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/

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Food is memories. 🍸

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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/

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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

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LinkedIn
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TikTok
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Website:
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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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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:
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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.

Website:
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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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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

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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/

FOLLOW CHEF JKP
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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.
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Support the show

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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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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.
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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

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Neha Mishra
Instagram - https://www.instagram.com/astoryoffood/

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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

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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

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

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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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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

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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

FOLLOW THE GUESTS

Björn Frantzén

Personal
https://www.instagram.com/bjornfrantzen

Restaurants
https://www.instagram.com/restaurantfzn

https://www.instagram.com/restaurantzen.sgp

https://www.instagram.com/restaurantfrantzen

Regan Hillyer

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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

Instagram

https://www.instagram.com/chefhimanshusaini

Restaurant

https://www.instagram.com/tresindstudio

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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

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Pierre Koffmann
Instagram: 
https://www.instagram.com/pierre.koffmann/
https://www.instagram.com/thefoodheroesfamily

Reim El Houni
Instagram: 
https://www.instagram.com/reimelhouni/
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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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.

Instagram
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Website
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Courtney Brandt
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Liam Collins
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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.

Instagram
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Website
https://www.potatogoodnessgcc.com

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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.

Instagram
https://www.instagram.com/potatogoodnessgcc/

Website
https://www.potatogoodnessgcc.com

Follow Alex Dilling

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LinkedIn
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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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https://www.instagram.com/leenalzaben/

LinkedIn
https://www.linkedin.com/in/leenalzaben

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

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LinkedIn
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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

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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

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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

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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/

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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

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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/

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TikTok: https://www.tiktok.com/@jamesknightpaccheco

Support the show

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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

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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

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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 global stages, Regan Hillyer was stuck in burnout, fear, debt, and disconnection. In this season finale of the Chef JKP Podcast, host James Knight-Paccheco unpacks Regan’s journey from breakdown to breakthrough, and how she built a worldwide business rooted in inner work, mindset, and frequency.

This episode is a deep dive into what it really takes to stay aligned under pressure, move through fear without losing momentum, and lead with energy that lasts.

In this episode, we cover:

• How frequency impacts leadership, performance, and presence
• Mindset tools high performers use to stay aligned and focused
• Moving through fear, resistance, and burnout without falling off track
• Why inner work is the foundation of lasting success
• Protecting your energy in high-pressure environments
• The energy behind food and intention in preparation

Timestamps

00:00 Opening remarks and season reflections
 02:46 Meet Regan Hillyer
 04:36 Early life, food memories, and formative influences
 07:31 The turning point and discovering purpose
 10:01 The 80/20 rule for mindset, energy, and focus
 19:21 Overcoming fear, resistance, and burnout
 35:38 Reprogramming your mind and relationship with time
 47:48 Soul desires vs ego desires
 53:48 Frequency conditioning and daily manifestation alarms
 01:02:51 High-pressure environments, stress, leadership, and stillness
 01:14:55 The energy behind food and preparation
 01:18:07 Staying grounded while wearing many hats
 01:21:48 Quick fire round and final thoughts

Follow Regan Hillyer: https://www.instagram.com/reganhillyer/

A huge thank you to our partner Luvv Fits – luvvfits.com
Stay sharp and hydrated with the Chef JKP thermos bottle – available at chefjkp.com or via DM

Please leave us a review on all podcast platforms, it’s the best way to support the show.
 Food is Memories.

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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/adchoices

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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 
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Food is memories. 🍔🥘🌮🌯🍣🎂🍦

Enjoy the episode! 🌟🌟🌟

Support the show

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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/adchoices

Support the show

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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! 🍜

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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/adchoices

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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 !

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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 Partnerships01:22 Sneak Peek of Inspirational Guests03:05 Personal Stories and Career Highlights04:35 Special Announcements and Achievements06:23 Reflecting on the Journey07:18 Embracing Change and Moving Forward08:56 Final Thoughts and Thank YousClick and support our sponsors the way they are supporting this show:Chef Middle East - chefmiddleeast.comNo More Bottles - nomorebottles.aeLuvv Fits - luvvfits.comFilmed and produced by Poddster - www.poddster.comDon’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! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoices

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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! 🍴

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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 harissaDiscovering a passion for television and media at a young ageThe founding of her production company TI 22 Films and how it evolved over the yearsThe critical importance of having strong camera presence and visibilityAdvice for budding presenters, including finding your niche, being persistent, and leveraging social mediaYou can follow Reim on HEREThis show is proudly brought to you by Luvvfits, your go to gourmet protein bar, you can follow them on HERESupport the showFollow The Chef JKP Podcast on Instagram HERELearn more about your ad choices. Visit megaphone.fm/adchoices

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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 influencesTransition from politics to culinary careerLessons learned from working with Rick BaylessInspiration and journey to establish Lila TaqueriaThe unique dining experience at Lila TaqueriaYou can follow Shaw on HEREThis show is Brough to you by Luvvfits - your go to guilt free protein bar, you can follow them on HERE Learn more about your ad choices. Visit megaphone.fm/adchoices

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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 

Support the show

Follow The Chef JKP Podcast on Instagram HERE