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Season 11 - Episode 11 - How A Blog, A Camera, and A Leap of Faith Led Leen Al Zaben to 50 Best | Leen Al Zaben
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.
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 Dan - https://www.instagram.com/danthecarnivore/ Fix - https://www.instagram.com/fixthecarnivore/ Business - https://www.instagram.com/carnistore/
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
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.
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
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.
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 !
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.
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
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.
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.
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.
This episode of the Chef JKP Podcast features an interview with none other than the award winning Jason Atherton, a renowned chef and restaurateur. Host James Knight-Paccheco explores Atherton's early food memories, including his mom's prawn cocktail night at their guest house. They also discuss Atherton's journey into the culinary world of Michelin, his experiences working with famous chefs, including Marco Pierre White, and Gordon Ramsay, his success in opening and maintaining Michelin-starred restaurants. The episode offers insights into Atherton's passion for cooking and his unmatched dedication to his craft.
In this episode of the Chef JKP Podcast, Duncan Fraser Smith, a veteran of the hospitality industry, recounts stories of working in the back of the house, where he witnessed the intense pressure and high standards of a professional kitchen. From plates being pushed onto the floor if not served quickly enough to throwing knives at targets on the wall, Duncan highlights the relentless pursuit of perfection in the culinary world. Despite the challenges, Duncan's mentor reminds him that even with a 90% success rate, there will always be room for improvement. Tune in for an entertaining and enlightening conversation on the realities of the industry and the lessons learned along the way.
On this episode, James and his guest discuss:
· Traditional culinary skills and education
· Taking creative leaps in F&B
· Underestimating profitability in restaurants
· MasterChef as a passion project
· Approaching investors
· Duncan’s passion for hospitality
To see Duncan's agency, you can check his website on HERE.
This podcast is bought to you by the Dubai Chef's collective, you can follow them on HERE.
In this episode of the Chef JKP Podcast, Jean Winter, founder and CEO of Touch, shares her love of food and how it has brought people together throughout her life. She emphasizes the importance of equality in food and how her community projects give back. Jean also discusses her extensive travels and restaurant reviews. Above all, she expresses her desire to help as many people as possible through the power of food. Tune in to this inspiring episode for laughter, lessons for life, and a celebration of the connection food brings to us all.
We saved the best for last - go behind the scenes of Time Out Market Dubai with the powerhouses shaping the city’s food culture!Recorded live at the market, this episode brings together three key figures shaping the region’s food culture:📣 Yousra Zaki, Group Food Editor of Time Out GCC📣 Argiris Tragoutsis, General Manager of Time Out Market Dubai📣 Michael Marlay, Senior Vice President of Time Out Market Global They reveal what it really takes to build and evolve a world-class food destination, from curating diverse concepts and championing homegrown talent, to striking the perfect balance between street food, fine dining, and unforgettable guest experiences.You’ll also hear insider perspectives on:- Why Dubai is one of the most exciting food cities in the world?- How Time Out Market selects and supports its vendors?- What’s next for the brand globally?Plus, the episode ends with fun rapid-fire questions and personal favourites that give you a glimpse into the people behind the platform!✨ This is the grand finale of Season 10.✨ This is Chef JKP Podcast x Time Out Market Dubai.00:00 Introduction01:13 Dubai's Culinary Scene01:50 Time Out Market Dubai Insights10:50 Creating a Market with Purpose14:33 Local vs. Global: Celebrating Chefs16:43 How Vendors Are Selected24:58 What Makes Dubai Unique27:12 Future of Time Out Market30:09 Quick Fire RoundThis Season 10 of The Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨🍳👩🍳🍣🌯🌮🎂🍦🌟Learn more about your ad choices. Visit megaphone.fm/adchoices
In this episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Tom Arnel, managing director of EATX, a company with multiple dining concepts in Dubai. Arnell discusses his transition from being a classically trained chef to a successful restaurateur. Together, James and Tom offer insights, stories, and lessons for both aspiring chefs and food enthusiasts alike. Tune in for a delightful blend of laughter, seriousness, and life lessons in the world of culinary arts.
On this episode, James and his guest discuss:
· Changing priorities in the culinary industry
· Opening a successful restaurant in Abu Dhabi
· Unique, vibrant, and diverse dining experiences
· Adapting to change is crucial
· Drive and self-belief lead to success
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
In Season 4 of the Chef JKP Podcast, host James Knight-Paccheco is back with a lineup of incredible topics and guests. This season, the podcast includes not only audio but also visual content. The discussions dive deeper into various subjects, promising an engaging and thought-provoking experience. In this episode, James shares stories from his early days in a fine dining restaurant and his encounter with Gordon Ramsay. The episode also touches on the importance of keeping a restaurant fresh and the expectations of anonymous voters in the industry. Tune in to Season 4 for more exciting and insightful episodes of the Chef JKP Podcast.
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with multi-award winning chef and entrepreneur, Reif Othman. They discuss Reif's impressive career in the culinary industry and delve into topics such as the importance of hard work and listening, adapting to the needs of the customer, and the role of innovation in achieving culinary excellence. Join them for a fascinating conversation filled with laughter, seriousness, and valuable life lessons.
On this episode, James and his guest discuss:
· American culinary hierarchy
· Building a family in the kitchen
· Testing the Dubai food scene
· Business mindset for chefs
· Crazy moments in the kitchen
This podcast is bought to you by the Dubai Chef's Collective www.dubaichefscollective.com
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me For the last two episodes, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.
He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf! http://gregmalouf.com
In the second part, we now discuss all the award-winning books that he has co-written with Lucy Malouf, as well his love of the Middle East.
With so many to chose from , I wanted to delve into which ones were the most tricky to write.The ones he found the most challenging, were Saha, Turquoise, Saraban, as travel books, these are an interpretation, specifically of Persian food, the taste was not the issue, it is how to make it look attractive. It was all about keeping the integrity of the dishes, but it was a way to play around with the cuisine but keeping the respect and the culture.
We also talked about how he feels about Lebanese food, all about how the food has hit a brick wall, he wants to push the boundaries, a new world thinking if you like! What Greg is doing, is to elevate the food up a notch, with always keeping the foundations of a place he truly loves.
Dubai came in the way of an opportunity, he came here to be close to Lebanon, and to cook in the Middle East. He opened a beautiful restaurant called Zahira, the food was a representation of the entire Gulf region, focussing on the produce, ensuring the quality is delivered to his guests. He is also a consultant, for many other projects, and is also embarking on another book.
His life has always been about his love of Lebanese food, the fond memories that are discussed, not just came from his Mum, it also came from his dad who used to go to the weekend markets. His childhood to this day still plays a significant role, whether writing books or menus, it something that he talks about with a huge grin on his face.
Greg has made a huge impact on the culinary world, his books have won awards, his restaurants have won major accolades, the mark on Middle Eastern cuisine is one that will influence the world over.
One of the greatest and humble chefs of our time.
For me, it was one of the most memorable and interesting interviews I have had the pleasure of conducting, thank you Chef Malouf for the opportunity and the time.
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me For the last two episodes of this season, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time. He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf! http://gregmalouf.com
His curiosity and thirst to learn the trade, have taken him all over the globe, along the way he has picked awards after awards, including a Michelin star and a James Beard award for his writting. In the first episode, we start at the very beginning of what drove him to become a humble chef. It all started with his appetite as a child, he always knew he wanted to cook, growing up in Melbourne Australia, in a Lebanese household, there was always a bounty of exotic ingredients.
Always having the desire to work in a professional kitchen, he was not keen to waste time, so he left to go and work in Sydney as a kitchen hand for a Mexican restaurant.
Then came back home, and he targeted a high end French restaurant, this gave him the opportunity to go and study in a culinary college studying one day a week, and to gain the experience he desired.
However, staying in his native country was never going to be enough, he wanted to experience first-hand European cuisine, so he packed his bags and went onto to work in Austria, Belgium, France, Italy. Picking up all of the culture and the languages, there was so much he to learn and experience, bearing in mind he was only 19 at the time.
After this, Hong Kong was calling, coming to learn another culture altogether, dumplings, soup, the street food, the crowds. The level of energy in that city is something that resonated with the young chef. He ran a western restaurant with a full Chinese brigade, Greg mentions fondly, that they managed him and not the other way around.
With so much professional experience at such a young age, it was inevitable that success would proceed. In the back of his mind he always wanted to cook Arabic food. The stage was set for the Chef to explore his talent, which gave way to his cooking style furthermore it was in a pub no less, to the point that it was one of the first pubs in Australia to receive a coveted Chef’s Hat, the equivalent of a Michelin star.
MOMO would be his next restaurant, one of the most famous in the dining scene at the time, this also led him to become an author, with his then wife - Lucy. After doing everything possible in his native country, he then moved to London, as he wanted to have a bigger audience to fly the flag for Lebanese food. Petersham nurseries, would be his next project, another success, and this time retaining the Michelin star! Quite a journey, but it didn't finish there. In next week's show, we discuss all of his books, as well as his time in Dubai!
Ahmed Salih and Bassel Siblini are the Co-Founders of a brilliant new digital platform - Meelz, the first marketplace in the world to connect chefs directly to the customer. https://meelz.me
It started during the pandemic, when the world seemed to stop, however the one thing that was always available was food, in some way or another from pro chefs to keen home cooks, wether it was though Instagram live, or YouTube, people always seemed to have to time to either watch food or cook it.
This gave both Ahmed and Bassel, the idea that sparked what is now Meelz, what if they were able to partner up with well-known chefs, give them a stage that would allow them to monetise their talents, as well be able to recommend the supply chain from each chef to regular customers.
Ahmed is an Emirati who comes from a food background, as he started as an entrepreneur in business from the age of 7, selling figs from his garden to friends, and is now the owner of the award-winning Dubai eatery – 3Fils. https://www.3fils.com
He also has recently opened the Lab Holding, which has various brands under one umbrella. https://thelabholding.com
Bassel had always grown up around food, between Libya, Lebanon and Spain, with a rich food culture, growing up his family played a huge role, educating him on the quality of great ingredients. Later of he went on to work at various leadership roles, predominantly in the e-commerce sectors within the F&B industry, which gave him the experience required to start such a platform.
Meelz, benefits everyone in the value chain, vendors, chefs, and above all the customers, who will have first-hand access to the very best produce and recipes from award winning chefs. There are some incredible talents who have already signed up, keep an ear out to find out who those talents are.
The platform is just about to be launched, it is a one of kind, so please make sure to be on the lookout for the launch and subscribe!
Stay tuned for next week’s 2-part finale, with one of the Godfathers of Middle Eastern Food. Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Sarah Hedley Hymers is one of the most respected food and travel journalists across Europe, Middle East and Africa, not only that, she is also an author, and a judge on several esteemed panels, as well as being on a personal quest to dine in every three-star Michelin restaurant on the planet. https://hedleyhymers.com How did this love come about? From an early age, there was always a passion for things writing and travel, her first job out of college was to write for the big glossy magazines in London, then a job opportunity presented itself to work in Dubai.
Sarah became the editorial director for magazines like Hot 100 Restaurants, Hot 100 Bars, Gourmet, Conde Nast Traveller Middle East. Things stepped up when one of the biggest newspapers in the world, The Telegraph, would be looking for a destination expert in Dubai, the job was destined to be hers.
One of the favourites, when it comes to travel guides is the much loved Lonely Planet, when she was younger Sarah always dreamt of being a contributor, a dream that later came true when they approached her to write the chapter on Dubai. https://www.lonelyplanet.com One of the biggest news channels on the planet is Euronews, so if the world needs to know anything and everything about travel within the Middle East, Sarah not only presents the show, but is also a producer on the popular travel series – Postcards. This is watched by a global audience of around 142 million people, so no pressure there! https://www.euronews.com You can watch the series by clicking on the link below; https://hedleyhymers.com/television Travelling around the world pre-pandemic, her favourite cities for dining are; Tokyo, New York, Dubai and London, with all of the experience that Sarah has, it was only going to be a matter of time before she would be approached to be a judge on a some of the most recognised food and travel panels that often make the headlines, from the Elemis Spa awards, to the St Pellegrino Best Restaurant top 100 list. In her own words, she is literally obsessed with hotels and restaurants!
The Michelin guide is not just seen as a bible for chefs and restaurateurs around the globe, but some people make it their ambition to visit all of the three star restaurants, these places are often graced with culinary gods. Sarah so far has visited over 50 on that list. The meal that started all of this, would be in none other than Heston Blumenthal’s - The Fat Duck. The whole experience, is one that is still very much in the forefront of Sarah’s mind, as this was the meal that helped her to understand as to why people go to the ends of the Earth to dine in Michelin starred restaurants. Without a shadow of a doubt, Sarah is one of the world’s leading travel and food specialists, she continues to fly the flag for the region, which has helped to place Dubai on the map, not just in terms of hotels but also as a culinary destination. To see what she is doing, you can follow her on Instagram - https://www.instagram.com/hedleyhymers/
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
Michael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn’t rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef. During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.
The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life. His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.
He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job! https://www.emirates.com/ae/english/ During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process. Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world.
After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?
After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA! http://www.scafa.ae He now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word.
From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef’s always strive for, looking forward to seeing the next phase of his journey.
Stay tuned for next week’s show, we talk to one of the most re-known broadcasters in the region and in the UK! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Martin Koebke is the Founder and CEO of 1765 Gemini, a company that has a full solution when it comes to kitting out bars, hotels, restaurants, it is a one stop shop essentially, they offer clients the very best in the marketplace. https://www.1765gemini.com Growing up in between Africa and Spain, Martin was well travelled from a young age, his parents liked to travel, most of the time it was spent in restaurants, wine cellars, with families getting together and he saw hospitality first-hand, this would be where the fuse was ignited. At 18 years of age, he moved to Germany, and decided to study Hospitality, as this was his world so it was a natural choice. The apprenticeship started in Cologne, he learnt how to carve at the table, silver service, gueridon, all of the classical styles of service. From there he went to the corporate world, and started at the Crowne Plaza, but then decided to make the move, to one of the most iconic hotels in the world – The Savoy in London. https://www.thesavoylondon.com
Martin made the move, as he wanted to get back to the working in a place where the classical style of service was very much alive, the eye for detail, the whole experience was a key part, and is what makes the show happen. After a two year stint, The Jumeirah group approached to open Emirates towers, followed by going to work at the luxurious 7 Star Burj al Arab! https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirah
After having spent good amount of time in the best hotels in the world, what do you do next? Martin is the type of person who likes to be challenged, so he decided on side stepping away from the industry, but to still be involved from the side lines if you will, this is where he set up his own company to tell a beautiful story on the table, from the place matts, to the glassware, to the cutlery, this is where 1765 Gemini was born. Now, Martin has his own plate range – Obsession https://studio1765.myshopify.com
The plates are hand crafted, and all designed by Martin and his team, this was an incredible reward, not from a monetary point of view, but from a creative standpoint, to bring different ideas to harmonise, this is one of the reasons that the Obsession range, since it was launched has been incredibly successful. One of the key elements to his business, is the cash and carry, located in the middle of the industrial area of Dubai, when you open the door, its like a wonderland of plates from all over the world! Martin has one of the most incredible businesses in the United Arab Emirates, he does this by connecting with his clients, but also by listening to his gut, as for his passion for the hospitality industry is infectious. To see what the fuss is all about, you can follow the 1765Gemini on Instagram; https://www.instagram.com/1765thestore To see the Obsession range follow them on here - https://www.instagram.com/studio_1765/
Stay tuned for next week’s show, we talk to a real pandemic success story! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
When it comes to being one of the most creative and decorated chef’s of the Middle East and beyond, Gregoire Berger has done a lot on his life as a cook, and by the way he is not stopping!
He grew up in Brittany, in his native France, the plan was never to be a chef, it was merely a job to get some extra cash on the side. It wasn’t long before one of his mentors noticed his talents and gave him an ultimatum, to be average, or to really become something, Gregoire of-course made the decision and the rest is history. During his time growing up in the culinary world, he worked for the likes of Patrice Caillaut, who at the time was based in “Le Romaine Rochevilaine”. https://domainerochevilaine.com
To then working for the legendary Paul Bocuse in Miami, Florida, this helped not only to work amongst the very best, but also shaped him as an expatriate. https://bocuse.fr/en/
After a year stint, he then went to open a restaurant at the age of 22 in Morocco, with the head chef being away for most of it, Gregoire had no choice but to do the opening from scratch, not an easy task. This is also the place where he met his wife.
During his time in Paris, this was also the place where he also discovered his love of photography, by taking photos of his dishes and sharing them on Facebook.
Both Gregoire and his wife both took the decision to move to Dubai, his first job was in a restaurant that never opened, but as fate would have it the Executive chef of Atlantis the Palm called him for a meeting, there was opportunity, and that opportunity would show itself as the restaurant Ossiano. https://www.atlantis.com/dubai/restaurants/ossiano
Gregoire has had incredible success here, with coveted awards ranging from the St Pellegrino Young Chef of the Year, to then being named in top 100 Best Chef Awards! After 6 years, he decided as always to go above and beyond his comfort zone, he now heads up a myriad of amazing projects in the newly founded – The Lab Holding. https://thelabholding.com
Without a doubt, Gregoire is an incredible talent, there is no limit to his creativity, everyone will be watching to see what he does next!
What’s fueling Dubai’s food revolution - street eats, Michelin stars, or the influencers in between?In this live episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with two powerhouse voices in the UAE’s food space: Courtney Brandt, writer and food critic, and Olivera Saponjac, content creator and culinary storyteller.Straight from Time Out Market Dubai, the trio unpacks:- Dubai’s fast-moving culinary trends- The battle between fine dining and street food- The impact of food influencers and honest reviews- Why local talent needs more spotlight on the global stageTune in for smart takes, hot debates, and a rapid-fire round you won’t want to miss.00:00 Introduction 02:15 Meet Courtney Brandt and Olivera Saponjac04:12 Discussion on Dubai’s Food Scene09:38 Michelin vs. Street Food13:26 Collaborations and Global Chefs18:15 Feedback and Food Writing28:29 Quick Fire RoundYou can follow Courtney on - https://www.instagram.com/_courtneybrandt_/You cab follow Olivera on - https://www.instagram.com/foodgoddesme/This episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨🍳👩🍳Learn more about your ad choices. Visit megaphone.fm/adchoices
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Mary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate! https://www.thecaviarspoon.com Spending over eighteen months to get set up, hasn’t been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.
Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.
Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide. The craziest thing is that there is no-one doing it, so this is the very first of its kind. Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.
One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand.
One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved.
Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place! All of that just from an idea that Pra had one day!
There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.
Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below. https://www.thecaviarspoon.com You can follow the platform via Instagram - https://www.instagram.com/thecaviarspoon/
Stay tuned for next week’s show, we talk to one of the most creative and talented chef’s in the world! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
Alannah fell into hospitality completely by accident. The dream was to become a graphic designer, however after realising that it meant sitting behind a desk, it was a that point the decision was made to go into culinary school, the journey began at the tender age of 16! The College was in Luton, UK, Alannah was shown the A-Z of what it was like to be in this world. In terms of her pastry life, again totally by chance, her presumption was that pastry chefs are not real chefs! The very first recipe she made, was the famed crème brulee, after that day she never went back into the main kitchen. Alannah did some work experience in London at the 5 star luxury Royal Garden Hotel in Kensignton, with the brilliant Executive chef Steven Munkley, he would be the one to show her the ropes at the very early stages of her career. https://www.royalgardenhotel.co.uk Her first real taste of how tough life can be in the world of the kitchens, would be at the busiest time of the year, when the entire senior pastry team resigned, which meant Alannah was the next one in line manage the whole pastry operation, at the age of 19, that’s not an easy task, however she stepped up, this gave her an experience that she will never forget and a lesson that she still carries with her to this day. After two years, it was time to take a break, life had a different plan, she got a job in one of the most Iconic hotels in the world – The Savoy. https://www.thesavoylondon.com Once again, after sending one of the best ever fruit plates to a guest that just so happened to be the group director of Fairmont worldwide, she had sealed her fate, and worked in the Savoy for a further 2 and half years. On one of the days, Alannah received a phone call from a previous chef, asking if she was interested to go and work in Dubai, after making a quick pit stop from Malaysia, this would be her next move as the Executive Pastry Chef of the Address Dubai Marina. https://www.addresshotels.com This would give her an opportunity to run her own team kitchen, compete at the highest possible level, even gaining a world record!
Fate would rear its head once again, this time opening her own business, she took a leap of faith, and went on to supply the likes of Etihad, Costa, Jumeirah, in fact it was selling to over 200 vendors. 5 years down the line it was time to say goodbye, and was tasked to run the entire pastry division of Sarood Hospitality, another gigantic operation which takes military precision. https://www.saroodhospitality.com Alannah doesn’t know when to stop, knowing her, she will end up being the head of food evolution for NASA or Tesla, developing recipes for intergalactic travel! You can follow all of her escapades via Instagram-https://www.instagram.com/alannah_francesca
Alternatively you can contact her on LinkedIN - https://www.linkedin.com/in/alannah-doe Stay tuned for next week’s show, we talk to someone who is about to push a global collaboration platform! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Courtney Brandt otherwise known to others as A to Zaatar, is not only an author but one of the most respected food and travel writers in the Gulf region. In her own words, she was late to the market, however one of the things she is most proud of, is that she is true to her word, above all, genuine and honest! https://atozaatar.com She started writing in 2007, with various books in the young adult genre, one of the books was almost commissioned twice to be shown on the big screen, so keep your eyes and ears open Hollywood producers. The food writing came into its own in 2016, on an accidental foodie trip to the Scandinavian food capital – Copenhagen. The schedule should of been Nepal, but a monsoon had scuppered those plans, at the same time in the background the TV show - No Reservations was being shown, with the late great Anthony Bourdain as the presenter, who happened to be eating in Noma for that particular episode, which at the time happened to be voted the St Pellegrino number 1 best restaurant in the world, so not a bad place to start writing about food! https://noma.dk Courtney has dined all over the world, but if she is going to dine in any new city, it comes down to three things; word of mouth, is it worth the money? And would she return? Ultimately, this is what her readers want to know. Dubai is a huge melting pot for culinary talent, people like Himanshu over at Tresind Studio, Yannick Alleno, Even Massimo Bottura from time to time. https://tresindstudio.com Of-course, the talk of the Michelin guide as to whether they will or won’t come to Dubai, the biggest gap in the market seems to be the service, reading guests is one of the most crucial parts of the entire experience, even to point of spotting a left-handed guest within 90 seconds. These details are what makes the difference between being good or being incredible! To be a great food writer, you need to be able to able to not only understand food, but to also be able to constructively criticise a meal, always for the sake of making sure the guest experience is second to none. At times this has got Courtney blacklisted from certain restaurants and PR companies, her reviews are always about being constructive and should be able to give an opinion, not to be negative but to always push that chef or restaurant to the next level. Some Chefs could even argue the point of what qualifications, or technical background does someone like Courtney have to judge their food? The answer is simple, she has an incredibly educated palate, dines out at least 3 times a week, and she has a completely different point of view, which is from the diner’s perspective, the people who ultimately pay the bills.
Without a doubt, Courtney certainly knows and understands what it takes to be at the very top of the restaurant game, at the same time she articulates food to a level that we all want to read about. If you haven’t already make sure to subscribe to her incredible blog, the link is below. https://atozaatar.com Stay tuned for next week’s show, we talk to one of the most talented energetic pastry chefs in the UAE! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Frunze Carlos de Garza is the Group Development / Executive Chef for the famed 3Fils restaurant in Dubai, with mixed heritage of Mexican and Russian, you know that his food is going to be full of spice and fermentation. https://www.3fils.com
Before being becoming a chef, he actually had a job with the army, working with intelligence, so he fully understood hierarchy, discipline, and to follow orders, but even with this background, it did not prepare him for how volatile a professional kitchen can be.
His very first step into the culinary world would be in London, under the leadership of Michelin starred Adam Gray. https://www.chefadamgray.co.uk
London is notorious for how their kitchens are run, and this one didn’t disappoint, dynamic, energetic and passionate.
Adam showed him how to be more disciplined as a chef as well as how to organise his personal life, plus he showed Carlos how to become a leader.
After London, he then moved to France to work with one of the most iconic and legendary chef’s of the century, the one and only Paul Bocuse ! https://bocuse.fr/en/
This was to be a real eye opener, another country, a different language, and to be in an international gastronomic institute.
To learn the classics, as well as doing the preparation fresh every single day, and the restaurant held 3 Michelin stars for 50 years.
From there, he went over to the U.S for a short time, then he went over to Asia to learn the various arts and techniques of the famous street food.
In terms of the food at 3Fils, it is a modern Asian with a Japaneese twist, the food is bold, and absolutely delicious, not surprising as there is always a 45 minute wait at the door!
The chef also places fermentation on the menu, this comes from his Russian background, spending the winter with his grandfather. The cupboard was full of jams, lacto fermented cabbages, vinegars, all from the bounty of the summer, also his grandfather was a chef during the soviet union in Moscow, so food runs deep in the family.
Myself and Carlos also touched upon how mental health is one of the biggest challenges that people are facing in the industry, and why it is so important to discuss these issues, this was one of the reasons the Dubai Chef’s Collective was formed, and also organisations like Hospitality in Action.
Carlos is one of the most talented chefs that I know, not only that, he is one of the most intellectual, combining his love of food with his own knowledge - a true food geek in his own way. If you haven’t experienced his food, please do so as soon s possible, follow him on Instagram - https://www.instagram.com/chefdegarza
Stay tuned for next weeks show, we talk to one of the of the best food writers in the region! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
A very warm welcome to Series 3 of the Chef JKP Podcast, can you believe it!
Old friends and new, thank you for coming along to this inspirational audio adventure, we have got some of the very best people from in and around the hospitality industry, not only that, we have also partnered up with not one, but two formidable industry giants.
The first partner is Gulfood, the worlds largest food and beverage trade show, with well over 2,500 from 85 countries. From renowned global food manufacturers, to powerhouse distributors, and established suppliers. With some of biggest names in F&B, Gulfood is the place for business.
The second amazing partner is - Meelz!
They empower chef’s, by creating a platform that helps them monetize their large social media following, to the benefit of everyone in the value chain. The biggest winners are the customers of- course, who can now first-hand: taste; learn, experience and buy, directly from the chef’s.
I am super excited and grateful to have these two along for the ride!
So, what’s in store for season 3 you ask?
Award winning authors, chef’s, journalists, and so much more, this season as always is filled with inspirational stories, education, and of-course a lot of laughs.
For this episode, I wanted to highlight the un-sung heroes of kitchens, whether in a café, hotel or restaurant, who are they? The guys washing the dishes, you may know them as the kitchen porters, or the stewards, in truth we couldn’t run the place the without these legends! Do they get any glory? No, but they certainly deserve it, as the have the hardest job in the kitchen.
I started my career as what my dad would call “ a pot washer”, I did this just for a bit of extra money at the weekends, but this led me to the world of professional kitchens, and I would never change it.
As time went on, I understood, that it was the pot washers, who make the business tick, after all, what type of person does it take to want to carry out such a physically demanding job?
All of us have met, that one person, in the kitchen, whether at home or work, who just loves to get their hands dirty, and smash out the washing up!
But when you get into the professional world of hospitality, these so called pot washers, become like a mafia, and if you want something to be done, you need to pay, either with a plate of food or a drink, if not, good luck!
They are the team who do all of the work that you don’t want to, they do their job in the shadows, so this one goes out to all of the un-sung heroes of the kitchen, I salute you!
Thank you all, it’s going to be another incredible season.
Stay tuned for next weeks show, we discuss all things fermentation, culinary roots, and much much more.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
For the second part, I talk to one of the most exciting and prominent Chef’s of the region!
Tim Newton started cooking at at an early age, cooking for his mum.
He was raised in Southern California, first working in a pizzeria, he then stepped into a professional kitchen at the age of 18 in a restaurant called “ Stacy’s in Oakland, then went backpacking through Europe, and ended up studying culinary arts in Paris no less, an incredible place to study and learn his craft.
After sometime, he got an opportunity to work in the Middle East, this time it was Dubai that welcomed him. Tim mentioned with a cheeky grin that he came to open a “small” restaurant named La Petite Maison - https://lpmrestaurants.com/dubai/
This “small” restaurant went onto win several accolades, and to this day, it is an extremely popular place amongst the dining scene in Dubai.
A couple of years down the line, Tim became the Group Executive Chef for the demand group, that has such restaurants as Bagatelle, Opa and more recently Myrra - https://www.demindme.com
This has led Tim to open several ventures, with more to follow, he mentions that the success is also down to his solid team.
His culinary heroes are the incredible Thomas Keller, the late great Anthony Bourdain, most importantly his Mother. She was the one who pushed Tim to go into the kitchen at home to then go into a professional kitchen.
Ramadan as an expat chef could be daunting for cooks who experience it for the first time, but Tim respects the culture of what Ramadan means in this region, not only that, his wife who is also a chef, her family originate for Yemen, so there is a rich food culture within the Newton household. The chef has seen Ramadan change in Dubai throughout the years, his menus however, stay true to their concepts during this time.
Tim has embraced the Arabic cuisine, to the point that he mentions the firm crowd pleasers, are some of his personal favourites.
The real deal over Ramadan for him, are the Iftars, this is where you can really experience the true sense of the holy month, as well as the incredible flavours that are presented.
To see what Tim is doing, you can follow him on Instagram - https://www.instagram.com/cheftim420
Stay tuned for next weeks show, I will be giving a sneak preview on Season 3. Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
This podcast is a two part Ramadan special, bought to you by our partners, Gulfood - https://www.gulfood.com, and Meelz - https://meelz.me For the first part, I talk to one of the most exciting and prominent Chef’s of the region!
Mohamad Chabchoul started cooking at the tender age of 15. With Lebaneese origins, having spent most of his adolescence in Syria, it’s not difficult to understand that he has a rich food heritage, spending the first few years making frozen pastries for Ramadan.
He explains that his first taste of the chef life, was actually by watching chefs with big hats and big bellies on TV, this was always during the holy month.
During his time growing up, the TV shows were the catalyst that helped him to write the recipes and experiment, sometimes succeeding, sometimes not.
After sometime it was his mum that encouraged him to take cooking seriously, so he then went to Damascus to study. Not easy at first, however after perseverance, the decision was made to really persue a full time career in the culinary arts.
His first foray into a professional kitchen was yet be another challenge, big pots, pans, however soon enough the chef’s took him under their wing and started to show him the ropes, it was the cold kitchen that was Mohamads first love, with all of the the French techniques that really appealed to him. He then went onto to work at his first 5 star hotel, after a few years, he made the big decision to move out of Syria completely and set his sights internationally.
This is where the career really started for him, as an Arabic Chef, he does not professionally cook Arabic food, but leans towards European food, as this was his passion from a young age.
The opportunity arose with one of the best chefs in the world, the one and only triple Michelin starred legend - Pierre Gagnaire - https://pierregagnaire.com
Discussing the holy month of Ramadan, the chef describes what it means, a time of reflection, a time of family, overall it is a lifestyle.
The tents, the food, the Shisha, people love to try all of the small activities that happen during this time. For him, this year he has created a nostalgic “ Grandmother’s corner “ where the chef transports people back to their childhood giving the guest the food they used to grow up with. Pre-dominantly the mezze is Anti-pasti, all vegetarian. A highly talented chef!
To see check out all the latest news and to see what Chef Chabchoul is doing, you can go to his website - https://chefchabchoul.com
Don’t forget to subscribe and give the podcast a review, we are on all podcast steaming platforms.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
FoodSheikh was launched in 2015 as an impartial restaurant review website for Dubai’s growing F&B landscape built on trust and credibility from years of experience in the industry and a sense of fun. FoodSheikh’s aim is to grow from just producing reviews to creating fun, engaging and original content for the larger F&B market in Dubai. https://foodsheikh.com
The fact that the reviews are written anonymously makes Food Sheikh even more credible, as he is there to seek out the whole truth and the magic of restaurants.
Why is he qualified to do this ? He was a chef in a previous life, has extensive knowledge of the industry, not just in Dubai, but also globally, plus he consults on projects with larger hospitality brands.
At the beginning of the pandemic, he decided along with other people in the field like Chat Food, there had to be something done to support local restaurants that could deliver, however there something more pressing at hand, delivery aggregators were charging the home grown concepts larger fees, so in order to combat this Food Sheikh launched a platform called Deliver DXB. https://www.supportlocalrestaurants.com
This would prove to be a lifeline to local restaurants in the Dubai landscape, as it allowed the guest to order directly, instead of going onto other platforms, which in turn helped the businesses pay the wages, and ultimately survive.
The other concept that came up, would be an avengers style menu, with the Food Sheikh All Stars, a menu that was delivery only, with some of the best chefs in the city. The brand grew, the rumour is, that there are plans for a restaurant- so stay tuned!
Major events of life happen in restaurants, strangers become lovers, deals are brokered, history happens, the truth is, they are the pulse of any city, Food Sheikh, goes into detail as to why local restaurants should be celebrated and supported.
If all of this wasn't enough, he also writes a foodie magazine called the 86! All about stories and the history of food, and by the way this is a hobby.
All in all, we need to support hospitality in every part of the world, as it has been an industry that has suffered massive losses. For me, Food Sheikh has expressed the passion that us hardcore foodies enjoy for all things culinary, and memorable food experiences.
Let's just say that food and hospitality has always been around for Maria Stevens.
Originally from Spain, we all know that the Spanish not only know about great food and service, but they have given us the likes of Ferran Adria, Serrano ham, and notably a world class football league.
Maria started her professional marketing journey by the way of being a restaurant manager, always having to look after what should be on the monthly food and beverage social media calendar.
Always having a passion for delicious dishes and impeccable service, there no better place to be than on the palm in Dubai woking in the award winning Social by Heinz Beck. Here she was working alongside the team in both the back and front of house as the Food and Beverage Sales Manager. https://www.heinzbeck.com
After this, she got the opportunity to be the manager of a friends restaurant, where again she not only had to take full responsibility of the business, she also looked after the marketing, which led her to question what career path should she take?
Once the contract had ended, after a well earned break, she then decided to take a course in Digital Marketing, during this time she took on various consulting projects that allowed to have a deeper understanding of the Marketing industry and what it takes to convert campaigns into real customers. Once the studying was over, Maria took the position of Marketing Manager for the Steigenberger Hotel, Business Bay, Dubai. https://www.steigenberger.com/en/hotels/all-hotels/dubai/dubai/steigenberger-hotel-business-bay
She managed all of the Food and Beverage for the entire hotel, which is not an easy task in a city like Dubai, but a challenge that Maria took fully in her stride.
At the same time, if this wasn't enough, she is also in charge of the marketing for The Dubai Chef's Collective, this is a completely different ball game altogether, as this time there are over 30 different chefs to manage. This is one of the projects that she truly enjoys to work on, as each chef brings something different to the table. https://www.dubaichefscollective.com
There is no arguing that Maria loves her job, and above all she loves all things hospitality, and by the way did I mention she's married to a chef!
On the side Maria is also a Reiki healer, not just for humans but also for animals, another incredible passion.
To see what Maria is doing, not only can you click on the Dubai Chef's Collective page, but you can also follow her on Instagram - https://www.instagram.com/mayulacoquette
Digital marketing is now an integral part of any business, so if you need any advise or a consultant, you now where to find one!
Craig Best is the Head Chef of the famed Hell's Kitchen restaurant, housed in Caesar's Palace, Dubai. https://www.gordonramsayrestaurants.com/gordon-ramsay-hells-kitchen-dubai
At the tender age of 16 straight from high school, he went to work as a chef in a small pub in his local town located in England, making sandwiches. None of the fine dining food was on the horizon , but it was his wife who actually sent the cv to various places in order to push him to become better.
His first fine dining job was for the one and only Gordon Ramsay! He worked with the company for sometime, then moved on to the Trompette in Chiswick London, this would be a pivotal role in pushing Craig forward. http://www.latrompette.co.uk
From there, he went to work for another giant - Marcus Wareing, this chef is just another level of scary, this time the position was for Senior sous. https://www.tredwells.com
The environment pushes you to fight in a very tough place, after two years in was time to move on, to the Head chef's role with the reputable Jason Atherton. https://www.jasonatherton.co.uk
Craig worked for Jason in Dubai for a further two years, however the operations director of the Gordon Ramsay restaurant group had different ideas.
An apparent casual drink, turned into a full on interview with 5 executives, they explained the concept of Hell's Kitchen - there was no way he could refuse.
The Restaurant series is watched all around the globe, people flock to Vegas and to Dubai just to catch a glimpse of how the kitchens run, as well as being able to enjoy the world class food. Gordon of-course makes an appearance from time to time, however Craig is there to ensure the operation runs like a well oiled machine.
The Chef describes the service as electric!
The restaurant is now well and truly cemented in the local dining scene , and has become a place not just to be seen but a place to enjoy an incredible experience, one of the reasons for this success is down to Craig and his ability to push his passion to the the team.
If you want to see what Craig is doing, you can follow him on Instagram - https://www.instagram.com/craig.best
Make sure you give him a follow, and a cheeky hello!
Craig is one of those chef's who leaves an impression when you meet him! A true gatekeeper of his art and a truly great chef!
How does a backyard barbecue turn into a White House invitation?In this episode of the Chef JKP Podcast, recorded live from Time Out Market Dubai, host James Knight-Paccheco is joined by Hattem Mattar – pitmaster, entrepreneur, and one of the UAE’s most exciting culinary voices.Hattem shares how he went from a career in oil & gas to building a barbecue brand that fuses Emirati heritage with global techniques. From brisket mandy to third-culture barbecue, this conversation is packed with stories about hustle, identity, and the power of food to build community.Expect bold flavors, big dreams, and behind-the-scenes stories from his journey cooking across the U.S. – including at the White House.This is Dubai’s food culture in motion. Don’t miss it.00:00 Introduction 02:07 Today's Guest: Hattem Mattar04:08 Hattem's Culinary Journey08:22 The Art of Barbecue10:02 Third Culture Barbecue13:29 Teaching the Secrets of Barbecue15:15 The Drive to Be the Best15:26 Cooking at the White House16:43 Cultural Conversations Over Barbecue18:12 Achievements and Humble Beginnings21:19 Future Projects and the Gastronomic Landscape23:18 Managing Multiple Brands24:34 Signature Dish at Time Out Market26:10 Quick Fire QuestionsYou can follow Hattem HEREThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 🍽️🌯🍣🍦🌟😊Learn more about your ad choices. Visit megaphone.fm/adchoices
Joe Bartlett knew that he wanted to become a chef at a young age.
Fast forward a few years, his dream became a reality, however the road was not going to be easy. He started working in a local hotel on the weekends getting his backside kicked, in the weekdays he was studying at catering college. This was in his local town, located in the South West of England. 2 years later after graduating, he then went to work at some other restaurants, however 5 years after his original stint at the place where he trained, he asked back as a sous, to then getting promoted to his first ever Head Chef position at the age of only 21 ! https://www.holne-chase.co.uk
A huge responsibility for someone so young, during his 2 years as the Head of the kitchen , he accomplished 2 AA Rosettes, as well as various accolades, but something was pushing him in the search of gaining knowledge, opportunity knocked on his door once again.
It was a simple invitation that led Joe to work at the award winning Ashburton Cookery School. This is where he understood how to manage the general public, at the same time he gained a national teaching accreditation, and of-course pushed his knowledge base to a whole other level. Joe worked at the school for 8 years, quite a commitment. https://www.ashburtoncookeryschool.co.uk
But still, he wanted to push himself to work at the very top of gastronomy, there was only one place that could fit the bill for such a job, so he got a job at the legendary double Michelin starred Le Manoir Aux Quat' Saisons! https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/ This solidified the hunger to work for the best of the best!
Joe now works for a beautiful country house hotel in Wales, to this day, he is teaching his chefs all about foraging incredible produce from the land, you can often tune into Joe's Insta stories, tasting weird and wonderful herbs or berries. https://www.lakecountryhouse.co.uk
The journey that Joe has gone through has not been easy, considering he went from a Head Chef's position, to then having to almost start again at a lower position, however cooking at the Mecca of British gastronomy was well worth the risk.
So if you need some extensive knowledge on how to get into foraging, Joe is the chef to call!
Give him a follow on his page - https://www.instagram.com/chefjoebartlett
Sunjeh Rana is the CEO of the award winning International Centre for Culinary Arts (ICCA), based in Dubai, UAE. He describes himself, as always being an entrepreneur, however destiny had chosen him to go down the route of how to bring culinary education to the next generation.
It was a holiday to Dubai, that led him to be within the business.
The ICCA is now in its 15th year and still going strong, with a number of local and global accolades under its belt, however the journey was not always plain sailing. https://iccadubai.ae
With any new business, the risks are huge, especially when you are the very first in the region, licensing issues, what type of business are you categorized under, they types of chef tutors required, the list in endless. Sunjeh pushed on , as he saw the opportunity to be a leading pioneer within the region, allowing to change the lives of students, one lesson at a time.
There are now courses for professionals, enterprises, and home cooks, you name it they do it, as well having world class chef's into the classroom, to bring opportunities for the students to spend time with some of the best in the industry.
The ICCA has trained and graduated over 6,000 students, who have gone on to work all over the world. The vocational training the students receive, without doubt is some of the most advanced, as well as hands on when it comes to the development of young chefs.
But, one of the biggest challenges that the industry faces, are the long hours, the sacrifices and dedication, plus of-course television glamorization of being a chef, so how does the ICCA combat this?
Sunjeh personally talks to every single student, to let them know the real truth of what type of industry they are about to enter. The job of the ICCA is to ensure that the students are 16 hour proof, by the time the have graduated, this is done by on the job work experience, as well the regular lessons. This allows to students, to see and to feel the truth and the realities of the job, that is the reason why so many graduates have been so successful.
The other remarkable project which has been hugely successful, is that the ICCA is giving back to the community, by offering a lucky candidate the opportunity of a lifetime, by giving them a chance to get a scholarship.
Sunjeh's passion can be heard from miles away, this is one of the reasons the center is at the very heartbeat of culinary education. An incredibly inspiring tale, that resonates throughout the hospitality landscape.
To see what the fuss is all about head over to their website - https://iccadubai.ae
Chef Giovanni said, that as soon as he born, he was in the kitchen.
Born and raised in Las Vegas, USA, his parents had a restaurant, one of his earliest memories was seeing the cooks, the flames, the shouting, he knew this was his calling.
His very first job was in the infamous Caesar's Palace in Las Vegas https://www.caesars.com/caesars-palace
Working with 2 big names, Chef Sean Griffin, and another one of the biggest names in television cooking - Bobby Flay. http://www.bobbyflay.com
Another opportunity which popped up, was to work over at the Bahamas, however it was one of his friends who was working for Akira Back, Giovanni wanted to learn all things to do with sushi, so he got a job in restaurant - Yellowtail, started from the bottom, 11 years later, he is still working for Akira Back, quite a commitment. https://www.akiraback.com
He is now the Executive Chef for the Akira Back restaurant in Dubai, the day to day, is all about running the business, consistency. understanding produce, as well as dealing with the customers themselves. He also explains, that it is harder to be a chef in Dubai, rather than anywhere else in the world, due to incredible produce which is readily available from the terroir. Giovanni interestingly enough is also plant based, but listen out for his favorite food memory.
Since Akira Back has opened in Dubai, it has had National acclaim, there is no doubt that this success is down to Giovanni ensuring that the ship is being navigated on the right path.
Go and check out what the fuss is about - https://www.akirabackdubai.com
To see what Giovanni is doing , give him a follow Instagram - https://www.instagram.com/giovanniledon
You could say that being a chef runs in the family, however Luke Garnsworthy has changed the game and is now the CEO of his very own restaurant group.
How did this happen? It all started by him growing up in his dads restaurant, in the city of Exeter located in the South West of England, the name of the eatery was known as Crockers, which subsequently is the name he uses for his new projects.
Holding a few dead end jobs, eventually the calling of the kitchens beckoned him back, this led to Luke's first serious job in the award winning Ashburton cookery school. This was the place that allowed him to learn hands on about produce, techniques, and also exposed him to dealing with the general public, a skill that would prove valuable in years to come. https://www.ashburtoncookeryschool.co.uk/
After some time, Luke wanted to make the move to London, this would prove to be a pivotal step in forming his work ethic, as he joined one of the biggest names in the culinary world - Marcus Wareing at the Gilbert Scott. He describes this experience as being "brutal", due to the hours and the pressure from Marcus himself. https://www.thegilbertscott.com
This was swiftly followed, by a job at the double Michelin starred Dinner by Heston Blumenthal in the Mandarin Oriental, Knightsbridge, London. The group executive chef at the time, was none other than Ashley Palmer Watts, one of the most inspirational people Luke has ever had the pleasure of meeting, and the education in that particular kitchen, was second to none. https://www.dinnerbyheston.com
The decision was then made by Luke, to stop cooking all together, as the he wanted to have a life. He re-trained as a personal trainer, didn't really make money, however he decided to put food and nutrition together, doing tailored meals, but the real spark happened when himself and his wife were catering for private dinner parties every weekend, from these small and intimate functions, Luke knew that there was some serious cash to be made, and boom - Crockers was re-born.
A double door garage space, was then converted to a chef's table of 10 seats. The concept was about watching the chef, having inter-cation with great food and wine. After constantly being sold out, the concept had to be re-designed, so an actual restaurant and bar space became available.
A couple of years down the line, another branch of Crockers has just opened up. Remarkable to think, all of this came from a concept that was home grown in a garage!
The company is now called Unique dining - https://uniquedining.co.uk With a full board of directors involved, the company has truly taken off.
The future is bright for the unique dining group, as the success is all in the hands of the people who make it happen. The sacrifices have been worth the graft.
Luke and his wife Fiona have also welcomed a baby boy in the world, am sure he will also be following in the family footsteps. The remarkable story from Chef to CEO!
To see what Luke is up to, you can contact him via Instagram - https://www.instagram.com/luke_garnsworthy
Chef Troy Payne has been in kitchens since the start of his teenage years, so you could say he's been around the kitchen block!
Originally from Melbourne, Australia, who some people call the culinary capital down under, this was the place that would light up and inspire this chef.
As soon as he saw the flames, the heat, the tempers, he knew that the kitchen was the place to be, and so his journey began.
He made his way into some of the best kitchens, by simply going to the backdoor, speaking directly to the chef himself and just asking for work, this was all about determination and passion to be at the very heartbeat of the ever expanding aussie culinary scene. After working for some big names, Troy landed in the famous kitchens of the legendary Greg Malouf. http://gregmalouf.com
Working for one of Australia's all time most influential chefs was never going to be easy, however, as any chef with a pure lions heart for learning and wanting to become the best, what do you do? You put in the blood, sweat, and tears to be able to have the invisible badge of honour that so many cooks have today.
Troy worked for Greg for quite some time, to the point that he now calls him, his kitchen dad, they were re-united in Dubai, when they opened acclaimed restaurant Zahira.
A few years down the line, Chef Troy is about to embark on his latest venture - The Pangolin. http://thepangolindubai.com
This is a project that has been in developed over 3 years, everything has been has been carefully sourced from the decor, to the local produce, the devil is in the details. It is literally about to open, the excitement is the air, the team are fully engaged, food is being cooked, but let's not forget, all of this was happening during a pandemic.
Troy has a lot to teach, not just his team, but his peers, the knowledge, the recipes,the technical aspects of being a chef, there are so many intricacies, he is not the type of person to keep information to himself, he empowers you by sharing all of the amazing knowledge that he has accumulated over the years.
He is also involved with the Research and Development for the Dubai Chefs Collective, in order to share ideas, recipes, and to form a database of old and new trends. https://www.dubaichefscollective.com
There is a huge amount to learn from Troy, who is without a doubt a true rock 'n rolla!
To see the type of dishes and all of his experiments, give him a follow, and if you're very lucky, you may see him dancing on his Instastories from time to time! https://www.instagram.com/trotskie
Carl Greenslade is not just a professional personal trainer, but is also one of the best nutrition coaches on the planet!
His journey to the top didn't start out this way. Carl knew from a young age that an academic education wasn't his cup of tea, however his love of food and sports began by simply being in the playground at his high school, plus by talking to a guy who made a cake in his home economics, which subsequently was the reason he joined the same class!
Sometime after high school, he then got a job working as trainer in a local gym, but it was only after move from Exeter to Manchester that his career began to accelerate. He calls it "working in the trenches", really allowed him to focus and understand his trade.
After a few years and doing the same thing day in day out, he wanted to push himself to get out of the comfort zone, so 3 years ago he decided to take a big gamble, to coach online and to move internationally to Montenegro. A huge risk, but one that has truly paid off.
Not only is he coaching private clients, he also coaches professional athletes, all from word of mouth recommendations, quite a feat considering he doesn't advertise or have a website.
Nowadays you can find Coach Carl (which is how he is known by his peers) frequenting the pages of Instagram, discussing his clients, tips on training, and more importantly the nutrition required to get in shape - I suggest you have a look for yourselves - https://www.instagram.com/coachcarluk
The thing I like about Carl's approach, is his almost chef like way of no non-sense straight forward way of communicating to his audience, which is a rare trait to have in this day and age. In terms of his food memories, you will have to take a listen to his story regarding spices, not for the faint hearted.
What does the future hold for Carl? Well, of-course more and more clients, more coaching, and of course straight talking posts on Instagram. A website is on the way, so make sure to look out for that.
The interview was super light hearted, full of laughs and a lot of information to digest, so well worth listening to a few times over.
So the next time you are thinking about getting a personal trainer or need some nutrition advise - you know the guy to talk to - Coach Carl! https://www.instagram.com/coachcarluk
Chef Robert Stevens, was only a couple of months old when he first arrived in Dubai, born in Finland, there was always going to be a draw towards fermentation, produce and incredible flavours.
Robert was 22 years old when he decided to become a chef, this was the time he took to go back to Scandinavia to learn the trade, once graduating from culinary school, he then decided to go back to the heat of the desert.
Once in Dubai, a few opportunities beckoned, however the job of a lifetime came up in the way of working with the legendary 3 star Michelin legend - Heinz Beck! https://heinzbeck.com
This was the place where he truly discovered what it takes to be a professional, the other challenge which he faced, was the fact that he was the only English speaker in the entire brigade, no an easy situation to be in. 18 months later, Robert was an entirely different chef!
He now heads up the kitchen in the coveted Intersct by Lexus, located in the trendy financial district of Dubai. https://www.intersectbylexus.ae/home The food is about the local produce, maximising the flavours, at the same time his roots of fermentation, pickling, and smoking are of-course being showcased in the menu. Vegan specials regularly take centre stage, especially on the A La Carte, even more interestingly there are beautiful Arabic touches to the food, another nod to the local culture.
One particularly great skill that Robert has developed, is making cheese from scratch, again, the produce takes precedence, by getting fresh milk directly from the farms in the United Arab Emirates. It is fair to see influences from his culinary heroes Rene Redzepi, Alan Passard, and of course Heinz Beck. He is also part of the educational recipe development team for the Dubai Chef's Collective. https://www.dubaichefscollective.com
Overall what Robert is ultimately doing, is going back to his origins, purely focusing on the provenance, techniques and incredible flavours. His food is not only delicious, but also delightfully intelligent.
A true Viking in the Desert.
To see all of the work that Robert is doing, follow him on Instagram - https://www.instagram.com/chefroblar/
Coming from a career in the oil and gas sector, to then change direction and start a business within hospitality from scratch is not an easy task, however Hattem Mattar, has done this and succeeded!
From humble origins in Egypt, it was his family who showed him the love of food, and how to grill from a young age, but it wasn't until he took a work trip to Texas that the passion for all things barbecue truly ignited his spark.
Texas is the birthplace of barbecue, so there was no better place for Hattem to learn and master the art of controlling fire other than the legendary Brian Bracewell of Southside market. https://www.southsidemarket.com
18 hours of managing various pits, and understanding fire, understanding different types of meats, gave Hattem an insight into how he could turn his passion into a full time job.
Back from the apprenticeship, then going to his now home in Dubai, this was the place where he could try out all of the techniques, on his friends and family. The Mattar farm originally was the place where his crew would come over to chill and enjoy the weekend, however the food began to gain a serious reputation, so much so , that strangers began to arrive in his house, this was the spark that pushed Hattem into turning a passion into a serious career.
5 years down the line the Mattar farm is now a fully fledged smokehouse, nothing is off the menu, camel, ostrich you name it, they can smoke it.
Hattem also now happens to be the face for Webber in the Middle East and Africa region, where he shows exactly what you can do to make incredible barbecues, he is also a regular on radio and television within the region. https://www.weber.com/AE/en/home/
One of the things which we discussed, is the time that Hattem cooked in Brazil and represented the United Arab Emirates for the biggest barbecue festival on the planet. A gruelling 72 hour meatfest. it was a proud moment for the guy who just a few years previously was using the grill just to feed the gang. https://en.churrascadafestival.com
The business is now going from strength to strength, with varied arms in hospitality, along with a couple of wolf cubs - his daughters, always by his side in order to pass the knowledge on. http://themattarfarm.com
All in all, there is no arguing in saying that Hattem is not only on fire, but is truly an incredibly talented Pitmaster!
A warm welcome back to the second season of the Chef JKP podcast, I know right second season!
So what is in store? A lot of inspirational guest's celebrating all things food and hospitality, serious discussions, as well as funny things that happen in the day to day life in the world of top professionals from around the globe.
Since I started the podcast, we have had some wonderful guests, that really opened our eyes to how the overcame obstacles to become the very best in their chosen field, since it was me who kicked off proceedings in Season 1 episode 1, I thought it only fair to do the same in the very first episode of season 2.
This time, I wanted to discuss the people and the chef's who have made an impact in my proffesional career as I was progressing through the various stages of my kitchen life.
Some of the stories, are funny, some thought provoking, and hopefully inspirational too.
From pubs to Michelin starred kitchens, the idea is to put into context what type of career you could have as a chef and just to show how diverse it can be.
The people who are around you really make all of the difference, I know that this was certainly the case for me, wether it was friends or mentors, they all had a part to play in my career, and I wouldn't change for the world.
Kitchen life isn't for everyone, you need to be mentally and physically tough, as there are a lot of people who also want to see you fail, so it is not all plain sailing, never the less the journey doesn't stop, you keep finding new and adventurous ways of becoming better and better day by day.
A feast for the ears, you are all in for a treat, so strap in, brace yourselves and welcome to my kitchen life!
Samantha Wood is one of the most prominent food critics in the Gulf region.
Her alias is Foodiva, below is the award winning website where she reviews new or up and coming restaurants. https://www.foodiva.net With almost a decade into running her business, Samantha knows a thing or two when it comes to hospitality, as her dad used to run hotels for a living, plus she had extensive experience in corporate hospitality P.R.
Samantha wears many disguises, not only does she write for her award winning website, but also curates dining experiences and is a PR consultant. More recently, at the start of the crisis, she launched the #UAERestaurantsUnite pro bono social media campaign to support restaurants.
Her reviews are completely impartial, doing her homework on the cuisine and the chef, the day before heading to the restaurant, to ensure she has the full heads up, not forgetting that the bill is fully paid by Samantha herself. Describing the journey as not easy for the first two years, hence consultancy was on the breadwinner in the very beginning.
Having a love of hospitality is one of the reasons she is so passionate about all things food and supporting the industry however possible, as you can imagine, writing reviews has also given her notoriety amongst foodies and professionals alike, not just in Dubai but around the world.
There are a number of local chefs who she respects for pushing up the levels of cuisine and creativity in the city of Dubai. One of those being Colin Clague, who has been a prominent figure in the food scene for quite some time, his latest venture is Ruya, a modern take on Turkish food - http://www.ruyadubai.com Another chef we discussed is Reif Othman, continuing to push the boundaries, trying new dishes on his guests almost every week, with one of his latest ventures, he is cooking top a storm - https://reifkushiyaki.com
One of the greats that always get mentioned on this podcast, is the late Anthony Bourdain. Samantha was fortunate enough to interview him face to face, at one of the most amazing press trips that she was invited to, listen out for that story!
With having so much knowledge plus having such an amazing palate, which is the meal that is to be one of the most memorable for an award winning food critic? Just before the closing down of the St Pellegrino's Top 50 best restaurants, she describes having dined at the famous Gaggan - https://gaggananand.com This was to be one of the most incredible meals she has ever had the pleasure of enjoying, so much so that she wanted to go the after-party!
An advocate for the amazing food in the Gulf, Samantha wants tourists to experience the very best that the United Arab Emirates has to offer, we are not just talking about chicken shawarmas and hummus, it is far deeper than that. When going to Italy you will only eat Italian, when visiting Japan you only eat Japanese, but it is not the same when arriving in Dubai for some reason, and this is what needs to change, not just in her eyes, but in the view of many other foodies in the region.
Overall it seems like Samantha is a guardian for the food scene, and to that we say thank you FOODIVA!
Live from Time Out Market Dubai, James Knight-Paccheco sits down with one of the city’s most daring culinary innovators: Chef Reif Othman.Known for blending humor with haute cuisine (yes, he’s the guy behind the viral toilet roll cake), Reif shares his journey from creative concept to culinary cult favorite. But this episode is about much more than viral dishes - it’s about how to stay consistent, adapt to a fast-changing food scene, and build a brand that balances innovation with business smarts.Expect real talk on:- Dubai’s evolving food culture- The creative process behind his most talked-about dishes- Building a sustainable, scalable restaurant brand- Lessons every aspiring chef should hear00:00 Introduction01:06 Dubai's Culinary Scene and Trends02:14 Meet Chef Reif Othman03:56 Reif's Culinary Journey & Viral Creations12:08 Business Advice for Young Chefs16:33 Navigating New Culinary Experiences17:44 Mastering Consistency19:26 Building a Strong Brand21:41 Upcoming Projects22:38 Signature Dishes & Fan Favorites23:55 Quick Fire Round27:07 Final ThoughtsFollow Chef Reif on Instagram: https://www.instagram.com/reifo.keeThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 👨🍳👩🍳🌯🍣🌮🍽️Learn more about your ad choices. Visit megaphone.fm/adchoices
Having both Brazilian and Sicilian roots, can only mean a lot of passion and fire!
Vanessa describes herself as always enjoying food, growing up in her grandmothers kitchen, which allowed her to have an interest in cooking from a very early age.
Her first taste in the professional world of all things culinary, would take place running a pasta station over a weekend, which at the time paid a serious amount money, to any 18 year old this was not just pocket money. This kept happening over several times throughout the year, which she enjoyed far more than current weekday duties.
Describing herself as a people pleaser, her other job was repossessing peoples house's for the bank, this was not the way she wanted to spend the rest of her life, it was this that kickstarted an illustrious career.
After a discussion with her dad, the decision was made to then study and master culinary arts. Her first serious job would be for the large Catering firm Puff'N'Stuff Catering in Orlando, Florida. https://puffnstuff.com
A move abroad was on the cards, it was toss up between Australia, Saudi Arabia or the United Arab Emirates, the choice was made by going to study at the ICCA in Dubai. https://iccadubai.ae
After spending some time in the region, Vanessa consults for large firms such as General Mills, Alto Sham, and Mastercard. https://www.mastercard.ae/en-ae.html https://www.generalmillsmiddleeast.com/ar-SA/Company/GlobalOverview https://www.alto-shaam.com/en
This has led to becoming a chef presenter on camera, trade shows, and to meet like minded individuals, which has also allowed her to be a true showman, however even on camera this is not always easy.
Vanessa is now running her very own catering and consultancy company, that has merged with SoulTPHQ to run the event side of things. https://www.chefbayma.com
With the wealth of knowledge the chef has under her belt, the discussion led talking about the hospitality industry changing in order to cultivate both male and female talents, nurturing instead of de-motivating them, however there is a bullish attitude towards how some kitchens are being run to this day.
Her kitchen heroes, of-course number one being her Sicilian grandmother which was the person who inspired her from the very beginning, followed by Wolfgang Puck, and the late great Anthony Bourdain.
An educated chef with bags of charisma, a rare breed amongst professional cooks, this is to be expected though, that's what happens when blending Brazilian passion and Sicilian fire!
You can see what chef Bayma is doing, by following her on Instagram - https://www.instagram.com/chef_bayma/
When it come the world of social media and being an influencer, Homam Ayaso is the go to guy. His alias is - The Gastronaut - just go and have a look at the type of content he is smashing out! https://www.instagram.com/homamino/ A self taught cook born in Syria, raised in Saudi Arabia, it was his mother who inspired him to cook from a young age. Studying and working in the field of marketing, he went from being graphic designer, all the way to regional creative and social media director for WonderEight. https://www.wondereight.com
In his day job of being Regional Creative and Social Media Director at an international advertising agency. The experience in advertising and passion for food found an outlet a few years ago when he started to blog; Over the years, this work has turned him into a Food and Travel Influencer, a role that allows him to discover and share with the world his journey of cities and flavours. This gave Homam the chance to meet amazing chefs from around the world and learn the tools, tricks, and techniques that make them unique - whilst broadening his very own style. Fascinated to understand how their stories are expressed through their work.
Now based in Dubai, he is usually travelling and discovering the different cultures from around the world, the highlight of his trips are finding his way into a kitchen, cooking and talking to the local chefs, this is one of the reasons The Gastronaut is so successful, it is due to the fact the he understands cuisines, he understands the history, overall he understands people.What fascinates him is food as a means of discovering cultures through their cuisines.
Being one of the biggest influencers in the Middle East is not an easy task, but for him it is also a business. He discusses how people in his industry can help Hospitality, using the social media platforms as partners rather than enemies. Interestingly, he also mentions the type of people to watch out for, and those who are just there for a free meal.
If that wasn't enough, he happens to be an accomplished cook, his friends call him chef, which is a title that he denies.
A true insight into the world of real food and travel, The Gastronaut has taken one small step for man, and a giant leap for the digital world of food!
From an early age Shane Born was taught to appreciate a good home cooked meal, and what it really means to be at the dining table surrounded by family.
It was this valuable life lesson that gave him the drive to push beyond the home kitchen, working alongside his mentor and business partner - his mother. To this day he describes her a key figure in his culinary life. She was the person that sparked the love of and respect of food, travelling and living around the world as a family in places such as South Africa, China, Vietnam, Thailand, Australia, the US, and the Middle East, visiting various cookery schools, the learning curve was fast and sharp.
Discussing food heritage, from all of the parts of globe, Shane describes how his style of food has evolved, due to his extensive culinary adventures.
All of this led to a culmination of a catering business and cookery school - Borns Kitchen - http://www.bornskitchen.com
Equally, he is also the executive chef of Bidi Bondi on the palm in Dubai - https://www.bidibondi.com Some of the flavours combinations on his menu, delve into the extensive memory bank of the chef, in order to bring his travels and translate them on the plate.
As food brings people together, why not bring chefs together too? This is exactly what Shane has done, co founding the Dubai Chefs Collective, bringing like minded chefs together on one platform, in order to share ideas, techniques, most importantly to support each other during the pandemic. https://www.dubaichefscollective.com
The late great Anthony Bourdain is someone that the chef looks up to, as he was the guy who really told it like it is! https://en.wikipedia.org/wiki/Anthony_Bourdain
David Chang, is another food hero Shane respects, Chef Chang is someone who take something incredibly simple, then makes something incredibly delicious, explaining food in way that everyone can understand.
Last but not least of his mentors, is the legendary chef, author and presenter - Shirley Guy https://twitter.com/shirleykilian?lang=en Who also happened to be head judge on BBCs Great South African Bake Off.
Shane is an incredibly cultured chef, overall his knowledge of food through his family, extensive travels, and hands on experience, is a true recipe for success!
To reach Shane directly go to - https://www.instagram.com/chefshaneborn/