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Why Getting Rejected By A Restaurant Changed Everything | Lidija Abu Ghazaleh
How does one birthday cake turn into a career bringing food, fashion and Dubai’s chefs together?
Lidija Abu Ghazaleh shares how her Serbian upbringing in Montreal shaped her love for cooking, why she chose a different path after modelling, and how hosting dinners in Dubai eventually led to a catering business.
She takes Chef JKP through the early days of Lydia’s Kitchen, including a rejected request to film at COYA that eventually opened the door to chef collaborations. They also discuss why she rebranded to Devour by Lidija and what it took to self-publish Devour, a cookbook featuring 107 recipes.
From a broken oven just before the photoshoot to recipe testing, reshoots and two and a half years of work, Lidija shares the challenges behind the finished book. She also reflects on Dubai’s changing dining scene and why creators shouldn’t wait until they feel ready.
WHAT YOU’LL HEAR IN THIS EPISODE
✔️ The Serbian food traditions that shaped Lidija’s childhood in Montreal ✔️ Why she moved away from modelling and built a career in fitness ✔️ How hosting dinners in Dubai turned into a catering business ✔️ The birthday cake that led to corporate catering opportunities ✔️ Starting Lydia’s Kitchen and getting access to professional kitchens ✔️ Bringing food, fashion and culture together through chef collaborations ✔️ Why Lydia’s Kitchen evolved into Devour by Lidija ✔️ The challenges of self-publishing Devour and bringing 107 recipes to life
CHAPTERS
00:00 Why Food Has Always Been More Than a Career for Lidija 08:53 Modelling, University and Choosing Her Own Path 15:17 From Personal Training to Hosting Friday Dinners 26:00 Moving to Dubai and Building a Life Through Food 33:13 How One Birthday Cake Became a Catering Business 38:19 Starting Lydia’s Kitchen and Getting Into Professional Kitchens 54:49 Why Lydia’s Kitchen Became Devour by Lidija 01:07:51 Creating a 107-Recipe Cookbook and What Comes Next
FEATURED GUEST
Lidija Abu Ghazaleh Creator, Devour by Lidija Instagram: https://www.instagram.com/devourbylidija/
Cookbook: https://devourbylidija.com/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East: https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
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What does it take to understand hospitality from every side of the business?
Chef JKP sits down with Colin Hutton, CEO and Founder of Umami Comms and Magna Carta, to trace a career that began behind the bar and eventually led to building one of the region’s first hospitality-focused communications agencies.
Colin shares how dropping out of university took him through bars, hotels and restaurants across Europe before bringing him to Dubai in 2009. He talks about learning hospitality from the ground up, moving from operations into brand marketing, and spotting the gap that eventually became Umami Comms.
They also get into what restaurants often get wrong about PR and marketing, why launches need months of preparation, how Dubai’s dining scene has evolved, and the delivery problem Colin is now trying to solve with Magna Carta.
WHAT YOU'LL HEAR IN THIS EPISODE
• Why Colin dropped out of university and chose his own path • How working across Europe became his real hospitality education • Moving to Dubai in 2009 and adapting to a completely different market • How bartending competitions took him from operations into brand marketing • The idea that led to launching Umami Comms in 2016 • Why restaurants need to plan PR and communications months before opening • What hospitality brands misunderstand about marketing, PR and staying relevant • Building Magna Carta to improve restaurant delivery margins and performance
CHAPTERS
00:00 Childhood Food Memories & Growing Up In Dublin 13:43 Dropping Out Of University & Choosing His Own Path 17:08 Couch Surfing Europe & Finding Hospitality 31:58 Moving To Dubai In 2009 39:34 The Bartending Competition That Changed His Career 49:39 Spotting The Gap That Became Umami Comms 01:03:13 What Restaurants Get Wrong About Launching 01:28:13 Building Magna Carta & The Future Of Delivery
FEATURED GUEST
Colin Hutton CEO & Founder, Umami Comms and Magna Carta
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
What does it take to build a career when you keep choosing the harder path?
Chef JKP sits down with Trisha Henault Singh, Executive Pastry Chef at FIVE LUXE JBR, to talk about her journey from aspiring fashion designer to leading pastry kitchens in Dubai.
Trisha shares how she entered hospitality at 18 without ever having worked in a professional kitchen, trained through demanding 12-hour shifts, and eventually moved to Dubai, where her career took her from large-scale hotel openings to producing thousands of chocolates at Bulgari.
They also discuss managing teams, why young chefs shouldn’t rush the learning process, mastering the basics, finding your own style, and how Dubai’s pastry and dining scene continues to evolve.
WHAT YOU'LL HEAR IN THIS EPISODE
• Why Trisha chose hospitality over fashion • What an intensive three-year apprenticeship taught her • Moving to Dubai for a three-hotel pre-opening • Heading the chocolate room at Bulgari • Producing thousands of chocolates while maintaining the same standard • Moving from chocolate into leading full pastry and bakery operations • Her approach to leadership and training young chefs from scratch • Why mastery takes time and young chefs need to find their own voice
CHAPTERS
08:34 Choosing Hospitality Over Fashion 15:51 Surviving 12-Hour Shifts At 18 24:39 Moving To Dubai For A Three-Hotel Pre-Opening 31:21 Heading The Chocolate Room At Bulgari 40:12 Moving From Chocolate To Leading Pastry & Bakery 56:20 Taking On FIVE LUXE & Its Eight Outlets 01:08:46 Women In Professional Kitchens & Leading By Example 01:26:25 Why Young Pastry Chefs Shouldn’t Rush Mastery
FEATURED GUEST
Trisha Henault Singh Executive Pastry Chef, FIVE LUXE JBR https://www.instagram.com/cheftrishahenault/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
From Dubai to Park City, Chef JKP takes the podcast on the road for a special episode from the inaugural Chef’s Table Festival in Utah, bringing together 70 chefs across roughly 100 events.
James goes behind the scenes of the festival, from live-fire cooking and pizza parties to the Chef’s Table family meal, alongside some of the world’s most influential chefs.
The episode also features a special conversation with Nancy Silverton, who reflects on her journey into food, the importance of the family table, mentorship, changing kitchen culture, and her advice for the next generation of chefs.
A special episode about food, people, culture, and the moments that made Chef’s Table come alive in Park City.
WHAT YOU’LL HEAR IN THIS EPISODE
• How Chef’s Table Festival brought 70 chefs together in Park City • Why Chef’s Table changed the way chef stories are told • Sarah Akil bringing Middle Eastern flavours to Utah • Inside a live-fire dinner with six different chefs • Dario Cecchini kicking off the Chef’s Table pizza party • What happened at the Chef’s Table family meal • Nancy Silverton on mentorship and changing kitchen culture • Nancy’s advice for the next generation of chefs
CHAPTERS
03:52 How Chef’s Table Changed Food Storytelling 06:08 Inside the First Chef’s Table Festival 11:16 Bringing Middle Eastern Flavours to Utah 15:08 Six Chefs, One Live-Fire Dinner 18:18 Dario Cecchini & the Chef’s Table Pizza Party 24:03 Inside the Chef’s Table Family Meal 26:03 A Special Conversation With Nancy Silverton 28:11 How Nancy Silverton Found Her Way Into Food 33:28 Mentorship & the Changing Culture of Kitchens 46:34 Nancy’s Advice to the Next Generation of Chefs
FEATURED INTERVIEW
Nancy Silverton American Chef, Baker, Restaurateur & Author
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Chef JKP sits down with Rick Gonzalez, Executive Chef at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, and Florian van Dillen, Head Chef at Farmhouse by Syrco, for two conversations about the experiences, kitchens, risks, and people that shape a chef’s career.
Rick shares how growing up around his father’s Spanish restaurant in New York shaped his relationship with food and hospitality. From discovering professional kitchens and training in Switzerland to working in Michelin-starred environments and building an international career, he reflects on the standards, mentors, and decisions that shaped the chef he became.
Then, Chef JKP sits down with Florian, whose journey began in professional kitchens in the Netherlands before becoming a sous chef, opening his own restaurant, and eventually making the difficult decision to sell it. He shares what ownership taught him about the business behind restaurants, why great food alone isn’t enough, and what brought him to the Middle East and Farmhouse by Syrco.
Together, the conversations explore two very different paths through hospitality and what it really takes to build a lasting career in food.
WHAT YOU'LL HEAR IN THIS EPISODE
• How Rick’s father and Spanish heritage shaped his relationship with food • The kitchen experience that made Rick want to become a chef • Training in Switzerland and working in a two Michelin-starred kitchen • Building an international career across different countries and cultures • How Florian entered professional kitchens at just 16 • Becoming a young sous chef and learning how to lead a team • The reality of opening, running, and eventually selling his own restaurant • Moving to Ras Al Khaimah and joining Farmhouse by Syrco
CHAPTERS
07:48 The Kitchen That Made Rick Want to Become a Chef 13:09 Moving to Switzerland & Working in a Two Michelin-Star Kitchen 21:15 Building a Global Career Through Four Seasons 48:32 Moving to the Middle East & Entering a New Chapter 01:20:10 The Lessons Rick Took From a Lifetime in Hospitality 01:40:50 Florian: Starting in Professional Kitchens at 16 01:49:32 Becoming a Sous Chef & Learning to Lead Young 01:57:41 Opening His Own Restaurant 02:11:30 Why He Decided to Sell the Restaurant 02:23:07 Moving to Ras Al Khaimah & Farmhouse by Syrco 02:36:03 How the Middle East Dining Scene Compares to Europe
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Chef JKP sits down with Arva Ahmed, Co-Founder of Frying Pan Adventures, for a conversation about food, storytelling, entrepreneurship, and the cultures that have shaped Dubai’s food scene.
Arva shares how her relationship with food evolved from childhood memories in the UAE to running a late-night food business from her university dorm in the US. After returning to Dubai, she began exploring the smaller restaurants and communities that were largely missing from the city’s food conversation, eventually turning that curiosity into Frying Pan Adventures.
She also opens up about building the business through years of experimentation, the impact of appearing on Netflix’s Somebody Feed Phil, and why she stopped waiting for her dream food show to happen and created Ditch the Silver herself. They also explore how Dubai’s food scene has evolved, what makes great food storytelling, and why understanding the audience matters when creating content.
WHAT YOU'LL HEAR IN THIS EPISODE
• Growing up in Sharjah and Dubai and her earliest food memories • Running a food business from her university dorm • How food became a way to connect with people • Why she wanted to change the narrative around Dubai’s food scene • Building Frying Pan Adventures and learning through experimentation • The impact of appearing on Netflix’s Somebody Feed Phil • Why she stopped waiting for her dream food show and created Ditch the Silver • What makes great food storytelling and content
CHAPTERS
00:00 Growing Up With Food In The UAE 18:44 Starting A Food Business From Her University Dorm 35:35 The Idea Behind Frying Pan Adventures 44:19 The First Food Tour & What Went Wrong 49:23 Building Frying Pan Adventures 01:09:10 Appearing On Netflix’s Somebody Feed Phil 01:25:18 How Dubai’s Food Scene Has Changed 01:42:24 Advice For Food Creators
FEATURED GUEST
Arva Ahmed Co-Founder, Frying Pan Adventures https://www.instagram.com/arva.ahmed/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Chef JKP sits down with Greg Wright, Co-Founder of Food People and Project People, for a conversation about recruitment, entrepreneurship, the food industry, and building a business in the Middle East.
Greg shares how he left the UK at 19 and arrived in Dubai with no job, went from struggling to afford a meal to selling millions in real estate, and eventually found his way into executive recruitment. He also reveals how one unexpected meeting led to the creation of Food People, why relationships became one of the company's biggest advantages, and how AI is now changing the way they recruit talent around the world.
They also explore what employers really look for when hiring, the mistakes people make on their CVs, how Dubai's food scene has evolved, and why communication, accountability, and curiosity remain some of the most valuable skills in any career.
WHAT YOU'LL HEAR IN THIS EPISODE
• Growing up in Coventry and his earliest food memories with his Italian grandmother • Leaving the UK at 19 and starting from scratch in Dubai • Going from real estate to executive recruitment • The unexpected meeting that sparked the creation of Food People • Building a recruitment business across the entire food supply chain • How Food People survived the pandemic without making redundancies • What employers actually look for in a CV and interview • How AI is changing recruitment and candidate screening
CHAPTERS
09:58 Moving To Dubai At 19 13:44 From Struggling To His First Major Real Estate Deal 22:28 Moving To Australia & Discovering Executive Search 37:06 How Food People Started 51:51 Surviving The Pandemic As A Business 57:22 What Makes A Great CV 01:06:02 How AI Is Changing Recruitment 01:32:51 Advice For Anyone Entering Recruitment
FEATURED GUEST
Greg Wright Co-Founder, Food People & Project People
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Chef JKP sits down with Karin Drane, founder of Curveball Events & Talents, one of the region's leading event and talent management companies.
Karin shares how she went from studying law in Sweden to building a business in Dubai, why she dropped out of university twice, and how networking, resilience, and taking calculated risks helped shape her career. They talk about entrepreneurship, events, talent management, leadership, building high-performing teams, and what it really takes to succeed behind some of the Middle East's biggest productions.
WHAT YOU'LL HEAR IN THIS EPISODE
• Childhood food memories growing up between Sweden and Spain • Why she dropped out of law school and moved to Dubai • Studying hospitality before choosing entrepreneurship • Building Curveball Events from a single opportunity • What really happens behind major corporate events • Managing some of the region's biggest personalities • How to build and lead high-performing teams • Advice for aspiring entrepreneurs, creators, and talent
CHAPTERS
06:12 Growing Up In Sweden & Spain 15:12 Leaving Law School For Dubai 22:18 Studying Hospitality & Choosing Entrepreneurship 39:14 Building Curveball Events 53:28 What It Takes To Manage Talent 01:02:41 How To Build A High-Performing Team 01:15:02 The Future Of Events In The UAE 01:28:22 Quick Fire Questions 01:34:08 Advice To Her 16-Year-Old Self
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Chef JKP sits down with Paul Clifford, a journalist and editor who has spent more than a decade covering the Middle East's hospitality industry.
Paul shares how he left banking to become a reporter, moved from crime journalism into food and hospitality, and built his career in Dubai. They talk about restaurant reviews, food influencers, responsible criticism, career change, and why journalists should never make themselves the story.
WHAT YOU'LL HEAR IN THIS EPISODE
• Growing up in northeast England and the food that shaped his childhood • Leaving a banking career to become a journalist at 27 • Reporting crime and the lessons it taught him about people • Moving to Dubai and building a career in hospitality media • Launching Gault&Millau in the Middle East • The difference between restaurant critics and food influencers • Why credibility matters more than popularity in journalism • His advice for aspiring journalists and storytellers
CHAPTERS
00:00 Childhood Food Memories 10:10 Why He Left Banking For Journalism 22:47 Reporting Crime And Learning To Tell Stories 48:22 Moving To Dubai And Starting Again 01:08:36 Building A Career In Hospitality Media 01:34:37 Food Critics vs Food Influencers 02:14:23 Why He Left After Eleven Years 02:27:01 Advice For Young Journalists 02:38:31 Quick Fire Questions 02:47:05 Advice To His 16-Year-Old Self
FEATURED GUEST
Paul Clifford Journalist, Editor & Entrepreneur
Instagram: https://www.instagram.com/pdclifford/
SEASON 13 PARTNER
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Chef JKP sits down with Nicolas Lambert, Senior Executive Pastry Chef at Four Seasons Dubai and one of the most respected names in modern pastry.
From growing up in his parents’ bakery in France to leading teams across Hong Kong, Russia, and Dubai, Nicolas shares the risks, mentors, and decisions that shaped his career.
They discuss apprenticeship, leadership, competitions, learning English from scratch, and why mastering the fundamentals still matters more than chasing recognition.
WHAT YOU’LL HEAR IN THIS EPISODE
• Growing up inside his parents’ bakery in France • Choosing pastry instead of following his father into baking • The five-year apprenticeship that shaped his career • Learning inside some of France’s most demanding pastry kitchens • Moving to Hong Kong without speaking English • Becoming Asia’s Best Pastry Chef • Leading pastry teams across Hong Kong, Russia, and Dubai • His advice for young chefs building a lasting career
CHAPTERS
05:19 Choosing Pastry Over Baking 06:28 The Five-Year Apprenticeship That Shaped Him 09:27 Leaving Home And Building His Career Across France 22:30 The Decision That Took Him Beyond France 30:18 Becoming Asia’s Best Pastry Chef 33:33 Russia, Dubai And Leading Global Teams 45:46 Competitions, Preparation And Advice For Young Chefs 48:02 Why Young Chefs Need Patience And Strong Fundamentals 58:13 The Kitchen Mistake That Changed His Leadership
FEATURED GUEST
Nicolas Lambert Senior Executive Pastry Chef, Four Seasons Resort Dubai at Jumeirah Beach
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/
AUDIO PARTNER
RØDE https://rode.com/
SUPPORT THE SHOW
Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/
Season 13 of The Chef JKP Podcast is built around one idea: influence.
Across 15 episodes, chefs, founders, journalists, operators, and industry leaders share how they have shaped food, hospitality, business, and culture.
In this opening solo episode, Chef JKP introduces the season, reflects on the current state of hospitality, shares updates from behind the scenes, and answers listener questions on leadership, career risks, branding, resilience, creativity, and the future of the industry.
This is where Season 13 begins.
What You’ll Hear in This Episode
• Why influence is the central theme of Season 13 • What to expect from the 15 guests featured this season • The current challenges facing hospitality in the region • What separates a good chef from a great leader • Why career risks can become defining decisions • How chefs can stay relevant in a fast-changing industry • The role of resilience, curiosity, and consistency in success • Why human connection will remain essential in the future of hospitality
Chapters
00:00 Welcome to Season 13 01:57 A first look at this season’s guests 06:49 Hospitality, industry updates, and life behind the scenes 11:17 Why influence became the theme of Season 13 13:32 Listener Q&A begins 18:14 What separates good chefs from great chefs 30:12 Hospitality, leadership, and the future of the industry 52:12 The message behind Season 13
Season Sponsor – Elle & Vire Professionnel
This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
https://www.elle-et-vire.com/int/en/pro/
Audio Partner – RØDE
The Chef JKP Podcast is recorded using RØDE microphones and audio equipment, delivering the sound quality behind every conversation.
https://rode.com/
Support the Show
Stay hydrated with the official Chef JKP Thermos Flask.
Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN
Joining him is the person who knows him better than anyone else, his wife, Maria Knight-Paccheco.
What begins as a fun conversation quickly becomes one of the most personal episodes of the podcast.
They talk about marriage, life behind professional kitchens, the sacrifices hospitality demands, why chefs think differently, the reality of building something together, and the moments that shaped both of them.
Maria turns the tables and asks James the questions nobody else has. From Michelin dreams and career regrets to family, legacy, fatherhood, restaurants, and what success really means today.
It is an honest conversation about love, resilience, hospitality, and why the dinner table still matters more than ever.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why James believes the podcast is never about the host • The realities of being married to a chef • The career moments that still hurt and the dreams still left to chase • How hospitality shaped their relationship • Why "Food is memories" became more than just a tagline • The importance of family dinners in a digital world • Building a life together through difficult seasons • Legacy, leadership, purpose, and the future of hospitality
CHAPTERS
00:00 A Special Episode With Maria Knight-Paccheco 09:20 Maria Takes Over As Host 23:00 The Truth Behind Building The Podcast 36:50 The Career Moments That Still Hurt 47:10 What Success Means Today 56:00 Why Food Still Brings People Together 01:00:00 The Future Of Hospitality And Why Chefs Matter 01:05:00 Maria's Childhood Food Memories 01:10:00 What It's Really Like Being Married To A Chef 01:24:00 Marriage, Communication And Final Reflections
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Chef JKP sits down with Ariana Bundy, chef, author, television presenter, and founder of Ariana's Persian Kitchen at Atlantis The Royal Dubai.
Ariana shares her journey through Iran, Switzerland, New York, London, Paris, Los Angeles, and Dubai. From childhood food memories with her grandmother, to studying at Le Cordon Bleu, running pastry kitchens in Hollywood, writing cookbooks, filming across Iran, and opening a restaurant rooted in Persian heritage.
They talk about food memories, Persian cuisine, television, motherhood, health, hospitality, and the responsibility of preserving culture through food.
This is a conversation about identity, resilience, storytelling, and how food can carry memory across generations.
WHAT YOU WILL HEAR IN THIS EPISODE
• Ariana's childhood food memories and her grandmother's kitchen • Growing up between Iran, Switzerland, New York, London, and Paris • How Le Cordon Bleu made her feel like she finally belonged • Running a pastry kitchen in Hollywood straight after cooking school • Writing cookbooks and rebuilding recipes without gluten or dairy • Filming her National Geographic series across Iran • The story behind opening Ariana's Persian Kitchen in Dubai • Persian tea, wellness, food memories, and advice for young chefs
CHAPTERS
00:00 Childhood Food Memories And Growing Up Between Countries 07:00 Studying Business While Dreaming Of A Creative Life 11:20 The IHOP Conversation That Changed Everything 13:20 Finding Her Place At Le Cordon Bleu 17:00 Running A Hollywood Pastry Kitchen In Her Twenties 24:00 Burnout, Food Intolerances And Writing Her First Cookbook 30:05 Why She Bet Everything On Persian Food And National Geographic 40:05 The Phone Call From Dubai That Changed Her Life 50:20 Building Ariana's Persian Kitchen At Atlantis The Royal 59:55 Persian Food, Saffron, Wellness And Ancient Food Wisdom 01:12:10 Why Persian Cuisine Deserves A Bigger Place On The Global Stage 01:27:00 Advice For Young Chefs, Entrepreneurship And Life Lessons
FOLLOW THE GUEST
Ariana Bundy
Instagram https://www.instagram.com/arianabundy/
Ariana's Persian Kitchen https://www.instagram.com/arianaspersiankitchen/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Chef JKP sits down with Glen Ballis, chef, restaurateur, and one of the most influential figures in modern hospitality.
Glen shares his journey from a Greek family in Melbourne to leading kitchens across Thailand, Indonesia, China, Russia, and Dubai. He reflects on the chefs who shaped him, the lessons that came from failure, and how different cultures transformed the way he cooks and leads.
They talk about opening restaurants, surviving financial crises, building teams, the realities of running hospitality businesses, and why great food will always be about product, simplicity, and people.
This is a conversation about resilience, leadership, travel, and a lifetime spent chasing great food.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up in a Greek household and the food memories that shaped him • Why a dream of becoming a professional cricketer led him into kitchens • The tough lessons learned in Australia's restaurant industry • Moving to Thailand and the leadership mistake that changed his career • Building restaurants across Asia and adapting to different cultures • Opening concepts in Moscow and spending more than two decades in Russia • The philosophy behind INA and cooking with fire in Dubai • Why chef-led restaurants and great produce are the future of hospitality
CHAPTERS
03:31 Childhood food memories, Greek family traditions and his mother's cooking 11:58 From aspiring cricketer to finding his place in professional kitchens 17:52 Moving to Thailand and the leadership lesson that changed everything 27:31 Indonesia, Malaysia and how Asia shaped his cooking style 37:31 Moscow, Novikov and building a career in Russia 47:03 Financial crises, sanctions and the rise of local produce 56:34 Why he moved to Dubai and the philosophy behind INA 01:15:15 Masters of Fire, the future of restaurants and chef-led hospitality 01:29:29 Quick fire round 01:41:05 Advice for young chefs entering the industry
FOLLOW THE GUEST
Glen Ballis
Instagram https://www.instagram.com/glen_ballis/
FOLLOW THE BUSINESS
Fundamental Hospitality https://www.instagram.com/fundamentalhospitality/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Chef JKP sits down with Ben Kouider, Founder of Champavin.
Ben shares how he went from engineering and oil and gas to building a business around champagne in the UAE.
They talk about Normandy, family food memories, global travel, leaving corporate life, grower champagne, and the biggest mistakes people make when drinking champagne.
This is a story about food, reinvention, and understanding champagne beyond the label.
WHAT YOU WILL HEAR IN THIS EPISODE • Growing up in Normandy and the food traditions that shaped Ben's childhood • Studying engineering, sales and international commerce • Building a global career in the oil and gas industry • Working across cultures, countries and complex international projects • How travel and food deepened his appreciation for wine and hospitality • Discovering the world of champagne and the growers behind it • Leaving oil and gas to build Champavin in the UAE • The biggest misconceptions people have about champagne today
CHAPTERS 03:31 Childhood food memories and his mother’s gratin 14:15 Science, hip hop and learning how to express himself 28:35 The pressure, politics and problem-solving of oil and gas 42:55 Building Champavin and bringing grower champagne to the UAE 56:44 The biggest champagne mistake people make 01:06:13 Champagne education, memberships and building a culture 01:18:06 How to choose champagne based on grape, style and taste 01:36:38 Quick fire round 01:41:49 Advice for people starting their champagne journey
FOLLOW THE GUEST Ben Kouider Instagram https://www.instagram.com/benchampagnes/
FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast
PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What does it take to build a Korean street food brand from a used food truck into a global restaurant business?
Chef JKP sits down with Dok Kwon, President & COO of CUPBOP, and Junghun Song, Co-Founder & CEO of CUPBOP.
They talk about the early food truck days, Junghun’s journey from dance to hospitality, Dok’s move from Citadel to restaurants, their Shark Tank pitch, why they walked away from the Mark Cuban deal, and how CUPBOP is scaling across the US, Indonesia, the UAE and beyond.
This is a story about Korean food, business, people, and the patience it takes to grow without losing the brand.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up with Korean food and family traditions • Why Junghun gave up his dream of becoming a professional dancer • Dok’s journey from Goldman Sachs and Citadel to CUPBOP • The story behind the first CUPBOP food truck in Utah • How the two founders met as customer and entrepreneur • Behind the scenes of their Shark Tank experience • Why they walked away from a deal with Mark Cuban • Scaling CUPBOP across the US, Indonesia, UAE and beyond
CHAPTERS
00:00 Childhood food memories and family traditions 08:30 From dance dreams to discovering hospitality 17:00 Wall Street, Citadel and the search for entrepreneurship 28:00 Building the first CUPBOP food truck in Utah 37:00 How Dok and Junghun became business partners 46:00 Shark Tank, $5 million offers and national exposure 01:16:00 Franchising, growth and building the right team 02:03:00 Leadership lessons, entrepreneurship and what’s next for CUPBOP
FOLLOW THE GUESTS
Junghun Song Instagram https://www.instagram.com/cupbop4ever/
Dok Kwon & CUPBOP Instagram https://www.instagram.com/cupbop/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What happens when the conversation about water goes far beyond what we drink?
Chef JKP sits down with Angie Pająk, CEO of Greentech by Aquacell, for a different kind of episode.
From childhood food memories in Poland to studying across four universities, Angie’s story moves through hospitality, sustainability, wellness, water technology, plastics, and the challenge of turning big environmental ideas into real action.
This is a conversation about water, yes.
But also about stress, health, hotels, kitchens, microplastics, climate systems, and why some of the simplest things we use every day may deserve a lot more attention.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up around scientists and water research in Poland • Why Angie never felt she fit inside traditional education • Studying across four universities and living in Italy and the UK • How Aquacell and Greentech started • The relationship between hospitality, water, and wellness • The idea behind wireless water technology • Why plastic, water, and sustainability are deeply connected • Why climate conversations need more action and less talk
CHAPTERS
00:00 Childhood food memories in Poland 08:00 Growing up around scientists and water research 16:00 Four universities, Italy, and life in the UK 31:00 The beginnings of Aquacell and Greentech 44:00 EMF, technology, and modern stress 01:02:00 Water technology and hospitality applications 01:18:00 Plastic, sustainability, and climate systems 02:18:00 Burnout, wellness, and recharging ourselves
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What does it take to turn pressure into purpose before the age of 26?
Chef JKP sits down with Shehab Medhat, Chef of Savryn Restaurant in Dubai, whose journey began at 15 with a kitchen job he took just to buy football shoes.
From steward to self-taught chef, 35 restaurants in Egypt, Bocuse d’Or Africa, San Pellegrino Young Chef, and winning Top Chef Middle East, his story is built on sacrifice, speed, competition, and relentless work.
Now in Dubai, Shehab is building Savryn as a fine dining journey through Africa, shaped by family responsibility, ambition, and the belief that African cuisine deserves a much bigger place on the world stage.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why Shehab chose kitchens over football at 15 • Working across 35 restaurants in Egypt before turning 26 • Teaching himself menus, stations, and fine dining techniques • The pressure and obsession behind culinary competitions • Losing Bocuse d’Or Africa by one point and coming back stronger • Winning Top Chef Middle East after years of trying • Building Savryn around African fine dining in Dubai • Why he believes African cuisine deserves global recognition
CHAPTERS
00:00 Childhood food memories and growing up in Egypt 08:00 Football dreams and starting work young 16:00 Becoming a chef at 15 years old 29:00 Working across 35 restaurants in Egypt 58:00 Bocuse d’Or Africa and competition pressure 01:13:00 San Pellegrino Young Chef and Egyptian breakfast 01:32:00 Winning Top Chef Middle East 01:38:00 Building Savryn and African fine dining in Dubai
FOLLOW THE GUEST
Chef Shehab Medhat Instagram https://www.instagram.com/chefshehab/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What happens when someone who once worked underground in engineering tunnels ends up shaping some of hospitality’s most iconic guest experiences?
Chef JKP sits down with Samuel Graham, founder and CEO of The LightUp Group, hospitality consultant, nightlife operator, and host of the Tasty Humans podcast.
From bartending in London’s booming theme restaurant era to managing legendary nightlife venues like Pacha, Samuel shares a career shaped by chaos, people, reinvention, and an obsession with how hospitality makes people feel.
At its core, this is a conversation about service. About atmosphere, human connection, leadership under pressure, and why hospitality is ultimately not about food or design, but about understanding people.
WHAT YOU WILL HEAR IN THIS EPISODE
• Samuel’s childhood in the UK and the food memories that stayed with him • How engineering led him underground before hospitality pulled him in • The film Cocktail and the start of his obsession with bartending • Lessons from Rainforest Cafe, Planet Hollywood, and London’s service culture • Managing nightlife venues like Pacha and learning leadership under pressure • Why atmosphere, lighting, music, and service shape how guests feel • The thinking behind The LightUp Group and improving guest experience • Tasty Humans, unscripted conversations, and why hospitality is all about people
CHAPTERS
00:00 Childhood food memories and growing up in the UK 08:00 School struggles, engineering, and early life lessons 18:00 London tunnels, burnout, and changing direction 27:00 Discovering bartending and hospitality 38:00 Rainforest Cafe, Planet Hollywood, and service culture 58:00 Pacha London, nightlife, and leadership under pressure 01:16:00 Service standards, atmosphere, and guest experience 01:42:00 Tasty Humans, podcasting, and advice for hospitality professionals
FOLLOW THE GUEST
Samuel Graham Instagram https://www.instagram.com/samuel_f_graham/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What changes when a three Michelin star restaurant becomes a book?
In this episode, Chef JKP sits down with Himanshu Saini and Liam Collens for the launch of The Rise of Indian Food: Recipes Reimagined by Trèsind Studio.
This episode goes inside the making of the book.
How a three Michelin star restaurant was translated onto the page. How recipes were selected, tested, written, edited, photographed, and made clear for readers outside the kitchen. And how Himanshu’s story, Trèsind Studio’s philosophy, and Liam’s writing came together in one of the most important Indian cookbooks of its time.
The book captures five regions of India, more than 50 recipes, and the thinking behind one of Dubai’s most celebrated restaurants.
WHAT YOU WILL HEAR IN THIS EPISODE
• Why the book started and how the idea was pitched • How Trèsind Studio’s story became a published cookbook • Why the book is structured around five regions of India • What it took to write recipes from a three Michelin star kitchen • The challenge of making complex dishes clear for readers • How Himanshu chose what to share and what to leave out • Liam’s role in shaping the writing and voice of the book • The photography, editing, revisions and publishing process • What the book means for Indian food globally • Advice for young chefs and writers
CHAPTERS
00:00 Catching up after three Michelin stars 08:00 The moment Michelin walked into Trèsind Studio 18:00 What the three stars meant for Indian food 33:00 How the book idea first started 52:00 Why Liam became the co-author 01:14:00 Writing the book alongside restaurant service 01:28:00 Structuring the book around India’s regions 01:40:00 Food photography, recipes and publishing edits 01:53:00 The title, the design and holding the first copy 02:28:00 Quickfire round and advice for chefs and writers
ORDER THE BOOK
The Rise of Indian Food Phaidon: https://www.phaidon.com/en-int/products/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio?
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
What starts with olives on a kitchen counter becomes a life built around food, travel, stories, and bringing people to the table.
Chef JKP sits down with Tiffany Eslick, content and creative director at Spinneys, food writer, podcaster, and founder of Tiff’s Table.
From climbing onto kitchen counters for olives as a child to leading content across one of the region’s most respected food brands, Tiffany shares a path shaped by risk-taking, reinvention, and an enduring obsession with ingredients, stories, and people.
At its heart, this is a conversation about craft. About writing with depth, building a point of view, trusting unexpected turns, and how food can become both profession and personal language.
WHAT YOU WILL HEAR IN THIS EPISODE
• Tiffany’s childhood in South Africa and the food memories that shaped her palate • How a path once aimed at law and politics led into publishing, media and storytelling • Lessons from Switzerland, London and learning through discomfort • Her years in magazine publishing and building a career in travel and food journalism • What it was like leading Etihad’s in-flight magazines and writing around the world • How she approaches travel writing, pitching stories and finding original angles • Why hiring people better than you can change everything as a leader • The thinking behind Spinneys’ content ecosystem, from magazine to social to storytelling • Why she went to Ballymaloe Cookery School and what it changed in her relationship with food • The story behind Tiff’s Table, supper clubs, and her dream of a future culinary retreat in Greece
CHAPTERS
00:00 Childhood food memories and growing up in South Africa 08:00 Switzerland, risk taking and finding a creative path 18:00 London, publishing and early career lessons 33:00 Travel writing, Etihad and building a global editorial career 52:00 Writing craft, pitching ideas and storytelling structure 01:14:00 Spinneys, content leadership and building Nourish magazine 01:28:00 Ballymaloe and returning to school for food 01:40:00 Tiff’s Table, supper clubs and cooking as community 01:53:00 The future of food media, print and long form storytelling 02:28:00 Quick fire round and advice for aspiring writers
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
This episode of the Chef JKP Podcast steps outside the kitchen and into the world of storytelling, with actor, voiceover artist, and video editor Keith Dallison, for a conversation about craft, creativity, and what it really takes to bring stories to life.
Chef James Knight-Paccheco sits down with Keith to explore his journey through film, television, and media, from early struggles in education to building a career across acting, editing, and voice. From childhood memories in the English countryside to working on sets and behind the scenes, this conversation uncovers the discipline, curiosity, and resilience behind creative work.
At its core, this is a conversation about storytelling, not just as a profession, but as a way of seeing the world, and the parallels between creative industries that demand precision, teamwork, and obsession with detail.
WHAT YOU WILL HEAR IN THIS EPISODE
• Keith’s early life growing up in the UK and how childhood shaped his creative instincts • Why he struggled in school and how that influenced his path into media • The moment storytelling became more important than performance itself • His experience across acting, voiceover work, and video editing • What happens behind the scenes in film and television that most people never see • The discipline required to stay consistent in creative industries • The parallels between hospitality and film, from teamwork to pressure • Why he focuses on the process rather than the final output • Advice for anyone trying to break into film, television, or media • The reality of building a career in storytelling without a fixed roadmap
CHAPTERS
00:00 Childhood memories, growing up around food and family 04:00 School struggles and early life in the UK 10:00 Finding his way into media and storytelling 18:00 Acting, voiceover work, and life behind the camera 27:00 The process of storytelling and creative discipline 39:00 Film, television, and what people don’t see behind the scenes 53:00 Parallels between hospitality and media industries 01:10:00 Advice for aspiring actors and creatives 01:16:00 The reality of staying consistent in creative work 01:28:00 Quick fire round and reflections on storytelling
FOLLOW THE GUEST
Keith Dallison Instagram - https://www.instagram.com/kidallison/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
This episode of the Chef JKP Podcast features Chef Alvin Leung, better known around the world as The Demon Chef, for a conversation about reinvention, ambition, creativity, and the unconventional road that took him from engineering into the highest levels of global gastronomy.
Chef James Knight-Paccheco sits down with Alvin, founder of Demon Duck, three Michelin-starred restaurateur, chef and MasterChef Canada judge, to unpack his remarkable journey from growing up in Canada, to working for years as an engineer, to teaching himself how to cook and eventually building one of the most distinctive culinary careers in the world.
At its core, this is a conversation about courage, self-belief, and building your own path even when it looks nothing like everyone else’s.
WHAT YOU WILL HEAR IN THIS EPISODE
• Alvin’s childhood food memories and why bad home cooking pushed him to learn for himself • How he spent nearly two decades working as an engineer before becoming a chef • Why discovering Michelin-star dining in his forties changed everything • The story of opening his first restaurant during SARS in Hong Kong • How he found an unconventional shortcut into fine dining without classical culinary training • His thoughts on talent, passion, hard work, luck, and what really drives success • What MasterChef taught him about judging, potential, and mentoring future chefs • Why taste is still king, no matter the format, pressure, or platform • How he thinks about leadership, team culture, and getting the best out of people • His view on Michelin stars, legacy, and the evolving dining scene in Dubai
CHAPTERS
00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking 04:00 Engineering, family expectations, and why becoming a chef came much later 10:00 Discovering Michelin dining for the first time and rethinking what was possible 18:00 Opening his first restaurant in Hong Kong during SARS 27:00 Success, failure, stubbornness, and what kept pushing him forward 39:00 MasterChef, judging talent, and why he is tough but fair 53:00 Building teams, leadership, and creating the right kitchen culture 01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean 01:16:00 How he sees the growth of Dubai’s dining scene 01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properly
FOLLOW THE GUEST
Chef Alvin Leung Instagram - https://www.instagram.com/chefalvinleung/
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
This episode of the Chef JKP Podcast features Saradhi Dakara, chef and co-founder of Stellar Society, for a conversation about food, identity, entrepreneurship, and what it truly takes to build something of your own from the ground up.
Chef James Knight-Paccheco sits down with Saradhi to trace a journey that began in a small town in Andhra Pradesh, wound through some of Dubai's most high-profile hotel kitchens, and ultimately led to the founding of Oria and a bold new chapter in his career.
At its core, this is a conversation about grit, reinvention, and the belief that community, not just cuisine, is what makes a restaurant truly great.
WHAT YOU WILL HEAR IN THIS EPISODE
• Saradhi's childhood food memories and what a South Indian Sunday really looks like when three families cook together • Why he refused to sit the engineering entrance exam and how that single decision changed everything • How he got shortlisted out of sixty students to join Jumeirah Beach Hotel in Dubai • What it was like arriving in Dubai for the first time and discovering that everything he had learned needed to be unlearned • The mentors who shaped his approach to leadership and proved that teams can be built through love rather than fear • His journey through some of Dubai's most important kitchens and what each one taught him • Why he stepped away from executive chef roles to start something entirely his own • The thinking behind Stellar Society and the founding of Oria, its Mediterranean and Asian-inspired flagship • What nobody tells you about going from chef to restaurateur and why he still introduces himself as a chef, not an owner • His vision for the future of Stellar Society, including upcoming concepts and a restaurant named after his mother
CHAPTERS
00:00 A young chef in Dubai, the story that sets everything up 04:00 Childhood food memories, thali, and Sunday feasts with three families 13:00 Family expectations, engineering, and the exam he deliberately skipped 25:00 Catering college, the Jumeirah interview, and being asked to sing 30:00 Landing in Dubai for the first time and starting from zero 37:00 Mentors, molecular gastronomy, and the lessons that never left him 52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world 01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant 01:24:00 From chef to restaurateur and what nobody prepares you for 01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaic
PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india
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This episode of the Chef JKP Podcast features Laura Lai Coughlin, one of Dubai’s most recognizable voices in food media, for a conversation about food, storytelling, journalism, and the path that took her from family kitchens to the centre of the city’s dining scene.
Chef James Knight-Paccheco sits down with Laura, food writer, presenter, content creator, and host of Best of Dubai, to unpack her journey from growing up with two parents who cooked professionally, to studying marketing, moving to Shanghai, and eventually building her editorial career in Dubai across titles like Explorer and What’s On.
Laura reflects on rising to Head of Content, why she chose to step away from full-time publishing, and how that opened the door to a more personal chapter of work. The episode also explores the thinking behind Best of Dubai, the changing nature of food media, and why championing chefs, restaurants, and the wider hospitality community matters so much to her.
At its core, this is a conversation about instinct, reinvention, and building a career around people, stories, and the culture of food.
WHAT YOU WILL HEAR IN THIS EPISODE
• Laura’s childhood food memories and how growing up with two cook parents shaped her relationship with food • Why she studied marketing, even though storytelling and journalism were always close by • How moving to Shanghai changed her life and opened the door to freelance writing • Why Dubai became home and how her early publishing years shaped her career • What it was like rising through the ranks to become Head of Content at What’s On • Why she stepped away from full-time media in 2022 to build something more personal • How Best of Dubai started and why the format connected so quickly • What she has learned from interviewing chefs, restaurateurs, and hospitality people across the city • Why Dubai’s food community stands out for its support, energy, and collaboration • Her thoughts on the future of dining in Dubai and across the wider Middle East
CHAPTERS
00:00 Laura thought she had been cancelled after a Best of Dubai video blew up 04:00 Childhood food memories, congee, and growing up around food 09:40 Studying marketing, loving theatre, and finding her voice 16:40 Moving to Shanghai and the internship that changed everything 26:00 Freelance writing and the start of her journalism journey 27:30 Moving to Dubai and building her editorial career 34:20 Joining What’s On and rising to Head of Content 45:00 Why she left full-time media in 2022 49:00 The story behind Best of Dubai and how the series took off 01:25:00 Her views on the future of dining in Dubai and across the Middle East
FOLLOW THE GUEST
Laura Lai Coughlin Instagram - https://www.instagram.com/bylauralai/?hl=en
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
This episode of the Chef JKP Podcast brings together two standout names from Dubai’s dining scene for a conversation about friendship, entrepreneurship, hospitality, and building something meaningful in a competitive market.
Chef James Knight-Paccheco is joined by Chef Neha Mishra, founder of Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, for a special dual-guest episode centered around their newest venture together, Tezekuri.
Neha shares how a dinner at home, built around hand rolls and conversation, sparked the idea behind the restaurant, while Panchali reflects on why the concept had been on her mind for years and why timing matters so much in hospitality.
Together, they speak about protecting friendship while building a business, collaborating without ego, and creating a restaurant with real intention. From the menu and design to the guest journey and hidden vinyl-led martini speakeasy, every detail was shaped with purpose.
WHAT YOU WILL HEAR IN THIS EPISODE
• How a dinner party turned into the idea behind Tezekuri • Why Neha Mishra and Panchali Mahendra decided to build together • Protecting friendship while navigating the realities of business • Why specialization matters more than ever in modern hospitality • Designing a Japanese-inspired dining experience in Downtown Dubai • The philosophy behind the hand roll concept and rice-focused menu • Building a restaurant around intention, craft, and discipline • Why they created a hidden vinyl-led martini speakeasy • The role of music, atmosphere, and intimacy in hospitality • The power of supper clubs as testing grounds for concepts • Their thoughts on Dubai’s competitive restaurant landscape • Reflections on recognition, 50 Best, and what success really means
CHAPTERS
00:00 Friendship, partnership, and what mattered most while building together 02:00 Introduction to Neha Mishra, Panchali Mahendra, and Tezekuri 04:45 How a dinner party sparked the idea for the restaurant 08:45 From first conversation to finding the location and building the concept 12:05 Protecting the friendship while building a business together 14:35 Designing the space and aligning on aesthetic vision 21:10 Building the menu around rice, craft, and Japanese discipline 25:45 Hiring the right head chef and creating the right team 32:30 The story behind the hidden speakeasy and martini listening room 36:20 Why vinyl, music, and intimacy matter to the guest experience 46:00 Soft launch feedback, refinement, and opening in a competitive market 57:10 50 Best, supper clubs, legacy, and the future of the brand
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Season 12 of The Chef JKP Podcast kicks off with a solo episode, bringing you closer to the stories, people, and conversations you’ll hear across the season.
With 14 episodes ahead, this season features chefs, operators, and industry voices sharing their journeys, decisions, and defining moments inside hospitality.
In this opening episode, Chef JKP reflects on what’s been happening behind the scenes, shares updates from the industry, and answers questions from listeners around the world, from kitchen culture and leadership to building concepts, handling pressure, and navigating the realities of the business.
It’s an honest, unfiltered introduction to the perspectives you’ll hear throughout Season 12.
What You Will Hear in This Episode
• What to expect from Season 12 and why it’s the biggest yet • Listener Q&A from across the world on real industry challenges • Career decisions that feel risky but change everything • What actually makes a restaurant concept work • Why team culture is everything in a kitchen • The balance between creativity, discipline, and leadership • How chefs think about branding, growth, and standing out • The reality behind awards, recognition, and success • Handling pressure, failure, and tough services • The mindset required to sustain a long-term career in hospitality
Chapters
00:00 Welcome to Season 12 and what’s ahead 00:02 Why this season is extended to 14 episodes 00:04 Listener Q&A begins with global questions 00:08 Career risks and moving to new markets 00:14 Building strong restaurant concepts 00:18 Team culture, leadership, and emotional intelligence 00:23 Design, branding, and guest experience 00:28 Industry insights, awards, and recognition 00:35 Handling pressure, mistakes, and growth 00:42 The hardest lessons in hospitality and closing thoughts
Proudly Brought to You by Valrhona
Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry.
Website: https://www.valrhona.com
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This special collaborative episode of the Chef JKP Podcast brings together three voices from different corners of the culinary world for a conversation about identity, storytelling, and the power of food to connect cultures.
Chef James Knight-Paccheco is joined by Tasneem Rawat, host of The Café, and legendary South African celebrity chef Jenny Morris, who joins the conversation remotely.
Known across South Africa as “The Giggling Gourmet,” Jenny Morris has spent decades shaping how people experience food through television, books, and culinary storytelling. Her journey reflects a deep commitment to celebrating African ingredients, preserving culinary heritage, and making food accessible, joyful, and deeply human.
In this episode, the conversation moves beyond recipes and kitchens. It explores the role chefs play as cultural storytellers, the responsibility of representing regional food traditions, and how media has transformed the way chefs connect with audiences around the world.
Jenny reflects on building a career in food long before the modern celebrity chef era, navigating television, publishing, and education while staying grounded in authenticity. Tasneem brings her perspective as a media host and interviewer, exploring how conversations around food shape culture, while Chef JKP draws connections between global gastronomy and the evolving culinary identity of the Middle East.
At its heart, this episode is about the power of conversation around the table. About laughter, curiosity, and the shared language of food that connects people across continents.
WHAT YOU WILL HEAR IN THIS EPISODE
• Jenny Morris’ journey into the culinary world and becoming a television personality • The rise of food television and how it changed the role of chefs • Preserving African culinary traditions and storytelling through food • The importance of authenticity in media and cooking • How chefs become cultural ambassadors through their work • The role of conversation and storytelling in food media • Perspectives from the Middle East and Africa on culinary identity • Why food remains one of the most powerful connectors between cultures
CHAPTERS
00:00 Introduction to this collaborative episode 03:40 Meeting Jenny Morris and her culinary journey 11:20 The rise of food television and media chefs 20:10 Preserving African food traditions 31:40 Storytelling through cooking 43:15 Cultural identity and regional cuisine 54:30 Media, audiences, and the evolution of food conversations 66:10 Reflections on food, culture, and connection
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Front row at Middle East & North Africa’s 50 Best Restaurants 2026, from a night at Mandarin Oriental Emirates Palace, Abu Dhabi.
There’s a certain kind of tension in the air before the list is revealed. The chefs arrive, the teams gather, the community tightens up, and for a few hours, the region’s hospitality story sits in one room.
In this special event episode, Chef JKP speaks to chefs, restaurateurs, writers, and key voices from across the MENA dining scene, capturing the moments that happen between the flashbulbs. What it means to make the list, why the number is “just a number,” how teams earn recognition, and how the region is evolving from imported concepts to truly homegrown destinations.
From quick-fire questions to honest reflections on craft, culture, pressure, and pride, this is a snapshot of a historic night for Middle East hospitality.
What You Will Hear in This Episode
• Arriving at MENA 50 Best 2026 and the suspense before the reveal • Chefs on what it means to be included, and why teams matter most • The MENA dining landscape and how it compares globally • Writers on the role of awards in putting talent on a world stage • Why the ranking is “just a number,” and what recognition really represents • The shift from imported to homegrown concepts across the region • Community, collaborations, and cooking beyond borders • Standout dishes and moments from chefs across the list
Chapters
00:00 Welcome from MENA 50 Best 2026 and what to expect from the night 00:07 Chef Fabrice on the daily grind and why being recognised “is beautiful” 00:15 The real point of 50 Best nights, community, connection, and not over-fixating on the list 00:24 Mohamed Orfali on pride, responsibility, and leading the region’s food scene forward 00:32 A dream moment on stage, the team behind it, and the “could this be real?” reaction 00:40 Building restaurants without creating new problems, and how small teams grow into leaders 00:49 The reveal is over, a new No.1 is announced, and the room turns electric 00:56 Winning brings more eyes and more pressure, and what it takes to keep earning it 01:04 What the night represents at its best, unity across cuisines and celebrating each other 01:12 The soul of hospitality, love, craft, and why some chefs “deserve” the recognition 01:20 A chair’s view of the region through food, and the cuisines that shaped their palate 01:28 Closing wrap from the night and the final takeaway on where the region is headed
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Welcome to the third episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 3, Chef JKP brings together insights from Björn Frantzén and Regan Hillyer, exploring leadership, mental resilience, and how emotional state influences performance inside high-pressure kitchens.
Björn reflects on leadership from lived experience at the highest level of gastronomy. He speaks about accountability, hiring and training responsibility, and why a leader must first look inward when performance drops. Drawing from his time building world-class restaurants, he explains that what truly separates elite kitchens is not technique alone, but culture, pride, and a team that believes deeply in how and why the work is done.
Regan brings a complementary perspective grounded in wellbeing and performance psychology. She breaks down how stress shows up in the body before people are even aware of it, why most leaders miss those signals, and how breath, awareness, and presence directly affect decision-making. She connects leadership to service, explaining why calm is not passive, ego blocks performance, and true leadership is felt more than announced.
Together, this SNACK examines why great kitchens rise or fall on the emotional state of the people inside them. From how stress transfers through leadership to how energy carries into food itself, this conversation reframes performance as something shaped long before service begins.
WHAT YOU WILL HEAR IN THIS EPISODE
• Leadership accountability and owning team performance • Why culture matters more than control • What elite Michelin-level kitchens have in common • Personality, pride, and belief inside great teams • Recognising stress responses in real time • Breath, presence, and decision-making under pressure • Leadership without ego • Why calm is a leadership skill • How energy transfers from kitchen to plate • Creating environments where teams perform with clarity
CHAPTERS
01:00 Leadership responsibility and accountability 03:00 Hiring, training, and owning outcomes 05:00 What defines top-level kitchens beyond technique 07:00 Culture, pride, and chef personality 09:00 Recognising stress in the moment 11:00 Breath, presence, and performance 13:00 Leadership as service, not ego 15:00 Energy, food, and emotional transfer 17:00 Final reflections on calm and excellence
Welcome to the second episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 2, Chef JKP brings together insights from Himanshu Saini and Peggy Pui Ki Li, exploring pressure, recognition, and what really changes after success arrives.
Himanshu speaks candidly about what Michelin recognition actually feels like. From the uncertainty of awards season to the pressure that follows, he reflects on how visibility reshapes a restaurant, its guests, and the expectations placed on the chef. He shares the emotional weight of recognition, the responsibility that comes with it, and why peace and patience matter more than chasing the next milestone.
Peggy brings a complementary perspective shaped by years of operating at the highest level of hospitality. She breaks down the difference between commercial and fine dining, how attention to detail defines premium experiences, and why leadership, clarity, and mental resilience are essential when operating under constant scrutiny.
Together, this SNACK episode explores what happens after recognition. The pressure it brings, the responsibility it creates, and how chefs navigate visibility, expectations, and their own wellbeing without losing focus on the craft.
WHAT YOU WILL HEAR IN THIS EPISODE
• What Michelin recognition actually feels like in real time • The pressure that follows awards and global attention • How visibility changes guests, expectations, and business • Mental health challenges after success arrives • Managing distractions outside the kitchen • Leadership through uncertainty and responsibility • Commercial dining versus fine dining operations • Attention to detail at the highest level of hospitality • Developing talent and kitchen culture • Staying grounded while navigating recognition
CHAPTERS
01:00 The reality of Michelin announcements 03:00 Pressure, nerves, and expectations 05:00 Visibility and changing audiences 07:00 Managing attention beyond the kitchen 09:00 Mental health and balance 11:00 Leadership under pressure 13:00 Commercial versus fine dining 15:00 Talent, culture, and long-term thinking 17:00 Final reflections on recognition
Welcome to the first episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In Snack Episode 1, Chef JKP brings together insights from the legendary chef Pierre Koffmann and Reim El Houni, offering two perspectives on leadership, craft, and visibility in hospitality.
Pierre reflects on building excellence in an era before trends, PR, and performance culture. He shares what it took to shape The Waterside Inn on its rise to three Michelin stars, why a kitchen needs one clear voice, and how originality and restraint defined his approach.
Reim brings a modern lens to the conversation with a clear message. If you are not visible, you are invisible. She explains why visibility is now part of the job, how chefs and creatives can turn presence into opportunity, and why preparation, testing ideas, and owning your platform matter more than ever.
Together, this SNACK contrasts two generations of excellence. One built quietly through discipline and craft. The other shaped by communication, visibility, and evolving expectations.
WHAT YOU WILL HEAR IN THIS EPISODE
• Building a Michelin kitchen in a very different era • Life inside The Waterside Inn during its rise to three stars • Leadership, authority, and why one clear voice matters • Cooking without trends, tweezers, or theatrics • Ingredient quality versus presentation culture • Knowing when to back your own taste • Why originality creates attention • Visibility as a modern responsibility • Turning content into real opportunity • What longevity in gastronomy really requires
CHAPTERS
01:00 Michelin kitchens before trends and performance 03:00 Leadership at the pass and owning responsibility 05:00 Cooking with instinct, seasonality, and restraint 07:00 Opening your own restaurant and backing your taste 09:00 Originality, risk, and confidence 11:00 Visibility and modern expectations 13:00 Testing ideas before building them 15:00 Creating your own platform 17:00 Final reflections on longevity
FOLLOW THE GUESTS
Pierre Koffmann Instagram: https://www.instagram.com/pierre.koffmann/ https://www.instagram.com/thefoodheroesfamily
Reim El Houni Instagram: https://www.instagram.com/reimelhouni/ https://www.instagram.com/ti22films
Season 11 closes with a conversation that defines what true creative commitment looks like at the highest level of gastronomy.
In this season finale of the Chef JKP Podcast, Chef JKP is joined by Carmen Rueda Hernandez, Executive Pastry Chef of Bricks Dessert and one of the most quietly influential pastry chefs working today.
From a small village in the mountains of Spain to the kitchens of El Bulli and The Fat Duck, Carmen’s journey is not driven by titles or shortcuts, but by curiosity, discipline, and an uncompromising respect for craft.
This conversation traces her evolution from a young cook obsessed with meat and fish to a pastry chef who found her voice through chocolate, research, and storytelling. Carmen speaks candidly about unpaid stages, 14-hour days, creative pressure at the world’s most demanding kitchens, and the mental resilience required to grow without losing yourself along the way.
She reflects on working during El Bulli’s final season, rebuilding The Fat Duck’s menu from scratch, leading experimental research kitchens, and why pastry is not about sweetness but about balance, texture, memory, and emotion.
The episode also dives deep into her work in Dubai, where she built Bricks as the Middle East’s first dessert-only fine dining restaurant. Carmen explains how storytelling shapes every menu, why education is still the biggest challenge, and how trust, repetition, and patience are essential when introducing new ideas to diners.
At its core, this is a conversation about mastery. About staying curious. About knowing when to push, when to listen, and why greatness is built slowly, choice by choice.
A fitting end to a season focused on growth in all its forms.
WHAT YOU WILL HEAR IN THIS EPISODE
• Growing up in rural Spain and developing curiosity through observation • Choosing culinary school over economics on instinct • Discovering pastry through chocolate and laboratory kitchens • The reality of unpaid stages and long working hours • Working at El Bulli during its final season • Discipline, structure, and calm at the world’s top kitchens • Rebuilding creativity at The Fat Duck through research and psychology • Leading experimental kitchens under extreme pressure • Competing at the World Chocolate Masters • Why dessert is about balance, not sweetness • Building Bricks as a dessert-only fine dining concept • Advice for young chefs on repetition, patience, and mastery
CHAPTERS
00:00 Season finale introduction 04:10 Childhood food memories and curiosity 09:30 Choosing culinary over economics 15:20 Early kitchen realities and work ethic 22:10 Discovering pastry through chocolate 30:40 Moving to France and classical training 42:00 Joining El Bulli 55:20 Lessons from the world’s top kitchen 68:10 The Fat Duck and experimental research 86:40 Competition mindset and pressure 104:30 Creating Bricks in Dubai 136:20 Final reflections and advice
PROUDLY BROUGHT TO YOU BY POTATOES USA
Potatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.
Season 11 closes with the annual festive conversation that has become a tradition on the Chef JKP Podcast.
In this Christmas special, Chef JKP welcomes back two of MENA region's most respected food writers, Courtney Brandt and Liam Collins, for an unfiltered year-end conversation on everything that shaped hospitality, dining, and food culture in 2025.
From Michelin milestones and major restaurant openings to media responsibility, service standards, awards fatigue, and the reality behind hype, this episode captures the mood of the industry at a moment of reflection. It is personal, honest, occasionally controversial, and deeply rooted in lived experience.
Courtney shares a landmark year that included working with the world’s first three Michelin starred Indian restaurant, stepping into beverage culture, and witnessing how global recognition reshapes local pride. Liam reflects on his second year as a father, writing with more intention, and how Dubai continues to evolve from an importer of talent into an exporter of culinary identity.
Together, they unpack what truly matters right now. Community over noise. Consistency over spectacle. Thoughtful growth over rushed expansion. And why hospitality still begins and ends with people.
This festive special moves effortlessly between industry insight and personal storytelling, touching on Michelin, 50 Best, Tatler, food halls, service culture, PR ethics, neighbourhood dining, underrepresented cuisines, and what 2026 might bring.
A conversation that feels like being invited back to the table with family.
WHAT YOU WILL HEAR IN THIS EPISODE
• The biggest hospitality moments of 2025 • Michelin stars, losses, and what they still mean today • Media responsibility and the misuse of “Michelin” language • Why community-led dining is winning over hype • The rise of neighbourhood restaurants and food hubs • Service culture and what truly defines great hospitality • Underrepresented cuisines and where the real innovation lies • PR, influencers, and credibility in modern food media • Festive food memories, traditions, and industry realities • Predictions and hopes for hospitality in 2026
CHAPTERS
00:00 Festive welcome and setting the tone 02:10 A year in review for Courtney and Liam 05:30 Family, food memories, and life beyond work 12:40 Michelin moments and historic milestones 21:30 Awards, recognition, and industry maturity 32:20 Openings, closures, and where the market is shifting 45:10 PR, media ethics, and inflated expectations 58:30 Service culture and what guests truly remember 72:40 Community dining, food halls, and neighbourhood growth 88:00 Underrepresented cuisines and future opportunities 102:10 Predictions for 2026 114:30 Festive reflections and gratitude for hospitality teams 120:00 Closing thoughts and Christmas wishes
PROUDLY BROUGHT TO YOU BY POTATOES USA
Potatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.
Season 11 continues with conversations that explore the forces shaping hospitality beyond the kitchen.
In this episode, Chef JKP sits down with Georgie Woollam Edwards, Founder of Katch International, a London and Dubai based PR and experiential agency that has helped shape some of the region’s most influential restaurant and hotel launches.
Georgie’s journey moves from early years in theatre and media to studying culture, storytelling, and communication, before building a career across events, PR, and brand strategy. In 2010, she founded Katch in memory of her late sister, grounding the agency in values of honesty, craft, and emotional connection.
Today, Katch operates across the UK, UAE, and Saudi Arabia, working behind the scenes on hospitality brands, global restaurant groups, and landmark openings including Atlantis The Royal.
This conversation explores what PR really means in modern hospitality. From storytelling and brand positioning to influencer culture, restaurant launches, reintroductions, and why food, consistency, and people matter more than hype.
What You Will Hear in This Episode
• Childhood memories and early creative influences • Theatre, media, and learning to work behind the scenes • Studying culture, storytelling, and communication • Founding Katch in memory of her sister • Lessons from events and wedding planning • What PR actually means in hospitality today • Influencers, critics, and brand credibility • Launching and reintroducing restaurants in the Middle East • Building loyal teams and strong company culture • Advice for hospitality brands and creatives
Chapters
00:00 Introduction and welcome 05:20 Childhood and creative foundations 12:40 Theatre, media, and storytelling 21:10 Founding Katch and personal purpose 32:00 Events, weddings, and hospitality lessons 45:30 What PR really means today 58:40 Influencers, critics, and credibility 72:20 Reintroducing restaurants to the market 88:10 Team culture and leadership 102:30 Closing reflections and advice
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
Season 11 continues with a story built on discipline, precision and a chef who believes great food comes from craft, culture and the people you grow with.
Alex Dilling grew up between London and California, splitting his childhood between home-cooked food, travel, music and skateboarding. Cooking was not the plan until it became the only thing that made sense.
From culinary school in London to the demanding Michelin kitchens of New York, Alex built his career inside some of the most intense brigades in the world. He trained under Alain Ducasse teams, worked alongside Helene Darroze, developed his own creative identity at Caviar Russe, and later took the helm at The Greenhouse in London before opening his namesake restaurant at Hotel Cafe Royal.
Today, Alex Dilling at Hotel Cafe Royal holds two Michelin stars awarded just six months after opening and has become one of London’s most precise, technique-driven and emotionally honest dining rooms.
This conversation opens up the world behind fine dining, leadership, creativity, the realities of pressure, and the craft behind dishes that take years to understand and seconds to enjoy.
What You Will Hear in This Episode
• Growing up between the UK and California • Early food memories with his mother and grandfather • Punk bands, skateboarding and choosing cooking late • Culinary school, externships and finding French classics • Moving to New York with no job and entering Michelin culture • Training under Ducasse and running sections at 21 • Creative freedom and earning a Michelin star at Caviar Russe • Becoming head chef for Helene Darroze at The Connaught at 28 • Leadership, pressure and the realities of managing big teams • Rebuilding The Greenhouse and shaping his identity • Opening Alex Dilling at Cafe Royal • Achieving two Michelin stars in six months • Menu development, technique and perfectionism • Why collaboration fuels growth • His Bangkok project and global work • Advice for young chefs entering fine dining
Chapters
00:00 Introduction and welcome to the episode 04:00 Childhood across London and California 08:00 Music, skateboarding and teenage years 12:00 Family cooks and early food memories 18:00 Culinary school and discovering French technique 23:00 Moving to New York with no job lined up 26:00 Entering Ducasse kitchens and learning intensity 33:00 Creative freedom and a Michelin star at Caviar Russe 40:00 Becoming head chef for Helene Darroze 48:00 Leadership, pressure and managing a brigade 55:00 The Greenhouse and redefining French cuisine 67:00 Opening Alex Dilling at Cafe Royal 78:00 Earning two Michelin stars in six months 87:00 Collaborating with Albert Adria 102:00 Bangkok project and a new chapter 112:00 Advice for young chefs and closing reflections
Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
Season 11 continues with a story shaped by culture, trade, and a woman who believes food can create understanding in ways politics never can.
Victoria Hassani grew up inside her family’s restaurant on the Jersey shore. Breakfast crowds, seafood dinners, a deli, an ice cream shop and a childhood built around menus, ingredients, cost control and hospitality. Her earliest memories were not hobbies or weekend activities. They were food memories.
She later studied music, moved to France, learned language and culture, and discovered how food reflects a place long before she learned it professionally. What she did not expect was that this curiosity would eventually lead her across borders, governments and global industries.
Victoria built her career in international trade and marketing, working between the US and Canada before moving to Dubai in 2007. What started as a temporary opportunity became the foundation of a company that now supports agriculture boards, global brands and regional retailers across the Middle East.
Today she runs GMA Marketing Management between New Jersey and Dubai. Her work connects farmers to markets, governments to businesses, chefs to ingredients and consumers to better understanding what they are buying. She has helped shape how products like US potatoes are positioned in the region, why education matters and how food can be used as a bridge between cultures.
Her story is honest, ambitious and full of the lessons that come from building something from scratch in a region that changes every year.
This conversation opens up the world behind trade, marketing, agriculture and the people who make global food systems function.
What You Will Hear in This Episode
• Growing up in a family restaurant across breakfast, lunch and dinner • How Russian heritage and French influence shaped her palate • Moving to France at 18 and discovering food through culture • Entering trade, marketing and cross-border business development • How Canada and the US built strong food trade relationships • Why she moved to Dubai and started her own company • How GMA helps global brands enter the GCC market • The education gap around potatoes and why it matters • Understanding fresh, frozen and dehydrated potatoes • How US agriculture boards work behind the scenes • Why food and trade are powerful tools for peace • How she works with governments, retailers and chefs • Her mission to connect cultures through food • Advice for young marketers and women entering the industry
Chapters
00:00 Introduction and welcome to the episode 04:00 Childhood inside a family restaurant 08:00 Lessons from chaos, hospitality and family business 12:00 Russian heritage and early food memories 18:00 Studying in France and discovering culture 23:00 Returning to the US and shifting into international relations 26:00 Entering global trade and marketing 33:00 Moving to Dubai and starting a new professional chapter 40:00 How the Potatoes USA partnership began 48:00 Educating chefs and the region about potatoes 55:00 Fresh, frozen and dehydrated potato insights 67:00 Trade shows, government meetings and culinary training 78:00 Why food diplomacy matters 87:00 Trade, peace and building cultural understanding 102:00 The future of GMA and Victoria’s advice to young talent Proudly Brought to You by Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.
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
Season 11 continues with a story that’s as honest as it is inspiring.
From a small hawker stall in Singapore to standing on the Michelin stage in Dubai, Chef Akmal Anuar has lived a journey built on discipline, sacrifice, and starting from zero more than once.
He didn’t grow up loving food. He grew up watching his parents hustle to feed their community. Cooking came later, through tough kitchens, rejection, and a moment that changed his life at Les Amis.
In this episode, Akmal opens up about the reality of chasing your dream in kitchens that demand everything from you, what it means to rebuild after losing it all, and how it felt to share the Michelin stage with his parents, the same people who once made him hate cooking.
It’s an episode about humility, family, and finding peace after years of fighting to prove yourself.
🎧 What You Will Hear In This Episode
• Growing up in a hawker family and learning what hard work really means • The moment that made him want to be a chef • Lessons from Les Amis and the brutal discipline of early kitchen life • Building Three Fils from scratch and surviving when no one showed up • The turning point when Iron Chef Morimoto walked in for dinner • How failure and partnership taught him to protect himself and start again • The Michelin star moment he shared with his parents • What success means to him now and why he cooks for purpose, not ego
Proudly Brought to You By Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world. From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.
00:00 Introduction 04:00 Growing up around hawker stalls and learning tough love 10:00 The moment that changed everything at Les Amis 18:00 Lessons from the kitchen and the discipline that shaped him 26:00 Working at Iggy’s and finding confidence as a young chef 36:00 Moving to Dubai and the early days at Zengo 47:00 Starting over with Three Fils and learning through failure 55:00 When Iron Chef Morimoto walked in and everything changed 1:08:00 The Michelin moment with his parents and what it really meant 1:18:00 Why he cooks for purpose now and what he wants the next generation to know
Season 11 continues with a story that blends tradition, determination, and the pursuit of flavour.
From the heart of Mexico to Dubai’s shores, Chef Sergio Hernández Ruiz has built his career one kitchen and one lesson at a time. Now the Chef de Cuisine at Tamoka, Sergio brings Latin warmth, coastal soul, and bold creativity to every plate.
In this episode, he opens up about growing up in a small town, discovering his calling through Iron Chef America, and pushing himself from humble beginnings to leading one of Dubai’s most loved beachfront restaurants. It’s a story about finding purpose through perseverance and staying true to your roots while inspiring a team to dream bigger.
🎧 What You Will Hear In This Episode
• Childhood memories and Sunday lunches in Mexico • Street food culture and flavors that shaped his cooking • Leaving home at 17 to study culinary arts • First professional experiences at St. Regis Mexico • Overcoming self-doubt and building confidence in the kitchen • Moving to Dubai and joining W The Palm • Finding his place at Tamoka and leading the pre-opening • The evolution of Latin-American cuisine in the UAE • Leadership, mentorship, and building a motivated team • His dream collaborations and advice for young chefs
Proudly Brought to You By Potatoes USA
Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world. From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.
00:00 Introduction 03:00 Growing up in Mexico and Sunday lunch memories 07:00 Discovering a love for food and culinary school days 12:00 First jobs and lessons from St. Regis Mexico 18:00 Overcoming criticism and finding motivation 21:00 Moving to Dubai and joining W The Palm 30:00 Joining Tamoka and the pre-opening journey 39:00 Ceviche bar, grill concept, and creative process 46:00 Building the menu and working with local produce 53:00 Leading a team and creating a positive kitchen culture 1:00:00 Dreams, mentorship, and what’s next for Tamoka 1:09:00 Quick fire and final reflections
Season 11 continues with a story built on precision, passion, and perseverance.
From the south of France to the heart of Doha, Chef Fabrice Rosso has crafted his journey one plate and one lesson at a time.
Now the Executive Chef at IDAM by Alain Ducasse, Fabrice’s path takes us through the world of Michelin kitchens, from Nice and Monaco to Paris, where he trained under some of the world’s finest chefs, before finding his home in Qatar.
In this episode, Fabrice opens up about what it takes to earn a Michelin Star, lead a team under pressure, and redefine fine dining in the Middle East. It’s a story of grit, growth, and gratitude told by a chef who continues to push boundaries while honoring his roots.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here: Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: https://www.potatogoodnessgcc.com
🎧 What You Will Hear In This Episode
• Childhood memories and family roots in France and Indonesia • Early years in Michelin-starred kitchens across Europe • Lessons from working at Le Meurice under Alain Ducasse • The pressure and precision of three-star cooking • Moving to Qatar and leading IDAM’s reopening • The moment Michelin called their name • What the Star means for Doha’s dining scene • Leading with trust, humility, and creativity • The power of collaboration in the GCC • Advice for young chefs chasing excellence
Chapters
00:00 Introduction 04:00 Early food memories and culinary school in France 10:00 Life in Michelin kitchens and first lessons 18:00 Monaco, Switzerland, and building resilience 25:00 Discovering new flavors and moving to Holland 30:00 Joining Le Meurice and working with Alain Ducasse 36:00 Pressure, precision, and purpose 44:00 Moving to Qatar and finding his rhythm 47:00 Building IDAM and leading the team 50:00 The moment Michelin announced their name 53:00 The Michelin effect and what changed after 57:00 Redefining fine dining in Doha 1:03:00 Collaboration and the next chapter for IDAM 1:09:00 Quick fire and final reflections
Season 11 continues with a story that brings together food, family, and fearless creativity.
When her mom once suggested turning her newsletters into a book, Joan Tuaño Rumsey brushed it off. Years later, that tiny spark became Steak Simplified, a thoughtful and beautifully written guide that makes people fall in love with meat, education, and culture all over again.
From growing up in the Philippines to helping her parents build La Carne in Abu Dhabi, Joan’s story is rooted in heritage, grit, and purpose. She talks about the early days of her family business, the lessons from failure, and how she turned her passion for learning into a legacy project that now sits on shelves across the world.
This episode dives into what it really takes to write, publish, and share your story when no one’s handing you a blueprint. It’s a masterclass in self-belief, storytelling, and staying true to your craft.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here: Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: https://www.potatogoodnessgcc.com
What you will hear in this episode
• Childhood food memories from the Philippines • How Abu Dhabi’s food scene shaped her early years • The story behind her family’s butchery, La Carne • What it takes to write and publish a cookbook from scratch • Lessons from visiting cattle farms in Australia and New Zealand • Why she wanted to make steak approachable for everyone • The reality of rejection in publishing and what it taught her • Planning a book launch while eight months pregnant • Building a business rooted in education, not just sales • Advice for aspiring authors who want to share their story
Chapters
00:00 Introduction 04:00 Growing up between the Philippines and Abu Dhabi 10:00 Food memories and early influences 15:00 How her father started the family business 25:00 Learning from failure and rebuilding 30:00 How the idea for Steak Simplified began 36:00 Research trips and learning from the source 44:00 The publishing process and facing rejection 49:00 Finding the right publisher and self-publishing model 55:00 The book launch and the power of community 1:01:00 Why education is the future of butchery 1:09:00 Quick fire: garlic, shawarma, and steak talk 1:12:00 Final reflections and advice for aspiring writers
Season 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.
From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world’s most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.
Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.
In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.
Proudly brought to you by our Season 11 sponsor
👉 Potatoes USA
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here: Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: www.potatogoodnessgcc.com
What you will hear in this episode
• Childhood memories of baking with his mother in France • Lessons from tough mentors and old-school kitchens • How a dream TV moment led him to New York at age 20 • The pressure and discipline of working under Alain Ducasse • Behind the scenes of earning three Michelin stars • Opening luxury resorts in Macau and London • The story of launching Atlantis The Royal’s pastry program • Crafting the world’s best afternoon tea experience • Why leadership is about patience, humor, and humility • Advice to young chefs on perseverance and staying grounded
Chapters
00:00 Introduction and welcome to Season 11 05:00 Childhood food memories and family kitchens in France 13:00 Moving to New York at 20 and leading his first team 17:00 Inside Alain Ducasse’s three-star kitchen 25:00 Lessons from pressure, perfection, and passion 31:00 Building global projects from Paris to Macau 42:00 Joining Atlantis The Royal and navigating the pre-opening 47:00 The story behind the Royal Tearoom 55:00 Crafting the world’s best afternoon tea 1:03:00 Leading teams and mentoring the next generation 1:09:00 The pastry revolution in Dubai and beyond 1:17:00 Reflections, humility, and advice to young chefs 1:24:00 Closing thoughts and gratitude
Follow Chef Christophe Devoille Instagram: https://www.instagram.com/christophe_devoille/
Season 11 continues with another remarkable story of resilience, flavor, and fire featuring Chef Thinus Van Der, Culinary Director 99 Sushi Bar.
From growing up in South Africa surrounded by braais and family kitchens to becoming a Michelin-star chef in the UAE, Thinus’s story is a masterclass in grit, gratitude, and growth. After surviving stage three brain cancer, he returned to the kitchen stronger than ever, leading teams, redefining Japanese fine dining in Abu Dhabi, and now guiding the global expansion of 99 Sushi across Monaco, Madrid, and beyond.
In this powerful conversation, Thinus shares how his upbringing shaped his love for food, the lessons he learned from kitchens both chaotic and disciplined, and what it truly means to lead with humility.
This is not just a story about food. It is about survival, second chances, and cooking with purpose.
Proudly brought to you by our Season 11 sponsor: 👉 potatogoodness.com Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.
Follow them here: Instagram: https://www.instagram.com/potatogoodnessgcc/
Website: www.potatogoodnessgcc.com
What you will hear in this episode
• Growing up around fire, food, and family in South Africa • Lessons from old-school kitchens and the value of chaos • How Japanese cuisine changed his view on respect and craft • The story of surviving brain cancer and finding perspective • Building confidence and character through adversity • Transitioning from resorts to fine dining in the Middle East • The inside story of earning Abu Dhabi’s first Michelin star • What it really takes to keep a Michelin star once you win it • The expansion of 99 Sushi worldwide and leading with vision • Advice to young chefs on patience, humility, and purpose
Chapters
00:00 Introduction and welcome to Season 11 05:00 Childhood food memories and South African traditions 14:00 First kitchen experiences and early chaos 27:00 Discovering Japanese cuisine and culinary respect 36:00 Coffee ventures, Mozambique, and finding purpose 42:00 Battling stage three brain cancer and rebuilding life 47:00 Moving to the Middle East and cultural growth 56:00 Winning the Michelin star and leading 99 Sushi 1:03:00 Becoming Culinary Director and global expansion 1:17:00 Lessons on leadership, resilience, and legacy 1:21:00 Closing thoughts and gratitude
Follow Chef Thinus Van Der Instagram: https://www.instagram.com/chef__thinus/
Season 11 continues with another powerful voice in food: Solemann Haddad, Head Chef and Owner of Moonrise in Dubai.
At just 26, Solemann became the youngest chef in the region to earn a Michelin star, but his story is about more than accolades. From dropping out of university three weeks before graduating to building one of Dubai’s most talked about restaurants, Solemann has forged his path with ambition, honesty, and an uncompromising belief in identity.
In this conversation, Solemann shares why food must carry meaning beyond taste, how he motivates his team through vision and energy, and what it means to cook for a city that raised him. He opens up about Moonrise 2.0, the renovation that marks a new chapter, and why understanding Dubai’s ecosystem from farmers to supply chains to diners is essential for long-term success.
This is not just a story about a restaurant. It is about leadership, creativity, and building a food culture that reflects a city’s soul.
Proudly brought to you by our Season 11 sponsor: potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.
Follow them here: Instagram: @potatogoodnessgcc
Website: www.potatogoodnessgcc.com
What you will hear in this episode • Dropping out of university and committing fully to becoming a chef • The early chaos of starting Moonrise and learning on the road • Why food identity matters more than copying global trends • How to motivate a team and create a culture of care in the kitchen • The philosophy behind Moonrise’s renovation and controlled growth • Why Dubai’s ecosystem from farmers to suppliers must be supported • Advice to chefs who want to align with the city’s energy and zeitgeist • Lessons on leadership, creativity, and resilience
Chapters 00:00 Introduction and welcome to Season 11 05:00 Dropping out of university and choosing the kitchen 12:00 Building Moonrise and the chaos of early days 19:00 Finding an identity and the importance of food philosophy 27:00 Michelin star recognition and what it really meant 36:00 Leading a young team and motivating through culture 46:00 Supporting Dubai’s ecosystem and sourcing responsibly 1:00:00 Renovating Moonrise and the idea of controlled growth 1:20:00 Cooking for Dubai and reflecting the city’s energy 1:40:00 Lessons on leadership, resilience, and the future of Moonrise 1:56:00 Closing thoughts and gratitude to the hospitality community
Follow Solemann Haddad Instagram: @solemann.xyz
Moonrise: https://www.instagram.com/moonrise.xyz/
Follow Chef JKP Instagram: https://www.instagram.com/chefjkppodcast/
Season 11 continues with a very special guest: RJ Harvey, Culinary Director at Potatoes USA.
RJ is a walking encyclopedia of potato knowledge, but more than that, he is a chef who has lived the grind, from his first hotel kitchen job in Denver to competing on Food Network’s Alex vs. America to now leading innovation at the Spud Lab in Denver.
In this conversation, RJ shares how childhood food memories shaped his love for cooking, what it means to support farmers and growers, and how the humble potato continues to reinvent itself across cultures and cuisines. You will also hear about recipe development, chef challenges, and why passion and humility matter just as much as skill.
Proudly brought to you by our Season 11 sponsor: potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.
What you will hear in this episode • RJ’s first kitchen memories and the lessons that shaped his cooking • Competing on Alex vs. America and representing the US potato industry under pressure • How Potatoes USA develops recipes, trends, and resources for chefs worldwide • Why processed potato products are tools for innovation • Advice for young chefs on keeping ego in check • Over 500 recipes and counting, the scale of potato creativity • The Spud Lab and reimagining America’s favorite vegetable for a new generation
Chapters 00:00 Introduction and welcome to Season 11 03:20 Childhood food memories and Sunday family meals 09:40 Discovering culinary school and finding passion for cooking 15:10 First professional kitchen job at the Brown Palace Hotel 22:30 Culinary mentors and the lessons that shaped work ethic 28:50 The journey to Potatoes USA and stepping into a marketing role 36:00 Becoming Culinary Director and building the Spud Lab 43:20 Recipe development, potato creativity and global inspiration 51:10 Competing on Alex vs. America and handling the pressure 58:30 Quick fire questions, culinary heroes and closing message
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
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
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