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In this episode, host James Knight-Paccheco is joined by Michelle Johnson, the co-founder and managing partner of the award-winning Pitfire Pizza brand. 

Michelle shares the incredible journey of how she and her husband Bill turned their pizza passion into a thriving business, overcoming challenges and building a beloved brand in the Middle East.

Key Topics Discussed:

• Growing up in rural Alabama and the food scene there
• Michelle's educational and career path, from accounting to human resources
• The origins of the Pitfire Pizza brand name and concept
• Overcoming challenges and legal battles in the early days of Pitfire
• Developing the Pitfire menu and recipes

You can follow Michele on HERE

This show is brought to you by LUVV FITS Gourmet Protein Bars, you can follow them on HERE

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In this episode of the ChefJKP Podcast, David Tapley, the Editor-in-Chief of Fact Magazine, shares about his urban lifestyle magazine covering food, art, culture, and travel across the GCC region. 

Prior to his role at Fact, David had an unconventional path into media, starting out working in professional kitchens before transitioning into journalism and content creation. 

Key Topics Discussed:

• David’ first food memories growing up in the UK and how his palate expanded through travel
• Lessons learned from David’s time in the kitchen, including the challenges of long hours and rigid processes
• How David transitioned from the kitchen into travel writing and eventually joining Fact Magazine
•  Fact Magazine's approach to restaurant reviews, including how they handle negative feedback
• Advice for aspiring writers on building a portfolio and getting started in the industry

You can follow David on HERE

This show is Brough to you by KATA, you can follow them on HERE

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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Dr. Dionisya Angeliki Lyra , a Halophyte agronomist from the International Center for Biosaline Agriculture. 
They discuss the fascinating world of Halophytes, salt-loving plants, focusing on Salicornia. 
The conversation delves into the nutritional value, culinary applications, and sustainable farming practices involving Salicornia. Dr. Lyra shares her passion for her work, the challenges she faces, and the exciting potential of Halophytes in the food industry.

• Introduction to Halophytes and Salicornia
• Dr. Dionysia Angeliki Lyra's background and journey into agriculture
• Collaborations and projects with Emirates Nature WWF and other partners
• Culinary applications of Salicornia and other Halophytes
• Nutritional benefits and sustainable farming practices
• Challenges and solutions in the cultivation and utilization of Halophytes
• The importance of indigenous knowledge and culinary traditions
• Potential impacts on food security and the local food market in the UAE

• Halophytes are salt-loving plants that can thrive in high saline conditions, offering nutritional benefits and culinary versatility.
• Dr. Lyra's passion for exploring Halophytes and integrating them into sustainable farming practices is evident in her work and collaborations.
• Salicornia, a type of Halophyte, holds significant nutritional value, culinary potential, and sustainable farming solutions for the UAE.
• The importance of indigenous knowledge, culinary traditions, and sustainable food practices in enhancing food security and promoting local produce.
• Collaboration between scientists, farmers, chefs, and the community is crucial for unlocking the full potential of Halophytes and revolutionizing the food landscape.

You can follow Dr.Dionysia on HERE

This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE

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The Chef JKP podcast, hosted by James Knight Paccheco, features a conversation with Chang Sup Shin, the CEO of 1004 Gourmet. 

The episode delves into Chang's culinary journey, business ventures, the unique concept of 1004 Gourmet, strategic business development in the food industry, product curation, sustainability efforts, and advice for young professionals.

Topics discussed:

·    Chang's Culinary Journey

·    Business Ventures

·    Unique Concept of 1004 Gourmetd

·    Strategic Business Development

·    Sustainability Efforts

·    Advice for Young Professionals

Key takeaways and lessons:

• Childhood food memories and experiences play a significant role in shaping culinary journeys.
• Strategic business development, product curation, and customer engagement are crucial in the food industry.
• Sustainability efforts, both environmental and human, are essential for long-term business success.
• Advice for young professionals includes learning from mistakes, embracing passion, and holding oneself accountable.
• Creating a memorable shopping experience and community support are vital in the food industry.

You can follow Chang on HERE

The show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE 

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Welcome to The Chef JKP Podcast with host James Knight Paccheco. 

In this episode, chef George Lyon shares his fascinating journey from working in a butcher shop to becoming the head chef at Broadway Brasserie in Abu Dhabi. 

From childhood food memories to prestigious Michelin kitchen experiences, George discusses the importance of work-life balance, culinary excellence, and teamwork in the culinary world.

Topics discussed:

·    Early Culinary Journey

·    Professional Growth

·    Challenges and Rewards in Prestigious Kitchens

·    Transition to Abu Dhabi

·    Leadership and Teamwork

·    Culinary Advice and Funny Kitchen Incident

Key takeaways and lessons:

• Childhood memories and early exposure can shape a chef's culinary journey.
• Prestigious kitchens offer both pressure and rewarding experiences.
• Work-life balance and teamwork are crucial for success in the culinary industry.
• Developing staff, passing on skills, and learning from mistakes are key for growth.
• Culinary excellence requires focus, hard work, and a passion for quality ingredients.

You can follow George on HERE

This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE

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Episode Description: 

In this episode of the Chef JKP podcast, host James Knight Pachecco explores the world of hospitality industry finances with special guest Judith Cartwright, founder and Managing Director of Black Coral Consulting. 
They discuss revenue generation, team management, common mistakes in businesses, and the importance of collaboration between finance and culinary teams for success. 

The episode is filled with valuable insights and personal anecdotes, making it a must-listen for anyone interested in the intricacies of the hospitality sector.

Topics discussed:

·    Importance of Revenue Optimization in Hospitality Industry

·    Insights from Judith Cartwright

·    Revenue Management Journey

·    Challenges in Hospitality Industry Operations

·    Total Revenue Optimization Culture

·    Business Turnaround Strategies

·    Menu Engineering and Financial Analysis

·    Dynamic Pricing in the Restaurant Industry

·    Future of Food and Beverage Industry

·    Maximising Revenue and Professional Growth

Key takeaways and lessons:

• Data-driven decision-making is crucial for revenue optimization.
• Collaboration between finance and culinary teams is essential for business success.
• Strategic menu design and staff training can improve profitability.
• Understanding customer demographics and industry benchmarks is vital for informed decisions.

If you want to follow Judith please follow her on HERE

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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Anand Kumar, the executive chef of the Melia Desert Palm Resort in Dubai. 
Anand shares his journey from wanting to be a pilot to accidentally falling into the culinary world. 
He discusses the challenges of managing Indian weddings, the importance of pre-openings in the hotel industry, and his decision to work in Dubai's gastronomic landscape. 
Anand also talks about his focus on sustainability, farm-to-table concepts, and his aspirations for the future of dining in the region.

Topics discussed:

• Anand Kumar's journey from wanting to be a pilot to becoming an executive chef
• Challenges of managing Indian weddings and hotel pre-openings
• Focus on sustainability, locally sourced ingredients, and farm-to-table concepts
• Aspirations for the future of dining in the region
• Advice for young chefs in the industry
• Funniest kitchen incident involving a mix-up with brown butter and cream
• Anand's culinary heroes and favourite cuisines
• Reflections on his career and advice for his younger self

Key takeaways:

• Anand emphasises the importance of focusing on talent and skills rather than chasing fame or money in the culinary industry.
• He highlights the significance of following one's dreams and staying focused on achieving success.
• Anand's dedication to sustainability, sourcing locally, and creating delicious, authentic dishes for guests.
• The episode provides insights into Anand's career journey, challenges faced, and his passion for elevating dining experiences in the region.

You can follow Anand on HERE

This show is bought to you by Chef Middle East, you can follow them on HERE 

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The Chef JKP Podcast, hosted by James Knight Pacheco, features an episode where he interviews Steve Pyle, the CEO of Chef Middle East. 
They discuss topics ranging from Steve's childhood food memories to the evolution of the gastronomic scene in the UK and the Middle East, the importance of exceptional customer service in business, the recent acquisition of Chef's Warehouse, and the future of food distribution post-COVID. 
Steve shares insights into the culinary industry, his preferences, and offers valuable advice for young chefs and F&B professionals.

Topics discussed:

• Steve Pyle's Culinary Journey
• Evolution of the Gastronomic Landscape
• Chef Middle East and Culinary Connections
• Post-COVID Growth Opportunities
• Importance of Human Connection and Passion in the Culinary World
• 
  
  

Key takeaways and lessons:

• Childhood food memories can have a significant impact on one's culinary journey and career choices.
• Evolution in the gastropub scene signifies a democratisation of food and innovative dining experiences.
• Exceptional customer service, quality products, and relationship building are key to business success.
• Acquisitions can lead to business growth, market expansion, and synergies in product offerings.
• Embracing sustainability practices is essential for businesses to remain competitive and relevant.
• Culinary events like Crave provide valuable networking opportunities and foster collaboration in the industry.
• Continuous learning, passion, and human connection are vital for success in the culinary world.

You can follow Steve on HERE

The show is bought to you by Chef Middle East, you can follow them on HERE

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• Combining service and hospitality is crucial for creating a positive customer experience.
• Focus on food quality, consistency, and effective marketing strategies for success.
• Avoid overwhelming staff with frequent menu changes and prioritize talent development.
• Emphasise compassion, empathy, and team motivation for a thriving work culture.
• Support Marvin Alballi's work and engage with his insights for inspiration in the hospitality industry.

You can follow Marvin on HERE

You can purchase his book, by clicking on the link - HERE

The show is brought to you by Chef Middle East, you can follow them on HERE

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Dive into Season 6 of the Chef JKP Podcast, now streaming on YouTube! 

Host James Knight Paccheco welcomes a stellar lineup of culinary talents, CEOs, and industry experts, exploring the diverse flavours of the culinary world. 
From business strategies to sustainability, mental health, and the power of human connection, each episode offers insights, inspiration, and a dash of laughter. 
Join the conversation, share the show, and let's spread the love for food and memories together!

Topics Discussed: 

·      Season 6 lineup featuring culinary talents and industry experts.

·      Discussion on the importance of sharing the show for its growth.

·      Themes explored in the season: food, memories, laughter, vulnerability, and life lessons.

·      Insights from guests on business strategies, customer experience, and sustainability.

·      Personal stories shared by guests about their culinary journeys and career highlights.

·      Exploration of challenges in the hospitality industry, including work-life balance and mental health.

·      Importance of communication and mentorship in fostering a positive work environment.

·      Reflection on the power of human connection and the role of the hospitality industry.

·      Call for kindness and understanding towards industry professionals.

·      Invitation to engage with the podcast, leave reviews, and share with others for inspiration.

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In the second part of the ChefJKP Podcast’s Beach Canteen special, Chef James Knight-Paccheco takes you on a flavorful journey alongside a delectable array of culinary delights. 

Delve into the fascinating stories behind the incredible eateries featuring in the 11th edition of Dubai's Food Festival Beach Canteen, plus what food and drinks are must-haves and what are the stories behind the incredible concepts?

Tune in as James speaks with:

•⁠  Sid - Sushido 

•⁠  Hala - Hangry Joe’s

•⁠  ⁠Ghena - Beach Canteen, Culinary Theatre Curator

•⁠  ⁠Ben - Benny Mack’s

•⁠  Paul - Mamacita


You can follow the beach canteen on HERE

You can follow the Dubai Food Festival on HERE

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This is a 2 part Special!
On this episode of the ChefJKP Podcast, host James Knight-Paccheco is at the Etisalat  Beach Canteen in conjunction with the Dubai Food Festival,  to fill you in with everything you need to know about the food and offerings available at the beachside dining popup.
What food and drinks are must-haves and what are the stories behind the incredible restaurants?

Tune in as James speaks with:
- Sally Edwards - Senior Advisor, Leisure, Events & Festivals, Dubai Economy & Tourism -Follow SALLY
- Trang - Vietnamese Foodies - FOLLOW
- Ahmed - Mitzumami - FOLLOW
- Lyle - Phat - FOLLOW
- Abdulla - Doloma / Yaba - FOLLOW

You can follow the beach canteen on HERE

You can follow the Dubai Food Festival on HERE

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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Marwan Sardouk, a culinary expert with experience working for renowned chefs like Alain Ducasse and Heinz Beck. 

Marwan shares his journey from working in the streets of Lebanon at a young age to becoming a corporate chef in Dubai. 

Key Topics Discussed:

• Cooking and working at a young age to support his family
• Working with and learning from renowned chefs like Alain Ducasse and Heinz Beck
• Comparison of Pre-recorded TV and Live Studio TV
• Discussing his time on the TV show “The Kitchen”
• The journey of opening Kata Restaurant
• The future of cooking

You can follow Marwan on HERE

This show is brought to you by KATA, you can follow them on HERE

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In this episode of the ChefJKP Podcast, celebrated chef Colin Clague shares his experiences working in various kitchens around the world, from the Isle of Man to London, Australia, and Dubai. 
He discussed the challenges and rewards of opening iconic restaurants like Zuma and Qbara, where he brought his expertise in Middle Eastern and Levantine cuisine to create unique and modern dishes. 
Colin also reflects on the evolving restaurant industry and the importance of hard work and dedication in the culinary field. 
Overall, it was a fascinating conversation with a true mentor in the industry.

ChefJKP and Colin discuss:

• The Challenges of Purchasing in the Hospitality Industry
• Consulting on a British Gastropub and Dreaming of Opening a Middle Eastern Restaurant
• Colin's Formative Years and Navy Experience
• Mental Health and Well-being in the Hospitality Industry
• The Lack of Recognition for Middle Eastern Food in the Culinary World
• Resilience and Adaptability of the Hospitality Industry

You can follow Colin on HERE

This show is bought to you by TwentyOne06 - You can follow them on HERE

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In this enlightening episode of the Chef JKP podcast, host Chef JKP welcomes Halil Asar, a pioneering figure in the hospitality industry. 
Halil shares his inspirational journey from his early days in his mother's restaurant to becoming the youngest three-star Michelin maitre d' in Europe. 
Currently the director of operations for the Amai restaurant group, Halil provides profound insights on leadership, teamwork, and the challenges faced by the industry.

ChefJKP and Halil discuss:

• Following Your Passion and Dreams
• Commonalities Among High-End Restaurants
• The Pressure of Working in Top Restaurants
• Managing People and Leadership at a Young Age
• The Challenge of Non-Alcoholic Beverages
• The Expanding Food Scene in the Middle East

You can follow Halil on HERE

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In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. 
Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality. 
Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.

ChefJKP and Kelvin discuss:

• The Demands of the Hospitality Industry
• Advice for Young Chefs
• Transition to a More Positive Management Approach
• Kelvin's Growth and Changes in Management Philosophy
• Unique Disciplinary Methods in the Kitchen
• Discussing Mental Health and Wellness in Kitchens

You can follow Kelvin on HERE

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Giovanni's passion for his craft is palpable. 
In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. 

It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul. 

With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.

ChefJKP and Giovanni discuss:

•               Guest's Impact on UAE Food Scene and Michelin Recognition

•               Challenges and Growth in Shanghai's Culinary Scene

•               Learning Through Language Barriers and Kitchen Dynamics

•               Seasonal Work Patterns and Exploring New Cuisines

•               Transition to Dubai and Joining Armani Ristorante

•               Humility and Growth: Stepping into Sous-Chef Role in Dubai

You can follow Giovanni on HERE

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In this episode, we meet Chef Hadrien Villedieu discusses his formative years as a fussy eater and his journey into the culinary world. 
They talk about his time in Morocco, where he faced challenges in adapting to a different culture and learning the local cooking techniques. Hadrien shares his experiences working with Joël Robuchon and Alain Passard, highlighting the precision and creativity they instilled in him. 
The conversation then shifts to Hadrien's transition from being an executive chef to teaching cookery classes in a cooking school. 
Finally, the host and Hadrien talk about his latest venture, Chez Wam, a restaurant in Dubai that offers a unique dining experience.

•  The Decision to Open Chez Wam and the Meaning Behind the Name

You can follow Hadrien on HERE

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In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai. 
The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen. 
The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue. 
The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.

ChefJKP and Kelvin discuss:

•               South African family braais influence on culinary journey

•               Culinary school veers from becoming a doctor

•               Catering reveals challenges of large-scale events

•               Rapid progression from school to executive chef

•               Dubai's multicultural culinary scene and gastronomic offerings

You can follow Kelvin on HERE

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Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai. 
This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited. 
The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients. 
The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma. 
This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge.

ChefJKP and Alex discuss:

•               Early culinary beginnings

•               Asian cuisine infatuation

•               Challenges in kitchen management

•               Decision to leave Zuma

•               Alex’s entrepreneurial ventures

You can follow Alex on HERE

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Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients. 
In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience. 
By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners.

ChefJKP and Govind discuss:

•               Designing with Chefs for Kitchen and Interiors

•               Joining F&B Leaders and Designing for Jamie Oliver's

•               Pressure and Challenges in Design Industry

•               Design Industry Differences: London vs Dubai

•               Confidence and Client Relationships in Design Projects

You can follow Govind on HERE

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This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences. 
Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices.
 Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal. 
Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food.

ChefJKP and Tom discuss:

•               Childhood connection to food and nature

•               Early exposure to farm-to-table practices

•               Culinary journey starting in a hometown restaurant

•               Memories of impactful dishes

•               Working alongside Heston Blumenthal

You can follow Tom on HERE

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In this episode of the ChefJKP Podcast, Peggy reflects on the importance of food education and how it is lacking in today's society. 
She mentions that most children these days only see food in packages in the fridge and don't have the opportunity to learn about the origins and quality of the ingredients. 

Listen in as Peggy provides a glimpse into her childhood memories of Hong Kong street food, the vibrant and bustling atmosphere of Temple Street, the raw and authentic wet market experience, and the importance of food education.

ChefJKP and Peggy discuss:

•               Importance of Food Education

•               Peggy's Transition  to Hospitality

•               Winning a Bid for Lord's Cricket Ground Catering

•               Opening a Pub for Guy Ritchie and Madonna

•               Moving to Michelin Starred Operations

You can follow Peggy on HERE 

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In this episode of the ChefJKP podcast, host James Knight-Paccheco interviews Luigi Vespero, an award-winning hospitality professional with over 20 years of experience in culinary and hospitality. Luigi shares his journey from Naples to working in top Michelin-starred kitchens in London, including Gordon Ramsay at Claridge's and The Wolseley. He discusses his passion for cooking, his drive to succeed, and the challenges he faced along the way.

Key Topics Discussed:

• Growing up in Naples and early food memories with pizza, meat ragout, and street food.
• Early desires to become a chef and the challenges he faced in pursuing his passion.
• Luigi’s journey to the UK, including his determination to work in Michelin-starred restaurants.
• Luigi’s experience applying for a job with Gordon Ramsay and the difficult interview process.
• The decision to join The Wolseley to grow his career.
• The move to the Middle East.
• Leaving the kitchen to work in Front of the House

You can follow Luigi on HERE

The show is brought to you by The Truffle House, you can follow them on HERE

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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Carmine Farovolo. 
They discuss Carmine's culinary journey, starting from his formative years cooking with his grandmother in Naples to his experiences working with renowned chefs around the world. 
Carmine shares stories of his time in the kitchen, including a memorable incident where he forgot to cook a beef fillet for a VIP table. 
He also talks about the importance of traditional Italian cuisine and his goal to be one of the best Italian restaurants in Dubai.

ChefJKP and Carmine discuss:

•               Working in Michelin-Starred Restaurants and Making Mistakes

•               Street Foods in Naples, including Pizza Varieties

•               Challenges and Aggressiveness in Kitchen Environments

•               Differences in Cooking Styles between Italy and Spain

•               Importance of Training and Developing Kitchen Staff

You can follow chef Carmine on HERE

This show is bought to you by Twentyone06 - you can follow them on HERE

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Welcome to another packed Season of The Chef JKP Podcast !

Another packed show full of remarkable guests within the world of hospitality.
Host of the show James Knight-Paccheco aka Chef JKP, teases what is in store for the upcoming season.

James also discusses a topic that is close to everyone - failure!
Discussing his own failures, he touches upon as to how this familiar subject,  should also be celebrated.

Link to the TEDx Talk is HERE
Link to the advisory board - HERE
The Hotel Show Advisory Board - HERE

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In this festive episode of the Chef JKP Podcast, host James Knight Pacheco is joined by the renowned Liam Collens for a Merry Christmas special. 

The two dive into a captivating conversation, unwrapping the culinary highlights and lowlights of 2023. 

Liam Collens AKA - Eat, Go, See!  He is a distinguished figure in the  world of all things gastronomy, travel and writing, the episode provides a flavourful blend of insights, anecdotes, and expert commentary on the trends that shaped the restaurant landscape throughout the past year. 
The episode not only reflects on the exceptional moments that defined 2023 but also explores forward-thinking visions for 2024. Join them as they share their reflections, lessons learned, and aspirations for the exciting year ahead.

ChefJKP and Liam discuss:

• Community initiatives in response to tragedies
• Shifting restaurant dynamics in Dubai
• Fine dining trends and award considerations
• Culinary highlights and lowlights of 2023
• Predictions and wishes for the culinary scene in 2024

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

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

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

 On this episode, James and his guest discuss:

·      First foray into a professional kitchen

·      Leaving the restaurant industry

·      Working with language barriers

·      Chef’s challenging moments

·      Dealing with pressure and mental health

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

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

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

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

 On this episode, James and his guest discuss:

·      Embracing diverse culinary influences

·      Creating a unique Dubai cuisine

·      Breaking chains of self-doubt

·      The overwhelming nature of success

·      The food scene in Dubai

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

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

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

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

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

On this episode, James and his guest discuss:

·      San Pellegrino 50 Best Restaurants

·      Dubai’s diverse melting pot

·      Chefs and constructive criticism

·      Soft opening and customer expectations

·      Unusual cuisines

·      Tips for budding food writters

You can email Claudia on - Cfdbrito@gmail.com

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

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

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

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

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

 On this episode, James and his guest discuss:

·      The importance of diverse work experience

·      Mentality is key in tough kitchens

·      Career progression and self-awareness

·      Character building through challenging experiences

·      Don't chase money, prioritize knowledge

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

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

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

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

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

 On this episode, James and his guest discuss:

·      Seafood traceability and mislabeling

·      Overfishing and political activism

·      Investing in our oceans

·      Fusion in Emirati cuisine

·      Michelin-starred UAE-based restaurant

·      Memorable culinary experiences

To follow Fahim on Instagram, click HERE

To see everything to do with Seafood Souq click HERE

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

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

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

On this episode, James and his guest discuss:

·      Balkan hospitality

·      Opening luxury restaurants in Dubai

·      Emiratis’ reaction to Balkan food

·      Reopening after COVID closure

·      The Michelin Bib Gourmand

You can follow Stasha on HERE

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

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

On this episode, James and his guest discuss:

·      Underrepresented cuisines in the industry

·      Losing motivation in the restaurant industry

·      Eurocentric bias in culinary awards

·      Michelin and 50 Best Awards

·      Food writer feedback to chefs

You can follow Liam on Instagram HERE

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

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In this episode of the ChefJKP Podcast, Mihai Florescu, the co-founder of Truffle House Dubai, delves into the world of truffles, exploring the intricacies of sourcing, quality, and the unique experience Truffle House offers to its customers. 

Mihai shared his journey from the aviation industry to the world of truffles, highlighting the entrepreneurial spirit and passion that drives his business.

Key Topics Discussed:

• Mihai’s transition to Dubai and entrepreneurial spirit
• Venturing into truffles and establishing Truffle House
• Truffle season, pricing and industry insights
• Educational engagement with young chefs

This show is brought to you by The Truffle House, you can follow them on HERE

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This episode of the Chef JKP Podcast features an interview with none other than the award winning Jason Atherton, a renowned chef and restaurateur. Host James Knight-Paccheco explores Atherton's early food memories, including his mom's prawn cocktail night at their guest house. 
They also discuss Atherton's journey into the culinary world of Michelin, his experiences working with famous chefs, including Marco Pierre White, and Gordon Ramsay,  his success in opening and maintaining Michelin-starred restaurants. 
The episode offers insights into Atherton's passion for cooking and his unmatched dedication to his craft.

On this episode, James and his guest discuss:

• The future of fine dining
• The pressure and buzz of a kitchen
• Working with Gordon Ramsay
• Michelin-star dining experiences
• The evolving dining scene in the Gulf

Follow Jason on Instagram on  HERE

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

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In this episode of the Chef JKP Podcast, Duncan Fraser Smith, a veteran of the hospitality industry, recounts stories of working in the back of the house, where he witnessed the intense pressure and high standards of a professional kitchen. From plates being pushed onto the floor if not served quickly enough to throwing knives at targets on the wall, Duncan highlights the relentless pursuit of perfection in the culinary world. Despite the challenges, Duncan's mentor reminds him that even with a 90% success rate, there will always be room for improvement. Tune in for an entertaining and enlightening conversation on the realities of the industry and the lessons learned along the way.

On this episode, James and his guest discuss:

·      Traditional culinary skills and education

·      Taking creative leaps in F&B

·      Underestimating profitability in restaurants

·      MasterChef as a passion project

·      Approaching investors

·      Duncan’s passion for hospitality

To see Duncan's agency, you can check his website on HERE.

This podcast is bought to you by the Dubai Chef's collective, you can follow them on HERE.

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In this episode of the Chef JKP Podcast, Jean Winter, founder and CEO of Touch, shares her love of food and how it has brought people together throughout her life. She emphasizes the importance of equality in food and how her community projects give back. Jean also discusses her extensive travels and restaurant reviews. Above all, she expresses her desire to help as many people as possible through the power of food. Tune in to this inspiring episode for laughter, lessons for life, and a celebration of the connection food brings to us all.

On this episode, James and his guest discuss:

·      Wet markets and sensory experiences

·      Access to food limitations

·      Scaring yourself with challenges

·      Building unity in diverse communities

·      The transient nature of the restaurant scene

·      Workers’ living conditions

To see what Touch do, click the link HERE.

This episode is bought to you by The Dubai Chef's Collective, you can follow them on here.

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In this episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Tom Arnel, managing director of EATX, a company with multiple dining concepts in Dubai. Arnell discusses his transition from being a classically trained chef to a successful restaurateur. Together, James and Tom offer insights, stories, and lessons for both aspiring chefs and food enthusiasts alike. Tune in for a delightful blend of laughter, seriousness, and life lessons in the world of culinary arts.

On this episode, James and his guest discuss:

·      Changing priorities in the culinary industry

·      Opening a successful restaurant in Abu Dhabi

·      Unique, vibrant, and diverse dining experiences

·      Adapting to change is crucial

·      Drive and self-belief lead to success


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

You can follow Tom's company on HERE.

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In Season 4 of the Chef JKP Podcast, host James Knight-Paccheco is back with a lineup of incredible topics and guests. This season, the podcast includes not only audio but also visual content. The discussions dive deeper into various subjects, promising an engaging and thought-provoking experience. In this episode, James shares stories from his early days in a fine dining restaurant and his encounter with Gordon Ramsay. The episode also touches on the importance of keeping a restaurant fresh and the expectations of anonymous voters in the industry. Tune in to Season 4 for more exciting and insightful episodes of the Chef JKP Podcast.

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

 Follow The Chef JKP Podcast on Instagram HERE.

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In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with multi-award winning chef and entrepreneur, Reif Othman. They discuss Reif's impressive career in the culinary industry and delve into topics such as the importance of hard work and listening, adapting to the needs of the customer, and the role of innovation in achieving culinary excellence. Join them for a fascinating conversation filled with laughter, seriousness, and valuable life lessons.

 On this episode, James and his guest discuss:

·      American culinary hierarchy

·      Building a family in the kitchen

·      Testing the Dubai food scene

·      Business mindset for chefs

·      Crazy moments in the kitchen

This podcast is bought to you by the Dubai Chef's Collective www.dubaichefscollective.com 

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
For the last two episodes, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.

He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!
http://gregmalouf.com

In the second part, we now discuss all the award-winning books that he has co-written with Lucy Malouf, as well his love of the Middle East.

With so many to chose from , I wanted to delve into which ones were the most tricky to write.The ones he found the most challenging, were Saha, Turquoise, Saraban, as travel books, these are an interpretation, specifically of Persian food, the taste was not the issue, it is how to make it look attractive. It was all about keeping the integrity of the dishes, but it was a way to play around with the cuisine but keeping the respect and the culture.

We also talked about how he feels about Lebanese food, all about how the food has hit a brick wall, he wants to push the boundaries, a new world thinking if you like! What Greg is doing, is to elevate the food up a notch, with always keeping the foundations of a place he truly loves.

Dubai came in the way of an opportunity, he came here to be close to Lebanon, and to cook in the Middle East. He opened a beautiful restaurant called Zahira, the food was a representation of the entire Gulf region, focussing on the produce, ensuring the quality is delivered to his guests. He is also a consultant, for many other projects, and is also embarking on another book.

His life has always been about his love of Lebanese food, the fond memories that are discussed, not just came from his Mum, it also came from his dad who used to go to the weekend markets. His childhood to this day still plays a significant role, whether writing books or menus, it something that he talks about with a huge grin on his face.

Greg has made a huge impact on the culinary world, his books have won awards, his restaurants have won major accolades, the mark on Middle Eastern cuisine is one that will influence the world over.

One of the greatest and humble chefs of our time.

For me, it was one of the most memorable and interesting interviews I have had the pleasure of conducting, thank you Chef Malouf for the opportunity and the time.

To see what he is doing, you can follow him on Instagram https://www.instagram.com/gregmaloufchef

Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
For the last two episodes of this season, we are doing a two-part special on one of the most celebrated and highly decorated chefs of our time.
He is known to most as the godfather of modern Middle Eastern cooking, the one and only Greg Malouf!
http://gregmalouf.com

 His curiosity and thirst to learn the trade, have taken him all over the globe, along the way he has picked awards after awards, including a Michelin star and a James Beard award for his writting.
In the first episode, we start at the very beginning of what drove him to become a humble chef.
It all started with his appetite as a child, he always knew he wanted to cook, growing up in Melbourne Australia, in a Lebanese household, there was always a bounty of exotic ingredients.

Always having the desire to work in a professional kitchen, he was not keen to waste time, so he left to go and work in Sydney as a kitchen hand for a Mexican restaurant.

Then came back home, and he targeted a high end French restaurant, this gave him the opportunity to go and study in a culinary college studying one day a week, and to gain the experience he desired.

However, staying in his native country was never going to be enough, he wanted to experience first-hand European cuisine, so he packed his bags and went onto to work in Austria, Belgium, France, Italy. Picking up all of the culture and the languages, there was so much he to learn and experience, bearing in mind he was only 19 at the time.

After this, Hong Kong was calling, coming to learn another culture altogether, dumplings, soup, the street food, the crowds. The level of energy in that city is something that resonated with the young chef. He ran a western restaurant with a full Chinese brigade, Greg mentions fondly, that they managed him and not the other way around.

With so much professional experience at such a young age, it was inevitable that success would proceed. In the back of his mind he always wanted to cook Arabic food. The stage was set for the Chef to explore his talent, which gave way to his cooking style  furthermore it was in a pub no less, to the point that it was one of the first pubs in Australia to receive a coveted Chef’s Hat, the equivalent of a Michelin star. 

MOMO would be his next restaurant, one of the most famous in the dining scene at the time, this also led him to become an author, with his then wife - Lucy.
After doing everything possible in his native country, he then moved to London, as he wanted to have a bigger audience to fly the flag for Lebanese food. Petersham nurseries, would be his next project, another success, and this time retaining the Michelin star!
Quite a journey, but it didn't finish there.
In next week's show,  we discuss all of his books, as well as his time in Dubai!

 To see what he is doing, you can follow him on Instagram; https://www.instagram.com/gregmaloufchef

 Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me

Ahmed Salih and Bassel Siblini are the Co-Founders of a brilliant new digital platform -  Meelz, the first marketplace in the world to connect chefs directly to the customer.
https://meelz.me

It started during the pandemic, when the world seemed to stop, however the one thing that was always available was food, in some way or another from pro chefs to keen home cooks, wether it was though Instagram live, or YouTube, people always seemed to have to time to either watch food or cook it.

This gave both Ahmed and Bassel, the idea that sparked what is now Meelz, what if they were able to partner up with well-known chefs, give them a stage that would allow them to monetise their talents, as well be able to recommend the supply chain from each chef to regular customers.

Ahmed is an Emirati who comes from a food background, as he started as an entrepreneur in business from the age of 7, selling figs from his garden to friends, and is now the owner of the award-winning Dubai eatery – 3Fils.
https://www.3fils.com

He also has recently opened the Lab Holding, which has various brands under one umbrella.
https://thelabholding.com

Bassel had always grown up around food, between Libya, Lebanon and Spain, with a rich food culture, growing up his family played a huge role, educating him on the quality of great ingredients. Later of he went on to work at various leadership roles, predominantly in the e-commerce sectors within the F&B industry, which gave him the experience required to start such a platform.

Meelz, benefits everyone in the value chain, vendors, chefs, and above all the customers, who will have first-hand access to the very best produce and recipes from award winning chefs.
There are some incredible talents who have already signed up, keep an ear out to find out who those talents are.

The platform is just about to be launched, it is a one of kind, so please make sure to be on the lookout for the launch and subscribe! 

Stay tuned for next week’s 2-part finale, with one of the Godfathers of Middle Eastern Food.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Sarah Hedley Hymers is one of the most respected food and travel journalists across Europe, Middle East and Africa, not only that, she is also an author, and a judge on several esteemed panels, as well as being on a personal quest to dine in every three-star Michelin restaurant on the planet.
https://hedleyhymers.com
How did this love come about? From an early age, there was always a passion for things writing and travel, her first job out of college was to write for the big glossy magazines in London, then a job opportunity presented itself to work in Dubai.

Sarah became the editorial director for magazines like Hot 100 Restaurants, Hot 100 Bars, Gourmet, Conde Nast Traveller Middle East. Things stepped up when one of the biggest newspapers in the world, The Telegraph, would be looking for a destination expert in Dubai, the job was destined to be hers.

One of the favourites, when it comes to travel guides is the much loved Lonely Planet, when she was younger Sarah always dreamt of being a contributor, a dream that later came true when they approached her to write the chapter on Dubai.
https://www.lonelyplanet.com
One of the biggest news channels on the planet is Euronews, so if the world needs to know anything and everything about travel within the Middle East, Sarah not only presents the show, but is also a producer on the popular travel series – Postcards. This is watched by a global audience of around 142 million people, so no pressure there! https://www.euronews.com
You can watch the series by clicking on the link below;
https://hedleyhymers.com/television
Travelling around the world pre-pandemic, her favourite cities for dining are; Tokyo, New York, Dubai and London, with all of the experience that Sarah has, it was only going to be a matter of time before she would be approached to be a judge on a some of the most recognised food and travel panels that often make the headlines, from the Elemis Spa awards, to the St Pellegrino Best Restaurant top 100 list.
In her own words, she is literally obsessed with hotels and restaurants!

The Michelin guide is not just seen as a bible for chefs and restaurateurs around the globe, but some people make it their ambition to visit all of the three star restaurants, these places are often graced with culinary gods. Sarah so far has visited over 50 on that list.
The meal that started all of this, would be in none other than Heston Blumenthal’s - The Fat Duck. The whole experience, is one that is still very much in the forefront of Sarah’s mind, as this was the meal that helped her to understand as to why people go to the ends of the Earth to dine in Michelin starred restaurants.
Without a shadow of a doubt, Sarah is one of the world’s leading travel and food specialists, she continues to fly the flag for the region, which has helped to place Dubai on the map, not just in terms of hotels but also as a culinary destination.
To see what she is doing, you can follow her on Instagram - https://www.instagram.com/hedleyhymers/

Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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In this season premiere of the ChefJKP podcast, host James Knight-Paccheco welcomes a stellar lineup of culinary talents and gastronomic masterminds from the Middle East region. 

The guests share their personal and professional journeys, offering insights into the challenges and triumphs of working in the hospitality industry.

As always, it is customary for James to kick off  the first show of every season, with so much going on in terms of the gastronomic landscape, this season's theme is all about perseverance, even during the toughest of times and tribulations, people within this industry have this one topic in common!

James shares a few personal anecdotes, as well as what he believes can push people to the limit.

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me

Michael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn’t rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef.  During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.

The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/
The second would be the late great Keith Floyd.
https://en.wikipedia.org/wiki/Keith_Floyd

 The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.
His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.

He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!
https://www.emirates.com/ae/english/
During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.
Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world.

 After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?

After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!
http://www.scafa.ae
He now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word.

 From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef’s always strive for, looking forward to seeing the next phase of his journey.

 To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/

 Stay tuned for next week’s show, we talk to one of the most re-known broadcasters in the region and in the UK!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Martin Koebke is the Founder and CEO of 1765 Gemini, a company that has a full solution when it comes to kitting out bars, hotels, restaurants, it is a one stop shop essentially, they offer clients the very best in the marketplace.
https://www.1765gemini.com
Growing up in between Africa and Spain, Martin was well travelled from a young age, his parents liked to travel, most of the time it was spent in restaurants, wine cellars, with families getting together and he saw hospitality first-hand, this would be where the fuse was ignited.
At 18 years of age, he moved to Germany, and decided to study Hospitality, as this was his world so it was a natural choice.
The apprenticeship started in Cologne, he learnt how to carve at the table, silver service, gueridon, all of the classical styles of service. From there he went to the corporate world, and started at the Crowne Plaza, but then decided to make the move, to one of the most iconic hotels in the world – The Savoy in London. https://www.thesavoylondon.com

Martin made the move, as he wanted to get back to the working in a place where the classical style of service was very much alive, the eye for detail, the whole experience was a key part, and is what makes the show happen.
After a two year stint, The Jumeirah group approached to open Emirates towers, followed by going to work at the luxurious 7 Star Burj al Arab!
https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirah

After having spent good amount of time in the best hotels in the world, what do you do next?
Martin is the type of person who likes to be challenged, so he decided on side stepping away from the industry, but to still be involved from the side lines if you will, this is where he set up his own company to tell a beautiful story on the table, from the place matts, to the glassware, to the cutlery, this is where 1765 Gemini was born.
Now, Martin has his own plate range – Obsession
https://studio1765.myshopify.com

The plates are hand crafted, and all designed by Martin and his team, this was an incredible reward, not from a monetary point of view, but from a creative standpoint, to bring different ideas to harmonise, this is one of the reasons that the Obsession range, since it was launched has been incredibly successful.
One of the key elements to his business, is the cash and carry, located in the middle of the industrial area of Dubai, when you open the door, its like a wonderland of plates from all over the world!
Martin has one of the most incredible businesses in the United Arab Emirates, he does this by connecting with his clients, but also by listening to his gut, as for his passion for the hospitality industry is infectious.
To see what the fuss is all about, you can follow the 1765Gemini on Instagram; 
https://www.instagram.com/1765thestore
To see the Obsession range follow them on here - https://www.instagram.com/studio_1765/

Stay tuned for next week’s show, we talk to a real pandemic success story!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me 

When it comes to being one of the most creative and decorated chef’s of the Middle East and beyond, Gregoire Berger has done a lot on his life as a cook, and by the way he is not stopping!

 He grew up in Brittany, in his native France, the plan was never to be a chef, it was merely a job to get some extra cash on the side.
It wasn’t long before one of his mentors noticed his talents and gave him an ultimatum, to be average, or to really become something, Gregoire of-course made the decision and the  rest is history.
During his time growing up in the culinary world, he worked for the likes of Patrice Caillaut, who at the time was based in “Le Romaine Rochevilaine”.
https://domainerochevilaine.com

 To then working for the legendary Paul Bocuse in Miami, Florida, this helped not only to work amongst the very best, but also shaped him as an expatriate.
https://bocuse.fr/en/

After a year stint, he then went to open a restaurant at the age of 22 in Morocco, with the head chef being away for most of it, Gregoire had no choice but to do the opening from scratch, not an easy task. This is also the place where he met his wife.

 A few years down the line, he then went to work in Paris, in one of the most iconic restaurants in the city “Le Grande Cascade” with chef Frederic Robert
http://www.restaurantsparisiens.com/la-grande-cascade/

 During his time in Paris, this was also the place where he also discovered his love of photography, by taking photos of his dishes and sharing them on Facebook.

 Both Gregoire and his wife both took the decision to move to Dubai, his first job was in a restaurant that never opened, but as fate would have it the Executive chef of Atlantis the Palm called him for a meeting, there was opportunity, and that opportunity would show itself as the restaurant Ossiano.
https://www.atlantis.com/dubai/restaurants/ossiano

 Gregoire has had incredible success here, with coveted awards ranging from the St Pellegrino Young Chef of the Year, to then being named in top 100 Best Chef Awards!
After 6 years, he decided as always to go above and beyond his comfort zone, he now heads up a myriad of amazing projects in the newly founded – The Lab Holding.
https://thelabholding.com

 Without a doubt, Gregoire is an incredible talent, there is no limit to his creativity, everyone will be watching to see what he does next!

 You can see what he is doing by following him on Instagram - https://www.instagram.com/chefgregoireberger/

Stay tuned for next week’s show, we talk to a CEO who is obsessed with plates!

Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.

Until next time, food is memories!

Support the show

Follow The Chef JKP Podcast on Instagram HERE

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This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Mary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate!
https://www.thecaviarspoon.com
Spending over eighteen months to get set up, hasn’t been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.

Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.

Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide.
The craziest thing is that there is no-one doing it, so this is the very first of its kind.
Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.

https://www.forbes.com/sites/steveolenski/2018/09/19/coors-light-and-national-geographic-discover-whats-next/?sh=6df78304a565

 One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand.

 One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved.

 Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place!
All of that just from an idea that Pra had one day!

There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.

Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below.
https://www.thecaviarspoon.com
You can follow the platform via Instagram -  https://www.instagram.com/thecaviarspoon/ 

 Stay tuned for next week’s show, we talk to one of the most creative and talented chef’s in the world!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

Support the show

Follow The Chef JKP Podcast on Instagram HERE