The Chef JKP Podcast – Détails, épisodes et analyse

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Season 11 continues with a story shaped by culture, curiosity, and a woman who sees food as memory, craft, and connection.

Leen Al Zaben grew up between Jordanian Bedouin hospitality and the fresh, seasonal cooking of her grandmother’s kitchen. Big salads, olive oil, Friday breakfasts, and long family tables. Those early moments became the foundation of her palate and the way she understands flavor.

Her path was never straight. She studied business, tried multiple careers, moved cities, felt lost, and often doubted herself. But writing, photography, and a quiet pull toward food kept finding their way back to her. From Amman to Montreal to Paris to San Francisco, each chapter pushed her closer to the work she was meant to do.

A blog she started one summer opened doors. Teaching herself photography opened more. A chance introduction in San Francisco led her into a food tech startup where she built content, tested recipes, and literally taught an oven how to cook.

Then came Japan. Quiet streets during COVID. Markets, donabe cooking, miso, rice, tea houses. A new universe of discipline and craft.

Today Leen is the Academy Chair for The World’s 50 Best Restaurants and MENA’s 50 Best. She champions homegrown talent, documents culture, and brings a thoughtful, grounded voice to the region’s culinary story.

This episode is honest, generous, reflective, and full of the moments that shape a career.

What You Will Hear in This Episode

• Growing up between Bedouin hospitality, family cooking, and early food memories
• The salads, textures, and seasons that shaped her palate
• Feeling lost in her early twenties and the long search for direction
• Why writing and creative expression changed everything
• The blog that quietly kickstarted her food career
• How photography and content work became her entry point into the industry
• Moving to San Francisco and working at a food tech startup
• Discovering Japan, cooking traditions, and learning through stillness
• How she became Academy Chair for 50 Best and what the role really involves
• The future of Middle Eastern cuisine and her message to young chefs and writers

Chapters

00:00 Introduction
04:00 Bedouin hospitality, grandma’s salads, and childhood food stories
12:00 How seasons shaped her palate and love for fresh ingredients
18:00 Career confusion, studying business, and feeling completely lost
26:00 The mentor who changed everything and the move toward writing
30:00 Oxford, the blog, and teaching herself photography
38:00 San Francisco and joining a food tech startup
55:00 Life in Japan during COVID and learning Japanese cooking
67:00 Becoming Academy Chair and the truth about how voting works
87:00 The rise of homegrown restaurants across the region
104:00 The future of Middle Eastern cuisine and advice for young talent

Proudly Brought to You by Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.

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

Website
https://www.potatogoodnessgcc.com

Follow Leen Al Zaben

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

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

Website
https://www.leenalzaben.com/

Follow Chef JKP

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

Support the show

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Season 11 continues with a story built on pressure, persistence, and two people who refused to settle for the careers they were “meant” to have.

Dan and Fix spent years in engineering and construction before Carnistore ever existed. Long days on site, managing hundreds of workers, solving problems nonstop, and dealing with deadlines that could cost millions. But the one thing that stayed with both of them was food. Memories from Egypt, home cooking, street food, and the feeling of people gathering around a meal.

A chance meeting at a kid’s birthday party brought two strangers together who were secretly working on the same idea. From that moment they decided to build something they wished existed. A place focused on good meat, good sourcing, good service, and honest hospitality.

Carnistore started with no funding and no experience in F and B. Just belief, curiosity, and a lot of trial and error. Their turning point came in 2020 when the entire city went online and their orders went from 15 a day to hundreds overnight. What could have broken them became the moment that changed their future.

Today they run one of Dubai’s strongest homegrown brands. A space in Alserkal Avenue. A community of chefs, families, and food lovers. And a content style that has taken over the internet.

This episode is real, funny, raw, and full of the moments that build entrepreneurs.

What You Will Hear in This Episode

• Growing up in Egypt and how food shaped their childhood
• Why engineering was the expected path and why it never felt right
• The pressure of construction life and the moment they wanted out
• How they met and realised they were working on the same idea
• The early Carnistore days and the decision to go fully online
• How COVID changed everything overnight
• The story behind their Alserkal Avenue space
• Why community is central to their brand

Proudly Brought to You by Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why potatoes remain one of the most powerful ingredients in any kitchen.

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

Website
https://www.potatogoodnessgcc.com

Follow Dan and Fix

Instagram
Dan - https://www.instagram.com/danthecarnivore/
Fix - https://www.instagram.com/fixthecarnivore/
Business - https://www.instagram.com/carnistore/

Website
https://www.carnistore.com

Follow Chef JKP

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

LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17

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

Chapters

00:00 Introduction
04:00 Childhood food memories and growing up in Egypt
17:00 Engineering life and the pressure that pushed them away
27:00 The moment they met and discovered they shared the same idea
35:00 Building Carnistore from scratch and choosing to go online
45:00 COVID hits and their business explodes overnight
54:00 Moving into Alserkal Avenue and designing the space
59:00 How community, chefs, and creatives shaped the brand

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Chef JKP AKA James Knight-Paccheco gives a warm welcome to Season 11. For the first time the season is extended to 16 episodes, and in this solo opener James shares what he has been up to, talks about the big Michelin moments in Dubai, thanks the hospitality community, introduces Potatoes USA as the season sponsor and launches a listener Q&A.

This episode is an honest, personal update and a short celebration of the people who cook and serve food every day. You will hear kitchen stories, practical tips for chefs and students, why the Michelin guide still matters, and lessons on failure, ego and growth in hospitality.

What you will hear in this episode
• Why Season 11 is the biggest yet, 16 episodes and what to expect
• Potatoes USA, resources and why the humble potato matters
• Michelin Guide news from Dubai and why it still matters to chefs
• James’ updates: judging, food writing, travel and industry panels
• A thank you message to hospitality teams worldwide
• Listener Q&A: culinary school takeaways, kitchen morale, knives, imposter syndrome and more

Follow Chef JKP
Instagram: https://www.instagram.com/chefjkppodcast/
LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/
TikTok: https://www.tiktok.com/@jamesknightpaccheco

If you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories.

#chefjkp #season11 #foodispower #hospitality #michelin #potatoesusa #foodpodcast #growthmindset #cheflife #foodismemories

Chapters

00:00: Introduction, welcome to Season 11
01:20: Season announcement, 16 episodes and what to expect
02:40: Sponsor spotlight, Potatoes USA and chef resources
04:30: Personal update, judging, travel, food writing and family
07:10: Michelin Guide in Dubai, three-star wins and why it matters
09:30: Cater Middle East judging and advice on entering awards
11:00: Press trips, panels and industry events update
12:10: A message to the hospitality community, gratitude and respect
14:00: Season theme, growth and launch of listener Q&A
16:00: Listener Q&A begins
20:00: Q&A highlight, does Michelin still matter in the age of Instagram & TikTok
26:00: Q&A highlight, knife essentials every young chef should invest in
28:00: Q&A highlight, imposter syndrome when cooking beside legends
31:00: Q&A highlight, Emirati chefs making their mark internationally
33:00: Q&A highlight, guilty pleasure street food while traveling
39:00: Q&A highlight, funniest kitchen disaster and saving service
46:00: Q&A highlight, lessons learned from failure and humility in the kitchen
54:00: Final wrap-up and message to listeners
56:00: Call to action, merch, follow, subscribe and send questions
58:00: Closing words, food is memories
70:00: End of episode

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In the final episode of the Chef JKP Podcast season 4, James Knight-Paccheco interviews the extremely humble and talented, Himanshu Saini, the corporate chef for the Passion F&B Group, the chef and driving force behind the world famous double Michelin starred Trèsind Studio.

They discuss Saini's journey from being a trainee to becoming a sous chef at a young age. 
They also talk about the anticipation and excitement of receiving a Michelin star. 

Tune in to hear Saini's insights and experiences in the culinary world, and what advice he gives to everyone listening.

 On this episode, James and his guest discuss:

·      First foray into a professional kitchen

·      Leaving the restaurant industry

·      Working with language barriers

·      Chef’s challenging moments

·      Dealing with pressure and mental health

You can follow Himanshu on - https://www.instagram.com/chefhimanshusaini/

This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/

Support the show

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In this fast-paced episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Solemann Haddad, a 27-year-old self taught chef patron of the acclaimed Michelin starred restaurant - Moonrise! 
Solemann has achieved remarkable success in the culinary world.

Haddad shares his favourite food memory, his early experiences in his grandfather's restaurant, and his passion for cooking.
He also shares his philosophy on what can be achieved with pure self belief !

 On this episode, James and his guest discuss:

·      Embracing diverse culinary influences

·      Creating a unique Dubai cuisine

·      Breaking chains of self-doubt

·      The overwhelming nature of success

·      The food scene in Dubai

You can follow Solemann on - https://www.instagram.com/solemann.xyz/

This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/

Support the show

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In this episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Claudia De Brito, the vice chair for the world's top 50 best restaurants MENA region. 

Claudia shares her incredible upbringing, surprising pasta making skills, and offers advice for budding writers. She also discusses her experiences working at a film and TV production company and traveling to film markets like Cannes. 

The conversation includes stories about unique dining experiences, including a South Korean restaurant and anecdotes about South America.
Tune in for laughter, serious discussions, and valuable life lessons on the Chef JKP Podcast.

On this episode, James and his guest discuss:

·      San Pellegrino 50 Best Restaurants

·      Dubai’s diverse melting pot

·      Chefs and constructive criticism

·      Soft opening and customer expectations

·      Unusual cuisines

·      Tips for budding food writters

You can email Claudia on - Cfdbrito@gmail.com

To follow Claudia on Instagram - https://www.instagram.com/claudebrito

This episode is bought to you by The Dubai Chef's Collective - https://www.dubaichefscollective.com 

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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In this episode of the Chef JKP Podcast, James interviews Nick Alvis, the founder of KMS (Kitchen Management Solutions) and one of the most accomplished and celebrated chef 's in Dubai and the Gulf Region. 

They discuss Nick's journey in the culinary world, working with renowned chefs such as Gordon Ramsay, Marcus Wareing, and his experiences in the UAE. 

Nick shares his passion for cooking and making people happy through food.
He talks about his early career decisions and the importance of enjoying what you do.

 On this episode, James and his guest discuss:

·      The importance of diverse work experience

·      Mentality is key in tough kitchens

·      Career progression and self-awareness

·      Character building through challenging experiences

·      Don't chase money, prioritize knowledge

You can follow Nick on Instagram - https://www.instagram.com/chefnickalvis

This episode is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com

Support the show

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In this episode of the Chef JKP Podcast, host James Knight-Paccheco takes listeners on a culinary journey filled with food memories, laughter, and lessons for life. 

On this weeks show . 
The episode features an enlightening conversation with Fahim Al Qasimi, Co-founder of Seafood Souq, a digital platform that sheds light on the seafood industry.

He reminisces about picking fresh black cherries from a tree in his childhood home in Germany, highlighting the special connection between food and memories.
Paccheco promises that this episode is a game changer, urging listeners to tune in and discover the wealth of information it offers.

 On this episode, James and his guest discuss:

·      Seafood traceability and mislabeling

·      Overfishing and political activism

·      Investing in our oceans

·      Fusion in Emirati cuisine

·      Michelin-starred UAE-based restaurant

·      Memorable culinary experiences

To follow Fahim on Instagram, click HERE

To see everything to do with Seafood Souq click HERE

Support the show

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In this episode of the Chef JKP Podcast, Stasha shares her journey from Serbia to the UAE and her vision of serving modern Balkan cuisine. 

She opens up about the challenges she faced in the hospitality industry and how she turned strangers into friends at her restaurant. 
Stasha also shares his experience with previous head chefs and the excitement of the restaurant receiving a coveted Michelin Bib Gourmand Award. 

Tune in for laughter, serious discussions, and lessons for life in this delightful episode.

On this episode, James and his guest discuss:

·      Balkan hospitality

·      Opening luxury restaurants in Dubai

·      Emiratis’ reaction to Balkan food

·      Reopening after COVID closure

·      The Michelin Bib Gourmand

You can follow Stasha on HERE

This podcast is bought to you by The Dubai Chef's Collective, you can follow them on HERE

Support the show

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In this episode of the Chef JKP Podcast, James Knight Pacheco and his guest Liam Collens, discuss the importance of giving and receiving feedback in the restaurant industry. 
He questions whether people truly want feedback or if they are seeking validation instead. Liam also emphasizes the need for a holistic approach when critiquing a restaurant, considering factors such as ambience, atmosphere, value for money, service, and wine selection. The conversation then shifts to the lack of representation of certain cuisines in the industry and the tendency to stick to proven models instead of embracing variety. 
Liam Collens, the founder of EatGoSee, joins the discussion, highlighting the importance of showcasing diverse and enjoyable cuisines. Tune in for insightful perspectives and lessons for life in the culinary world. 

On this episode, James and his guest discuss:

·      Underrepresented cuisines in the industry

·      Losing motivation in the restaurant industry

·      Eurocentric bias in culinary awards

·      Michelin and 50 Best Awards

·      Food writer feedback to chefs

You can follow Liam on Instagram HERE

This podcast is bought to you by The Dubai Chef's Collective, you can follow them on HERE

Support the show

Follow The Chef JKP Podcast on Instagram HERE