Vice President of Food and Beverage Strategy and Development for Hilton EMEA. Emma shares her incredible journey from her early days in Asia to becoming a driving force in one of the world's leading hospitality companies.
Here’s what we covered:
👨🍳Hospitality leadership: Insights into Emma’s role at Hilton and how she has transformed the company’s food and beverage strategy across the EMEA region
👨🍳Driving change: Emma’s innovative initiatives in sustainability and her efforts to promote gender balance in kitchens
👨🍳Personal growth: Candid stories about her early career challenges and the lessons that built her resilience and leadership style
👨🍳Fostering talent: Emma’s commitment to empowering her team members and collaborating with top chefs to elevate Hilton’s culinary offerings.
Whether you’re an industry professional or just passionate about hospitality, this episode offers a wealth of knowledge on leadership, sustainability, and fostering a positive work culture. Emma’s journey is both motivating and insightful, packed with practical advice for aspiring professionals.
00:00 Introduction
03:48 Emma’s Early Culinary Journey in Asia
14:46 Climbing the Hospitality Ladder
26:10 Emma’s Role at Hilton and Strategic Insights
35:27 Engaging Teams and Partnerships
44:32 Exclusive Team Member Trips
53:03 Sustainability and Gender Diversity Initiatives
01:18:18 Quick Fire Questions with Emma
Special thanks to our sponsors:
Chef Middle East (chefmiddleeast.com)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Check out our Chef JKP thermos bottles, perfect for keeping drinks hot or cold for hours. Order now at chefjkp.com or DM us on Instagram!
Be sure to follow, share, and subscribe to the podcast for more inspiring stories from industry leaders. Leave us a review and let us know your favorite moment from Emma’s episode!
Follow Emma on Instagram:
https://www.instagram.com/ladybanks_/?hl=en
Food is memories! 🍴
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**It’s a special festive episode of the Chef JKP Podcast! James Knight-Paccheco spreads the holiday cheer as we celebrate the podcast’s new availability on YouTube and welcome special guests Courtney Brandt and Liam Collens for a lively discussion about what’s next in the culinary world.
With gifts exchanged, festive vibes in the air, and plenty of laughter, this episode dives into the trends shaping 2024, the rise of Emirati cuisine, and reflections on the Michelin awards in Dubai and Abu Dhabi, looking forward into the dining trends in 2025!**
Tune in and enjoy:
👨🍳 Festive fun and culinary highlights: Kick off the season with cheerful banter, gift exchanges, and a look at what’s trending in 2024
👨🍳 Michelin’s impact: Celebrate the recognition of outstanding restaurants in Dubai and Abu Dhabi and what it means for the region’s culinary scene
👨🍳 Emirati cuisine on the rise: Insights into how local flavors are taking center stage globally
👨🍳 Behind the scenes: Personal reflections from JKP and his guests on press trips, exciting projects, and chef collaborations.
This festive episode is the perfect mix of inspiration, insight, and holiday cheer. Whether you’re interested in culinary trends, Michelin accolades, or just want to soak up the seasonal vibes, this conversation is packed with something for everyone.
- 00:00 Introduction
- 03:02 Gifts and Holiday Cheer
- 03:58 Culinary Trends for 2024
- 09:35 Chef Collaborations and Industry Highlights
- 16:03 Michelin Awards in Dubai and Abu Dhabi
- 19:55 Exploring Abu Dhabi’s Culinary Scene
- 27:18 Ryba’s Journey to Michelin Recognition
- 37:21 Best Chef Awards and Industry Perspectives
- 49:49 Remembering Chef Greg Malouf
- 55:42 Challenges in Dubai’s Dining Scene
- 01:07:46 Trends: Non-Alcoholic Pairings and Supper Clubs
- 01:15:27 Future Culinary Predictions for Dubai
- 01:29:37 Memorable Dining Experiences of the Year
- 01:42:13 Advice for Surviving the Festive Season
A special thank you to our sponsors for spreading the holiday spirit:
- Chef Middle East (chefmiddleeast.com)
- No More Bottles (nomorebottles.ae)
- Luvv Fits Gourmet Protein Bars (luvvfits.com)
Celebrate the season in style with our Chef JKP thermos bottles, perfect for keeping your drinks warm this winter. Order now at chefjkp.com or DM us on Instagram!
Follow Courtney or Liam on Instagram.
Don’t miss this festive celebration—follow, share, and subscribe to the podcast on YouTube and all major platforms. Share the cheer by leaving a review and letting us know your favorite festive moment from this episode!
**Food is memories.
Enjoy the episode! 🍴**
Support the show
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Send us a text
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Sandy Muirhead, Director of No More Bottles, to discuss the pressing issue of plastic waste and its impact on sustainability.
From Sandy’s roots in Scotland to leading a mission for conscious water consumption in the Middle East, this episode dives into how No More Bottles is revolutionizing the way we think about water.
Tune in to learn:
👨🍳Plastic waste problem: The environmental and health risks posed by plastic bottles and what businesses can do to minimize them
👨🍳Hospitality industry insights: Eye-opening statistics on water consumption in hotels and restaurants and how sustainable solutions can make a difference
👨🍳 Innovative solutions: The benefits of adopting water filtration and purification systems, and how No More Bottles is transforming the way businesses and individuals consume water
👨🍳 Educational initiatives: How Sandy and his team are raising awareness about the importance of filtered water and reducing plastic waste.
This episode offers practical advice and inspiring stories for anyone interested in sustainability, health, and the future of water consumption. Whether you’re in the hospitality industry or simply looking to make eco-conscious changes, Sandy’s insights are a must-hear.
00:00 Introduction
02:23 Sandy’s Journey into Sustainability
18:45 Transition to the Middle East and No More Bottles’ Mission
41:13 Water Consumption in Hospitality
45:11 Health Risks of Plastic Bottles
47:11 Educational Efforts and Raising Awareness
53:30 Filtered Water in Restaurants
01:05:06 Challenges and Future Predictions
01:10:43 Quick Fire Questions
Special thanks to our sponsors:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Make the sustainable choice with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold. Order yours today at chefjkp.com or DM us on Instagram!
Be sure to follow, share, and subscribe to the podcast. Leave a review and share your favourite takeaways from this inspiring episode!
Food is memories! 🍴
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In the new episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes the power duo behind Bangkok’s legendary Bo.Lan, Chef Bo and Chef Dylan Jones. Together, they share their extraordinary culinary journey, from their humble beginnings to becoming trailblazers in safeguarding Thai culinary traditions.
Tune in to hear about:
👨🍳Meeting under David Thompson: How their paths crossed in the kitchens of London while working under the legendary David Thompson
👨🍳The birth of Bo.Lan: Insight into their journey of opening one of Bangkok’s most iconic restaurants and the challenges they overcame to make it a success
👨🍳Netflix fame: Reflections on their feature in Chef’s Table and how it brought their mission to a global audience
👨🍳Preserving Thai culinary heritage: Their unwavering commitment to sustainability and cultural preservation in every dish they create
👨🍳The future of dining: Discussion on the evolution of the dining scene in the Middle East and beyond.
This episode is brimming with humor, passion, and invaluable insights from two chefs who have dedicated their lives to preserving Thai cuisine while pushing culinary boundaries. Whether you’re a budding chef, a food lover, or simply seeking inspiration, Bo and Dylan’s story is sure to captivate.
A huge thank you to our incredible sponsors:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay hydrated in style with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours. Order yours now at chefjkp.com or DM us on Instagram!
Don’t forget to follow, share, and subscribe to the podcast. Leave a five-star review to support the show and help us share these incredible stories with the world.
FOLLOW CHEF BO & DYLAN
Instagram: https://www.instagram.com/bo.lan_essentially_thai/
Food is memories. Enjoy the episode! 🍴
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In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Daniel Birk, Executive Chef of Row on 45 and City Social, to explore his extraordinary culinary journey. From early food memories to leading Michelin-starred kitchens in Dubai, Daniel shares the pivotal moments that shaped his career.
We talk about:
👨🍳 Humble beginnings: Daniel recalls his childhood food memories and his transition from engineering to the world of culinary arts
👨🍳Life in Dubai: Daniel talks about making the leap to Dubai, setting up high-end restaurants, and the challenges of navigating the city’s dynamic dining scene
👨🍳The Michelin moment: An emotional reflection on earning two Michelin stars and the dedication it takes to sustain that level of excellence
👨🍳Lessons from the Best: Insights on working alongside mentor Jason Atherton, building a knowledgeable team, and the art of balancing service and events.
👨🍳Advice for aspiring chefs: Practical tips and inspiration for the next generation of culinary talent.
This episode is a masterclass in resilience, passion, and discipline from a chef who has reached the pinnacle of his profession. Whether you’re an aspiring chef or a foodie, Daniel’s story will leave you inspired and hungry for more.
00:00 Introduction
01:13 Teaser
01:33 Guest Introduction: Daniel Birk
09:15 From Engineering to Full-Time Chef
39:24 Dubai Dreams: A New Opportunity
01:19:07 Achieving Michelin Stars
01:44:32 Advice for Aspiring Chefs
A big thank you to our amazing sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
Love Fit Gourmet Protein Bars (luvvfits.com)
Get your hands on our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours.
Visit chefjkp.com or DM us on Instagram to order yours today!
Don’t forget to follow, share, and subscribe to the podcast—it’s the best way to support the Chef JKP community. Leave us a five-star review and let us know your favorite moments from this episode!
Find Daniel on Instagram: https://www.instagram.com/dan.birk/
Food is memories. Enjoy the episode! 🍴
Filmed and produced by Poddster - www.poddster.com
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Welcome back to the ChefJKP Podcast for an exciting Season 8!
This season, host James Knight-Paccheco continues to serve up culinary inspiration, featuring remarkable guests who share their food journeys, career highs and lows, and advice for thriving in the food industry.
What’s new this season?
👨🍳New studio: Season 8 kicks off from a brand-new studio setting, bringing a refreshed vibe to your favourite episodes.
👨🍳Headline sponsor: A warm welcome back to Chef Middle East, our headline sponsor for Season 8!
👨🍳Supporting partners: Excited to partner with No More Bottles and Luvv Fits Gourmet Protein Bars to make this season possible.
👨🍳Fresh guest lineup: Expect insightful discussions, laughter, and plenty of culinary wisdom that will leave you hungry for more.
👨🍳ChefJKP merch: We’ve launched our official merchandise! Check out the stylish thermos bottles available now at chefjkp.com or DM us on Instagram.
00:00 Welcome to Season Eight!
00:52 Exciting New Partnerships
01:22 Sneak Peek of Inspirational Guests
03:05 Personal Stories and Career Highlights
04:35 Special Announcements and Achievements
06:23 Reflecting on the Journey
07:18 Embracing Change and Moving Forward
08:56 Final Thoughts and Thank Yous
Click and support our sponsors the way they are supporting this show:
Chef Middle East – www.chefmiddleeast.com
No More Bottles – www.nomorebottles.ae
Luvv Fits – www.luvvfits.com
Filmed and produced by Poddster - www.poddster.com
Don’t forget to share this episode and subscribe to the podcast - it’s the best way to support us and help grow the ChefJKP community.
Remember: Food is memories. Enjoy Season 8, culinary brothers and sisters! 🍴
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In this final episode of the ChefJKP Podcast season 7, host James Knight-Paccheco sits down with Reim El Houni - a veteran in the world of television and media.
Reem shares her fascinating journey, from discovering her passion for television at a young age to founding her own successful production company, TI22 Films.
Throughout the discussion, Reim emphasises the importance of perseverance, building relationships, and developing strong camera presence and visibility - lessons that are applicable not just for chefs, but for anyone looking to build a successful career.
Key Topics Discussed:
- Childhood food memories growing up in Libya, including the prominence of pasta, bread, and spicy Libyan dishes like harissa
- Discovering a passion for television and media at a young age
- The founding of her production company TI 22 Films and how it evolved over the years
- The critical importance of having strong camera presence and visibility
- Advice for budding presenters, including finding your niche, being persistent, and leveraging social media
You can follow Reim on HERE
This show is proudly brought to you by Luvvfits, your go to gourmet protein bar, you can follow them on HERE
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In this episode of the ChefJKP Podcast, Shaw Lash, the chef and founder of Lila Taqueria, shares her culinary journey, starting from her childhood memories of Mexican cuisine to her professional experiences working with renowned chefs.
Throughout the episode, Shaw discusses the intricacies of Mexican cuisine, dives into her transition from being a chef to a culinary producer and touchs on the challenges and successes faced in opening Lila Taqueria.
Key Topics Discussed:
- Childhood food memories and culinary influences
- Transition from politics to culinary career
- Lessons learned from working with Rick Bayless
- Inspiration and journey to establish Lila Taqueria
- The unique dining experience at Lila Taqueria
You can follow Shaw on HERE
This show is Brough to you by Luvvfits - your go to guilt free protein bar, you can follow them on HERE
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In this episode of the ChefJKP Podcast, founder of Aroma Di Olio Magdalena Orzechowska, shares her incredible journey from a corporate career to becoming a health advocate and olive oil expert after a life-changing cancer diagnosis.
She discusses the intricacies of running an olive oil business, provides tips on choosing the best extra virgin olive oils, and shares her passion for educating people on the incredible health benefits of high-quality olive oil.
Key Topics Discussed:
- Growing up in Poland during the communist era and the types of foods available
- Magdalena's educational path and her initial career in banking
- Magdalena's breast cancer diagnosis and how it led her to discover the power of the Mediterranean diet
- Magdalena's journey to becoming a master olive oil sommelier and starting Aroma Di Olio
- Tips on cooking with and consuming high-quality extra virgin olive oil
You can follow Magdalena on HERE
You can see more of the Extra Virgin Olive Oils on HERE
The show is proudly brought to you by Luvv Fits, your go to Gourmet Protein Bar, you can follow them on HERE
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In this episode of the ChefJKP Podcast, host James Knight-Paccheco sits down with Alex Augusti, the food blogger and influencer behind the popular Instagram account JustFoodDXB.
Alex shares his journey from working in restaurants as a teenager to building a successful food content business in Dubai.
Key Topics Discussed:
- Alex's childhood food memories growing up in Cyprus with his Greek grandfather.
- The challenges of learning social media and video content creation from scratch.
- Navigating conflicts with restaurants over negative reviews and the importance of authenticity.
- Strategies for effective food content on platforms like Instagram and TikTok.
- Thoughts on the differences between "influencers" and "food bloggers".
You can follow Alex on HERE
This show is proudly brought to you by LuvvFits Gourmet Protein bars, you can follow them HERE
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In this episode of the ChefJKP Podcast, we delve into the inspiring and challenging journey of Prachi Kulkarni, a highly trained and qualified chef who has overcome cancer.
The episode begins with Prachi sharing her childhood food memories and her transition into the culinary world.
She recounts her experience working in various kitchens, including a detailed exploration of her time in the butchery.
Key Topics Discussed:
- Prachi’s time in the butchery and her transition into fitness as a chef.
- Prachi’s misdiagnosis, subsequent cancer diagnosis, and the beginning of her treatment journey.
- The challenges of continuing work while undergoing chemotherapy.
- Navigating the complexities of cancer treatment and recovery.
- Her love of all things gastronomy.
- Pushing beyond your limits.
You can follow Prachi on HERE
This show is proudly brought to you by Luvvfits, you can follow them on HERE
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In this episode, Chef Kyung Soo Moon shares with the podcast his incredible journey from wanting to be a policeman as a child to becoming one of the top chefs in the Middle East.
He discusses his early passion for food, learning Japanese cuisine, and the challenges he faced breaking into the industry. Chef Moon also talks about his experiences working in iconic hotels like the Burj Al Arab and Burj Khalifa, as well as opening the renowned Sushi Samba restaurant in Dubai.
Key Topics Discussed:
- Chef Moon's childhood food memories and decision to become a chef
- Moving to Dubai and working at the Address and Armani Hotels
- Opening and overseeing Sushi Samba in Dubai
- Tailoring menus for different markets and expanding the Sushi Samba brand
- Challenges of managing multiple restaurants globally
You can follow him on HERE
This show is brought to you by LUVV FITS Gourmet Protein Bars, you can follow them on HERE
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In this deeply heartfelt episode, Chef James Knight Pachecco celebrates the life and legacy of the late Chef Greg Malouf, a true pioneer in modern Middle Eastern cuisine. Over the weekend, the culinary world lost an icon, and in this special tribute, Chef James reflects on the incredible impact Greg had on chefs and food lovers around the globe.
From his co-authorship of eight influential books to his role in bringing Middle Eastern flavours to the global stage, Greg was more than just a chef—he was a visionary and a mentor. This episode revisits personal stories, tributes from industry peers, and Chef James' own memories of interviewing Greg in 2021. During that interview, Greg’s kindness, humour, and wisdom left an indelible mark on Chef James, who fondly recalls their conversation about food, travel, and life.
Join Chef James as he raises a glass to Greg—his favourite Negroni—and invites listeners to do the same, in remembrance of a man who changed the culinary landscape forever.
"Thank you, Greg, for your kindness, your brilliance, and the memories that will live on."
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In this episode, host James Knight-Paccheco is joined by Michelle Johnson, the co-founder and managing partner of the award-winning Pitfire Pizza brand.
Michelle shares the incredible journey of how she and her husband Bill turned their pizza passion into a thriving business, overcoming challenges and building a beloved brand in the Middle East.
Key Topics Discussed:
- Growing up in rural Alabama and the food scene there
- Michelle's educational and career path, from accounting to human resources
- The origins of the Pitfire Pizza brand name and concept
- Overcoming challenges and legal battles in the early days of Pitfire
- Developing the Pitfire menu and recipes
You can follow Michele on HERE
This show is brought to you by LUVV FITS Gourmet Protein Bars, you can follow them on HERE
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In this episode of the ChefJKP Podcast, David Tapley, the Editor-in-Chief of Fact Magazine, shares about his urban lifestyle magazine covering food, art, culture, and travel across the GCC region.
Prior to his role at Fact, David had an unconventional path into media, starting out working in professional kitchens before transitioning into journalism and content creation.
Key Topics Discussed:
- David’ first food memories growing up in the UK and how his palate expanded through travel
- Lessons learned from David’s time in the kitchen, including the challenges of long hours and rigid processes
- How David transitioned from the kitchen into travel writing and eventually joining Fact Magazine
- Fact Magazine's approach to restaurant reviews, including how they handle negative feedback
- Advice for aspiring writers on building a portfolio and getting started in the industry
You can follow David on HERE
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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Marwan Sardouk, a culinary expert with experience working for renowned chefs like Alain Ducasse and Heinz Beck.
Marwan shares his journey from working in the streets of Lebanon at a young age to becoming a corporate chef in Dubai.
Key Topics Discussed:
- Cooking and working at a young age to support his family
- Working with and learning from renowned chefs like Alain Ducasse and Heinz Beck
- Comparison of Pre-recorded TV and Live Studio TV
- Discussing his time on the TV show “The Kitchen”
- The journey of opening Kata Restaurant
- The future of cooking
You can follow Marwan on HERE
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In this episode of the ChefJKP podcast, host James Knight-Paccheco interviews Luigi Vespero, an award-winning hospitality professional with over 20 years of experience in culinary and hospitality. Luigi shares his journey from Naples to working in top Michelin-starred kitchens in London, including Gordon Ramsay at Claridge's and The Wolseley. He discusses his passion for cooking, his drive to succeed, and the challenges he faced along the way.
Key Topics Discussed:
- Growing up in Naples and early food memories with pizza, meat ragout, and street food.
- Early desires to become a chef and the challenges he faced in pursuing his passion.
- Luigi’s journey to the UK, including his determination to work in Michelin-starred restaurants.
- Luigi’s experience applying for a job with Gordon Ramsay and the difficult interview process.
- The decision to join The Wolseley to grow his career.
- The move to the Middle East.
- Leaving the kitchen to work in Front of the House
You can follow Luigi on HERE
The show is brought to you by The Truffle House, you can follow them on HERE
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In this episode of the ChefJKP Podcast, Mihai Florescu, the co-founder of Truffle House Dubai, delves into the world of truffles, exploring the intricacies of sourcing, quality, and the unique experience Truffle House offers to its customers.
Mihai shared his journey from the aviation industry to the world of truffles, highlighting the entrepreneurial spirit and passion that drives his business.
Key Topics Discussed:
- Mihai’s transition to Dubai and entrepreneurial spirit
- Venturing into truffles and establishing Truffle House
- Truffle season, pricing and industry insights
- Educational engagement with young chefs
This show is brought to you by The Truffle House, you can follow them on HERE
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In this season premiere of the ChefJKP podcast, host James Knight-Paccheco welcomes a stellar lineup of culinary talents and gastronomic masterminds from the Middle East region.
The guests share their personal and professional journeys, offering insights into the challenges and triumphs of working in the hospitality industry.
As always, it is customary for James to kick off the first show of every season, with so much going on in terms of the gastronomic landscape, this season's theme is all about perseverance, even during the toughest of times and tribulations, people within this industry have this one topic in common!
James shares a few personal anecdotes, as well as what he believes can push people to the limit.
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In the final episode of season 6 of the Chef JKP podcast, we talk to one of the leading sustainability figures in the region!
Omar Shihab discusses the importance of sustainability in the hospitality industry. The conversation covers running a restaurant on 100% renewable energy, modern Spanish cuisine, and innovative food sourcing.
Topics discussed:
· Sustainability Practices in the Hospitality Industry
· Journey in the Culinary Industry
· Innovation and Sustainability in the Culinary World
· Human Sustainability in the Hospitality Industry
· Future of the Culinary Industry
Key takeaways and lessons:
- Sustainability is crucial in the hospitality industry, from sourcing to operations.
- Valuing staff members and empowering them leads to better sustainability outcomes.
- Understanding local culture and ingredients is key to culinary success.
- Making small, measurable changes can have a significant impact on sustainability.
- The future of the industry lies in homegrown concepts and a stronger connection with local producers.
- Listeners are encouraged to subscribe and share to join a culinary community seeking solace, sharing memories, and gaining valuable life lessons.
You can follow Omar on HERE
This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE
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The Chef JKP Podcast, hosted by James Knight-Paccheco, features an insightful
interview with Panchali Mahendra, CEO of Atelier House Hospitality.
They discuss various aspects of the hospitality industry, including childhood food memories, career transitions, challenges faced, and predictions for the restaurant industry.
Panchali shares valuable insights on managing successful restaurants,
consultancy roles, team dynamics, and the importance of sustainability in the
industry.
Topics discussed:
Journey in the Hospitality Industry
Challenges Faced
Consultancy in Hospitality
Business Ideas and Project Development
Restaurant Project Execution
Financial Planning and Marketing
Leadership and Female Representation
Sustainability and Industry Predictions
Restaurant Landscape in UAE
Here are key takeaways and lessons:
Passion over pride projects and the importance of patience, listening, and
leadership in managing diverse personalities in a team.
Strategic budget allocation for marketing and the significance of
staggered restaurant openings for quality focus.
Creating a family-like environment for employees, transparency, and
respect for labour contribute to low attrition rates.
The industry predicts a shift towards smaller, lower CapEx restaurants,
luxury markets, and fine casual dining.
Follow Panchali on HERE
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The Chef JKP Podcast, hosted by James Knight Paccheco, with guest Russell Impiazzi, a prominent executive chef, sharing insights on culinary education, leadership, and inspiring the next generation of chefs.
Russell's culinary journey from childhood meals to working in prestigious London and Dubai kitchens is discussed, along with his focus on sustainability, community support, and training future chefs.
Topics discussed:
· Russell Impiazzi's Culinary Journey
· Leadership and Sustainability in the Culinary Industry
· Community Support and Initiatives
· Russell's Culinary Insights and Future of the Industry
Key takeaways and lessons:
- Culinary journey: Russell's dedication, hard work, and love for food shaped his successful career in the competitive culinary world.
- Leadership and sustainability: Importance of nurturing leadership, collaboration, and focus on sustainability in the kitchen for creating positive change.
- Community support: Russell's involvement in initiatives like food banks and breast cancer awareness showcases the power of food in bringing comfort and support to the community.
- Personal interaction: Emphasising the significance of personal connections in the culinary world and the impact of human connection through shared meals.
You can follow Russell on HERE
This show is brought to you by our amazing partners Chef Middle East - you can follow them on HERE
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Welcome to the Chef JKP podcast hosted by James Knight Pachecco!
In this episode, Ben Milner, the head of commercial development at Chef Middle East, shares his culinary journey, experiences in the food industry, challenges faced during COVID-19, and insights into running a successful restaurant business in London.
The discussion also highlights the evolution of Chef Middle East, focusing on product development, strategic partnerships, and future growth plans in the Middle East food industry.
Topics discussed:
· Ben Milner's Culinary Journey
· Importance of Ethical Food Sourcing
· Running Bombetta London
· Evolution of Chef Middle East
· Future Growth Plans
· Culinary Preferences and Culinary Heroes
· Advice and Future Plans
Key takeaways:
- The importance of passion, quality, and ethical sourcing in the food industry.
- Challenges and adaptations faced by restaurant businesses during COVID-19.
- Strategies for growth, development, and sustainability in the evolving food distribution market.
- Inspiring culinary journey reflecting dedication, hard work, and consistency.
- Nostalgia, creativity, and collaboration as driving forces in the culinary world.
You can follow Ben on HERE
The show is brought to you by our partners Chef Middle East, you can follow them on HERE
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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Dr. Dionisia Angeliki Lyra , a Halophyte agronomist from the International Center for Biosaline Agriculture.
They discuss the fascinating world of Halophytes, salt-loving plants, focusing on Salicornia.
The conversation delves into the nutritional value, culinary applications, and sustainable farming practices involving Salicornia. Dr. Lyra shares her passion for her work, the challenges she faces, and the exciting potential of Halophytes in the food industry.
Topics discussed:
- Introduction to Halophytes and Salicornia
- Dr. Dionisia Angeliki Lyra's background and journey into agriculture
- Collaborations and projects with Emirates Nature WWF and other partners
- Culinary applications of Salicornia and other Halophytes
- Nutritional benefits and sustainable farming practices
- Challenges and solutions in the cultivation and utilization of Halophytes
- The importance of indigenous knowledge and culinary traditions
- Potential impacts on food security and the local food market in the UAE
Key takeaways:
- Halophytes are salt-loving plants that can thrive in high saline conditions, offering nutritional benefits and culinary versatility.
- Dr. Lyra's passion for exploring Halophytes and integrating them into sustainable farming practices is evident in her work and collaborations.
- Salicornia, a type of Halophyte, holds significant nutritional value, culinary potential, and sustainable farming solutions for the UAE.
- The importance of indigenous knowledge, culinary traditions, and sustainable food practices in enhancing food security and promoting local produce.
- Collaboration between scientists, farmers, chefs, and the community is crucial for unlocking the full potential of Halophytes and revolutionizing the food landscape.
You can follow Dr.Dionisia on HERE
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The Chef JKP podcast, hosted by James Knight Paccheco, features a conversation with Chang Sup Shin, the CEO of 1004 Gourmet.
The episode delves into Chang's culinary journey, business ventures, the unique concept of 1004 Gourmet, strategic business development in the food industry, product curation, sustainability efforts, and advice for young professionals.
Topics discussed:
· Chang's Culinary Journey
· Business Ventures
· Unique Concept of 1004 Gourmetd
· Strategic Business Development
· Sustainability Efforts
· Advice for Young Professionals
Key takeaways and lessons:
- Childhood food memories and experiences play a significant role in shaping culinary journeys.
- Strategic business development, product curation, and customer engagement are crucial in the food industry.
- Sustainability efforts, both environmental and human, are essential for long-term business success.
- Advice for young professionals includes learning from mistakes, embracing passion, and holding oneself accountable.
- Creating a memorable shopping experience and community support are vital in the food industry.
You can follow Chang on HERE
The show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE
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Welcome to The Chef JKP Podcast with host James Knight Paccheco.
In this episode, chef George Lyon shares his fascinating journey from working in a butcher shop to becoming the head chef at Broadway Brasserie in Abu Dhabi.
From childhood food memories to prestigious Michelin kitchen experiences, George discusses the importance of work-life balance, culinary excellence, and teamwork in the culinary world.
Topics discussed:
· Early Culinary Journey
· Professional Growth
· Challenges and Rewards in Prestigious Kitchens
· Transition to Abu Dhabi
· Leadership and Teamwork
· Culinary Advice and Funny Kitchen Incident
Key takeaways and lessons:
- Childhood memories and early exposure can shape a chef's culinary journey.
- Prestigious kitchens offer both pressure and rewarding experiences.
- Work-life balance and teamwork are crucial for success in the culinary industry.
- Developing staff, passing on skills, and learning from mistakes are key for growth.
- Culinary excellence requires focus, hard work, and a passion for quality ingredients.
You can follow George on HERE
This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE
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Episode Description:
In this episode of the Chef JKP podcast, host James Knight Pachecco explores the world of hospitality industry finances with special guest Judith Cartwright, founder and Managing Director of Black Coral Consulting.
They discuss revenue generation, team management, common mistakes in businesses, and the importance of collaboration between finance and culinary teams for success.
The episode is filled with valuable insights and personal anecdotes, making it a must-listen for anyone interested in the intricacies of the hospitality sector.
Topics discussed:
· Importance of Revenue Optimization in Hospitality Industry
· Insights from Judith Cartwright
· Revenue Management Journey
· Challenges in Hospitality Industry Operations
· Total Revenue Optimization Culture
· Business Turnaround Strategies
· Menu Engineering and Financial Analysis
· Dynamic Pricing in the Restaurant Industry
· Future of Food and Beverage Industry
· Maximising Revenue and Professional Growth
Key takeaways and lessons:
- Data-driven decision-making is crucial for revenue optimization.
- Collaboration between finance and culinary teams is essential for business success.
- Strategic menu design and staff training can improve profitability.
- Understanding customer demographics and industry benchmarks is vital for informed decisions.
If you want to follow Judith please follow her on HERE
This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE
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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Anand Kumar, the executive chef of the Melia Desert Palm Resort in Dubai.
Anand shares his journey from wanting to be a pilot to accidentally falling into the culinary world.
He discusses the challenges of managing Indian weddings, the importance of pre-openings in the hotel industry, and his decision to work in Dubai's gastronomic landscape.
Anand also talks about his focus on sustainability, farm-to-table concepts, and his aspirations for the future of dining in the region.
Topics discussed:
- Anand Kumar's journey from wanting to be a pilot to becoming an executive chef
- Challenges of managing Indian weddings and hotel pre-openings
- Focus on sustainability, locally sourced ingredients, and farm-to-table concepts
- Aspirations for the future of dining in the region
- Advice for young chefs in the industry
- Funniest kitchen incident involving a mix-up with brown butter and cream
- Anand's culinary heroes and favourite cuisines
- Reflections on his career and advice for his younger self
Key takeaways:
- Anand emphasises the importance of focusing on talent and skills rather than chasing fame or money in the culinary industry.
- He highlights the significance of following one's dreams and staying focused on achieving success.
- Anand's dedication to sustainability, sourcing locally, and creating delicious, authentic dishes for guests.
- The episode provides insights into Anand's career journey, challenges faced, and his passion for elevating dining experiences in the region.
You can follow Anand on HERE
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The Chef JKP Podcast, hosted by James Knight Pacheco, features an episode where he interviews Steve Pyle, the CEO of Chef Middle East.
They discuss topics ranging from Steve's childhood food memories to the evolution of the gastronomic scene in the UK and the Middle East, the importance of exceptional customer service in business, the recent acquisition of Chef's Warehouse, and the future of food distribution post-COVID.
Steve shares insights into the culinary industry, his preferences, and offers valuable advice for young chefs and F&B professionals.
Topics discussed:
- Steve Pyle's Culinary Journey
- Evolution of the Gastronomic Landscape
- Chef Middle East and Culinary Connections
- Post-COVID Growth Opportunities
- Importance of Human Connection and Passion in the Culinary World
Key takeaways and lessons:
- Childhood food memories can have a significant impact on one's culinary journey and career choices.
- Evolution in the gastropub scene signifies a democratisation of food and innovative dining experiences.
- Exceptional customer service, quality products, and relationship building are key to business success.
- Acquisitions can lead to business growth, market expansion, and synergies in product offerings.
- Embracing sustainability practices is essential for businesses to remain competitive and relevant.
- Culinary events like Crave provide valuable networking opportunities and foster collaboration in the industry.
- Continuous learning, passion, and human connection are vital for success in the culinary world.
You can follow Steve on HERE
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The Chef JKP podcast hosted by James Knight Paccheco features Marvin Alballi, a renowned public speaker, hospitality expert and best selling author of 'Restaurant Excellence'.
Marvin shares insights on his journey in the hospitality industry, discussing topics like childhood food memories, the importance of service and hospitality, challenges in the industry, and strategies for success.
Topics discussed:
· Marvin Alballi's Journey in the Hospitality Industry
· Insights on the Food Industry
· Strategies for Success in the Industry
· Building a Strong Brand and Providing Exceptional Customer Experiences
· Challenges in the Industry and Solutions
· Compassion and Empathy in the Restaurant Industry
Key takeaways and lessons:
- Combining service and hospitality is crucial for creating a positive customer experience.
- Focus on food quality, consistency, and effective marketing strategies for success.
- Avoid overwhelming staff with frequent menu changes and prioritize talent development.
- Emphasise compassion, empathy, and team motivation for a thriving work culture.
- Support Marvin Alballi's work and engage with his insights for inspiration in the hospitality industry.
You can follow Marvin on HERE
You can purchase his book, by clicking on the link - HERE
The show is bought to you by Chef Middle East, you can follow them on HERE
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Dive into Season 6 of the Chef JKP Podcast, now streaming on YouTube!
Host James Knight Paccheco welcomes a stellar lineup of culinary talents, CEOs, and industry experts, exploring the diverse flavours of the culinary world.
From business strategies to sustainability, mental health, and the power of human connection, each episode offers insights, inspiration, and a dash of laughter.
Join the conversation, share the show, and let's spread the love for food and memories together!
Topics Discussed:
· Season 6 lineup featuring culinary talents and industry experts.
· Discussion on the importance of sharing the show for its growth.
· Themes explored in the season: food, memories, laughter, vulnerability, and life lessons.
· Insights from guests on business strategies, customer experience, and sustainability.
· Personal stories shared by guests about their culinary journeys and career highlights.
· Exploration of challenges in the hospitality industry, including work-life balance and mental health.
· Importance of communication and mentorship in fostering a positive work environment.
· Reflection on the power of human connection and the role of the hospitality industry.
· Call for kindness and understanding towards industry professionals.
· Invitation to engage with the podcast, leave reviews, and share with others for inspiration.
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In the second part of the ChefJKP Podcast’s Beach Canteen special, Chef James Knight-Paccheco takes you on a flavorful journey alongside a delectable array of culinary delights.
Delve into the fascinating stories behind the incredible eateries featuring in the 11th edition of Dubai's Food Festival Beach Canteen, plus what food and drinks are must-haves and what are the stories behind the incredible concepts?
Tune in as James speaks with:
• Sid - Sushido
• Hala - Hangry Joe’s
• Ghena - Beach Canteen, Culinary Theatre Curator
• Ben - Benny Mack’s
• Paul - Mamacita
You can follow the beach canteen on HERE
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This is a 2 part Special!
On this episode of the ChefJKP Podcast, host James Knight-Paccheco is at the Etisalat Beach Canteen in conjunction with the Dubai Food Festival, to fill you in with everything you need to know about the food and offerings available at the beachside dining popup.
What food and drinks are must-haves and what are the stories behind the incredible restaurants?
Tune in as James speaks with:
- Sally Edwards - Senior Advisor, Leisure, Events & Festivals, Dubai Economy & Tourism -Follow SALLY
- Trang - Vietnamese Foodies - FOLLOW
- Ahmed - Mitzumami - FOLLOW
- Lyle - Phat - FOLLOW
- Abdulla - Doloma / Yaba - FOLLOW
You can follow the beach canteen on HERE
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In this episode of the ChefJKP Podcast, celebrated chef Colin Clague shares his experiences working in various kitchens around the world, from the Isle of Man to London, Australia, and Dubai.
He discussed the challenges and rewards of opening iconic restaurants like Zuma and Qbara, where he brought his expertise in Middle Eastern and Levantine cuisine to create unique and modern dishes.
Colin also reflects on the evolving restaurant industry and the importance of hard work and dedication in the culinary field.
Overall, it was a fascinating conversation with a true mentor in the industry.
ChefJKP and Colin discuss:
- The Challenges of Purchasing in the Hospitality Industry
- Consulting on a British Gastropub and Dreaming of Opening a Middle Eastern Restaurant
- Colin's Formative Years and Navy Experience
- Mental Health and Well-being in the Hospitality Industry
- The Lack of Recognition for Middle Eastern Food in the Culinary World
- Resilience and Adaptability of the Hospitality Industry
You can follow Colin on HERE
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In this enlightening episode of the Chef JKP podcast, host Chef JKP welcomes Halil Asar, a pioneering figure in the hospitality industry.
Halil shares his inspirational journey from his early days in his mother's restaurant to becoming the youngest three-star Michelin maitre d' in Europe.
Currently the director of operations for the Amai restaurant group, Halil provides profound insights on leadership, teamwork, and the challenges faced by the industry.
ChefJKP and Halil discuss:
- Following Your Passion and Dreams
- Commonalities Among High-End Restaurants
- The Pressure of Working in Top Restaurants
- Managing People and Leadership at a Young Age
- The Challenge of Non-Alcoholic Beverages
- The Expanding Food Scene in the Middle East
You can follow Halil on HERE
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In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry.
Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality.
Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.
ChefJKP and Kelvin discuss:
- The Demands of the Hospitality Industry
- Advice for Young Chefs
- Transition to a More Positive Management Approach
- Kelvin's Growth and Changes in Management Philosophy
- Unique Disciplinary Methods in the Kitchen
- Discussing Mental Health and Wellness in Kitchens
You can follow Kelvin on HERE
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Giovanni's passion for his craft is palpable.
In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions.
It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul.
With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.
ChefJKP and Giovanni discuss:
• Guest's Impact on UAE Food Scene and Michelin Recognition
• Challenges and Growth in Shanghai's Culinary Scene
• Learning Through Language Barriers and Kitchen Dynamics
• Seasonal Work Patterns and Exploring New Cuisines
• Transition to Dubai and Joining Armani Ristorante
• Humility and Growth: Stepping into Sous-Chef Role in Dubai
You can follow Giovanni on HERE
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In this episode, we meet Chef Hadrien Villedieu discusses his formative years as a fussy eater and his journey into the culinary world.
They talk about his time in Morocco, where he faced challenges in adapting to a different culture and learning the local cooking techniques. Hadrien shares his experiences working with Joël Robuchon and Alain Passard, highlighting the precision and creativity they instilled in him.
The conversation then shifts to Hadrien's transition from being an executive chef to teaching cookery classes in a cooking school.
Finally, the host and Hadrien talk about his latest venture, Chez Wam, a restaurant in Dubai that offers a unique dining experience.
ChefJKP and Hadrien discuss:
• The Decision to Attend Culinary School
• Experience as a Chef in Morocco and Lessons Learned
• Hadrien’s Role as Executive Chef at Inked and the Concept of the Food Platform
• Hadrien’s Passion for Junk Food and the Origin of the "Junk Food Man" Nickname
• The Decision to Open Chez Wam and the Meaning Behind the Name
You can follow Hadrien on HERE
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In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai.
The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen.
The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue.
The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.
ChefJKP and Kelvin discuss:
• South African family braais influence on culinary journey
• Culinary school veers from becoming a doctor
• Catering reveals challenges of large-scale events
• Rapid progression from school to executive chef
• Dubai's multicultural culinary scene and gastronomic offerings
You can follow Kelvin on HERE
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Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai.
This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited.
The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients.
The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma.
This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge.
ChefJKP and Alex discuss:
• Early culinary beginnings
• Asian cuisine infatuation
• Challenges in kitchen management
• Decision to leave Zuma
• Alex’s entrepreneurial ventures
You can follow Alex on HERE
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Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients.
In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience.
By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners.
ChefJKP and Govind discuss:
• Designing with Chefs for Kitchen and Interiors
• Joining F&B Leaders and Designing for Jamie Oliver's
• Pressure and Challenges in Design Industry
• Design Industry Differences: London vs Dubai
• Confidence and Client Relationships in Design Projects
You can follow Govind on HERE
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This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences.
Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices.
Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal.
Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food.
ChefJKP and Tom discuss:
• Childhood connection to food and nature
• Early exposure to farm-to-table practices
• Culinary journey starting in a hometown restaurant
• Memories of impactful dishes
• Working alongside Heston Blumenthal
You can follow Tom on HERE
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In this episode of the ChefJKP Podcast, Peggy reflects on the importance of food education and how it is lacking in today's society.
She mentions that most children these days only see food in packages in the fridge and don't have the opportunity to learn about the origins and quality of the ingredients.
Listen in as Peggy provides a glimpse into her childhood memories of Hong Kong street food, the vibrant and bustling atmosphere of Temple Street, the raw and authentic wet market experience, and the importance of food education.
ChefJKP and Peggy discuss:
• Importance of Food Education
• Peggy's Transition to Hospitality
• Winning a Bid for Lord's Cricket Ground Catering
• Opening a Pub for Guy Ritchie and Madonna
• Moving to Michelin Starred Operations
You can follow Peggy on HERE
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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Carmine Farovolo.
They discuss Carmine's culinary journey, starting from his formative years cooking with his grandmother in Naples to his experiences working with renowned chefs around the world.
Carmine shares stories of his time in the kitchen, including a memorable incident where he forgot to cook a beef fillet for a VIP table.
He also talks about the importance of traditional Italian cuisine and his goal to be one of the best Italian restaurants in Dubai.
ChefJKP and Carmine discuss:
• Working in Michelin-Starred Restaurants and Making Mistakes
• Street Foods in Naples, including Pizza Varieties
• Challenges and Aggressiveness in Kitchen Environments
• Differences in Cooking Styles between Italy and Spain
• Importance of Training and Developing Kitchen Staff
You can follow chef Carmine on HERE
This show is bought to you by Twentyone06 - you can follow them on HERE
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Welcome to another packed Season of The Chef JKP Podcast !
Another packed show full of remarkable guests within the world of hospitality.
Host of the show James Knight-Paccheco aka Chef JKP, teases what is in store for the upcoming season.
James also discusses a topic that is close to everyone - failure!
Discussing his own failures, he touches upon as to how this familiar subject, should also be celebrated.
Link to the TEDx Talk is HERE
Link to the advisory board - HERE
The Hotel Show Advisory Board - HERE
This show is bought to you by Twentyone06 - you can see who they are on HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In this festive episode of the Chef JKP Podcast, host James Knight Pacheco is joined by the renowned Liam Collens for a Merry Christmas special.
The two dive into a captivating conversation, unwrapping the culinary highlights and lowlights of 2023.
Liam Collens AKA - Eat, Go, See! He is a distinguished figure in the world of all things gastronomy, travel and writing, the episode provides a flavourful blend of insights, anecdotes, and expert commentary on the trends that shaped the restaurant landscape throughout the past year.
The episode not only reflects on the exceptional moments that defined 2023 but also explores forward-thinking visions for 2024. Join them as they share their reflections, lessons learned, and aspirations for the exciting year ahead.
ChefJKP and Liam discuss:
- Community initiatives in response to tragedies
- Shifting restaurant dynamics in Dubai
- Fine dining trends and award considerations
- Culinary highlights and lowlights of 2023
- Predictions and wishes for the culinary scene in 2024
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In the final episode of the Chef JKP Podcast season 4, James Knight-Paccheco interviews the extremely humble and talented, Himanshu Saini, the corporate chef for the Passion F&B Group, the chef and driving force behind the world famous double Michelin starred Trèsind Studio.
They discuss Saini's journey from being a trainee to becoming a sous chef at a young age.
They also talk about the anticipation and excitement of receiving a Michelin star.
Tune in to hear Saini's insights and experiences in the culinary world, and what advice he gives to everyone listening.
On this episode, James and his guest discuss:
· First foray into a professional kitchen
· Leaving the restaurant industry
· Working with language barriers
· Chef’s challenging moments
· Dealing with pressure and mental health
You can follow Himanshu on - https://www.instagram.com/chefhimanshusaini/
This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In this fast-paced episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Solemann Haddad, a 27-year-old self taught chef patron of the acclaimed Michelin starred restaurant - Moonrise!
Solemann has achieved remarkable success in the culinary world.
Haddad shares his favourite food memory, his early experiences in his grandfather's restaurant, and his passion for cooking.
He also shares his philosophy on what can be achieved with pure self belief !
On this episode, James and his guest discuss:
· Embracing diverse culinary influences
· Creating a unique Dubai cuisine
· Breaking chains of self-doubt
· The overwhelming nature of success
· The food scene in Dubai
You can follow Solemann on - https://www.instagram.com/solemann.xyz/
This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/
Support the show
Follow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Claudia De Brito, the vice chair for the world's top 50 best restaurants MENA region.
Claudia shares her incredible upbringing, surprising pasta making skills, and offers advice for budding writers. She also discusses her experiences working at a film and TV production company and traveling to film markets like Cannes.
The conversation includes stories about unique dining experiences, including a South Korean restaurant and anecdotes about South America.
Tune in for laughter, serious discussions, and valuable life lessons on the Chef JKP Podcast.
On this episode, James and his guest discuss:
· San Pellegrino 50 Best Restaurants
· Dubai’s diverse melting pot
· Chefs and constructive criticism
· Soft opening and customer expectations
· Unusual cuisines
· Tips for budding food writters
You can email Claudia on - Cfdbrito@gmail.com
To follow Claudia on Instagram - https://www.instagram.com/claudebrito
This episode is bought to you by The Dubai Chef's Collective - https://www.dubaichefscollective.com
Support the show
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In this episode of the Chef JKP Podcast, James interviews Nick Alvis, the founder of KMS (Kitchen Management Solutions) and one of the most accomplished and celebrated chef 's in Dubai and the Gulf Region.
They discuss Nick's journey in the culinary world, working with renowned chefs such as Gordon Ramsay, Marcus Wareing, and his experiences in the UAE.
Nick shares his passion for cooking and making people happy through food.
He talks about his early career decisions and the importance of enjoying what you do.
On this episode, James and his guest discuss:
· The importance of diverse work experience
· Mentality is key in tough kitchens
· Career progression and self-awareness
· Character building through challenging experiences
· Don't chase money, prioritize knowledge
You can follow Nick on Instagram - https://www.instagram.com/chefnickalvis
This episode is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com
Support the Show.
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In this episode of the Chef JKP Podcast, host James Knight-Paccheco takes listeners on a culinary journey filled with food memories, laughter, and lessons for life.
On this weeks show .
The episode features an enlightening conversation with Fahim Al Qasimi, Co-founder of Seafood Souq, a digital platform that sheds light on the seafood industry.
He reminisces about picking fresh black cherries from a tree in his childhood home in Germany, highlighting the special connection between food and memories.
Paccheco promises that this episode is a game changer, urging listeners to tune in and discover the wealth of information it offers.
On this episode, James and his guest discuss:
· Seafood traceability and mislabeling
· Overfishing and political activism
· Investing in our oceans
· Fusion in Emirati cuisine
· Michelin-starred UAE-based restaurant
· Memorable culinary experiences
To follow Fahim on Instagram, click HERE
To see everything to do with Seafood Souq click HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, Stasha shares her journey from Serbia to the UAE and her vision of serving modern Balkan cuisine.
She opens up about the challenges she faced in the hospitality industry and how she turned strangers into friends at her restaurant.
Stasha also shares his experience with previous head chefs and the excitement of the restaurant receiving a coveted Michelin Bib Gourmand Award.
Tune in for laughter, serious discussions, and lessons for life in this delightful episode.
On this episode, James and his guest discuss:
· Balkan hospitality
· Opening luxury restaurants in Dubai
· Emiratis’ reaction to Balkan food
· Reopening after COVID closure
· The Michelin Bib Gourmand
You can follow Stasha on HERE
This podcast is bought to you by The Dubai Chef's Collective, you can follow them on HERE
Support the show
Follow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, James Knight Pacheco and his guest Liam Collens, discuss the importance of giving and receiving feedback in the restaurant industry.
He questions whether people truly want feedback or if they are seeking validation instead. Liam also emphasizes the need for a holistic approach when critiquing a restaurant, considering factors such as ambience, atmosphere, value for money, service, and wine selection. The conversation then shifts to the lack of representation of certain cuisines in the industry and the tendency to stick to proven models instead of embracing variety.
Liam Collens, the founder of EatGoSee, joins the discussion, highlighting the importance of showcasing diverse and enjoyable cuisines. Tune in for insightful perspectives and lessons for life in the culinary world.
On this episode, James and his guest discuss:
· Underrepresented cuisines in the industry
· Losing motivation in the restaurant industry
· Eurocentric bias in culinary awards
· Michelin and 50 Best Awards
· Food writer feedback to chefs
You can follow Liam on Instagram HERE
This podcast is bought to you by The Dubai Chef's Collective, you can follow them on HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
This episode of the Chef JKP Podcast features an interview with none other than the award winning Jason Atherton, a renowned chef and restaurateur. Host James Knight-Paccheco explores Atherton's early food memories, including his mom's prawn cocktail night at their guest house.
They also discuss Atherton's journey into the culinary world of Michelin, his experiences working with famous chefs, including Marco Pierre White, and Gordon Ramsay, his success in opening and maintaining Michelin-starred restaurants.
The episode offers insights into Atherton's passion for cooking and his unmatched dedication to his craft.
On this episode, James and his guest discuss:
- The future of fine dining
- The pressure and buzz of a kitchen
- Working with Gordon Ramsay
- Michelin-star dining experiences
- The evolving dining scene in the Gulf
Follow Jason on Instagram on HERE
This podcast is bought to you by The Dubai Chef's Collective - You can follow them on HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, Duncan Fraser Smith, a veteran of the hospitality industry, recounts stories of working in the back of the house, where he witnessed the intense pressure and high standards of a professional kitchen. From plates being pushed onto the floor if not served quickly enough to throwing knives at targets on the wall, Duncan highlights the relentless pursuit of perfection in the culinary world. Despite the challenges, Duncan's mentor reminds him that even with a 90% success rate, there will always be room for improvement. Tune in for an entertaining and enlightening conversation on the realities of the industry and the lessons learned along the way.
On this episode, James and his guest discuss:
· Traditional culinary skills and education
· Taking creative leaps in F&B
· Underestimating profitability in restaurants
· MasterChef as a passion project
· Approaching investors
· Duncan’s passion for hospitality
To see Duncan's agency, you can check his website on HERE.
This podcast is bought to you by the Dubai Chef's collective, you can follow them on HERE.
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, Jean Winter, founder and CEO of Touch, shares her love of food and how it has brought people together throughout her life. She emphasizes the importance of equality in food and how her community projects give back. Jean also discusses her extensive travels and restaurant reviews. Above all, she expresses her desire to help as many people as possible through the power of food. Tune in to this inspiring episode for laughter, lessons for life, and a celebration of the connection food brings to us all.
On this episode, James and his guest discuss:
· Wet markets and sensory experiences
· Access to food limitations
· Scaring yourself with challenges
· Building unity in diverse communities
· The transient nature of the restaurant scene
· Workers’ living conditions
To see what Touch do, click the link HERE.
This episode is bought to you by The Dubai Chef's Collective, you can follow them on here.
Support the show
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In this episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Tom Arnel, managing director of EATX, a company with multiple dining concepts in Dubai. Arnell discusses his transition from being a classically trained chef to a successful restaurateur. Together, James and Tom offer insights, stories, and lessons for both aspiring chefs and food enthusiasts alike. Tune in for a delightful blend of laughter, seriousness, and life lessons in the world of culinary arts.
On this episode, James and his guest discuss:
· Changing priorities in the culinary industry
· Opening a successful restaurant in Abu Dhabi
· Unique, vibrant, and diverse dining experiences
· Adapting to change is crucial
· Drive and self-belief lead to success
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
You can follow Tom's company on HERE.
Support the show
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In Season 4 of the Chef JKP Podcast, host James Knight-Paccheco is back with a lineup of incredible topics and guests. This season, the podcast includes not only audio but also visual content. The discussions dive deeper into various subjects, promising an engaging and thought-provoking experience. In this episode, James shares stories from his early days in a fine dining restaurant and his encounter with Gordon Ramsay. The episode also touches on the importance of keeping a restaurant fresh and the expectations of anonymous voters in the industry. Tune in to Season 4 for more exciting and insightful episodes of the Chef JKP Podcast.
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
Follow The Chef JKP Podcast on Instagram HERE.
Support the showFollow The Chef JKP Podcast on Instagram HERE
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with multi-award winning chef and entrepreneur, Reif Othman. They discuss Reif's impressive career in the culinary industry and delve into topics such as the importance of hard work and listening, adapting to the needs of the customer, and the role of innovation in achieving culinary excellence. Join them for a fascinating conversation filled with laughter, seriousness, and valuable life lessons.
On this episode, James and his guest discuss:
· American culinary hierarchy
· Building a family in the kitchen
· Testing the Dubai food scene
· Business mindset for chefs
· Crazy moments in the kitchen
This podcast is bought to you by the Dubai Chef's Collective www.dubaichefscollective.com
Support the showFollow The Chef JKP Podcast on Instagram HERE
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
For the last two episodes, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.
He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!
http://gregmalouf.com
In the second part, we now discuss all the award-winning books that he has co-written with Lucy Malouf, as well his love of the Middle East.
With so many to chose from , I wanted to delve into which ones were the most tricky to write.The ones he found the most challenging, were Saha, Turquoise, Saraban, as travel books, these are an interpretation, specifically of Persian food, the taste was not the issue, it is how to make it look attractive. It was all about keeping the integrity of the dishes, but it was a way to play around with the cuisine but keeping the respect and the culture.
We also talked about how he feels about Lebanese food, all about how the food has hit a brick wall, he wants to push the boundaries, a new world thinking if you like! What Greg is doing, is to elevate the food up a notch, with always keeping the foundations of a place he truly loves.
Dubai came in the way of an opportunity, he came here to be close to Lebanon, and to cook in the Middle East. He opened a beautiful restaurant called Zahira, the food was a representation of the entire Gulf region, focussing on the produce, ensuring the quality is delivered to his guests. He is also a consultant, for many other projects, and is also embarking on another book.
His life has always been about his love of Lebanese food, the fond memories that are discussed, not just came from his Mum, it also came from his dad who used to go to the weekend markets. His childhood to this day still plays a significant role, whether writing books or menus, it something that he talks about with a huge grin on his face.
Greg has made a huge impact on the culinary world, his books have won awards, his restaurants have won major accolades, the mark on Middle Eastern cuisine is one that will influence the world over.
One of the greatest and humble chefs of our time.
For me, it was one of the most memorable and interesting interviews I have had the pleasure of conducting, thank you Chef Malouf for the opportunity and the time.
To see what he is doing, you can follow him on Instagram https://www.instagram.com/gregmaloufchef
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
For the last two episodes of this season, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.
He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!
http://gregmalouf.com
His curiosity and thirst to learn the trade, have taken him all over the globe, along the way he has picked awards after awards, including a Michelin star and a James Beard award for his writting.
In the first episode, we start at the very beginning of what drove him to become a humble chef.
It all started with his appetite as a child, he always knew he wanted to cook, growing up in Melbourne Australia, in a Lebanese household, there was always a bounty of exotic ingredients.
Always having the desire to work in a professional kitchen, he was not keen to waste time, so he left to go and work in Sydney as a kitchen hand for a Mexican restaurant.
Then came back home, and he targeted a high end French restaurant, this gave him the opportunity to go and study in a culinary college studying one day a week, and to gain the experience he desired.
However, staying in his native country was never going to be enough, he wanted to experience first-hand European cuisine, so he packed his bags and went onto to work in Austria, Belgium, France, Italy. Picking up all of the culture and the languages, there was so much he to learn and experience, bearing in mind he was only 19 at the time.
After this, Hong Kong was calling, coming to learn another culture altogether, dumplings, soup, the street food, the crowds. The level of energy in that city is something that resonated with the young chef. He ran a western restaurant with a full Chinese brigade, Greg mentions fondly, that they managed him and not the other way around.
With so much professional experience at such a young age, it was inevitable that success would proceed. In the back of his mind he always wanted to cook Arabic food. The stage was set for the Chef to explore his talent, which gave way to his cooking style furthermore it was in a pub no less, to the point that it was one of the first pubs in Australia to receive a coveted Chef’s Hat, the equivalent of a Michelin star.
MOMO would be his next restaurant, one of the most famous in the dining scene at the time, this also led him to become an author, with his then wife - Lucy.
After doing everything possible in his native country, he then moved to London, as he wanted to have a bigger audience to fly the flag for Lebanese food. Petersham nurseries, would be his next project, another success, and this time retaining the Michelin star!
Quite a journey, but it didn't finish there.
In next week's show, we discuss all of his books, as well as his time in Dubai!
To see what he is doing, you can follow him on Instagram; https://www.instagram.com/gregmaloufchef
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Ahmed Salih and Bassel Siblini are the Co-Founders of a brilliant new digital platform - Meelz, the first marketplace in the world to connect chefs directly to the customer.
https://meelz.me
It started during the pandemic, when the world seemed to stop, however the one thing that was always available was food, in some way or another from pro chefs to keen home cooks, wether it was though Instagram live, or YouTube, people always seemed to have to time to either watch food or cook it.
This gave both Ahmed and Bassel, the idea that sparked what is now Meelz, what if they were able to partner up with well-known chefs, give them a stage that would allow them to monetise their talents, as well be able to recommend the supply chain from each chef to regular customers.
Ahmed is an Emirati who comes from a food background, as he started as an entrepreneur in business from the age of 7, selling figs from his garden to friends, and is now the owner of the award-winning Dubai eatery – 3Fils.
https://www.3fils.com
He also has recently opened the Lab Holding, which has various brands under one umbrella.
https://thelabholding.com
Bassel had always grown up around food, between Libya, Lebanon and Spain, with a rich food culture, growing up his family played a huge role, educating him on the quality of great ingredients. Later of he went on to work at various leadership roles, predominantly in the e-commerce sectors within the F&B industry, which gave him the experience required to start such a platform.
Meelz, benefits everyone in the value chain, vendors, chefs, and above all the customers, who will have first-hand access to the very best produce and recipes from award winning chefs.
There are some incredible talents who have already signed up, keep an ear out to find out who those talents are.
The platform is just about to be launched, it is a one of kind, so please make sure to be on the lookout for the launch and subscribe!
Stay tuned for next week’s 2-part finale, with one of the Godfathers of Middle Eastern Food.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Sarah Hedley Hymers is one of the most respected food and travel journalists across Europe, Middle East and Africa, not only that, she is also an author, and a judge on several esteemed panels, as well as being on a personal quest to dine in every three-star Michelin restaurant on the planet.
https://hedleyhymers.com
How did this love come about? From an early age, there was always a passion for things writing and travel, her first job out of college was to write for the big glossy magazines in London, then a job opportunity presented itself to work in Dubai.
Sarah became the editorial director for magazines like Hot 100 Restaurants, Hot 100 Bars, Gourmet, Conde Nast Traveller Middle East. Things stepped up when one of the biggest newspapers in the world, The Telegraph, would be looking for a destination expert in Dubai, the job was destined to be hers.
One of the favourites, when it comes to travel guides is the much loved Lonely Planet, when she was younger Sarah always dreamt of being a contributor, a dream that later came true when they approached her to write the chapter on Dubai.
https://www.lonelyplanet.com
One of the biggest news channels on the planet is Euronews, so if the world needs to know anything and everything about travel within the Middle East, Sarah not only presents the show, but is also a producer on the popular travel series – Postcards. This is watched by a global audience of around 142 million people, so no pressure there! https://www.euronews.com
You can watch the series by clicking on the link below;
https://hedleyhymers.com/television
Travelling around the world pre-pandemic, her favourite cities for dining are; Tokyo, New York, Dubai and London, with all of the experience that Sarah has, it was only going to be a matter of time before she would be approached to be a judge on a some of the most recognised food and travel panels that often make the headlines, from the Elemis Spa awards, to the St Pellegrino Best Restaurant top 100 list.
In her own words, she is literally obsessed with hotels and restaurants!
The Michelin guide is not just seen as a bible for chefs and restaurateurs around the globe, but some people make it their ambition to visit all of the three star restaurants, these places are often graced with culinary gods. Sarah so far has visited over 50 on that list.
The meal that started all of this, would be in none other than Heston Blumenthal’s - The Fat Duck. The whole experience, is one that is still very much in the forefront of Sarah’s mind, as this was the meal that helped her to understand as to why people go to the ends of the Earth to dine in Michelin starred restaurants.
Without a shadow of a doubt, Sarah is one of the world’s leading travel and food specialists, she continues to fly the flag for the region, which has helped to place Dubai on the map, not just in terms of hotels but also as a culinary destination.
To see what she is doing, you can follow her on Instagram - https://www.instagram.com/hedleyhymers/
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Michael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn’t rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef. During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.
The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/
The second would be the late great Keith Floyd.
https://en.wikipedia.org/wiki/Keith_Floyd
The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.
His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.
He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!
https://www.emirates.com/ae/english/
During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.
Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world.
After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?
After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!
http://www.scafa.ae
He now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word.
From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef’s always strive for, looking forward to seeing the next phase of his journey.
To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/
Stay tuned for next week’s show, we talk to one of the most re-known broadcasters in the region and in the UK!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Martin Koebke is the Founder and CEO of 1765 Gemini, a company that has a full solution when it comes to kitting out bars, hotels, restaurants, it is a one stop shop essentially, they offer clients the very best in the marketplace.
https://www.1765gemini.com
Growing up in between Africa and Spain, Martin was well travelled from a young age, his parents liked to travel, most of the time it was spent in restaurants, wine cellars, with families getting together and he saw hospitality first-hand, this would be where the fuse was ignited.
At 18 years of age, he moved to Germany, and decided to study Hospitality, as this was his world so it was a natural choice.
The apprenticeship started in Cologne, he learnt how to carve at the table, silver service, gueridon, all of the classical styles of service. From there he went to the corporate world, and started at the Crowne Plaza, but then decided to make the move, to one of the most iconic hotels in the world – The Savoy in London. https://www.thesavoylondon.com
Martin made the move, as he wanted to get back to the working in a place where the classical style of service was very much alive, the eye for detail, the whole experience was a key part, and is what makes the show happen.
After a two year stint, The Jumeirah group approached to open Emirates towers, followed by going to work at the luxurious 7 Star Burj al Arab!
https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirah
After having spent good amount of time in the best hotels in the world, what do you do next?
Martin is the type of person who likes to be challenged, so he decided on side stepping away from the industry, but to still be involved from the side lines if you will, this is where he set up his own company to tell a beautiful story on the table, from the place matts, to the glassware, to the cutlery, this is where 1765 Gemini was born.
Now, Martin has his own plate range – Obsession
https://studio1765.myshopify.com
The plates are hand crafted, and all designed by Martin and his team, this was an incredible reward, not from a monetary point of view, but from a creative standpoint, to bring different ideas to harmonise, this is one of the reasons that the Obsession range, since it was launched has been incredibly successful.
One of the key elements to his business, is the cash and carry, located in the middle of the industrial area of Dubai, when you open the door, its like a wonderland of plates from all over the world!
Martin has one of the most incredible businesses in the United Arab Emirates, he does this by connecting with his clients, but also by listening to his gut, as for his passion for the hospitality industry is infectious.
To see what the fuss is all about, you can follow the 1765Gemini on Instagram;
https://www.instagram.com/1765thestore
To see the Obsession range follow them on here - https://www.instagram.com/studio_1765/
Stay tuned for next week’s show, we talk to a real pandemic success story!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
When it comes to being one of the most creative and decorated chef’s of the Middle East and beyond, Gregoire Berger has done a lot on his life as a cook, and by the way he is not stopping!
He grew up in Brittany, in his native France, the plan was never to be a chef, it was merely a job to get some extra cash on the side.
It wasn’t long before one of his mentors noticed his talents and gave him an ultimatum, to be average, or to really become something, Gregoire of-course made the decision and the rest is history.
During his time growing up in the culinary world, he worked for the likes of Patrice Caillaut, who at the time was based in “Le Romaine Rochevilaine”.
https://domainerochevilaine.com
To then working for the legendary Paul Bocuse in Miami, Florida, this helped not only to work amongst the very best, but also shaped him as an expatriate.
https://bocuse.fr/en/
After a year stint, he then went to open a restaurant at the age of 22 in Morocco, with the head chef being away for most of it, Gregoire had no choice but to do the opening from scratch, not an easy task. This is also the place where he met his wife.
A few years down the line, he then went to work in Paris, in one of the most iconic restaurants in the city “Le Grande Cascade” with chef Frederic Robert
http://www.restaurantsparisiens.com/la-grande-cascade/
During his time in Paris, this was also the place where he also discovered his love of photography, by taking photos of his dishes and sharing them on Facebook.
Both Gregoire and his wife both took the decision to move to Dubai, his first job was in a restaurant that never opened, but as fate would have it the Executive chef of Atlantis the Palm called him for a meeting, there was opportunity, and that opportunity would show itself as the restaurant Ossiano.
https://www.atlantis.com/dubai/restaurants/ossiano
Gregoire has had incredible success here, with coveted awards ranging from the St Pellegrino Young Chef of the Year, to then being named in top 100 Best Chef Awards!
After 6 years, he decided as always to go above and beyond his comfort zone, he now heads up a myriad of amazing projects in the newly founded – The Lab Holding.
https://thelabholding.com
Without a doubt, Gregoire is an incredible talent, there is no limit to his creativity, everyone will be watching to see what he does next!
You can see what he is doing by following him on Instagram - https://www.instagram.com/chefgregoireberger/
Stay tuned for next week’s show, we talk to a CEO who is obsessed with plates!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Mary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate!
https://www.thecaviarspoon.com
Spending over eighteen months to get set up, hasn’t been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.
Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.
Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide.
The craziest thing is that there is no-one doing it, so this is the very first of its kind.
Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.
https://www.forbes.com/sites/steveolenski/2018/09/19/coors-light-and-national-geographic-discover-whats-next/?sh=6df78304a565
One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand.
One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved.
Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place!
All of that just from an idea that Pra had one day!
There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.
Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below.
https://www.thecaviarspoon.com
You can follow the platform via Instagram - https://www.instagram.com/thecaviarspoon/
Stay tuned for next week’s show, we talk to one of the most creative and talented chef’s in the world!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Alannah fell into hospitality completely by accident. The dream was to become a graphic designer, however after realising that it meant sitting behind a desk, it was a that point the decision was made to go into culinary school, the journey began at the tender age of 16!
The College was in Luton, UK, Alannah was shown the A-Z of what it was like to be in this world. In terms of her pastry life, again totally by chance, her presumption was that pastry chefs are not real chefs!
The very first recipe she made, was the famed crème brulee, after that day she never went back into the main kitchen.
Alannah did some work experience in London at the 5 star luxury Royal Garden Hotel in Kensignton, with the brilliant Executive chef Steven Munkley, he would be the one to show her the ropes at the very early stages of her career.
https://www.royalgardenhotel.co.uk
Her first real taste of how tough life can be in the world of the kitchens, would be at the busiest time of the year, when the entire senior pastry team resigned, which meant Alannah was the next one in line manage the whole pastry operation, at the age of 19, that’s not an easy task, however she stepped up, this gave her an experience that she will never forget and a lesson that she still carries with her to this day.
After two years, it was time to take a break, life had a different plan, she got a job in one of the most Iconic hotels in the world – The Savoy. https://www.thesavoylondon.com
Once again, after sending one of the best ever fruit plates to a guest that just so happened to be the group director of Fairmont worldwide, she had sealed her fate, and worked in the Savoy for a further 2 and half years.
On one of the days, Alannah received a phone call from a previous chef, asking if she was interested to go and work in Dubai, after making a quick pit stop from Malaysia, this would be her next move as the Executive Pastry Chef of the Address Dubai Marina.
https://www.addresshotels.com
This would give her an opportunity to run her own team kitchen, compete at the highest possible level, even gaining a world record!
Fate would rear its head once again, this time opening her own business, she took a leap of faith, and went on to supply the likes of Etihad, Costa, Jumeirah, in fact it was selling to over 200 vendors.
5 years down the line it was time to say goodbye, and was tasked to run the entire pastry division of Sarood Hospitality, another gigantic operation which takes military precision.
https://www.saroodhospitality.com
Alannah doesn’t know when to stop, knowing her, she will end up being the head of food evolution for NASA or Tesla, developing recipes for intergalactic travel!
You can follow all of her escapades via Instagram-https://www.instagram.com/alannah_francesca
Alternatively you can contact her on LinkedIN - https://www.linkedin.com/in/alannah-doe
Stay tuned for next week’s show, we talk to someone who is about to push a global collaboration platform!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Courtney Brandt otherwise known to others as A to Zaatar, is not only an author but one of the most respected food and travel writers in the Gulf region.
In her own words, she was late to the market, however one of the things she is most proud of, is that she is true to her word, above all, genuine and honest!
https://atozaatar.com
She started writing in 2007, with various books in the young adult genre, one of the books was almost commissioned twice to be shown on the big screen, so keep your eyes and ears open Hollywood producers.
The food writing came into its own in 2016, on an accidental foodie trip to the Scandinavian food capital – Copenhagen. The schedule should of been Nepal, but a monsoon had scuppered those plans, at the same time in the background the TV show - No Reservations was being shown, with the late great Anthony Bourdain as the presenter, who happened to be eating in Noma for that particular episode, which at the time happened to be voted the St Pellegrino number 1 best restaurant in the world, so not a bad place to start writing about food!
https://noma.dk
Courtney has dined all over the world, but if she is going to dine in any new city, it comes down to three things; word of mouth, is it worth the money? And would she return? Ultimately, this is what her readers want to know.
Dubai is a huge melting pot for culinary talent, people like Himanshu over at Tresind Studio, Yannick Alleno, Even Massimo Bottura from time to time.
https://tresindstudio.com
Of-course, the talk of the Michelin guide as to whether they will or won’t come to Dubai, the biggest gap in the market seems to be the service, reading guests is one of the most crucial parts of the entire experience, even to point of spotting a left-handed guest within 90 seconds. These details are what makes the difference between being good or being incredible!
To be a great food writer, you need to be able to able to not only understand food, but to also be able to constructively criticise a meal, always for the sake of making sure the guest experience is second to none.
At times this has got Courtney blacklisted from certain restaurants and PR companies, her reviews are always about being constructive and should be able to give an opinion, not to be negative but to always push that chef or restaurant to the next level.
Some Chefs could even argue the point of what qualifications, or technical background does someone like Courtney have to judge their food? The answer is simple, she has an incredibly educated palate, dines out at least 3 times a week, and she has a completely different point of view, which is from the diner’s perspective, the people who ultimately pay the bills.
Without a doubt, Courtney certainly knows and understands what it takes to be at the very top of the restaurant game, at the same time she articulates food to a level that we all want to read about. If you haven’t already make sure to subscribe to her incredible blog, the link is below.
https://atozaatar.com
Stay tuned for next week’s show, we talk to one of the most talented energetic pastry chefs in the UAE!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz https://meelz.me
Frunze Carlos de Garza is the Group Development / Executive Chef for the famed 3Fils restaurant in Dubai, with mixed heritage of Mexican and Russian, you know that his food is going to be full of spice and fermentation.
https://www.3fils.com
Before being becoming a chef, he actually had a job with the army, working with intelligence, so he fully understood hierarchy, discipline, and to follow orders, but even with this background, it did not prepare him for how volatile a professional kitchen can be.
His very first step into the culinary world would be in London, under the leadership of Michelin starred Adam Gray.
https://www.chefadamgray.co.uk
London is notorious for how their kitchens are run, and this one didn’t disappoint, dynamic, energetic and passionate.
Adam showed him how to be more disciplined as a chef as well as how to organise his personal life, plus he showed Carlos how to become a leader.
After London, he then moved to France to work with one of the most iconic and legendary chef’s of the century, the one and only Paul Bocuse !
https://bocuse.fr/en/
This was to be a real eye opener, another country, a different language, and to be in an international gastronomic institute.
To learn the classics, as well as doing the preparation fresh every single day, and the restaurant held 3 Michelin stars for 50 years.
From there, he went over to the U.S for a short time, then he went over to Asia to learn the various arts and techniques of the famous street food.
In terms of the food at 3Fils, it is a modern Asian with a Japaneese twist, the food is bold, and absolutely delicious, not surprising as there is always a 45 minute wait at the door!
The chef also places fermentation on the menu, this comes from his Russian background, spending the winter with his grandfather.
The cupboard was full of jams, lacto fermented cabbages, vinegars, all from the bounty of the summer, also his grandfather was a chef during the soviet union in Moscow, so food runs deep in the family.
Myself and Carlos also touched upon how mental health is one of the biggest challenges that people are facing in the industry, and why it is so important to discuss these issues, this was one of the reasons the Dubai Chef’s Collective was formed, and also organisations like Hospitality in Action.
https://www.dubaichefscollective.com
https://www.hospitalityaction.org.uk
Carlos is one of the most talented chefs that I know, not only that, he is one of the most intellectual, combining his love of food with his own knowledge - a true food geek in his own way. If you haven’t experienced his food, please do so as soon s possible, follow him on Instagram - https://www.instagram.com/chefdegarza
Stay tuned for next weeks show, we talk to one of the of the best food writers in the region!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is bought to you by Gulfood - https://www.gulfood.com And Meelz - https://meelz.me
A very warm welcome to Series 3 of the Chef JKP Podcast, can you believe it!
Old friends and new, thank you for coming along to this inspirational audio adventure, we have got some of the very best people from in and around the hospitality industry, not only that, we have also partnered up with not one, but two formidable industry giants.
The first partner is Gulfood, the worlds largest food and beverage trade show, with well over 2,500 from 85 countries. From renowned global food manufacturers, to powerhouse distributors, and established suppliers. With some of biggest names in F&B, Gulfood is the place for business.
The second amazing partner is - Meelz!
They empower chef’s, by creating a platform that helps them monetize their large social media following, to the benefit of everyone in the value chain. The biggest winners are the customers of- course, who can now first-hand: taste; learn, experience and buy, directly from the chef’s.
I am super excited and grateful to have these two along for the ride!
So, what’s in store for season 3 you ask?
Award winning authors, chef’s, journalists, and so much more, this season as always is filled with inspirational stories, education, and of-course a lot of laughs.
For this episode, I wanted to highlight the un-sung heroes of kitchens, whether in a café, hotel or restaurant, who are they? The guys washing the dishes, you may know them as the kitchen porters, or the stewards, in truth we couldn’t run the place the without these legends! Do they get any glory? No, but they certainly deserve it, as the have the hardest job in the kitchen.
I started my career as what my dad would call “ a pot washer”, I did this just for a bit of extra money at the weekends, but this led me to the world of professional kitchens, and I would never change it.
As time went on, I understood, that it was the pot washers, who make the business tick, after all, what type of person does it take to want to carry out such a physically demanding job?
All of us have met, that one person, in the kitchen, whether at home or work, who just loves to get their hands dirty, and smash out the washing up!
But when you get into the professional world of hospitality, these so called pot washers, become like a mafia, and if you want something to be done, you need to pay, either with a plate of food or a drink, if not, good luck!
They are the team who do all of the work that you don’t want to, they do their job in the shadows, so this one goes out to all of the un-sung heroes of the kitchen, I salute you!
Thank you all, it’s going to be another incredible season.
Stay tuned for next weeks show, we discuss all things fermentation, culinary roots, and much much more.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is a two part Ramadan special, bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
For the second part, I talk to one of the most exciting and prominent Chef’s of the region!
Tim Newton started cooking at at an early age, cooking for his mum.
He was raised in Southern California, first working in a pizzeria, he then stepped into a professional kitchen at the age of 18 in a restaurant called “ Stacy’s in Oakland, then went backpacking through Europe, and ended up studying culinary arts in Paris no less, an incredible place to study and learn his craft.
Tim went onto work in England and Australia with some of the best people in the business.
Matt Moran was one of them - https://mattmoran.com.au
Followed working in of London's most established restaurants - Lutyens - https://www.thened.com/restaurants/lutyens-grill
After sometime, he got an opportunity to work in the Middle East, this time it was Dubai that welcomed him.
Tim mentioned with a cheeky grin that he came to open a “small” restaurant named La Petite Maison - https://lpmrestaurants.com/dubai/
This “small” restaurant went onto win several accolades, and to this day, it is an extremely popular place amongst the dining scene in Dubai.
A couple of years down the line, Tim became the Group Executive Chef for the demand group, that has such restaurants as Bagatelle, Opa and more recently Myrra - https://www.demindme.com
This has led Tim to open several ventures, with more to follow, he mentions that the success is also down to his solid team.
His culinary heroes are the incredible Thomas Keller, the late great Anthony Bourdain, most importantly his Mother. She was the one who pushed Tim to go into the kitchen at home to then go into a professional kitchen.
Ramadan as an expat chef could be daunting for cooks who experience it for the first time, but Tim respects the culture of what Ramadan means in this region, not only that, his wife who is also a chef, her family originate for Yemen, so there is a rich food culture within the Newton household.
The chef has seen Ramadan change in Dubai throughout the years, his menus however, stay true to their concepts during this time.
Tim has embraced the Arabic cuisine, to the point that he mentions the firm crowd pleasers, are some of his personal favourites.
The real deal over Ramadan for him, are the Iftars, this is where you can really experience the true sense of the holy month, as well as the incredible flavours that are presented.
To see what Tim is doing, you can follow him on Instagram - https://www.instagram.com/cheftim420
Stay tuned for next weeks show, I will be giving a sneak preview on Season 3.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
This podcast is a two part Ramadan special, bought to you by our partners, Gulfood - https://www.gulfood.com, and Meelz - https://meelz.me
For the first part, I talk to one of the most exciting and prominent Chef’s of the region!
Mohamad Chabchoul started cooking at the tender age of 15. With Lebaneese origins, having spent most of his adolescence in Syria, it’s not difficult to understand that he has a rich food heritage, spending the first few years making frozen pastries for Ramadan.
He explains that his first taste of the chef life, was actually by watching chefs with big hats and big bellies on TV, this was always during the holy month.
During his time growing up, the TV shows were the catalyst that helped him to write the recipes and experiment, sometimes succeeding, sometimes not.
After sometime it was his mum that encouraged him to take cooking seriously, so he then went to Damascus to study.
Not easy at first, however after perseverance, the decision was made to really persue a full time career in the culinary arts.
His first foray into a professional kitchen was yet be another challenge, big pots, pans, however soon enough the chef’s took him under their wing and started to show him the ropes, it was the cold kitchen that was Mohamads first love, with all of the the French techniques that really appealed to him. He then went onto to work at his first 5 star hotel, after a few years, he made the big decision to move out of Syria completely and set his sights internationally.
Dubai was the place, as he got an opportunity to go and work at IHG Intercontinental dubai Festival City - https://www.ihg.com/intercontinental/hotels/us/en/dubai/dxbhb/hoteldetail
This is where the career really started for him, as an Arabic Chef, he does not professionally cook Arabic food, but leans towards European food, as this was his passion from a young age.
The opportunity arose with one of the best chefs in the world, the one and only triple Michelin starred legend - Pierre Gagnaire - https://pierregagnaire.com
Mohamad took the advice the of the gastronomic guru, the key is to keep everything simple, simplicity is the secret! Nowadays Chef Chabchoul can be found cooking in the Grand Millennium Business Bay located in Dubai - https://www.millenniumhotels.com/en/dubai/grand-millennium-business-bay-dubai/
Discussing the holy month of Ramadan, the chef describes what it means, a time of reflection, a time of family, overall it is a lifestyle.
The tents, the food, the Shisha, people love to try all of the small activities that happen during this time. For him, this year he has created a nostalgic “ Grandmother’s corner “ where the chef transports people back to their childhood giving the guest the food they used to grow up with. Pre-dominantly the mezze is Anti-pasti, all vegetarian.
A highly talented chef!
To see check out all the latest news and to see what Chef Chabchoul is doing, you can go to his website - https://chefchabchoul.com
Don’t forget to subscribe and give the podcast a review, we are on all podcast steaming platforms.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
FoodSheikh was launched in 2015 as an impartial restaurant review website for Dubai’s growing F&B landscape built on trust and credibility from years of experience in the industry and a sense of fun. FoodSheikh’s aim is to grow from just producing reviews to creating fun, engaging and original content for the larger F&B market in Dubai.
https://foodsheikh.com
The fact that the reviews are written anonymously makes Food Sheikh even more credible, as he is there to seek out the whole truth and the magic of restaurants.
Why is he qualified to do this ?
He was a chef in a previous life, has extensive knowledge of the industry, not just in Dubai, but also globally, plus he consults on projects with larger hospitality brands.
At the beginning of the pandemic, he decided along with other people in the field like Chat Food, there had to be something done to support local restaurants that could deliver, however there something more pressing at hand, delivery aggregators were charging the home grown concepts larger fees, so in order to combat this Food Sheikh launched a platform called Deliver DXB.
https://www.supportlocalrestaurants.com
This would prove to be a lifeline to local restaurants in the Dubai landscape, as it allowed the guest to order directly, instead of going onto other platforms, which in turn helped the businesses pay the wages, and ultimately survive.
The other concept that came up, would be an avengers style menu, with the Food Sheikh All Stars, a menu that was delivery only, with some of the best chefs in the city.
The brand grew, the rumour is, that there are plans for a restaurant- so stay tuned!
Major events of life happen in restaurants, strangers become lovers, deals are brokered, history happens, the truth is, they are the pulse of any city, Food Sheikh, goes into detail as to why local restaurants should be celebrated and supported.
If all of this wasn't enough, he also writes a foodie magazine called the 86! All about stories and the history of food, and by the way this is a hobby.
All in all, we need to support hospitality in every part of the world, as it has been an industry that has suffered massive losses.
For me, Food Sheikh has expressed the passion that us hardcore foodies enjoy for all things culinary, and memorable food experiences.
An interview that opens your mind.
Long live the Food Sheikh.
Support the show (https://www.paypal.com/donate/?token=zJcpWj79So6PprRveWb4u2F9vRgjUqNgfifmJJuXdE9Int4CU8OuuSLuRIDtn6kWnimKDm&country.x=AE&locale.x=AE)
Let's just say that food and hospitality has always been around for Maria Stevens.
Originally from Spain, we all know that the Spanish not only know about great food and service, but they have given us the likes of Ferran Adria, Serrano ham, and notably a world class football league.
Maria started her professional marketing journey by the way of being a restaurant manager, always having to look after what should be on the monthly food and beverage social media calendar.
Always having a passion for delicious dishes and impeccable service, there no better place to be than on the palm in Dubai woking in the award winning Social by Heinz Beck.
Here she was working alongside the team in both the back and front of house as the Food and Beverage Sales Manager.
https://www.heinzbeck.com
After this, she got the opportunity to be the manager of a friends restaurant, where again she not only had to take full responsibility of the business, she also looked after the marketing, which led her to question what career path should she take?
Once the contract had ended, after a well earned break, she then decided to take a course in Digital Marketing, during this time she took on various consulting projects that allowed to have a deeper understanding of the Marketing industry and what it takes to convert campaigns into real customers.
Once the studying was over, Maria took the position of Marketing Manager for the Steigenberger Hotel, Business Bay, Dubai.
https://www.steigenberger.com/en/hotels/all-hotels/dubai/dubai/steigenberger-hotel-business-bay
She managed all of the Food and Beverage for the entire hotel, which is not an easy task in a city like Dubai, but a challenge that Maria took fully in her stride.
At the same time, if this wasn't enough, she is also in charge of the marketing for The Dubai Chef's Collective, this is a completely different ball game altogether, as this time there are over 30 different chefs to manage.
This is one of the projects that she truly enjoys to work on, as each chef brings something different to the table.
https://www.dubaichefscollective.com
There is no arguing that Maria loves her job, and above all she loves all things hospitality, and by the way did I mention she's married to a chef!
On the side Maria is also a Reiki healer, not just for humans but also for animals, another incredible passion.
To see what Maria is doing, not only can you click on the Dubai Chef's Collective page, but you can also follow her on Instagram - https://www.instagram.com/mayulacoquette
Digital marketing is now an integral part of any business, so if you need any advise or a consultant, you now where to find one!
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Craig Best is the Head Chef of the famed Hell's Kitchen restaurant, housed in Caesar's Palace, Dubai.
https://www.gordonramsayrestaurants.com/gordon-ramsay-hells-kitchen-dubai
At the tender age of 16 straight from high school, he went to work as a chef in a small pub in his local town located in England, making sandwiches.
None of the fine dining food was on the horizon , but it was his wife who actually sent the cv to various places in order to push him to become better.
His first fine dining job was for the one and only Gordon Ramsay! He worked with the company for sometime, then moved on to the Trompette in Chiswick London, this would be a pivotal role in pushing Craig forward.
http://www.latrompette.co.uk
From there, he went to work for another giant - Marcus Wareing, this chef is just another level of scary, this time the position was for Senior sous.
https://www.tredwells.com
The environment pushes you to fight in a very tough place, after two years in was time to move on, to the Head chef's role with the reputable Jason Atherton.
https://www.jasonatherton.co.uk
Craig worked for Jason in Dubai for a further two years, however the operations director of the Gordon Ramsay restaurant group had different ideas.
An apparent casual drink, turned into a full on interview with 5 executives, they explained the concept of Hell's Kitchen - there was no way he could refuse.
The Restaurant series is watched all around the globe, people flock to Vegas and to Dubai just to catch a glimpse of how the kitchens run, as well as being able to enjoy the world class food.
Gordon of-course makes an appearance from time to time, however Craig is there to ensure the operation runs like a well oiled machine.
The Chef describes the service as electric!
The restaurant is now well and truly cemented in the local dining scene , and has become a place not just to be seen but a place to enjoy an incredible experience, one of the reasons for this success is down to Craig and his ability to push his passion to the the team.
If you want to see what Craig is doing, you can follow him on Instagram - https://www.instagram.com/craig.best
Make sure you give him a follow, and a cheeky hello!
Craig is one of those chef's who leaves an impression when you meet him!
A true gatekeeper of his art and a truly great chef!
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Joe Bartlett knew that he wanted to become a chef at a young age.
Fast forward a few years, his dream became a reality, however the road was not going to be easy.
He started working in a local hotel on the weekends getting his backside kicked, in the weekdays he was studying at catering college. This was in his local town, located in the South West of England.
2 years later after graduating, he then went to work at some other restaurants, however 5 years after his original stint at the place where he trained, he asked back as a sous, to then getting promoted to his first ever Head Chef position at the age of only 21 !
https://www.holne-chase.co.uk
A huge responsibility for someone so young, during his 2 years as the Head of the kitchen , he accomplished 2 AA Rosettes, as well as various accolades, but something was pushing him in the search of gaining knowledge, opportunity knocked on his door once again.
It was a simple invitation that led Joe to work at the award winning Ashburton Cookery School.
This is where he understood how to manage the general public, at the same time he gained a national teaching accreditation, and of-course pushed his knowledge base to a whole other level. Joe worked at the school for 8 years, quite a commitment.
https://www.ashburtoncookeryschool.co.uk
But still, he wanted to push himself to work at the very top of gastronomy, there was only one place that could fit the bill for such a job, so he got a job at the legendary double Michelin starred Le Manoir Aux Quat' Saisons!
https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/
This solidified the hunger to work for the best of the best!
Joe now works for a beautiful country house hotel in Wales, to this day, he is teaching his chefs all about foraging incredible produce from the land, you can often tune into Joe's Insta stories, tasting weird and wonderful herbs or berries.
https://www.lakecountryhouse.co.uk
The journey that Joe has gone through has not been easy, considering he went from a Head Chef's position, to then having to almost start again at a lower position, however cooking at the Mecca of British gastronomy was well worth the risk.
So if you need some extensive knowledge on how to get into foraging, Joe is the chef to call!
Give him a follow on his page - https://www.instagram.com/chefjoebartlett
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Sunjeh Rana is the CEO of the award winning International Centre for Culinary Arts (ICCA), based in Dubai, UAE.
He describes himself, as always being an entrepreneur, however destiny had chosen him to go down the route of how to bring culinary education to the next generation.
It was a holiday to Dubai, that led him to be within the business.
The ICCA is now in its 15th year and still going strong, with a number of local and global accolades under its belt, however the journey was not always plain sailing.
https://iccadubai.ae
With any new business, the risks are huge, especially when you are the very first in the region, licensing issues, what type of business are you categorized under, they types of chef tutors required, the list in endless.
Sunjeh pushed on , as he saw the opportunity to be a leading pioneer within the region, allowing to change the lives of students, one lesson at a time.
There are now courses for professionals, enterprises, and home cooks, you name it they do it, as well having world class chef's into the classroom, to bring opportunities for the students to spend time with some of the best in the industry.
The ICCA has trained and graduated over 6,000 students, who have gone on to work all over the world.
The vocational training the students receive, without doubt is some of the most advanced, as well as hands on when it comes to the development of young chefs.
But, one of the biggest challenges that the industry faces, are the long hours, the sacrifices and dedication, plus of-course television glamorization of being a chef, so how does the ICCA combat this?
Sunjeh personally talks to every single student, to let them know the real truth of what type of industry they are about to enter.
The job of the ICCA is to ensure that the students are 16 hour proof, by the time the have graduated, this is done by on the job work experience, as well the regular lessons.
This allows to students, to see and to feel the truth and the realities of the job, that is the reason why so many graduates have been so successful.
The other remarkable project which has been hugely successful, is that the ICCA is giving back to the community, by offering a lucky candidate the opportunity of a lifetime, by giving them a chance to get a scholarship.
Sunjeh's passion can be heard from miles away, this is one of the reasons the center is at the very heartbeat of culinary education.
An incredibly inspiring tale, that resonates throughout the hospitality landscape.
To see what the fuss is all about head over to their website - https://iccadubai.ae
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Chef Giovanni said, that as soon as he born, he was in the kitchen.
Born and raised in Las Vegas, USA, his parents had a restaurant, one of his earliest memories was seeing the cooks, the flames, the shouting, he knew this was his calling.
His very first job was in the infamous Caesar's Palace in Las Vegas
https://www.caesars.com/caesars-palace
Working with 2 big names, Chef Sean Griffin, and another one of the biggest names in television cooking - Bobby Flay.
http://www.bobbyflay.com
Another opportunity which popped up, was to work over at the Bahamas, however it was one of his friends who was working for Akira Back, Giovanni wanted to learn all things to do with sushi, so he got a job in restaurant - Yellowtail, started from the bottom, 11 years later, he is still working for Akira Back, quite a commitment.
https://www.akiraback.com
He is now the Executive Chef for the Akira Back restaurant in Dubai, the day to day, is all about running the business, consistency. understanding produce, as well as dealing with the customers themselves.
He also explains, that it is harder to be a chef in Dubai, rather than anywhere else in the world, due to incredible produce which is readily available from the terroir.
Giovanni interestingly enough is also plant based, but listen out for his favorite food memory.
Since Akira Back has opened in Dubai, it has had National acclaim, there is no doubt that this success is down to Giovanni ensuring that the ship is being navigated on the right path.
Go and check out what the fuss is about - https://www.akirabackdubai.com
To see what Giovanni is doing , give him a follow Instagram - https://www.instagram.com/giovanniledon
An amazing journey, from Vegas to Dubai!
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You could say that being a chef runs in the family, however Luke Garnsworthy has changed the game and is now the CEO of his very own restaurant group.
How did this happen?
It all started by him growing up in his dads restaurant, in the city of Exeter located in the South West of England, the name of the eatery was known as Crockers, which subsequently is the name he uses for his new projects.
Holding a few dead end jobs, eventually the calling of the kitchens beckoned him back, this led to Luke's first serious job in the award winning Ashburton cookery school. This was the place that allowed him to learn hands on about produce, techniques, and also exposed him to dealing with the general public, a skill that would prove valuable in years to come.
https://www.ashburtoncookeryschool.co.uk/
After some time, Luke wanted to make the move to London, this would prove to be a pivotal step in forming his work ethic, as he joined one of the biggest names in the culinary world - Marcus Wareing at the Gilbert Scott.
He describes this experience as being "brutal", due to the hours and the pressure from Marcus himself.
https://www.thegilbertscott.com
This was swiftly followed, by a job at the double Michelin starred Dinner by Heston Blumenthal in the Mandarin Oriental, Knightsbridge, London.
The group executive chef at the time, was none other than Ashley Palmer Watts, one of the most inspirational people Luke has ever had the pleasure of meeting, and the education in that particular kitchen, was second to none.
https://www.dinnerbyheston.com
The decision was then made by Luke, to stop cooking all together, as the he wanted to have a life.
He re-trained as a personal trainer, didn't really make money, however he decided to put food and nutrition together, doing tailored meals, but the real spark happened when himself and his wife were catering for private dinner parties every weekend, from these small and intimate functions, Luke knew that there was some serious cash to be made, and boom - Crockers was re-born.
A double door garage space, was then converted to a chef's table of 10 seats.
The concept was about watching the chef, having inter-cation with great food and wine.
After constantly being sold out, the concept had to be re-designed, so an actual restaurant and bar space became available.
A couple of years down the line, another branch of Crockers has just opened up. Remarkable to think, all of this came from a concept that was home grown in a garage!
The company is now called Unique dining - https://uniquedining.co.uk
With a full board of directors involved, the company has truly taken off.
The future is bright for the unique dining group, as the success is all in the hands of the people who make it happen.
The sacrifices have been worth the graft.
Luke and his wife Fiona have also welcomed a baby boy in the world, am sure he will also be following in the family footsteps.
The remarkable story from Chef to CEO!
To see what Luke is up to, you can contact him via Instagram - https://www.instagram.com/luke_garnsworthy
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Chef Troy Payne has been in kitchens since the start of his teenage years, so you could say he's been around the kitchen block!
Originally from Melbourne, Australia, who some people call the culinary capital down under, this was the place that would light up and inspire this chef.
As soon as he saw the flames, the heat, the tempers, he knew that the kitchen was the place to be, and so his journey began.
He made his way into some of the best kitchens, by simply going to the backdoor, speaking directly to the chef himself and just asking for work, this was all about determination and passion to be at the very heartbeat of the ever expanding aussie culinary scene.
After working for some big names, Troy landed in the famous kitchens of the legendary Greg Malouf.
http://gregmalouf.com
Working for one of Australia's all time most influential chefs was never going to be easy, however, as any chef with a pure lions heart for learning and wanting to become the best, what do you do? You put in the blood, sweat, and tears to be able to have the invisible badge of honour that so many cooks have today.
Troy worked for Greg for quite some time, to the point that he now calls him, his kitchen dad, they were re-united in Dubai, when they opened acclaimed restaurant Zahira.
A few years down the line, Chef Troy is about to embark on his latest venture - The Pangolin.
http://thepangolindubai.com
This is a project that has been in developed over 3 years, everything has been has been carefully sourced from the decor, to the local produce, the devil is in the details.
It is literally about to open, the excitement is the air, the team are fully engaged, food is being cooked, but let's not forget, all of this was happening during a pandemic.
Troy has a lot to teach, not just his team, but his peers, the knowledge, the recipes,the technical aspects of being a chef, there are so many intricacies, he is not the type of person to keep information to himself, he empowers you by sharing all of the amazing knowledge that he has accumulated over the years.
He is also involved with the Research and Development for the Dubai Chefs Collective, in order to share ideas, recipes, and to form a database of old and new trends.
https://www.dubaichefscollective.com
There is a huge amount to learn from Troy, who is without a doubt a true rock 'n rolla!
To see the type of dishes and all of his experiments, give him a follow, and if you're very lucky, you may see him dancing on his Instastories from time to time!
https://www.instagram.com/trotskie
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Carl Greenslade is not just a professional personal trainer, but is also one of the best nutrition coaches on the planet!
His journey to the top didn't start out this way.
Carl knew from a young age that an academic education wasn't his cup of tea, however his love of food and sports began by simply being in the playground at his high school, plus by talking to a guy who made a cake in his home economics, which subsequently was the reason he joined the same class!
Sometime after high school, he then got a job working as trainer in a local gym, but it was only after move from Exeter to Manchester that his career began to accelerate.
He calls it "working in the trenches", really allowed him to focus and understand his trade.
After a few years and doing the same thing day in day out, he wanted to push himself to get out of the comfort zone, so 3 years ago he decided to take a big gamble, to coach online and to move internationally to Montenegro.
A huge risk, but one that has truly paid off.
Not only is he coaching private clients, he also coaches professional athletes, all from word of mouth recommendations, quite a feat considering he doesn't advertise or have a website.
Nowadays you can find Coach Carl (which is how he is known by his peers) frequenting the pages of Instagram, discussing his clients, tips on training, and more importantly the nutrition required to get in shape - I suggest you have a look for yourselves - https://www.instagram.com/coachcarluk
The thing I like about Carl's approach, is his almost chef like way of no non-sense straight forward way of communicating to his audience, which is a rare trait to have in this day and age.
In terms of his food memories, you will have to take a listen to his story regarding spices, not for the faint hearted.
What does the future hold for Carl? Well, of-course more and more clients, more coaching, and of course straight talking posts on Instagram.
A website is on the way, so make sure to look out for that.
The interview was super light hearted, full of laughs and a lot of information to digest, so well worth listening to a few times over.
So the next time you are thinking about getting a personal trainer or need some nutrition advise - you know the guy to talk to - Coach Carl!
https://www.instagram.com/coachcarluk
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Chef Robert Stevens, was only a couple of months old when he first arrived in Dubai, born in Finland, there was always going to be a draw towards fermentation, produce and incredible flavours.
Robert was 22 years old when he decided to become a chef, this was the time he took to go back to Scandinavia to learn the trade, once graduating from culinary school, he then decided to go back to the heat of the desert.
Once in Dubai, a few opportunities beckoned, however the job of a lifetime came up in the way of working with the legendary 3 star Michelin legend - Heinz Beck!
https://heinzbeck.com
This was the place where he truly discovered what it takes to be a professional, the other challenge which he faced, was the fact that he was the only English speaker in the entire brigade, no an easy situation to be in.
18 months later, Robert was an entirely different chef!
He now heads up the kitchen in the coveted Intersct by Lexus, located in the trendy financial district of Dubai.
https://www.intersectbylexus.ae/home
The food is about the local produce, maximising the flavours, at the same time his roots of fermentation, pickling, and smoking are of-course being showcased in the menu.
Vegan specials regularly take centre stage, especially on the A La Carte, even more interestingly there are beautiful Arabic touches to the food, another nod to the local culture.
One particularly great skill that Robert has developed, is making cheese from scratch, again, the produce takes precedence, by getting fresh milk directly from the farms in the United Arab Emirates.
It is fair to see influences from his culinary heroes Rene Redzepi, Alan Passard, and of course Heinz Beck.
He is also part of the educational recipe development team for the Dubai Chef's Collective.
https://www.dubaichefscollective.com
Overall what Robert is ultimately doing, is going back to his origins, purely focusing on the provenance, techniques and incredible flavours.
His food is not only delicious, but also delightfully intelligent.
A true Viking in the Desert.
To see all of the work that Robert is doing, follow him on Instagram - https://www.instagram.com/chefroblar/
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Coming from a career in the oil and gas sector, to then change direction and start a business within hospitality from scratch is not an easy task, however Hattem Mattar, has done this and succeeded!
From humble origins in Egypt, it was his family who showed him the love of food, and how to grill from a young age, but it wasn't until he took a work trip to Texas that the passion for all things barbecue truly ignited his spark.
Texas is the birthplace of barbecue, so there was no better place for Hattem to learn and master the art of controlling fire other than the legendary Brian Bracewell of Southside market.
https://www.southsidemarket.com
18 hours of managing various pits, and understanding fire, understanding different types of meats, gave Hattem an insight into how he could turn his passion into a full time job.
Back from the apprenticeship, then going to his now home in Dubai, this was the place where he could try out all of the techniques, on his friends and family. The Mattar farm originally was the place where his crew would come over to chill and enjoy the weekend, however the food began to gain a serious reputation, so much so , that strangers began to arrive in his house, this was the spark that pushed Hattem into turning a passion into a serious career.
5 years down the line the Mattar farm is now a fully fledged smokehouse, nothing is off the menu, camel, ostrich you name it, they can smoke it.
Hattem also now happens to be the face for Webber in the Middle East and Africa region, where he shows exactly what you can do to make incredible barbecues, he is also a regular on radio and television within the region.
https://www.weber.com/AE/en/home/
One of the things which we discussed, is the time that Hattem cooked in Brazil and represented the United Arab Emirates for the biggest barbecue festival on the planet. A gruelling 72 hour meatfest. it was a proud moment for the guy who just a few years previously was using the grill just to feed the gang.
https://en.churrascadafestival.com
The business is now going from strength to strength, with varied arms in hospitality, along with a couple of wolf cubs - his daughters, always by his side in order to pass the knowledge on.
http://themattarfarm.com
All in all, there is no arguing in saying that Hattem is not only on fire, but is truly an incredibly talented Pitmaster!
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A warm welcome back to the second season of the Chef JKP podcast, I know right second season!
So what is in store? A lot of inspirational guest's celebrating all things food and hospitality, serious discussions, as well as funny things that happen in the day to day life in the world of top professionals from around the globe.
Since I started the podcast, we have had some wonderful guests, that really opened our eyes to how the overcame obstacles to become the very best in their chosen field, since it was me who kicked off proceedings in Season 1 episode 1, I thought it only fair to do the same in the very first episode of season 2.
This time, I wanted to discuss the people and the chef's who have made an impact in my proffesional career as I was progressing through the various stages of my kitchen life.
Some of the stories, are funny, some thought provoking, and hopefully inspirational too.
From pubs to Michelin starred kitchens, the idea is to put into context what type of career you could have as a chef and just to show how diverse it can be.
The people who are around you really make all of the difference, I know that this was certainly the case for me, wether it was friends or mentors, they all had a part to play in my career, and I wouldn't change for the world.
Kitchen life isn't for everyone, you need to be mentally and physically tough, as there are a lot of people who also want to see you fail, so it is not all plain sailing, never the less the journey doesn't stop, you keep finding new and adventurous ways of becoming better and better day by day.
A feast for the ears, you are all in for a treat, so strap in, brace yourselves and welcome to my kitchen life!
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Samantha Wood is one of the most prominent food critics in the Gulf region.
Her alias is Foodiva, below is the award winning website where she reviews new or up and coming restaurants.
https://www.foodiva.net
With almost a decade into running her business, Samantha knows a thing or two when it comes to hospitality, as her dad used to run hotels for a living, plus she had extensive experience in corporate hospitality P.R.
Samantha wears many disguises, not only does she write for her award winning website, but also curates dining experiences and is a PR consultant. More recently, at the start of the crisis, she launched the #UAERestaurantsUnite pro bono social media campaign to support restaurants.
Her reviews are completely impartial, doing her homework on the cuisine and the chef, the day before heading to the restaurant, to ensure she has the full heads up, not forgetting that the bill is fully paid by Samantha herself.
Describing the journey as not easy for the first two years, hence consultancy was on the breadwinner in the very beginning.
Having a love of hospitality is one of the reasons she is so passionate about all things food and supporting the industry however possible, as you can imagine, writing reviews has also given her notoriety amongst foodies and professionals alike, not just in Dubai but around the world.
There are a number of local chefs who she respects for pushing up the levels of cuisine and creativity in the city of Dubai.
One of those being Colin Clague, who has been a prominent figure in the food scene for quite some time, his latest venture is Ruya, a modern take on Turkish food - http://www.ruyadubai.com
Another chef we discussed is Reif Othman, continuing to push the boundaries, trying new dishes on his guests almost every week, with one of his latest ventures, he is cooking top a storm - https://reifkushiyaki.com
One of the greats that always get mentioned on this podcast, is the late Anthony Bourdain. Samantha was fortunate enough to interview him face to face, at one of the most amazing press trips that she was invited to, listen out for that story!
With having so much knowledge plus having such an amazing palate, which is the meal that is to be one of the most memorable for an award winning food critic?
Just before the closing down of the St Pellegrino's Top 50 best restaurants, she describes having dined at the famous Gaggan - https://gaggananand.com
This was to be one of the most incredible meals she has ever had the pleasure of enjoying, so much so that she wanted to go the after-party!
An advocate for the amazing food in the Gulf, Samantha wants tourists to experience the very best that the United Arab Emirates has to offer, we are not just talking about chicken shawarmas and hummus, it is far deeper than that.
When going to Italy you will only eat Italian, when visiting Japan you only eat Japanese, but it is not the same when arriving in Dubai for some reason, and this is what needs to change, not just in her eyes, but in the view of many other foodies in the region.
Overall it seems like Samantha is a guardian for the food scene, and to that we say thank you FOODIVA!
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Having both Brazilian and Sicilian roots, can only mean a lot of passion and fire!
Vanessa describes herself as always enjoying food, growing up in her grandmothers kitchen, which allowed her to have an interest in cooking from a very early age.
Her first taste in the professional world of all things culinary, would take place running a pasta station over a weekend, which at the time paid a serious amount money, to any 18 year old this was not just pocket money.
This kept happening over several times throughout the year, which she enjoyed far more than current weekday duties.
Describing herself as a people pleaser, her other job was repossessing peoples house's for the bank, this was not the way she wanted to spend the rest of her life, it was this that kickstarted an illustrious career.
After a discussion with her dad, the decision was made to then study and master culinary arts.
Her first serious job would be for the large Catering firm Puff'N'Stuff Catering in Orlando, Florida.
https://puffnstuff.com
A move abroad was on the cards, it was toss up between Australia, Saudi Arabia or the United Arab Emirates, the choice was made by going to study at the ICCA in Dubai.
https://iccadubai.ae
After spending some time in the region, Vanessa consults for large firms such as General Mills, Alto Sham, and Mastercard.
https://www.mastercard.ae/en-ae.html
https://www.generalmillsmiddleeast.com/ar-SA/Company/GlobalOverview
https://www.alto-shaam.com/en
This has led to becoming a chef presenter on camera, trade shows, and to meet like minded individuals, which has also allowed her to be a true showman, however even on camera this is not always easy.
Vanessa is now running her very own catering and consultancy company, that has merged with SoulTPHQ to run the event side of things.
https://www.chefbayma.com
With the wealth of knowledge the chef has under her belt, the discussion led talking about the hospitality industry changing in order to cultivate both male and female talents, nurturing instead of de-motivating them, however there is a bullish attitude towards how some kitchens are being run to this day.
Her kitchen heroes, of-course number one being her Sicilian grandmother which was the person who inspired her from the very beginning, followed by Wolfgang Puck, and the late great Anthony Bourdain.
An educated chef with bags of charisma, a rare breed amongst professional cooks, this is to be expected though, that's what happens when blending Brazilian passion and Sicilian fire!
You can see what chef Bayma is doing, by following her on Instagram - https://www.instagram.com/chef_bayma/
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When it come the world of social media and being an influencer, Homam Ayaso is the go to guy.
His alias is - The Gastronaut - just go and have a look at the type of content he is smashing out!
https://www.instagram.com/homamino/
A self taught cook born in Syria, raised in Saudi Arabia, it was his mother who inspired him to cook from a young age.
Studying and working in the field of marketing, he went from being graphic designer, all the way to regional creative and social media director for WonderEight.
https://www.wondereight.com
In his day job of being Regional Creative and Social Media Director at an international advertising agency. The experience in advertising and passion for food found an outlet a few years ago when he started to blog; Over the years, this work has turned him into a Food and Travel Influencer, a role that allows him to discover and share with the world his journey of cities and flavours. This gave Homam the chance to meet amazing chefs from around the world and learn the tools, tricks, and techniques that make them unique - whilst broadening his very own style. Fascinated to understand how their stories are expressed through their work.
Now based in Dubai, he is usually travelling and discovering the different cultures from around the world, the highlight of his trips are finding his way into a kitchen, cooking and talking to the local chefs, this is one of the reasons The Gastronaut is so successful, it is due to the fact the he understands cuisines, he understands the history, overall he understands people.What fascinates him is food as a means of discovering cultures through their cuisines.
Being one of the biggest influencers in the Middle East is not an easy task, but for him it is also a business.
He discusses how people in his industry can help Hospitality, using the social media platforms as partners rather than enemies.
Interestingly, he also mentions the type of people to watch out for, and those who are just there for a free meal.
If that wasn't enough, he happens to be an accomplished cook, his friends call him chef, which is a title that he denies.
A true insight into the world of real food and travel, The Gastronaut has taken one small step for man, and a giant leap for the digital world of food!
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From an early age Shane Born was taught to appreciate a good home cooked meal, and what it really means to be at the dining table surrounded by family.
It was this valuable life lesson that gave him the drive to push beyond the home kitchen, working alongside his mentor and business partner - his mother.
To this day he describes her a key figure in his culinary life.
She was the person that sparked the love of and respect of food, travelling and living around the world as a family in places such as South Africa, China, Vietnam, Thailand, Australia, the US, and the Middle East, visiting various cookery schools, the learning curve was fast and sharp.
Discussing food heritage, from all of the parts of globe, Shane describes how his style of food has evolved, due to his extensive culinary adventures.
All of this led to a culmination of a catering business and cookery school - Borns Kitchen - http://www.bornskitchen.com
Equally, he is also the executive chef of Bidi Bondi on the palm in Dubai - https://www.bidibondi.com
Some of the flavours combinations on his menu, delve into the extensive memory bank of the chef, in order to bring his travels and translate them on the plate.
As food brings people together, why not bring chefs together too? This is exactly what Shane has done, co founding the Dubai Chefs Collective, bringing like minded chefs together on one platform, in order to share ideas, techniques, most importantly to support each other during the pandemic.
https://www.dubaichefscollective.com
The late great Anthony Bourdain is someone that the chef looks up to, as he was the guy who really told it like it is! https://en.wikipedia.org/wiki/Anthony_Bourdain
David Chang, is another food hero Shane respects, Chef Chang is someone who take something incredibly simple, then makes something incredibly delicious, explaining food in way that everyone can understand.
Last but not least of his mentors, is the legendary chef, author and presenter - Shirley Guy https://twitter.com/shirleykilian?lang=en
Who also happened to be head judge on BBCs Great South African Bake Off.
Shane is an incredibly cultured chef, overall his knowledge of food through his family, extensive travels, and hands on experience, is a true recipe for success!
To reach Shane directly go to - https://www.instagram.com/chefshaneborn/
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A love for all things hospitality and technology has allowed Tjalling van den Burger to have a job which combines his two passions!
Being placed in a Michelin starred kitchen at a young age washing dishes allowed him to see the ins and outs of what happens behind the scenes at the highest possible levels of gastronomy, 6 months down the line, he decided to take the opportunity to work front of house, the restaurant is the famed Calla's - https://www.restaurantcallas.nl/english#calla-bloem-en
Just 17 he was then one of the youngest registered Sommeliers I the country, he was about to go and study at University, after some great advice was given to him by his Head chef, Tjalling then decided to go to one of the best hotel schools in Europe " Hotel school The Hague - https://hotelschool.nl/en
4 years later, an opportunity arose to work in business with combing his love of the food industry with a start up called Hello Fresh, joining their product development team.
https://www.hellofresh.co.uk
Followed by a stint in Londons famous Apple shop in Oxford Street, however he describes the "gravitational pull of the F&B industry was calling", which led him to join the team at Winnow Solutions as the Business Development Manager - Middle East & Africa, as they say - the rest is history.
https://www.winnowsolutions.com
The food waste issue is so big, that a trillion dollars worth of food a year is thrown in the bin around the world, just let that sink in for minute!
Winnow Solutions is helping businesses globally, not only cut on food waste, but also save millions.
Tjalling describes how artificial intelligence is now winning the fight against food waste, he also discusses what we can all do to combat this.
Can technology really help?
This is one of the questions asked during this interview, take a listen to fully understand the role that even our smart phones can play.
Food is simply too valuable to waste!
To contact Tjalling directly, you can email him on tjalling.vandenburger@winnowsolutions.com alternatively https://www.instagram.com/tvandenburger/
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Emirati born Sahar Parham al Awadhi is the Head Pastry chef for the world re-known 7 star hotel - The Burj al Arab.
https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirah
The love of food stems from her mother, during early childhood the family were always trying new places and flavours that would lead to new experiences.
The chef describes her mother as her "best and worst critic".
Before settling into a kitchen, Sahar studied at the American university in Sharjah, UAE, where she went on to get a degree in Communications and Design management followed by working in a role of Marketing and PR, although it wasn't until a certain conversation with her boss, that the chef spark was truly ignited.
Her first dabble into a professional kitchen would be with none other than pastry guru Liz Stevenson.
Which then led to her very first job in none other than La Serre with the charismatic chef - Izu Ani in 2014 in the well known Dubai eatery - La Serre.
http://www.yseventy7.com
This gave the young chef a real insight of the culinary world, it did at times take it's toll, mentally and physically, none the less giving up was never going to be an option.
2 years later, the opportunity of a lifetime presented itself, in the way of an open day at Burj al Arab, Sahar joined as a junior sous chef, 4 years down the line she now heads up the entire pastry department, quite an achievement in such a short space of time.
If being the first female head chef to join the hotel wasn't enough, she has also paved the way for other Emiratis in the thriving food scene of the ever expanding culinary landscape of Dubai.
Within just 6 years, Sahar has truly pushed herself to be at the very top of the game, this was achieved by having an incredible work ethic consumed by fulfilling a dream of working within the hospitality industry.
A truly inspirational home grown talent !
To see what Sahar is doing - you can follow her on Instagram - https://www.instagram.com/saharyp/
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Alasdair Hopper went from shy teenager to being viewed by millions on the BBC, this would not of happened had it not been his love of hospitality.
His first passion of photography led him to get a degree, during this time he worked in various areas of hospitality to "enjoy the wine", this was the catalyst that gave him the drive to pursue a career in a leading front of house role.
One of his first jobs would be in the trendy hangout - The Old Firehouse pub in Exeter, the bar was full every night, crowded, loud, full of people who wanted to be seen, this is where he learnt to deal with the fast pace and long hours - https://www.oldfirehouseexeter.co.uk
His second stint would see him working for a major international chain - Pizza Express, having already learnt the fast pace, gruelling hours, it was here that he really understood the importance of engaging with his customers, which led to a promotion - https://www.pizzaexpress.com
A few years of experience under his belt, Alasdair had the opportunity to be featured on a a prime time BBC Two television show called " The Restaurant "- https://www.bbc.co.uk/programmes/b00djpzy/episodes/guide
This was the X-Factor equivalent of a competition, that would see one team get the opportunity to win a restaurant with the one and only chef Raymond Blanc OBE - https://www.raymondblanc.com
Despite being a runner up, Raymond saw the potential and gave him the opportunity to work in one of the best 2 star Michelin restaurants in the world, a place where 40 chefs have earned their own Michelin stars after graduating, the legendary Le Manoir aux Quat'Saisons - https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/
This is the very best of the hospitality industry, Alasdair spent the first 3 months under an intense internship, that would see him work in all areas of the hotel, finally ending up in the incredible dining room.
The BBC came back for a second time, however with a slight twist, his own television 6 part series, being thrown on the deep end of high end catering. The ultimate test for an industry professional - https://vimeo.com/43028353
A few years later after settling down and a 4 year hiatus from the trade, he began to miss the hustle and bustle of restaurant life, un-expectantly a chance to work in a small boutique hotel in his local town of Dartmouth, England appeared.
Bayards Cove is 7 bedroom boutique hotel, steeped in history, being amongst one of the oldest hotels in the region. https://www.bayardscoveinn.co.uk
Now general manager Alasdair spends a lot of time with his team and customers alike, having learnt from the best, the focus now remains on growing an already successful business.
Not bad a for shy guy!
You can find him on - https://twitter.com/AlasdairHooper
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Simon Ritchie began to be interested in journalism at the early age of 11, having lived for a short while in Egypt, for him and his family, the only English television around during that time was only the BBC News.
Remembering the amazing and interesting stories, is what really got him engrossed in this field.
A few years later, he dabbled with various subjects, before he got the spark to go and study at university to pursue a degree in business journalism in his home town of Glasgow, Scotland.
A brief stint in London, being an intern for the award winning magazine FHM, Simon describes this as " a dream come true !"
4 years down the line, he got the opportunity to get his first serious gig, being an editor of not just one, but two magazines, in the field of hair and beauty.
So how did Simon become the editor of the coveted Caterer Middle East magazine?
His family had previously lived in Dubai, but it was only after a second visit to see his older brother, that he made the final decision to move abroad.
Fortunately, he got picked up by ITP, who happens to be the biggest publishing house in the Gulf region - https://www.itp.com
This is where the he began the journey into world of chefs, food and hospitality.
Knowing that journalism is all about connections, he describes going to every new opening in order to get to know the movers and shakers of the industry in order to get the stories, 2 years down the line after having done an extensive amount of networking, it is now the owners, chef's and industry sources, who message him on the sly to get the latest on what's going on, impressive considering Simon has only been in the region for just over two years.
In that time he recalls interviewing industry giants like the 3 Michelin starred Massimo Bottura, who at one point had the number one best restaurant in the world - https://osteriafrancescana.it
One chef that needs no introduction is the one and only Marco Pierre White - https://www.marcopierrewhite.co
That interview did not disappoint - as the notorious chef was 30 minutes, due to an opening the night before.
The other memorable anecdote involves a heavy night out, and an interview with none other than international superchef Jason Atherton - https://www.jasonatherton.co.uk
Simon, delves into what it takes to be at the very top of his industry, as well as mentioning that is always a plus to have a couple of good friends in the media, as you never know when they could come in handy!
Being the editor of the regions top Catering magazine, has it's perks, but not forgetting that he is a business journalist, it took a while for him to become a member of the famous foodie club, although he is not done yet, as there is still another 12,000 restaurants to review, that's just in Dubai!
Should you have an interesting story, contact Simon directly, you can email him on - simon.ritchie@itp.com
To see what the fuss is all about go to - www.caterermiddleeast.com
To watch the full video got to - https://www.youtube.com/watch?v=VQnVGBXvNcg&t=16s
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Most 15 year old boys are either playing football or video games, Roberto was certainly not your average 15 year old!
This was the time that he decided to become a chef, not an easy decision to make at such a young age.
Drive and passion is what he describes as the source that drives him to be at the top of his game, learning from some of the very best chef's in the world, with this type of mentorship under his belt, he had a one way ticket to success.
His very first mentor, was the one that taught him that it is ok to make a mistake but to immediately learn from it, Chef Christian Bravo - http://www.bravorestobar.com
Kitchens are often compared to being in the army, having a hierarchy along with a certain amount of discipline, Roberto's next mentor was none other than respected Peruvian Masterchef - Rafael Osterling - http://www.rafaelosterling.pe/en/index.html
By this stage, he knew that he wanted to go International with his career, so he then got the opportunity to become the number 2 of the celebrity chef who runs over 45 restaurants around the world, the un-disputed Richard Sandoval - https://www.richardsandoval.com
Already having the position of executive chef, Roberto wasn't done with learning, so he them took the journey back to his native Peru to spend some time in the award winning kitchens, amongst the Top 50 best restaurants in the world, with none other than the celebrated Virgilio Martinez of restaurant Central -https://centralrestaurante.com.pe/en/about.html
Once he came back from his travels to Dubai, with so much experience, it was no surprise that he won the coveted "Chef of the Year " award, no once, but twice in the Gulf region, not easy task considering how many chefs there are in the Middle East.
A competent executive consultant, Roberto has opened many successful concepts, which has led him to have a loyal fanbase, this gave him the platform to record his own YouTube series showing various recipes from his extensive cuisine.
Recently, the chef has also just launched his own podacast series discussing everything to do with a chef's life.
All of these things can be found on his website - www.robertosegura.me
Roberto is the type of chef who will stop at nothing to become the very best, for sure Latin passion runs through his culinary veins, so don't be surprised if you see him on your screens soon!
You can watch the full video on - https://www.youtube.com/watch?v=9qLGhPJaZ68&t=437s
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At the tender age of just 23 years old, Halil Asar was the youngest 3 star Michelin Maitre'D in Europe.
Raised in his mothers restaurant, doing homework in the wine cellar, he was always going to be destined to have a shining career in hospitality. Explaining the details of what it takes to be a Master Maitre'D at the very top of the restaurant game!
Halil had gained proffesional knowledge and experience at an incredibly early age, this was the "blue flame" that ignited his love and passion.
Having worked with the likes of Jonnie de Boer - https://www.librije.com
Erik van Loo - https://www.parkheuvel.nl/en/parkheuvel/
Francois Geurds - https://www.fgrestaurant.nl
Cees Helder - who was the first 3 star Michelin chef in the Netherlands- http://www.ceeshelder.nl/over_ceeshelder.html
He then made the decision to go international, getting an opportunity to be at one of the most luxurious resorts in the Middle East - the famed Six Senses Zighy Bay resort in Oman - https://www.sixsenses.com/en/resorts/zighy-bay
Followed by doing 2 prominent restaurant openings in Dubai , which led him to become the General Manager.
An eye for detail, a master of wine, the art of making even the most challenging diner feel like royalty, a skill that has been honed over decades, Halil delves deeply into how to truly connect on a human level, never overstepping the thin red line.
Giving secrets into what it takes to be a formidable host, being empathic to guests, overall being humble, there are many lessons to be taken away from this interview.
Inspirational and passionate about all things front of house, Halil is a real master of his craft.
For more information on Halil go to - www.halilasar.com
Watch the full video interview on - https://www.youtube.com/watch?v=1q4yDNJXkhA&t=26s
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Covid-19 has changed the world as we know it. How has it affected the way chefs and restaurants work? How have the best chefs in the world reacted? In this episode we discuss the common thread between food and memories.
I take a look at the giants of the Michelin world who have reacted during this pandemic, Grant Achatz, in Chicago who runs Alinea - https://www.alinearestaurant.com
Daniel Humm, of Eleven Madison Park in NewYork - https://www.elevenmadisonpark.com
Rene Redzepi, of Noma over in Copenhagen - https://noma.dk
Restaurants still need to make their food tasty, but can it be done to a level that can satisfy not just the customer - but also the cooks?!
Welcoming the Rise the of the take away chef!
For more details go to www.chefjkp.com
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This is the first ever podcast!
A very warm welcome from the host James Knight-Pacheco, who will be discussing his own personal highs and lows about how he became an award winning chef. From London to Dubai, cafe's to Michelin starred kitchens, the host describes what it's like to get to the very top of a challenging industry.
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