The Chef JKP Podcast

Send us Fan MailWhat 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 writersCHAPTERS00:00 Catching up after three Michelin stars08:00 The moment Michelin walked into Trèsind Studio18:00 What the three stars meant for Indian food33:00 How the book idea first started52:00 Why Liam became the co-author01:14:00 Writing the book alongside restaurant service01:28:00 Structuring the book around India’s regions01:40:00 Food photography, recipes and publishing edits01:53:00 The title, the design and holding the first copy02:28:00 Quickfire round and advice for chefs and writersORDER THE BOOKThe Rise of Indian FoodPhaidon: https://www.phaidon.com/en-int/products/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio?Amazon: https://amzn.eu/d/0bPlAYGeFOLLOW THE GUESTSHimanshu SainiInstagram: https://www.instagram.com/chefhimanshusaini/Liam CollensInstagram: https://www.instagram.com/itsliamcollens/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat 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 GreeceCHAPTERS00:00 Childhood food memories and growing up in South Africa08:00 Switzerland, risk taking and finding a creative path18:00 London, publishing and early career lessons33:00 Travel writing, Etihad and building a global editorial career52:00 Writing craft, pitching ideas and storytelling structure01:14:00 Spinneys, content leadership and building Nourish magazine01:28:00 Ballymaloe and returning to school for food01:40:00 Tiff’s Table, supper clubs and cooking as community01:53:00 The future of food media, print and long form storytelling02:28:00 Quick fire round and advice for aspiring writersFOLLOW THE GUESTTiffany EslickInstagramhttps://www.instagram.com/tiffany_eslick/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 roadmapCHAPTERS00:00 Childhood memories, growing up around food and family04:00 School struggles and early life in the UK10:00 Finding his way into media and storytelling18:00 Acting, voiceover work, and life behind the camera27:00 The process of storytelling and creative discipline39:00 Film, television, and what people don’t see behind the scenes53:00 Parallels between hospitality and media industries01:10:00 Advice for aspiring actors and creatives01:16:00 The reality of staying consistent in creative work01:28:00 Quick fire round and reflections on storytellingFOLLOW THE GUESTKeith DallisonInstagram - https://www.instagram.com/kidallison/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 DubaiCHAPTERS00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking04:00 Engineering, family expectations, and why becoming a chef came much later10:00 Discovering Michelin dining for the first time and rethinking what was possible18:00 Opening his first restaurant in Hong Kong during SARS27:00 Success, failure, stubbornness, and what kept pushing him forward39:00 MasterChef, judging talent, and why he is tough but fair53:00 Building teams, leadership, and creating the right kitchen culture01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean01:16:00 How he sees the growth of Dubai’s dining scene01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properlyFOLLOW THE GUESTChef Alvin LeungInstagram - https://www.instagram.com/chefalvinleung/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 motherCHAPTERS00:00 A young chef in Dubai, the story that sets everything up04:00 Childhood food memories, thali, and Sunday feasts with three families13:00 Family expectations, engineering, and the exam he deliberately skipped25:00 Catering college, the Jumeirah interview, and being asked to sing30:00 Landing in Dubai for the first time and starting from zero37:00 Mentors, molecular gastronomy, and the lessons that never left him52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant01:24:00 From chef to restaurateur and what nobody prepares you for01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaicFOLLOW THE GUESTSaradhi DakaraInstagram - https://www.instagram.com/saradhi_dakara/Oria Restaurant - https://www.instagram.com/orilladxb/Stellar Society - https://www.instagram.com/stellarsocietyofficial/FOLLOW CHEF JKPInstagram - https://www.instagram.com/chefjkppodcastLinkedIn - https://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTok - https://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 EastCHAPTERS00:00 Laura thought she had been cancelled after a Best of Dubai video blew up04:00 Childhood food memories, congee, and growing up around food09:40 Studying marketing, loving theatre, and finding her voice16:40 Moving to Shanghai and the internship that changed everything26:00 Freelance writing and the start of her journalism journey27:30 Moving to Dubai and building her editorial career34:20 Joining What’s On and rising to Head of Content45:00 Why she left full-time media in 202249:00 The story behind Best of Dubai and how the series took off01:25:00 Her views on the future of dining in Dubai and across the Middle EastFOLLOW THE GUESTLaura Lai CoughlinInstagram - https://www.instagram.com/bylauralai/?hl=enFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 meansCHAPTERS00:00 Friendship, partnership, and what mattered most while building together02:00 Introduction to Neha Mishra, Panchali Mahendra, and Tezekuri04:45 How a dinner party sparked the idea for the restaurant08:45 From first conversation to finding the location and building the concept12:05 Protecting the friendship while building a business together14:35 Designing the space and aligning on aesthetic vision21:10 Building the menu around rice, craft, and Japanese discipline25:45 Hiring the right head chef and creating the right team32:30 The story behind the hidden speakeasy and martini listening room36:20 Why vinyl, music, and intimacy matter to the guest experience46:00 Soft launch feedback, refinement, and opening in a competitive market57:10 50 Best, supper clubs, legacy, and the future of the brandFOLLOW THE GUESTSNeha MishraInstagram - https://www.instagram.com/astoryoffood/Panchali MahendraInstagram - https://www.instagram.com/panchalimahendra/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 hospitalityChapters00:00 Welcome to Season 12 and what’s ahead00:02 Why this season is extended to 14 episodes00:04 Listener Q&A begins with global questions00:08 Career risks and moving to new markets00:14 Building strong restaurant concepts00:18 Team culture, leadership, and emotional intelligence00:23 Design, branding, and guest experience00:28 Industry insights, awards, and recognition00:35 Handling pressure, mistakes, and growth00:42 The hardest lessons in hospitality and closing thoughtsProudly Brought to You by ValrhonaValrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.Website: https://www.valrhona.comSupport the ShowStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNFollow Chef JKPInstagram: https://www.instagram.com/chefjkppodcastLinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailThis 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 culturesCHAPTERS00:00 Introduction to this collaborative episode03:40 Meeting Jenny Morris and her culinary journey11:20 The rise of food television and media chefs20:10 Preserving African food traditions31:40 Storytelling through cooking43:15 Cultural identity and regional cuisine54:30 Media, audiences, and the evolution of food conversations66:10 Reflections on food, culture, and connectionGet your Chef JKP Thermos today - https://pay.ziina.com/chefjkp/RKwVHDfpNFOLLOW THE GUESTJenny MorrisInstagramhttps://www.instagram.com/jennymorrischefTasneem RawatInstagramhttps://www.instagram.com/thecafewithtasneemFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailFront 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 Chapters00:00 Welcome from MENA 50 Best 2026 and what to expect from the night00:07 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 list00:24 Mohamed Orfali on pride, responsibility, and leading the region’s food scene forward00:32 A dream moment on stage, the team behind it, and the “could this be real?” reaction00:40 Building restaurants without creating new problems, and how small teams grow into leaders00:49 The reveal is over, a new No.1 is announced, and the room turns electric00:56 Winning brings more eyes and more pressure, and what it takes to keep earning it01:04 What the night represents at its best, unity across cuisines and celebrating each other01:12 The soul of hospitality, love, craft, and why some chefs “deserve” the recognition01:20 A chair’s view of the region through food, and the cuisines that shaped their palate01:28 Closing wrap from the night and the final takeaway on where the region is headedProudly Brought to You by Potatoes USAPotatoes USA represents America’s potato growers and supports chefs, home cooks, and food lovers with inspiration, nutrition, and creativity.Instagram: https://www.instagram.com/potatogoodnessgcc/Website: https://www.potatogoodnessgcc.comFollow The Worlds 50 Best Restaurantshttps://www.instagram.com/theworlds50best/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcastLinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWelcome 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 clarityCHAPTERS01:00 Leadership responsibility and accountability03:00 Hiring, training, and owning outcomes05:00 What defines top-level kitchens beyond technique07:00 Culture, pride, and chef personality09:00 Recognising stress in the moment11:00 Breath, presence, and performance13:00 Leadership as service, not ego15:00 Energy, food, and emotional transfer17:00 Final reflections on calm and excellenceFOLLOW THE GUESTSBjörn FrantzénPersonalhttps://www.instagram.com/bjornfrantzenRestaurantshttps://www.instagram.com/restaurantfzn https://www.instagram.com/restaurantzen.sgp https://www.instagram.com/restaurantfrantzenRegan HillyerInstagramhttps://www.instagram.com/reganhillyerFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWelcome 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 recognitionCHAPTERS01:00 The reality of Michelin announcements03:00 Pressure, nerves, and expectations05:00 Visibility and changing audiences07:00 Managing attention beyond the kitchen09:00 Mental health and balance11:00 Leadership under pressure13:00 Commercial versus fine dining15:00 Talent, culture, and long-term thinking17:00 Final reflections on recognitionFOLLOW THE GUESTSHimanshu SainiInstagramhttps://www.instagram.com/chefhimanshusainiRestauranthttps://www.instagram.com/tresindstudioPeggy Pui Ki LiInstagramhttps://www.instagram.com/peggy_p_liFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWelcome 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 requiresCHAPTERS 01:00 Michelin kitchens before trends and performance03:00 Leadership at the pass and owning responsibility05:00 Cooking with instinct, seasonality, and restraint07:00 Opening your own restaurant and backing your taste09:00 Originality, risk, and confidence11:00 Visibility and modern expectations13:00 Testing ideas before building them15:00 Creating your own platform17:00 Final reflections on longevityFOLLOW THE GUESTSPierre KoffmannInstagram: https://www.instagram.com/pierre.koffmann/https://www.instagram.com/thefoodheroesfamilyReim El HouniInstagram: https://www.instagram.com/reimelhouni/https://www.instagram.com/ti22filmsFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 masteryCHAPTERS00:00 Season finale introduction04:10 Childhood food memories and curiosity09:30 Choosing culinary over economics15:20 Early kitchen realities and work ethic22:10 Discovering pastry through chocolate30:40 Moving to France and classical training42:00 Joining El Bulli55:20 Lessons from the world’s top kitchen68:10 The Fat Duck and experimental research86:40 Competition mindset and pressure104:30 Creating Bricks in Dubai136:20 Final reflections and advicePROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTCarmen Rueda HernandezInstagramhttps://www.instagram.com/chefcarmenrueda6GUEST BUSINESSESBricks CaSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 2026CHAPTERS00:00 Festive welcome and setting the tone02:10 A year in review for Courtney and Liam05:30 Family, food memories, and life beyond work12:40 Michelin moments and historic milestones21:30 Awards, recognition, and industry maturity32:20 Openings, closures, and where the market is shifting45:10 PR, media ethics, and inflated expectations58:30 Service culture and what guests truly remember72:40 Community dining, food halls, and neighbourhood growth88:00 Underrepresented cuisines and future opportunities102:10 Predictions for 2026114:30 Festive reflections and gratitude for hospitality teams120:00 Closing thoughts and Christmas wishesPROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTSCourtney BrandtInstagramhttps://www.instagram.com/_courtneybrandt_/Liam CollinsInstagramhttps://www.instagram.com/itsliamcollens/FOLLOW CHEF JKPInstagramhttps://www.instagram.Support the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 creativesChapters00:00 Introduction and welcome05:20 Childhood and creative foundations12:40 Theatre, media, and storytelling21:10 Founding Katch and personal purpose32:00 Events, weddings, and hospitality lessons45:30 What PR really means today58:40 Influencers, critics, and credibility72:20 Reintroducing restaurants to the market88:10 Team culture and leadership102:30 Closing reflections and adviceProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Georgie Woollam EdwardsInstagramhttps://www.instagram.com/georgiewoollams/Follow Katch InternationalInstagramhttps://www.instagram.com/katch_int/Websitehttps://katchinternational.com/Follow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 diningChapters00:00 Introduction and welcome to the episode04:00 Childhood across London and California08:00 Music, skateboarding and teenage years12:00 Family cooks and early food memories18:00 Culinary school and discovering French technique23:00 Moving to New York with no job lined up26:00 Entering Ducasse kitchens and learning intensity33:00 Creative freedom and a Michelin star at Caviar Russe40:00 Becoming head chef for Helene Darroze48:00 Leadership, pressure and managing a brigade55:00 The Greenhouse and redefining French cuisine67:00 Opening Alex Dilling at Cafe Royal78:00 Earning two Michelin stars in six months87:00 Collaborating with Albert Adria102:00 Bangkok project and a new chapter112:00 Advice for young chefs and closing reflectionsProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Alex DillingInstagram (Personal)https://www.instagram.com/adills1/Restauranthttps://www.instagram.com/alexdillingcaferoyal/LinkedInhttps://www.linkedin.com/in/alex-dilling-b658b295/Follow Chef JKPInstagramhttps://www.instagram.com/chefjkppoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 industryChapters00:00 Introduction and welcome to the episode04:00 Childhood inside a family restaurant08:00 Lessons from chaos, hospitality and family business12:00 Russian heritage and early food memories18:00 Studying in France and discovering culture23:00 Returning to the US and shifting into international relations26:00 Entering global trade and marketing33:00 Moving to Dubai and starting a new professional chapter40:00 How the Potatoes USA partnership began48:00 Educating chefs and the region about potatoes55:00 Fresh, frozen and dehydrated potato insights67:00 Trade shows, government meetings and culinary training78:00 Why food diplomacy matters87:00 Trade, peace and building cultural understanding102:00 The future of GMA and Victoria’s advice to young talentProudly Brought to You by Potatoes USAPotatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why thSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 writersChapters00:00 Introduction04:00 Bedouin hospitality, grandma’s salads, and childhood food stories12:00 How seasons shaped her palate and love for fresh ingredients18:00 Career confusion, studying business, and feeling completely lost26:00 The mentor who changed everything and the move toward writing30:00 Oxford, the blog, and teaching herself photography38:00 San Francisco and joining a food tech startup55:00 Life in Japan during COVID and learning Japanese cooking67:00 Becoming Academy Chair and the truth about how voting works87:00 The rise of homegrown restaurants across the region104:00 The future of Middle Eastern cuisine and advice for young talentProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Leen Al ZabenInstagramhttps://www.instagram.com/leenalzaben/LinkedInhttps://www.linkedin.com/in/leenalzabenWebsitehttps://www.leenalzaben.com/Follow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 brandProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Dan and FixInstagramDan - https://www.instagram.com/danthecarnivore/Fix - https://www.instagram.com/fixthecarnivore/Business - https://www.instagram.com/carnistore/Websitehttps://www.carnistore.comFollow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoChapters00:00 Introduction04:00 Childhood food memories and growing up in Egypt17:00 Engineering life and the pressure that pushed them away27:00 The moment they met and discovered they shared the same idea35:00 Building Carnistore from scratch and choosing to go online45:00 COVID hits and their business explodes overnight54:00 Moving into Alserkal Avenue and designing the space59:00 How community, chefs, and creatives shaped the brandSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 egoProudly Brought to You By Potatoes USAPotatoes 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 AnuarInstagram – https://www.instagram.com/akmalanuarofficialLinkedIn – https://www.linkedin.com/in/akmal-anuar-747b881a3/Website – https://eatwhiterice.com/👨‍🍳 Follow Chef JKPInstagram – https://www.instagram.com/chefjkppodcast/LinkedIn – https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok – https://www.tiktok.com/@jamesknightpaccheco🎙️ Chapters00:00 Introduction04:00 Growing up around hawker stalls and learning tough love10:00 The moment that changed everything at Les Amis18:00 Lessons from the kitchen and the discipline that shaped him26:00 Working at Iggy’s and finding confidence as a young chef36:00 Moving to Dubai and the early days at Zengo47:00 Starting over with Three Fils and learning through failure55:00 When Iron Chef Morimoto walked in and everything changed1:08:00 The Michelin moment with his parents and what it really meant1:18:00 Why he cooks for purpose now and what he wants the next generation to knowSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 chefsProudly Brought to You By Potatoes USAPotatoes 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 RuizInstagram: https://www.instagram.com/zesergio_hrdxbLinkedIn: https://www.linkedin.com/in/ze-sergio-hernandez-ruiz-b79488125/📲 Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpaccheco🎙️ Chapters00:00 Introduction03:00 Growing up in Mexico and Sunday lunch memories07:00 Discovering a love for food and culinary school days12:00 First jobs and lessons from St. Regis Mexico18:00 Overcoming criticism and finding motivation21:00 Moving to Dubai and joining W The Palm30:00 Joining Tamoka and the pre-opening journey39:00 Ceviche bar, grill concept, and creative process46:00 Building the menu and working with local produce53:00 Leading a team and creating a positive kitchen culture1:00:00 Dreams, mentorship, and what’s next for Tamoka1:09:00 Quick fire and final reflectionsSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 USAPotatoes 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 excellenceChapters00:00 Introduction04:00 Early food memories and culinary school in France10:00 Life in Michelin kitchens and first lessons18:00 Monaco, Switzerland, and building resilience25:00 Discovering new flavors and moving to Holland30:00 Joining Le Meurice and working with Alain Ducasse36:00 Pressure, precision, and purpose44:00 Moving to Qatar and finding his rhythm47:00 Building IDAM and leading the team50:00 The moment Michelin announced their name53:00 The Michelin effect and what changed after57:00 Redefining fine dining in Doha1:03:00 Collaboration and the next chapter for IDAM1:09:00 Quick fire and final reflectionsFollow Fabrice RossoInstagram: https://www.instagram.com/fabricerosso/LinkedIn: https://www.linkedin.com/in/fabrice-rosso-611307208/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 USAPotatoes 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.comWhat 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 storyChapters00:00 Introduction04:00 Growing up between the Philippines and Abu Dhabi10:00 Food memories and early influences15:00 How her father started the family business25:00 Learning from failure and rebuilding30:00 How the idea for Steak Simplified began36:00 Research trips and learning from the source44:00 The publishing process and facing rejection49:00 Finding the right publisher and self-publishing model55:00 The book launch and the power of community1:01:00 Why education is the future of butchery1:09:00 Quick fire: garlic, shawarma, and steak talk1:12:00 Final reflections and advice for aspiring writersFollow Joan Tuaño RumseyInstagram: https://www.instagram.com/itsjoanrumsey/LinkedIn: https://www.linkedin.com/in/joantuano/Buy your guide for steak connoisseurs - https://www.steaksimplified.com/orderFollow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport us by ordering your JKP Flask: https://pay.ziina.com/chefjkp/2aSSZB8g9If 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 #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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 USAPotatoes 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.comWhat 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 groundedChapters00:00 Introduction and welcome to Season 1105:00 Childhood food memories and family kitchens in France13:00 Moving to New York at 20 and leading his first team17:00 Inside Alain Ducasse’s three-star kitchen25:00 Lessons from pressure, perfection, and passion31:00 Building global projects from Paris to Macau42:00 Joining Atlantis The Royal and navigating the pre-opening47:00 The story behind the Royal Tearoom55:00 Crafting the world’s best afternoon tea1:03:00 Leading teams and mentoring the next generation1:09:00 The pastry revolution in Dubai and beyond1:17:00 Reflections, humility, and advice to young chefs1:24:00 Closing thoughts and gratitudeFollow Chef Christophe DevoilleInstagram: https://www.instagram.com/christophe_devoille/LinkedIn: https://www.linkedin.com/in/christophe-devoille-745b4377/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf 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 #resilienceSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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.comPotatoes 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.comWhat 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 purposeChapters00:00 Introduction and welcome to Season 1105:00 Childhood food memories and South African traditions14:00 First kitchen experiences and early chaos27:00 Discovering Japanese cuisine and culinary respect36:00 Coffee ventures, Mozambique, and finding purpose42:00 Battling stage three brain cancer and rebuilding life47:00 Moving to the Middle East and cultural growth56:00 Winning the Michelin star and leading 99 Sushi1:03:00 Becoming Culinary Director and global expansion1:17:00 Lessons on leadership, resilience, and legacy1:21:00 Closing thoughts and gratitudeFollow Chef Thinus Van DerInstagram: https://www.instagram.com/chef__thinus/LinkedIn: https://www.linkedin.com/in/thinus-van-der-westhuizen-b13b0579/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf 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 #resilienceSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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.comPotatoes 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: @potatogoodnessgccWebsite: www.potatogoodnessgcc.comWhat 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 resilienceChapters00:00 Introduction and welcome to Season 1105:00 Dropping out of university and choosing the kitchen12:00 Building Moonrise and the chaos of early days19:00 Finding an identity and the importance of food philosophy27:00 Michelin star recognition and what it really meant36:00 Leading a young team and motivating through culture46:00 Supporting Dubai’s ecosystem and sourcing responsibly1:00:00 Renovating Moonrise and the idea of controlled growth1:20:00 Cooking for Dubai and reflecting the city’s energy1:40:00 Lessons on leadership, resilience, and the future of Moonrise1:56:00 Closing thoughts and gratitude to the hospitality communityFollow Solemann HaddadInstagram: @solemann.xyzMoonrise: https://www.instagram.com/moonrise.xyz/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf 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 #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailSeason 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.comPotatoes 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 generationChapters00:00 Introduction and welcome to Season 1103:20 Childhood food memories and Sunday family meals09:40 Discovering culinary school and finding passion for cooking15:10 First professional kitchen job at the Brown Palace Hotel22:30 Culinary mentors and the lessons that shaped work ethic28:50 The journey to Potatoes USA and stepping into a marketing role36:00 Becoming Culinary Director and building the Spud Lab43:20 Recipe development, potato creativity and global inspiration51:10 Competing on Alex vs. America and handling the pressure58:30 Quick fire questions, culinary heroes and closing messageFollow RJ HarveyInstagram: https://www.instagram.com/chefrjharveyLinkedIn: https://www.linkedin.com/in/rj-harvey-rd-cec%C2%AE-b096b120/Proudly sponsored by Potato Goodness GCCInstagram - https://www.instagram.com/potatogoodnessgccWebsite - www.potatogoodnessgcc.com/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf 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 #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailChef 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 moreFollow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf 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 #foodismemoriesChapters00:00: Introduction, welcome to Season 1101:20: Season announcement, 16 episodes and what to expect02:40: Sponsor spotlight, Potatoes USA and chef resources04:30: Personal update, judging, travel, food writing and family07:10: Michelin Guide in Dubai, three-star wins and why it matters09:30: Cater Middle East judging and advice on entering awards11:00: Press trips, panels and industry events update12:10: A message to the hospitality community, gratitude and respect14:00: Season theme, growth and launch of listener Q&A16:00: Listener Q&A begins20:00: Q&A highlight, does Michelin still matter in the age of Instagram & TikTok26:00: Q&A highlight, knife essentials every young chef should invest in28:00: Q&A highlight, imposter syndrome when cooking beside legends31:00: Q&A highlight, Emirati chefs making their mark internationally33:00: Q&A highlight, guilty pleasure street food while traveling39:00: Q&A highlight, funniest kitchen disaster and saving service46:00: Q&A highlight, lessons learned from failure and humility in the kitchen54:00: Final wrap-up and message to listeners56:00: Call to action, merch, follow, subscribe and send questions58:00: Closing words, food is memories70:00: End of episodeSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWe saved the best for last - go behind the scenes of Time Out Market Dubai with the powerhouses shaping the city’s food culture!Recorded live at the market, this episode brings together three key figures shaping the region’s food culture:📣 Yousra Zaki, Group Food Editor of Time Out GCC📣 Argiris Tragoutsis, General Manager of Time Out Market Dubai📣 Michael Marlay, Senior Vice President of Time Out Market Global They reveal what it really takes to build and evolve a world-class food destination, from curating diverse concepts and championing homegrown talent, to striking the perfect balance between street food, fine dining, and unforgettable guest experiences.You’ll also hear insider perspectives on:- Why Dubai is one of the most exciting food cities in the world?- How Time Out Market selects and supports its vendors?- What’s next for the brand globally?Plus, the episode ends with fun rapid-fire questions and personal favourites that give you a glimpse into the people behind the platform!✨ This is the grand finale of Season 10.✨ This is Chef JKP Podcast x Time Out Market Dubai.00:00 Introduction01:13 Dubai's Culinary Scene01:50 Time Out Market Dubai Insights10:50 Creating a Market with Purpose14:33 Local vs. Global: Celebrating Chefs16:43 How Vendors Are Selected24:58 What Makes Dubai Unique27:12 Future of Time Out Market30:09 Quick Fire RoundThis Season 10 of The Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨‍🍳👩‍🍳🍣🌯🌮🎂🍦🌟Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat’s fueling Dubai’s food revolution - street eats, Michelin stars, or the influencers in between?In this live episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with two powerhouse voices in the UAE’s food space: Courtney Brandt, writer and food critic, and Olivera Saponjac, content creator and culinary storyteller.Straight from Time Out Market Dubai, the trio unpacks:- Dubai’s fast-moving culinary trends- The battle between fine dining and street food- The impact of food influencers and honest reviews- Why local talent needs more spotlight on the global stageTune in for smart takes, hot debates, and a rapid-fire round you won’t want to miss.00:00 Introduction 02:15 Meet Courtney Brandt and Olivera Saponjac04:12 Discussion on Dubai’s Food Scene09:38 Michelin vs. Street Food13:26 Collaborations and Global Chefs18:15 Feedback and Food Writing28:29 Quick Fire RoundYou can follow Courtney on - https://www.instagram.com/_courtneybrandt_/You cab follow Olivera on - https://www.instagram.com/foodgoddesme/This episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨‍🍳👩‍🍳Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailHow does a backyard barbecue turn into a White House invitation?In this episode of the Chef JKP Podcast, recorded live from Time Out Market Dubai, host James Knight-Paccheco is joined by Hattem Mattar – pitmaster, entrepreneur, and one of the UAE’s most exciting culinary voices.Hattem shares how he went from a career in oil & gas to building a barbecue brand that fuses Emirati heritage with global techniques. From brisket mandy to third-culture barbecue, this conversation is packed with stories about hustle, identity, and the power of food to build community.Expect bold flavors, big dreams, and behind-the-scenes stories from his journey cooking across the U.S. – including at the White House.This is Dubai’s food culture in motion. Don’t miss it.00:00 Introduction 02:07 Today's Guest: Hattem Mattar04:08 Hattem's Culinary Journey08:22 The Art of Barbecue10:02 Third Culture Barbecue13:29 Teaching the Secrets of Barbecue15:15 The Drive to Be the Best15:26 Cooking at the White House16:43 Cultural Conversations Over Barbecue18:12 Achievements and Humble Beginnings21:19 Future Projects and the Gastronomic Landscape23:18 Managing Multiple Brands24:34 Signature Dish at Time Out Market26:10 Quick Fire QuestionsYou can follow Hattem HEREThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 🍽️🌯🍣🍦🌟😊Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailLive from Time Out Market Dubai, James Knight-Paccheco sits down with one of the city’s most daring culinary innovators: Chef Reif Othman.Known for blending humor with haute cuisine (yes, he’s the guy behind the viral toilet roll cake), Reif shares his journey from creative concept to culinary cult favorite. But this episode is about much more than viral dishes - it’s about how to stay consistent, adapt to a fast-changing food scene, and build a brand that balances innovation with business smarts.Expect real talk on:- Dubai’s evolving food culture- The creative process behind his most talked-about dishes- Building a sustainable, scalable restaurant brand- Lessons every aspiring chef should hear00:00 Introduction01:06 Dubai's Culinary Scene and Trends02:14 Meet Chef Reif Othman03:56 Reif's Culinary Journey & Viral Creations12:08 Business Advice for Young Chefs16:33 Navigating New Culinary Experiences17:44 Mastering Consistency19:26 Building a Strong Brand21:41 Upcoming Projects22:38 Signature Dishes & Fan Favorites23:55 Quick Fire Round27:07 Final ThoughtsFollow Chef Reif on Instagram: https://www.instagram.com/reifo.keeThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 👨‍🍳👩‍🍳🌯🍣🌮🍽️Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when a powerhouse entrepreneur DMs a Michelin-trained chef… and together they rewrite Dubai’s culinary playbook?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast brings you a blend of Asian-American fusion! Host James Knight-Paccheco sits down with  the brains behind over 20 restaurant brands, Neha Anand and multi-award winning, Chef Kelvin Cheung from Little Jun’s.Together, they unpack: their unique partnership, challenges, and the evolution of their culinary vision. From Neha’s family’s love for late-night pizza sparking her entrepreneurial journey, to Kelvin reflecting on the risks and rewards of starting over in Dubai.00:00 Introduction to the Chef JKP Podcast02:08 Meet Neha and Chef Kelvin 03:39 The Journey to Little Jun’s04:42 Building a Culinary Vision10:11 The Concept of Third Culture Cooking20:19 Empowering Kelvin: Trust and Free Reign22:43 Celebrating Success at Timeout Market23:09 Supporting Local Talent and Community24:15 Curating the Menu and Future Plans26:25 Advice for Aspiring Chefs and Entrepreneurs30:20 Quick Fire Questions33:59 Final Thoughts and FarewellThis episode is proudly brought to you by Time Out Market Dubai.🍴 Follow Little Jun’s: https://www.instagram.com/junsdubai/?hl=en🍽️ Website: https://www.junsdubai.com/ 🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts, or wherever you get your podcast !Food is Memories ! Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when family, tradition, and passion come together to create a culinary legacy?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast dives into the inspiring story of a family trio turning sourdough and hospitality into an award-winning experience.Host James Knight-Paccheco sits down with Eva, Lilian, and Emilie to explore their journey - from honouring family bonds and setting business boundaries to crafting memorable dishes that blend tradition with modern flair. Together, they share the challenges, successes, and heart behind their thriving restaurant.00:00 Introduction and Initial Thoughts 01:13 Welcome to the Chef JKP Podcast 01:44 Meet the Trio Behind Three by Eva 04:48 The Essence of Three by Eva 07:49 The Sourdough Queen's Journey 10:34 Creating a Homey Ambiance 14:01 Balancing Tradition and Innovation 16:21 Curating the Menu for Time Out Market Dubai 18:46 Adapting the Menu for a Diverse Clientele 19:28 Challenges of Creating a Unique Dining Experience 21:09 Recognition and Awards in the Culinary World 23:06 The Importance of Simplicity and Humility in Cooking 25:31 Balancing Family and Business 26:53 The Most Challenging Aspects of the Business 33:20 Final Thoughts and Signature Dish Recommendation🍴 Follow Three by Ava: https://www.instagram.com/threebyeva/?hl=enThis episode is proudly brought to you by Time Out Market Dubai.🎙️ Support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories !👨‍🍳👌👩‍🍳🍣🎂🍦Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when two of Dubai’s most passionate chefs bring Latin fire to the stage?Live from Time Out Market Dubai, this episode of the Chef JKP Podcast brings the energy of Latin America straight to you!Host James Knight-Pacheco sits down with two powerhouse chefs: Penelope Diaz from Fusión Ceviche, and Omar Rodriguez from Slab. Together, they dive into the roots of their culinary journeys, the highs and lows of building a brand in Dubai, and the cultural richness of Latin American cuisine.00:00 Introduction01:13 Meet the Guests: Penelope and Omar04:34 Omar's Culinary Journey06:52 Penelope's Culinary Beginnings10:16 Challenges and Triumphs in the Culinary World13:36 Fusion Ceviche: Penelope's Dream Realized16:46 Slab Kitchen: Omar's Seasonal Approach18:48 Menu Evolution and Specials19:59 Exclusive Dishes and Menu Curation20:48 The Rise and Fall of Peruvian Cuisine23:15 Challenges of Running a Restaurant25:01 Future Plans and Expansion26:26 Quick Fire QuestionsThis episode is proudly brought to you by Time Out Market Dubai.🍴 Follow Fusion Ceviche: https://www.instagram.com/fusioncevichedxb22/🍽️ Follow Slab: https://www.instagram.com/slab.uae/🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories!Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to turn a humble home kitchen into one of Dubai’s most talked-about Thai food spots?In this episode of the Chef JKP Podcast, recorded live at Time Out Market Dubai, host James Knight-Pacheco sits down with Lisa Knight and Chef New, the dynamic duo behind Café Isan – an award-winning Thai street food concept known for its bold flavors, authenticity, and community spirit.From cooking for friends in Dubai’s Thai community to building a regional fanbase and earning a coveted spot at Time Out Market, Lisa and Chef New share the story behind their rise, rooted in Isan traditions from northeastern Thailand. Expect honest conversations about spice, sustainability, and staying true to your roots while scaling a modern hospitality brand.🔥 Topics covered:- Adapting Isan flavors for a diverse Dubai audience- Balancing spice levels and customer expectations- Embracing low-waste practices and fermentation- Plans for a farm-stay retreat in Thailand- And yes… chili-eating competitions.00:00 Introduction 01:56 Meet the Guests: Lisa Knight and Chef New02:17 The Journey to Time Out Market Dubai04:19 Opening Day Challenges and Successes04:50 Adapting Isan Cuisine for Dubai07:41 Spice Levels and Customer Feedback14:53 Chili Competitions16:59 Designing the Menu19:35 Challenges in the Hospitality Industry20:40 Zero Waste Practices in the Kitchen23:07 Future Plans and Expansion23:55 Quick Fire Questions25:43 Signature Dishes at Café Isan27:50 Advice for Aspiring RestaurateursFollow Café Isan:Instagram: @cafeisan_thaiThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is Memories ! 😉🌶️🎂🌮🌯🍣Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to build a pizza empire in one of the world’s most competitive food cities?In this live edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Michele and Bill Johnson - the powerhouse duo behind Pitfire Pizza - for a no-filter conversation about passion, perseverance, and the pursuit of the perfect slice.🎙️ Live from Time Out Market Dubai, they share the story behind one of Dubai’s most beloved pizza joints - from humble beginnings and family baking memories to scaling a brand known for quality, consistency, and fire.You’ll hear:🍕 How Bill perfected his dough recipe over years🍕 The secrets to managing quality across multiple branches🍕 What makes a truly great pizza (it’s not just ingredients)🍕 Tips for anyone dreaming of launching their own food brand00:00 Introduction01:13 The Joy of Pizza: Pitfire's Mission02:14 Meet the Legends: Michele and Bill Johnson03:43 Bill's Pizza Journey08:20 Opening Pitfire Pizza11:01 From JLT to Time Out Market14:17 Maintaining Quality Across Branches16:52 Centralizing Dough Production: Pros and Cons17:29 Training, Technique & Team Culture18:24 Branding, Artistry & the Brotherhood of Pizza19:10 Managing a Large Team in Dubai22:05 Pizza Ovens and Baking Techniques23:28 Signature Pizzas at Pitfire24:56 Quick Fire Questions28:01 Future Plans and Advice for RestaurateursFollow Pitfire Pizza on Instagram: https://www.instagram.com/pitfirepizzabakersThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify or Apple Podcasts!Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailIn this live edition of the Chef JKP Podcast, host James Knight-Paccheco dives deep into the world of luxury flavours with two of Dubai’s most exciting artisan creators: Orit Mohamed from Boon Coffee and Zubin Doshi from Scoopi – home of the iconic Black Diamond, a $3,000 liquid nitrogen ice cream.From the aroma of Ethiopian highlands to scoops topped with saffron and truffle, this isn’t just about taste – it’s about passion, precision, and pushing boundaries. Expect bold business advice, origin stories, and practical insights for food entrepreneurs navigating Dubai’s competitive culinary scene.00:00 Introduction01:06 Today’s Topic: The Black Diamond01:48 Meet Orit (Boon Coffee) & Zubin (Scoopi)03:26 Orit’s Coffee Journey from Ethiopia to Dubai04:25 Zubin's Liquid Nitrogen Ice Cream Adventure13:39 Crafting The Black Diamond Ice Cream16:07 Business Challenges & Key Lessons24:03 Quick Fire Round26:17 Final Advice for Aspiring Entrepreneurs29:15 Farewell & Wrap-UpFollow Boon Coffee: https://www.instagram.com/booncoffeeFollow Scoopi: https://www.instagram.com/scoopicafeThis season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎧 Subscribe on YouTube: https://www.youtube.com/@ChefJKP🎙️ Listen on Spotify, Apple, or wherever you get your podcasts.Food is memories. Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat do the kitchens of Gaggan, Switzerland’s Michelin-starred fine dining scene, and Dubai’s vibrant Masti have in common? One man behind the pass: Chef Prashant.In this episode of the Chef JKP Podcast, recorded live at Time Out Market Dubai, James Knight-Paccheco sits down with Chef Prashant, whose journey spans some of the world’s most influential kitchens.They get real about:- What it takes to cook at a Michelin-starred level- Creating menus that evolve without losing soul- The pressure of running a top kitchen in Dubai- Why mastering the basics still matters more than everWhether you’re an aspiring chef or a full-blown food nerd, this one’s packed with insights, inspiration, and bold perspectives.This is Season 10.This is Chef JKP x Time Out Market Dubai!00:00 Introduction01:46 Today’s Guest: Chef Prashant03:50 Culinary Journey & Early Influences04:21 Life at Gaggan06:48 Switzerland & Michelin Kitchens10:04 Building the Menu at Masti15:09 The Craft of Training & Consistency22:08 Quick Fire Round25:57 Final Thoughts and FarewellFollow Chef Prashant:https://www.instagram.com/prashantchipkar/This season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.Want to support the show? Subscribe to our YouTube channel:👉 https://www.youtube.com/@ChefJKPFood is memories! 🍴Enjoy the episode.Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailFor the first time ever, the Chef JKP Podcast goes LIVE - and we’re bringing the fire straight from Time Out Market Dubai. In this epic new season you can expect:🔥 12 episodes🎤 1 epic live audience🌍 100% Dubai food cultureHost James Knight-Pacheco kicks off season 10 with a no-holds-barred conversation featuring three of Dubai’s culinary heavyweights: Spero and Alex from BB Social Dining and Chef Athanasios Kargatzidis, also known as Chef Tommy, from À La Grecque.This isn’t your average food chat. It’s raw, unfiltered, and straight from the heart of Dubai’s food culture. From their earliest food memories to the daily grind of running food stalls, these chefs drop truth bombs about creativity, pressure, and what it really takes to make it in one of the world’s most competitive dining scenes.This is Season 10. This is Chef JKP Podcast x Time Out Market.00:00 Introduction01:46 Today's Special Guests and Live Audience04:32 Spero and Alex from BB Social07:04 Chef Tommy from À La Grecque09:00 Challenges and Experiences at Time Out Market24:26 Quick Fire Questions26:41 Advice for Aspiring Restaurateurs31:17 Conclusion and Final ThoughtsFollow BB Social Dining: https://www.instagram.com/bbdifc/?hl=enand À La Grecque: https://www.instagram.com/alagrecque.dxb/This season of the Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.Want to support the show? Subscribe to our YouTube channel: https://www.youtube.com/@ChefJKPLearn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailIn the fifth and final episode of this special Valrhona x Chef JKP Podcast series recorded at the iconic Louvre Abu Dhabi, we’re bringing it home with one of the UAE’s rising culinary stars — Chef Khaled Al Saadi.Host James Knight-Pacheco dives into an inspiring conversation about:🍽️ The evolution of the Emirati food scene👨‍🍳 Why collaboration is key to culinary growth🍫 And why Chef Khaled proudly chooses Valrhona for his creative chocolate workYou can follow Chef Khaled on - https://www.instagram.com/khaleds.uae/Recorded amidst the immersive Le Fil Rouge event by Valrhona, this conversation explores heritage, innovation, and the power of culinary connection.This limited series is proudly brought to you by Valrhona — supporting pastry chefs and chocolatiers around the world with ethically sourced, premium chocolate.👉 Visit www.valrhona.com to discover more.🎧 Don’t forget to subscribe, rate, and review the Chef JKP Podcast on your favourite platform!And as always — Food is memories.Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when two of the world’s most creative chefs meet in the halls of the Louvre? They’ve cooked for royals, redefined fine dining, and now - they’re reimagining chocolate.Join in the conversation with two luminaries of the culinary world: Chef Carmen Rueda Hernandez, recently honored as MENA's Best Pastry Chef 2025 by the Middle East & North Africa's 50 Best Restaurants, and Chef Kelvin Cheung, the visionary behind Dubai's acclaimed Jun's restaurant, renowned for its innovative 'Third Culture' cuisine.Recorded at the iconic Louvre Abu Dhabi, this episode delves into the artistry of fine chocolate, celebrating creativity, culture, and community in partnership with Valrhona. The chefs share nostalgic food memories, their unique approaches to crafting sophisticated dishes, and the significance of storytelling through food. 00:00 Introduction01:53 Special Edition: Celebrating Fine Chocolate03:19 Food Memories with Chocolate06:50 Creating Dishes for the Event16:35 Challenges and Inspirations in Culinary Arts23:03 Quick Fire Questions29:49 Conclusion and FarewellFollow the guests on Instagram: https://www.instagram.com/chefkelvincheung/ https://www.instagram.com/chefcarmenrueda6A huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailHost James Knight-Paccheco takes listeners on a rich, multi-sensory journey into the world of fine chocolate in partnership with Valrhona and the Louvre Abu Dhabi. The episode spotlights Le Fil Rouge, a one-of-a-kind event uniting over 250 chefs, artists, and visionaries from around the globe!This episode’s guest Olivier Morel, Chief Business Officer at Valrhona, shares insights on the fusion of community, creativity, and culture through the lens of chocolate. He offers reflections on his global chocolate journey and discusses how shifting cocoa markets are shaping the future of fine chocolate.Joining the conversation are celebrated chefs Reif Othman and Hadrien Villedieu, who speak about their culinary inspirations, memorable chocolate moments, and the artistry behind collaborating with Valrhona. From sourcing premium ingredients to curating unforgettable menus, this episode is a heartfelt tribute to chocolate as both craft and culture.00:00 Introduction01:06 Celebrating Fine Chocolate with Valrhona02:15 Olivier’s Chocolate Journey08:45 Global Chocolate Trends & Challenges22:02 The Art of Chocolate & Culinary Fusion28:40 Personal Chocolate Memories29:10 Hadrian’s Culinary Creations29:52 Curating the Menu31:02 Raf’s Chocolate Philosophy31:37 Collaborating with Valrhona34:44 Chefs’ Tips for Collaboration36:55 Conversations Beyond the Kitchen38:15 Using Chocolate in Cooking39:42 Describing Themselves as Desserts40:18 Quick Fire Questions41:39 Conclusion and FarewellFollow the featured guests on socials:https://fr.linkedin.com/in/olivier-morel-58689313 https://www.instagram.com/reifo.kee https://www.instagram.com/hadrienvilledieu/ A huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when chocolate, culture, and craftsmanship come together?In this special edition of the Chef JKP Podcast, host James Knight-Paccheco shares the 2nd episode of a special series with Valrhona, one of the world’s most prestigious chocolate makers.This episode highlights a collaboration between Valrhona and Louvre Abu Dhabi, exploring how fine chocolate is both an art form and a cultural connector. JKP sits down with Valrhona’s General Manager Guillaume Lafaix, who shares his personal chocolate memories, his career journey across continents, and his thoughts on the Middle East’s growing love for sweets.Whether you’re a chef, a chocolate enthusiast, or simply love a good story, this short but rich episode offers a glimpse into how gastronomy, artistry, and global connection all melt into one unforgettable experience.00:00 Introduction 01:34 Celebrating Fine Chocolate: A Special Edition03:03 Meet Valrhona’s General Manager04:53 Chocolate Memories, Career Journey & Global Trends07:32 Why the Middle East Loves Chocolate09:13 Valrhona x Louvre Abu Dhabi: A Cultural Collaboration17:39 Personal Favorites & Culinary Reflections19:30 Conclusion and FarewellYou can follow Valrhona on HEREA huge thank you to our partners Valrhona for making this special series possible!www.valrhona.comPlease leave us a review on any podcast hosting platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWelcome to a special edition of the Chef JKP Podcast!In this special edition of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Brice Konan-Ferrand, a renowned chocolatier and pastry chef who has worked around the globe. Chef Brice shares his inspiring culinary journey, from training in France and working in various kitchens worldwide to specialising in chocolate and taking part in major events like the one being discussed in this series - 'Le Fil Rouge.' brought to you by Valrhona, held at the prestigious Louvre in Abu Dhabi.This episode delves into the importance of culture, community, and creativity in the culinary world, highlighting the growing recognition of pastry chefs and offering advice for aspiring culinarians. Chef Brice also talks about his international experiences, including time spent in Hong Kong, Japan, and now Dubai, shaping his unique approach to fine chocolate and pastry.00:00 Introduction to the Chef JKP Podcast01:48 Special Edition: Celebrating Fine Chocolate03:19 Guest Introduction: Chef Brice from Le Verona04:31 Chef Brice's Journey: From Ivory Coast to France06:34 Culinary Education and Early Career09:46 Specializing in Pastry and International Experience24:14 Unexpected Career Opportunities25:54 Chef Brice’s First Impressions of Hong Kong26:55 Living and Working in Japan28:41 Dubai: A New Adventure31:43 The Louvre Abu Dhabi Event34:44 Overcoming Challenges and Celebrating Successes41:09 Recognition in the Culinary World47:12 Advice for Aspiring Chefs50:04 Conclusion and Final ThoughtsYou can follow chef Brice on HEREYou can follow all things Varlhona on HERETune in for an exciting and insightful conversation with one of the culinary world’s finest, as Chef Brice shares his journey, passion for chocolate, and advice for future chefs.A huge thank you to our partners Valrohna for making this special series possible!www.valrhona.comPlease leave us a review on any podcast streaming platform - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat 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 presenceMindset tools high performers use to stay aligned and focusedMoving through fear, resistance, and burnout without falling off trackWhy inner work is the foundation of lasting successProtecting your energy in high-pressure environmentsThe energy behind food and intention in preparationTimestamps00:00 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 thoughtsFollow 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 DMPlease leave us a review on all podcast platforms, it’s the best way to support the show. Food is Memories.Support the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat happens when two visionaries join forces ? In this extraordinary episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Chef Torsten Vildgaard (formerly of Noma) and iconic Chef Björn Frantzén, both globally acclaimed for redefining modern gastronomy. Now leading the charge at FZN at Atlantis, The Palm, they’re reshaping fine dining in the Middle East.The conversation takes us through their personal stories, culinary philosophies, and the intense discipline of Michelin kitchens - as well as the unique opportunity and challenge of bringing Scandinavian excellence to the Gulf. This episode is a masterclass in what it takes to operate at the highest level in hospitality.Tune in to learn:👩‍🍳 How Torsten transitioned from Noma to opening his own Michelin-starred restaurant👩‍🍳 What it really takes to build and maintain a Michelin-level restaurant👩‍🍳 What three elements are the heart of elite kitchens👩‍🍳 How FZN is redefining luxury dining in the Middle East00:00 Opening Remarks and Personal Reflections02:00 Meet Torsten Vildgaard & Björn Frantzén04:40 Childhood Food Memories & Early Influences12:50 First Steps into Professional Kitchens25:42 Opening & Running Michelin-Starred Restaurants41:31 Expanding to Dubai: The FZN Vision46:12 Training, Guest Experience & Team Culture51:53 Menu Development & Local Ingredients54:13 Operating with Excellence in the Middle East01:13:12 Quick Fire Round01:20:45 Advice for Young ChefsYou can follow Bjorn on HERE You can follow Torsten on HERE A huge thank you to our partner Luvv Fits – luvvfits.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review us on all podcast hosting sites - it’s the best way to support the show!Food is Memories !🍽️Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to lead a world-class kitchen rooted in fire and flavour? In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Chef Jack Jarrott, the driving force behind Sand and Koal at Emirates Palace in Abu Dhabi.Jack takes us on a raw and honest journey through his career - from growing up in Australia to mastering open-fire cooking in London under the Gordon Ramsay empire, and eventually becoming a rising star in the UAE culinary world. The conversation explores everything from leadership and kitchen culture to navigating cultural shifts, earning accolades, and Jack’s mission to make Sand and Koal a globally recognized destination.Tune In To Learn:👩‍🍳 What it really takes to lead a modern open-fire kitchen👩‍🍳 How Jack adapted from Australia to London to the UAE👩‍🍳 The power of mentorship, discipline, and legacy👩‍🍳 Real talk about hotel kitchens vs. standalone restaurants00:00 Introduction and Podcast Announcement02:26 Meet Today’s Guest: Chef Jack Jarrott03:46 From Aussie Kitchens to Culinary Dreams13:49 London Life & The Gordon Ramsay Era34:48 Relocating to the UAE45:30 Lessons from The Guild & High-Volume Service54:19 Accolades, Recognition & Next Steps56:46 Building Sand and Koal at Emirates Palace01:02:35 Mastering the Art of Open Fire Cooking01:08:16 The Westholme Partnership01:13:02 Hotel Life: Expectations vs. Reality01:20:07 Jack’s Vision for the UAE Culinary Scene01:25:20 Quick Fire Round & Final ThoughtsFollow Jack on HERE A huge thank you to our partner Luvv Fits – luvvfits.com, as well as as Westholme Australian Wagyu - Westholme.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review on Spotify - it’s the best way to support the show!Food is Memories !Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to build a cult-favourite pizza bakery from scratch? We’re already at the Episode 9 from Season 9 of the show, and this time James Knight-Paccheco welcomes the passionate and resilient Raj Dagstani, founder of multi winning Marmellata Pizzeria.Raj shares his remarkable journey from early food memories to creating one of the United Arab Emirates most beloved pizza concepts. The conversation covers the challenges of starting a business, the importance of mental health and balance in the hospitality world, and how Marmellata evolved into a community-driven success story.Tune in to learn:👩‍🍳 How Raj built Marmellata Bakery into a must-visit destination👩‍🍳 Why authenticity and resilience matter more than trends👩‍🍳 Real stories of growth, setbacks, and building a brand with purpose👨‍🍳 Advice for aspiring chefs and business owners00:00 Podcast Announcement00:47 Introduction to the Chef JKP Podcast03:58 Meet Today’s Guest: Raj Dagstani of Marmellata Bakery04:29 Raj's Early Food Memories06:50 Journey into Professional Cooking and Entrepreneurship30:18 Lessons in Mentorship and Learning the Hard Way42:30 Opening Marmellata Bakery: The Big Leap47:27 Returning to Dubai & Building a Brand48:45 Finding a Culinary Identity 53:42 Facing Setbacks and Rising Stronger54:38 The Art of Reinvention and Staying True to Yourself01:00:07 Scaling Marmellata and Future Visions01:17:55 Family, Food, and Managing Life with Passion01:28:47 Quick Fire Questions with RajYou can follow follow Marmellata on HEREA huge thank you to our partner Luvv Fits – luvvfits.comStay sharp and hydrated with the Chef JKP thermos bottle - available at chefjkp.com or via DM on Instagram: https://www.instagram.com/chefjkppodcast/Please leave us a review on all podcast platforms - it’s the best way to support the show!Food is memories! Enjoy the episode! 🍴Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE