Dive into the complete episode list for The Chef JKP Podcast. Each episode is cataloged with detailed descriptions, making it easy to find and explore specific topics. Keep track of all episodes from your favorite podcast and never miss a moment of insightful content.
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
In Season 4 of the Chef JKP Podcast, host James Knight-Paccheco is back with a lineup of incredible topics and guests. This season, the podcast includes not only audio but also visual content. The discussions dive deeper into various subjects, promising an engaging and thought-provoking experience. In this episode, James shares stories from his early days in a fine dining restaurant and his encounter with Gordon Ramsay. The episode also touches on the importance of keeping a restaurant fresh and the expectations of anonymous voters in the industry. Tune in to Season 4 for more exciting and insightful episodes of the Chef JKP Podcast.
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
In this episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Tom Arnel, managing director of EATX, a company with multiple dining concepts in Dubai. Arnell discusses his transition from being a classically trained chef to a successful restaurateur. Together, James and Tom offer insights, stories, and lessons for both aspiring chefs and food enthusiasts alike. Tune in for a delightful blend of laughter, seriousness, and life lessons in the world of culinary arts.
On this episode, James and his guest discuss:
· Changing priorities in the culinary industry
· Opening a successful restaurant in Abu Dhabi
· Unique, vibrant, and diverse dining experiences
· Adapting to change is crucial
· Drive and self-belief lead to success
This podcast is bought to you by the Dubai Chef's Collective, you can follow them on HERE.
In 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.
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.
This episode of the Chef JKP Podcast features an interview with none other than the award winning Jason Atherton, a renowned chef and restaurateur. Host James Knight-Paccheco explores Atherton's early food memories, including his mom's prawn cocktail night at their guest house. They also discuss Atherton's journey into the culinary world of Michelin, his experiences working with famous chefs, including Marco Pierre White, and Gordon Ramsay, his success in opening and maintaining Michelin-starred restaurants. The episode offers insights into Atherton's passion for cooking and his unmatched dedication to his craft.
In this episode of the Chef JKP Podcast, 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.
In this episode of the Chef JKP Podcast, Stasha shares her journey from Serbia to the UAE and her vision of serving modern Balkan cuisine.
She opens up about the challenges she faced in the hospitality industry and how she turned strangers into friends at her restaurant. Stasha also shares his experience with previous head chefs and the excitement of the restaurant receiving a coveted Michelin Bib Gourmand Award.
Tune in for laughter, serious discussions, and lessons for life in this delightful episode.
In this episode of the Chef JKP Podcast, host James Knight-Paccheco takes listeners on a culinary journey filled with food memories, laughter, and lessons for life.
On this weeks show . The episode features an enlightening conversation with Fahim Al Qasimi, Co-founder of Seafood Souq, a digital platform that sheds light on the seafood industry.
He reminisces about picking fresh black cherries from a tree in his childhood home in Germany, highlighting the special connection between food and memories. Paccheco promises that this episode is a game changer, urging listeners to tune in and discover the wealth of information it offers.
In this episode of the Chef JKP Podcast, James interviews Nick Alvis, the founder of KMS (Kitchen Management Solutions) and one of the most accomplished and celebrated chef 's in Dubai and the Gulf Region.
They discuss Nick's journey in the culinary world, working with renowned chefs such as Gordon Ramsay, Marcus Wareing, and his experiences in the UAE.
Nick shares his passion for cooking and making people happy through food. He talks about his early career decisions and the importance of enjoying what you do.
On this episode, James and his guest discuss:
· The importance of diverse work experience
· Mentality is key in tough kitchens
· Career progression and self-awareness
· Character building through challenging experiences
In this episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Claudia De Brito, the vice chair for the world's top 50 best restaurants MENA region.
Claudia shares her incredible upbringing, surprising pasta making skills, and offers advice for budding writers. She also discusses her experiences working at a film and TV production company and traveling to film markets like Cannes.
The conversation includes stories about unique dining experiences, including a South Korean restaurant and anecdotes about South America. Tune in for laughter, serious discussions, and valuable life lessons on the Chef JKP Podcast.
In this fast-paced episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Solemann Haddad, a 27-year-old self taught chef patron of the acclaimed Michelin starred restaurant - Moonrise! Solemann has achieved remarkable success in the culinary world.
Haddad shares his favourite food memory, his early experiences in his grandfather's restaurant, and his passion for cooking. He also shares his philosophy on what can be achieved with pure self belief !
In the final episode of the Chef JKP Podcast season 4, James Knight-Paccheco interviews the extremely humble and talented, Himanshu Saini, the corporate chef for the Passion F&B Group, the chef and driving force behind the world famous double Michelin starred Trèsind Studio.
They discuss Saini's journey from being a trainee to becoming a sous chef at a young age. They also talk about the anticipation and excitement of receiving a Michelin star.
Tune in to hear Saini's insights and experiences in the culinary world, and what advice he gives to everyone listening.
In this 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
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
This show is bought to you by Twentyone06 - you can see who they are on HERE
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
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
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
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
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.
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
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.
ChefJKP and Hadrien discuss:
• The Decision to Attend Culinary School
• Experience as a Chef in Morocco and Lessons Learned
• Hadrien’s Role as Executive Chef at Inked and the Concept of the Food Platform
• Hadrien’s Passion for Junk Food and the Origin of the "Junk Food Man" Nickname
• The Decision to Open Chez Wam and the Meaning Behind the Name
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
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
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.
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
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
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?
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.
The Chef JKP podcast hosted by James Knight Paccheco features Marvin Alballi, a renowned public speaker, hospitality expert and best selling author of 'Restaurant Excellence'.
Marvin shares insights on his journey in the hospitality industry, discussing topics like childhood food memories, the importance of service and hospitality, challenges in the industry, and strategies for success.
Topics discussed:
· Marvin Alballi's Journey in the Hospitality Industry
· Insights on the Food Industry
· Strategies for Success in the Industry
· Building a Strong Brand and Providing Exceptional Customer Experiences
· Challenges in the Industry and Solutions
· Compassion and Empathy in the Restaurant Industry
Key takeaways and lessons:
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.
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.
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.
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
This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERE
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.
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.
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.
Topics discussed:
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
Key takeaways:
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.
Welcome to the Chef JKP podcast hosted by James Knight Pachecco! In this episode, Ben Milner, the head of commercial development at Chef Middle East, shares his culinary journey, experiences in the food industry, challenges faced during COVID-19, and insights into running a successful restaurant business in London.
The discussion also highlights the evolution of Chef Middle East, focusing on product development, strategic partnerships, and future growth plans in the Middle East food industry.
Topics discussed:
· Ben Milner's Culinary Journey
· Importance of Ethical Food Sourcing
· Running Bombetta London
· Evolution of Chef Middle East
· Future Growth Plans
· Culinary Preferences and Culinary Heroes
· Advice and Future Plans
Key takeaways:
The importance of passion, quality, and ethical sourcing in the food industry.
Challenges and adaptations faced by restaurant businesses during COVID-19.
Strategies for growth, development, and sustainability in the evolving food distribution market.
Inspiring culinary journey reflecting dedication, hard work, and consistency.
Nostalgia, creativity, and collaboration as driving forces in the culinary world.
The Chef JKP Podcast, hosted by James Knight Paccheco, with guest Russell Impiazzi, a prominent executive chef, sharing insights on culinary education, leadership, and inspiring the next generation of chefs. Russell's culinary journey from childhood meals to working in prestigious London and Dubai kitchens is discussed, along with his focus on sustainability, community support, and training future chefs.
Topics discussed:
· Russell Impiazzi's Culinary Journey
· Leadership and Sustainability in the Culinary Industry
· Community Support and Initiatives
· Russell's Culinary Insights and Future of the Industry
Key takeaways and lessons:
Culinary journey: Russell's dedication, hard work, and love for food shaped his successful career in the competitive culinary world.
Leadership and sustainability: Importance of nurturing leadership, collaboration, and focus on sustainability in the kitchen for creating positive change.
Community support: Russell's involvement in initiatives like food banks and breast cancer awareness showcases the power of food in bringing comfort and support to the community.
Personal interaction: Emphasising the significance of personal connections in the culinary world and the impact of human connection through shared meals.
The Chef JKP Podcast, hosted by James Knight-Paccheco, features an insightful interview with Panchali Mahendra, CEO of Atelier House Hospitality. They discuss various aspects of the hospitality industry, including childhood food memories, career transitions, challenges faced, and predictions for the restaurant industry. Panchali shares valuable insights on managing successful restaurants, consultancy roles, team dynamics, and the importance of sustainability in the industry. Topics discussed:
Journey in the Hospitality Industry Challenges Faced Consultancy in Hospitality Business Ideas and Project Development Restaurant Project Execution Financial Planning and Marketing Leadership and Female Representation Sustainability and Industry Predictions Restaurant Landscape in UAE
Here are key takeaways and lessons:
Passion over pride projects and the importance of patience, listening, and leadership in managing diverse personalities in a team. Strategic budget allocation for marketing and the significance of staggered restaurant openings for quality focus. Creating a family-like environment for employees, transparency, and respect for labour contribute to low attrition rates. The industry predicts a shift towards smaller, lower CapEx restaurants, luxury markets, and fine casual dining.
In the final episode of season 6 of the Chef JKP podcast, we talk to one of the leading sustainability figures in the region!
Omar Shihab discusses the importance of sustainability in the hospitality industry. The conversation covers running a restaurant on 100% renewable energy, modern Spanish cuisine, and innovative food sourcing.
Topics discussed:
· Sustainability Practices in the Hospitality Industry
· Journey in the Culinary Industry
· Innovation and Sustainability in the Culinary World
· Human Sustainability in the Hospitality Industry
· Future of the Culinary Industry
Key takeaways and lessons:
Sustainability is crucial in the hospitality industry, from sourcing to operations.
Valuing staff members and empowering them leads to better sustainability outcomes.
Understanding local culture and ingredients is key to culinary success.
Making small, measurable changes can have a significant impact on sustainability.
The future of the industry lies in homegrown concepts and a stronger connection with local producers.
Listeners are encouraged to subscribe and share to join a culinary community seeking solace, sharing memories, and gaining valuable life lessons.
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.
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
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.
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
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
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
In this episode, Chef Kyung Soo Moon shares with the podcast his incredible journey from wanting to be a policeman as a child to becoming one of the top chefs in the Middle East.
He discusses his early passion for food, learning Japanese cuisine, and the challenges he faced breaking into the industry. Chef Moon also talks about his experiences working in iconic hotels like the Burj Al Arab and Burj Khalifa, as well as opening the renowned Sushi Samba restaurant in Dubai.
Key Topics Discussed:
Chef Moon's childhood food memories and decision to become a chef
Moving to Dubai and working at the Address and Armani Hotels
Opening and overseeing Sushi Samba in Dubai
Tailoring menus for different markets and expanding the Sushi Samba brand
Challenges of managing multiple restaurants globally
In this episode of the ChefJKP Podcast, we delve into the inspiring and challenging journey of Prachi Kulkarni, a highly trained and qualified chef who has overcome cancer. The episode begins with Prachi sharing her childhood food memories and her transition into the culinary world. She recounts her experience working in various kitchens, including a detailed exploration of her time in the butchery.
Key Topics Discussed:
Prachi’s time in the butchery and her transition into fitness as a chef.
Prachi’s misdiagnosis, subsequent cancer diagnosis, and the beginning of her treatment journey.
The challenges of continuing work while undergoing chemotherapy.
Navigating the complexities of cancer treatment and recovery.
In this episode of the ChefJKP Podcast, host James Knight-Paccheco sits down with Alex Augusti, the food blogger and influencer behind the popular Instagram account JustFoodDXB. Alex shares his journey from working in restaurants as a teenager to building a successful food content business in Dubai.
Key Topics Discussed:
Alex's childhood food memories growing up in Cyprus with his Greek grandfather.
The challenges of learning social media and video content creation from scratch.
Navigating conflicts with restaurants over negative reviews and the importance of authenticity.
Strategies for effective food content on platforms like Instagram and TikTok.
Thoughts on the differences between "influencers" and "food bloggers".
In this deeply heartfelt episode, Chef James Knight Pachecco celebrates the life and legacy of the late Chef Greg Malouf, a true pioneer in modern Middle Eastern cuisine. Over the weekend, the culinary world lost an icon, and in this special tribute, Chef James reflects on the incredible impact Greg had on chefs and food lovers around the globe.
From his co-authorship of eight influential books to his role in bringing Middle Eastern flavours to the global stage, Greg was more than just a chef—he was a visionary and a mentor. This episode revisits personal stories, tributes from industry peers, and Chef James' own memories of interviewing Greg in 2021. During that interview, Greg’s kindness, humour, and wisdom left an indelible mark on Chef James, who fondly recalls their conversation about food, travel, and life.
Join Chef James as he raises a glass to Greg—his favourite Negroni—and invites listeners to do the same, in remembrance of a man who changed the culinary landscape forever.
"Thank you, Greg, for your kindness, your brilliance, and the memories that will live on."
In this episode of the ChefJKP Podcast, founder of Aroma Di Olio Magdalena Orzechowska, shares her incredible journey from a corporate career to becoming a health advocate and olive oil expert after a life-changing cancer diagnosis.
She discusses the intricacies of running an olive oil business, provides tips on choosing the best extra virgin olive oils, and shares her passion for educating people on the incredible health benefits of high-quality olive oil.
Key Topics Discussed:
Growing up in Poland during the communist era and the types of foods available
Magdalena's educational path and her initial career in banking
Magdalena's breast cancer diagnosis and how it led her to discover the power of the Mediterranean diet
Magdalena's journey to becoming a master olive oil sommelier and starting Aroma Di Olio
Tips on cooking with and consuming high-quality extra virgin olive oil
In this episode of the ChefJKP Podcast, Shaw Lash, the chef and founder of Lila Taqueria, shares her culinary journey, starting from her childhood memories of Mexican cuisine to her professional experiences working with renowned chefs.
Throughout the episode, Shaw discusses the intricacies of Mexican cuisine, dives into her transition from being a chef to a culinary producer and touchs on the challenges and successes faced in opening Lila Taqueria.
Key Topics Discussed:
Childhood food memories and culinary influences
Transition from politics to culinary career
Lessons learned from working with Rick Bayless
Inspiration and journey to establish Lila Taqueria
In this final episode of the ChefJKP Podcast season 7, host James Knight-Paccheco sits down with Reim El Houni - a veteran in the world of television and media.
Reem shares her fascinating journey, from discovering her passion for television at a young age to founding her own successful production company, TI22 Films.
Throughout the discussion, Reim emphasises the importance of perseverance, building relationships, and developing strong camera presence and visibility - lessons that are applicable not just for chefs, but for anyone looking to build a successful career.
Key Topics Discussed:
Childhood food memories growing up in Libya, including the prominence of pasta, bread, and spicy Libyan dishes like harissa
Discovering a passion for television and media at a young age
The founding of her production company TI 22 Films and how it evolved over the years
The critical importance of having strong camera presence and visibility
Advice for budding presenters, including finding your niche, being persistent, and leveraging social media
Welcome back to the ChefJKP Podcast for an exciting Season 8!
This season, host James Knight-Paccheco continues to serve up culinary inspiration, featuring remarkable guests who share their food journeys, career highs and lows, and advice for thriving in the food industry.
What’s new this season?
👨🍳New studio: Season 8 kicks off from a brand-new studio setting, bringing a refreshed vibe to your favourite episodes. 👨🍳Headline sponsor: A warm welcome back to Chef Middle East, our headline sponsor for Season 8! 👨🍳Supporting partners: Excited to partner with No More Bottles and Luvv Fits Gourmet Protein Bars to make this season possible. 👨🍳Fresh guest lineup: Expect insightful discussions, laughter, and plenty of culinary wisdom that will leave you hungry for more. 👨🍳ChefJKP merch: We’ve launched our official merchandise! Check out the stylish thermos bottles available now at chefjkp.com or DM us on Instagram.
00:00 Welcome to Season Eight! 00:52 Exciting New Partnerships 01:22 Sneak Peek of Inspirational Guests 03:05 Personal Stories and Career Highlights 04:35 Special Announcements and Achievements 06:23 Reflecting on the Journey 07:18 Embracing Change and Moving Forward 08:56 Final Thoughts and Thank Yous
Click and support our sponsors the way they are supporting this show: Chef Middle East – www.chefmiddleeast.com No More Bottles – www.nomorebottles.ae Luvv Fits – www.luvvfits.com
Filmed and produced by Poddster - www.poddster.com
Don’t forget to share this episode and subscribe to the podcast - it’s the best way to support us and help grow the ChefJKP community.
Remember: Food is memories. Enjoy Season 8, culinary brothers and sisters! 🍴
In this episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with Daniel Birk, Executive Chef of Row on 45 and City Social, to explore his extraordinary culinary journey. From early food memories to leading Michelin-starred kitchens in Dubai, Daniel shares the pivotal moments that shaped his career.
We talk about:
👨🍳 Humble beginnings: Daniel recalls his childhood food memories and his transition from engineering to the world of culinary arts
👨🍳Life in Dubai: Daniel talks about making the leap to Dubai, setting up high-end restaurants, and the challenges of navigating the city’s dynamic dining scene
👨🍳The Michelin moment: An emotional reflection on earning two Michelin stars and the dedication it takes to sustain that level of excellence
👨🍳Lessons from the Best: Insights on working alongside mentor Jason Atherton, building a knowledgeable team, and the art of balancing service and events.
👨🍳Advice for aspiring chefs: Practical tips and inspiration for the next generation of culinary talent.
This episode is a masterclass in resilience, passion, and discipline from a chef who has reached the pinnacle of his profession. Whether you’re an aspiring chef or a foodie, Daniel’s story will leave you inspired and hungry for more.
00:00 Introduction
01:13 Teaser
01:33 Guest Introduction: Daniel Birk
09:15 From Engineering to Full-Time Chef
39:24 Dubai Dreams: A New Opportunity
01:19:07 Achieving Michelin Stars
01:44:32 Advice for Aspiring Chefs
A big thank you to our amazing sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
Love Fit Gourmet Protein Bars (luvvfits.com)
Get your hands on our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours. Visit chefjkp.com or DM us on Instagram to order yours today!
Don’t forget to follow, share, and subscribe to the podcast—it’s the best way to support the Chef JKP community. Leave us a five-star review and let us know your favorite moments from this episode!
In the new episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes the power duo behind Bangkok’s legendary Bo.Lan, Chef Bo and Chef Dylan Jones. Together, they share their extraordinary culinary journey, from their humble beginnings to becoming trailblazers in safeguarding Thai culinary traditions.
Tune in to hear about:
👨🍳Meeting under David Thompson: How their paths crossed in the kitchens of London while working under the legendary David Thompson
👨🍳The birth of Bo.Lan: Insight into their journey of opening one of Bangkok’s most iconic restaurants and the challenges they overcame to make it a success
👨🍳Netflix fame: Reflections on their feature in Chef’s Table and how it brought their mission to a global audience
👨🍳Preserving Thai culinary heritage: Their unwavering commitment to sustainability and cultural preservation in every dish they create
👨🍳The future of dining: Discussion on the evolution of the dining scene in the Middle East and beyond.
This episode is brimming with humor, passion, and invaluable insights from two chefs who have dedicated their lives to preserving Thai cuisine while pushing culinary boundaries. Whether you’re a budding chef, a food lover, or simply seeking inspiration, Bo and Dylan’s story is sure to captivate.
A huge thank you to our incredible sponsors:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay hydrated in style with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours. Order yours now at chefjkp.com or DM us on Instagram!
Don’t forget to follow, share, and subscribe to the podcast. Leave a five-star review to support the show and help us share these incredible stories with the world.
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Sandy Muirhead, Director of No More Bottles, to discuss the pressing issue of plastic waste and its impact on sustainability. From Sandy’s roots in Scotland to leading a mission for conscious water consumption in the Middle East, this episode dives into how No More Bottles is revolutionizing the way we think about water.
Tune in to learn:
👨🍳Plastic waste problem: The environmental and health risks posed by plastic bottles and what businesses can do to minimize them
👨🍳Hospitality industry insights: Eye-opening statistics on water consumption in hotels and restaurants and how sustainable solutions can make a difference
👨🍳 Innovative solutions: The benefits of adopting water filtration and purification systems, and how No More Bottles is transforming the way businesses and individuals consume water
👨🍳 Educational initiatives: How Sandy and his team are raising awareness about the importance of filtered water and reducing plastic waste.
This episode offers practical advice and inspiring stories for anyone interested in sustainability, health, and the future of water consumption. Whether you’re in the hospitality industry or simply looking to make eco-conscious changes, Sandy’s insights are a must-hear.
00:00 Introduction
02:23 Sandy’s Journey into Sustainability
18:45 Transition to the Middle East and No More Bottles’ Mission
41:13 Water Consumption in Hospitality
45:11 Health Risks of Plastic Bottles
47:11 Educational Efforts and Raising Awareness
53:30 Filtered Water in Restaurants
01:05:06 Challenges and Future Predictions
01:10:43 Quick Fire Questions
Special thanks to our sponsors:
Chef Middle East (chefmiddleeast.com)
No More Bottles (nomorebottles.ae)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Make the sustainable choice with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold. Order yours today at chefjkp.com or DM us on Instagram!
Be sure to follow, share, and subscribe to the podcast. Leave a review and share your favourite takeaways from this inspiring episode!
It’s a special festive episode of the Chef JKP Podcast! James Knight-Paccheco spreads the holiday cheer as we celebrate the podcast’s new availability on YouTube and welcome special guests Courtney Brandt and Liam Collens for a lively discussion about what’s next in the culinary world.
With gifts exchanged, festive vibes in the air, and plenty of laughter, this episode dives into the trends shaping 2024, the rise of Emirati cuisine, and reflections on the Michelin awards in Dubai and Abu Dhabi, looking forward into the dining trends in 2025!
Tune in and enjoy:
👨🍳 Festive fun and culinary highlights: Kick off the season with cheerful banter, gift exchanges, and a look at what’s trending in 2024
👨🍳 Michelin’s impact: Celebrate the recognition of outstanding restaurants in Dubai and Abu Dhabi and what it means for the region’s culinary scene
👨🍳 Emirati cuisine on the rise: Insights into how local flavors are taking center stage globally
👨🍳 Behind the scenes: Personal reflections from JKP and his guests on press trips, exciting projects, and chef collaborations.
This festive episode is the perfect mix of inspiration, insight, and holiday cheer. Whether you’re interested in culinary trends, Michelin accolades, or just want to soak up the seasonal vibes, this conversation is packed with something for everyone.
00:00 Introduction
03:02 Gifts and Holiday Cheer
03:58 Culinary Trends for 2024
09:35 Chef Collaborations and Industry Highlights
16:03 Michelin Awards in Dubai and Abu Dhabi
19:55 Exploring Abu Dhabi’s Culinary Scene
27:18 Ryba’s Journey to Michelin Recognition
37:21 Best Chef Awards and Industry Perspectives
49:49 Remembering Chef Greg Malouf
55:42 Challenges in Dubai’s Dining Scene
01:07:46 Trends: Non-Alcoholic Pairings and Supper Clubs
01:15:27 Future Culinary Predictions for Dubai
01:29:37 Memorable Dining Experiences of the Year
01:42:13 Advice for Surviving the Festive Season
A special thank you to our sponsors for spreading the holiday spirit:
Celebrate the season in style with our Chef JKP thermos bottles, perfect for keeping your drinks warm this winter. Order now at chefjkp.com or DM us on Instagram! Follow Courtney or Liam on Instagram.
Don’t miss this festive celebration—follow, share, and subscribe to the podcast on YouTube and all major platforms. Share the cheer by leaving a review and letting us know your favorite festive moment from this episode!
In this episode of the Chef JKP Podcast, James Knight-Paccheco welcomes Emma Banks, Vice President of Food and Beverage Strategy and Development for Hilton EMEA. Emma shares her incredible journey from her early days in Asia to becoming a driving force in one of the world's leading hospitality companies.
Here’s what we covered:
👨🍳Hospitality leadership: Insights into Emma’s role at Hilton and how she has transformed the company’s food and beverage strategy across the EMEA region
👨🍳Driving change: Emma’s innovative initiatives in sustainability and her efforts to promote gender balance in kitchens
👨🍳Personal growth: Candid stories about her early career challenges and the lessons that built her resilience and leadership style
👨🍳Fostering talent: Emma’s commitment to empowering her team members and collaborating with top chefs to elevate Hilton’s culinary offerings.
Whether you’re an industry professional or just passionate about hospitality, this episode offers a wealth of knowledge on leadership, sustainability, and fostering a positive work culture. Emma’s journey is both motivating and insightful, packed with practical advice for aspiring professionals.
00:00 Introduction
03:48 Emma’s Early Culinary Journey in Asia
14:46 Climbing the Hospitality Ladder
26:10 Emma’s Role at Hilton and Strategic Insights
35:27 Engaging Teams and Partnerships
44:32 Exclusive Team Member Trips
53:03 Sustainability and Gender Diversity Initiatives
01:18:18 Quick Fire Questions with Emma
Special thanks to our sponsors:
Chef Middle East (chefmiddleeast.com)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Check out our Chef JKP thermos bottles, perfect for keeping drinks hot or cold for hours. Order now at chefjkp.com or DM us on Instagram!
Be sure to follow, share, and subscribe to the podcast for more inspiring stories from industry leaders. Leave us a review and let us know your favorite moment from Emma’s episode!
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Carmen Landsberg, Global Executive Chef of Brunch & Cake, to explore her extraordinary culinary journey. From helping her mom in the kitchen as a child in South Africa to navigating the high-stakes world of casino kitchens and leading an internationally recognized brand, Carmen shares the highs, lows, and lessons learned along the way.
Tune in to learn about:
👨🍳 Casino kitchens and leadership: Insights into the fast-paced world of hospitality and becoming a Head Chef at just 20 years old.
👨🍳 Building global success: Carmen’s journey to Dubai, her role at Brunch and Cake, and the challenges of managing international teams.
👨🍳Star-studded collaborations: Behind-the-scenes stories of working with Tyra Banks and stepping into the world of TV cooking shows.
👨🍳 The future of food: Predictions for the food and beverage industry, including cultural trends, sustainability, and innovation.
Carmen’s story is equal parts inspiring and relatable, offering practical advice for aspiring chefs and entrepreneurs while celebrating the creativity and resilience that define great leadership. Whether you’re in hospitality or simply passionate about food, this episode is packed with insights, humor, and heartfelt moments.
00:00 Introduction
03:56 Early Influences and Unique Food Memories
12:29 Launching a Catering Business at 16
29:07 Lessons from Casino Kitchens and Leadership
42:35 Moving to Dubai and Career Shifts
56:33 The Brunch & Cake Story
01:08:34 Collaborating with Tyra Banks and TV Experiences
Stay stylish and hydrated with our Chef JKP thermos bottles, perfect for keeping drinks hot or cold. Order yours now at chefjkp.com or DM us on Instagram!
Don’t miss out—follow, share, and subscribe to the podcast on YouTube and all major platforms. If you loved this episode, leave a review and share your favorite takeaways!
In this episode of the Chef JKP Podcast, James Knight-Paccheco sits down with Fay Economides, Executive Managing Director of M Management Company, to discuss her extraordinary journey from the world of finance to becoming a leading restaurateur in Dubai. Fay shares her inspiring story, from growing up in Athens with a love for food to opening two of Dubai’s most celebrated restaurants, Mythos and Nola Eatery & Social House, simultaneously.
Tune in for a great discussion about:
👨🍳Going from finance to food: Fay talks about her early career in banking and venture capital and how those experiences shaped her approach to the restaurant business
👨🍳Building iconic restaurants: The challenges and triumphs of creating two beloved dining spots and their influence on Dubai’s culinary scene
👨🍳Greek hospitality in Dubai: Insights into evolving Greek cuisine and adapting traditional flavors for a global audience
👨🍳Overcoming business challenges: Strategies for marketing pre-social media, managing staff retention, and navigating the hospitality industry’s unique hurdles
👨🍳Community and recognition: Reflections on fostering a supportive team culture and earning accolades like being named among the top 50 best discoveries
Whether you’re a restaurateur, a foodie, or an entrepreneur, Faye’s story offers valuable lessons on following your passion and building a lasting legacy.
A big thank you to our sponsors for supporting this episode:
Chef Middle East (chefmiddleeast.com)
LuvvFits Gourmet Protein Bars (luvvfits.com)
Stay hydrated with our Chef JKP thermos bottles, perfect for keeping your drinks hot or cold for hours. Order yours now at chefjkp.com or DM us on Instagram!
Don’t forget to follow, share, and subscribe to the podcast to keep up with inspiring stories like Faye’s. If you enjoyed this episode, leave us a review—it helps us reach more listeners and share these incredible journeys!
This is the first ever podcast! A very warm welcome from the host James Knight-Pacheco, who will be discussing his own personal highs and lows about how he became an award winning chef. From London to Dubai, cafe's to Michelin starred kitchens, the host describes what it's like to get to the very top of a challenging industry.
Covid-19 has changed the world as we know it. How has it affected the way chefs and restaurants work? How have the best chefs in the world reacted? In this episode we discuss the common thread between food and memories.
I take a look at the giants of the Michelin world who have reacted during this pandemic, Grant Achatz, in Chicago who runs Alinea - https://www.alinearestaurant.com
Daniel Humm, of Eleven Madison Park in NewYork - https://www.elevenmadisonpark.com
Rene Redzepi, of Noma over in Copenhagen - https://noma.dk
Restaurants still need to make their food tasty, but can it be done to a level that can satisfy not just the customer - but also the cooks?!
At the tender age of just 23 years old, Halil Asar was the youngest 3 star Michelin Maitre'D in Europe. Raised in his mothers restaurant, doing homework in the wine cellar, he was always going to be destined to have a shining career in hospitality. Explaining the details of what it takes to be a Master Maitre'D at the very top of the restaurant game!
Halil had gained proffesional knowledge and experience at an incredibly early age, this was the "blue flame" that ignited his love and passion.
Having worked with the likes of Jonnie de Boer - https://www.librije.com Erik van Loo - https://www.parkheuvel.nl/en/parkheuvel/ Francois Geurds - https://www.fgrestaurant.nl Cees Helder - who was the first 3 star Michelin chef in the Netherlands- http://www.ceeshelder.nl/over_ceeshelder.html
He then made the decision to go international, getting an opportunity to be at one of the most luxurious resorts in the Middle East - the famed Six Senses Zighy Bay resort in Oman - https://www.sixsenses.com/en/resorts/zighy-bay
Followed by doing 2 prominent restaurant openings in Dubai , which led him to become the General Manager.
An eye for detail, a master of wine, the art of making even the most challenging diner feel like royalty, a skill that has been honed over decades, Halil delves deeply into how to truly connect on a human level, never overstepping the thin red line.
Giving secrets into what it takes to be a formidable host, being empathic to guests, overall being humble, there are many lessons to be taken away from this interview. Inspirational and passionate about all things front of house, Halil is a real master of his craft. For more information on Halil go to - www.halilasar.com
Watch the full video interview on - https://www.youtube.com/watch?v=1q4yDNJXkhA&t=26s
Most 15 year old boys are either playing football or video games, Roberto was certainly not your average 15 year old! This was the time that he decided to become a chef, not an easy decision to make at such a young age. Drive and passion is what he describes as the source that drives him to be at the top of his game, learning from some of the very best chef's in the world, with this type of mentorship under his belt, he had a one way ticket to success.
His very first mentor, was the one that taught him that it is ok to make a mistake but to immediately learn from it, Chef Christian Bravo - http://www.bravorestobar.com Kitchens are often compared to being in the army, having a hierarchy along with a certain amount of discipline, Roberto's next mentor was none other than respected Peruvian Masterchef - Rafael Osterling - http://www.rafaelosterling.pe/en/index.html
By this stage, he knew that he wanted to go International with his career, so he then got the opportunity to become the number 2 of the celebrity chef who runs over 45 restaurants around the world, the un-disputed Richard Sandoval - https://www.richardsandoval.com
Already having the position of executive chef, Roberto wasn't done with learning, so he them took the journey back to his native Peru to spend some time in the award winning kitchens, amongst the Top 50 best restaurants in the world, with none other than the celebrated Virgilio Martinez of restaurant Central -https://centralrestaurante.com.pe/en/about.html
Once he came back from his travels to Dubai, with so much experience, it was no surprise that he won the coveted "Chef of the Year " award, no once, but twice in the Gulf region, not easy task considering how many chefs there are in the Middle East.
A competent executive consultant, Roberto has opened many successful concepts, which has led him to have a loyal fanbase, this gave him the platform to record his own YouTube series showing various recipes from his extensive cuisine. Recently, the chef has also just launched his own podacast series discussing everything to do with a chef's life.
All of these things can be found on his website - www.robertosegura.me
Roberto is the type of chef who will stop at nothing to become the very best, for sure Latin passion runs through his culinary veins, so don't be surprised if you see him on your screens soon!
You can watch the full video on - https://www.youtube.com/watch?v=9qLGhPJaZ68&t=437s
Simon Ritchie began to be interested in journalism at the early age of 11, having lived for a short while in Egypt, for him and his family, the only English television around during that time was only the BBC News. Remembering the amazing and interesting stories, is what really got him engrossed in this field. A few years later, he dabbled with various subjects, before he got the spark to go and study at university to pursue a degree in business journalism in his home town of Glasgow, Scotland. A brief stint in London, being an intern for the award winning magazine FHM, Simon describes this as " a dream come true !" 4 years down the line, he got the opportunity to get his first serious gig, being an editor of not just one, but two magazines, in the field of hair and beauty. So how did Simon become the editor of the coveted Caterer Middle East magazine? His family had previously lived in Dubai, but it was only after a second visit to see his older brother, that he made the final decision to move abroad. Fortunately, he got picked up by ITP, who happens to be the biggest publishing house in the Gulf region - https://www.itp.com This is where the he began the journey into world of chefs, food and hospitality.
Knowing that journalism is all about connections, he describes going to every new opening in order to get to know the movers and shakers of the industry in order to get the stories, 2 years down the line after having done an extensive amount of networking, it is now the owners, chef's and industry sources, who message him on the sly to get the latest on what's going on, impressive considering Simon has only been in the region for just over two years. In that time he recalls interviewing industry giants like the 3 Michelin starred Massimo Bottura, who at one point had the number one best restaurant in the world - https://osteriafrancescana.it One chef that needs no introduction is the one and only Marco Pierre White - https://www.marcopierrewhite.co That interview did not disappoint - as the notorious chef was 30 minutes, due to an opening the night before. The other memorable anecdote involves a heavy night out, and an interview with none other than international superchef Jason Atherton - https://www.jasonatherton.co.uk
Simon, delves into what it takes to be at the very top of his industry, as well as mentioning that is always a plus to have a couple of good friends in the media, as you never know when they could come in handy!
Being the editor of the regions top Catering magazine, has it's perks, but not forgetting that he is a business journalist, it took a while for him to become a member of the famous foodie club, although he is not done yet, as there is still another 12,000 restaurants to review, that's just in Dubai!
Should you have an interesting story, contact Simon directly, you can email him on - simon.ritchie@itp.com To see what the fuss is all about go to - www.caterermiddleeast.com
To watch the full video got to - https://www.youtube.com/watch?v=VQnVGBXvNcg&t=16s
Alasdair Hopper went from shy teenager to being viewed by millions on the BBC, this would not of happened had it not been his love of hospitality. His first passion of photography led him to get a degree, during this time he worked in various areas of hospitality to "enjoy the wine", this was the catalyst that gave him the drive to pursue a career in a leading front of house role.
One of his first jobs would be in the trendy hangout - The Old Firehouse pub in Exeter, the bar was full every night, crowded, loud, full of people who wanted to be seen, this is where he learnt to deal with the fast pace and long hours - https://www.oldfirehouseexeter.co.uk
His second stint would see him working for a major international chain - Pizza Express, having already learnt the fast pace, gruelling hours, it was here that he really understood the importance of engaging with his customers, which led to a promotion - https://www.pizzaexpress.com
A few years of experience under his belt, Alasdair had the opportunity to be featured on a a prime time BBC Two television show called " The Restaurant "- https://www.bbc.co.uk/programmes/b00djpzy/episodes/guide
This was the X-Factor equivalent of a competition, that would see one team get the opportunity to win a restaurant with the one and only chef Raymond Blanc OBE - https://www.raymondblanc.com Despite being a runner up, Raymond saw the potential and gave him the opportunity to work in one of the best 2 star Michelin restaurants in the world, a place where 40 chefs have earned their own Michelin stars after graduating, the legendary Le Manoir aux Quat'Saisons - https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/ This is the very best of the hospitality industry, Alasdair spent the first 3 months under an intense internship, that would see him work in all areas of the hotel, finally ending up in the incredible dining room.
The BBC came back for a second time, however with a slight twist, his own television 6 part series, being thrown on the deep end of high end catering. The ultimate test for an industry professional - https://vimeo.com/43028353
A few years later after settling down and a 4 year hiatus from the trade, he began to miss the hustle and bustle of restaurant life, un-expectantly a chance to work in a small boutique hotel in his local town of Dartmouth, England appeared. Bayards Cove is 7 bedroom boutique hotel, steeped in history, being amongst one of the oldest hotels in the region. https://www.bayardscoveinn.co.uk
Now general manager Alasdair spends a lot of time with his team and customers alike, having learnt from the best, the focus now remains on growing an already successful business.
Not bad a for shy guy!
You can find him on - https://twitter.com/AlasdairHooper
A love for all things hospitality and technology has allowed Tjalling van den Burger to have a job which combines his two passions!
Being placed in a Michelin starred kitchen at a young age washing dishes allowed him to see the ins and outs of what happens behind the scenes at the highest possible levels of gastronomy, 6 months down the line, he decided to take the opportunity to work front of house, the restaurant is the famed Calla's - https://www.restaurantcallas.nl/english#calla-bloem-en
Just 17 he was then one of the youngest registered Sommeliers I the country, he was about to go and study at University, after some great advice was given to him by his Head chef, Tjalling then decided to go to one of the best hotel schools in Europe " Hotel school The Hague - https://hotelschool.nl/en
4 years later, an opportunity arose to work in business with combing his love of the food industry with a start up called Hello Fresh, joining their product development team. https://www.hellofresh.co.uk
Followed by a stint in Londons famous Apple shop in Oxford Street, however he describes the "gravitational pull of the F&B industry was calling", which led him to join the team at Winnow Solutions as the Business Development Manager - Middle East & Africa, as they say - the rest is history. https://www.winnowsolutions.com
The food waste issue is so big, that a trillion dollars worth of food a year is thrown in the bin around the world, just let that sink in for minute! Winnow Solutions is helping businesses globally, not only cut on food waste, but also save millions.
Tjalling describes how artificial intelligence is now winning the fight against food waste, he also discusses what we can all do to combat this.
Can technology really help?
This is one of the questions asked during this interview, take a listen to fully understand the role that even our smart phones can play.
Food is simply too valuable to waste!
To contact Tjalling directly, you can email him on tjalling.vandenburger@winnowsolutions.com alternatively https://www.instagram.com/tvandenburger/
Emirati born Sahar Parham al Awadhi is the Head Pastry chef for the world re-known 7 star hotel - The Burj al Arab. https://www.jumeirah.com/en/stay/dubai/burj-al-arab-jumeirah
The love of food stems from her mother, during early childhood the family were always trying new places and flavours that would lead to new experiences. The chef describes her mother as her "best and worst critic".
Before settling into a kitchen, Sahar studied at the American university in Sharjah, UAE, where she went on to get a degree in Communications and Design management followed by working in a role of Marketing and PR, although it wasn't until a certain conversation with her boss, that the chef spark was truly ignited.
Her first dabble into a professional kitchen would be with none other than pastry guru Liz Stevenson. Which then led to her very first job in none other than La Serre with the charismatic chef - Izu Ani in 2014 in the well known Dubai eatery - La Serre. http://www.yseventy7.com
This gave the young chef a real insight of the culinary world, it did at times take it's toll, mentally and physically, none the less giving up was never going to be an option.
2 years later, the opportunity of a lifetime presented itself, in the way of an open day at Burj al Arab, Sahar joined as a junior sous chef, 4 years down the line she now heads up the entire pastry department, quite an achievement in such a short space of time.
If being the first female head chef to join the hotel wasn't enough, she has also paved the way for other Emiratis in the thriving food scene of the ever expanding culinary landscape of Dubai.
Within just 6 years, Sahar has truly pushed herself to be at the very top of the game, this was achieved by having an incredible work ethic consumed by fulfilling a dream of working within the hospitality industry.
A truly inspirational home grown talent !
To see what Sahar is doing - you can follow her on Instagram - https://www.instagram.com/saharyp/
From an early age Shane Born was taught to appreciate a good home cooked meal, and what it really means to be at the dining table surrounded by family.
It was this valuable life lesson that gave him the drive to push beyond the home kitchen, working alongside his mentor and business partner - his mother. To this day he describes her a key figure in his culinary life. She was the person that sparked the love of and respect of food, travelling and living around the world as a family in places such as South Africa, China, Vietnam, Thailand, Australia, the US, and the Middle East, visiting various cookery schools, the learning curve was fast and sharp.
Discussing food heritage, from all of the parts of globe, Shane describes how his style of food has evolved, due to his extensive culinary adventures.
All of this led to a culmination of a catering business and cookery school - Borns Kitchen - http://www.bornskitchen.com
Equally, he is also the executive chef of Bidi Bondi on the palm in Dubai - https://www.bidibondi.com Some of the flavours combinations on his menu, delve into the extensive memory bank of the chef, in order to bring his travels and translate them on the plate.
As food brings people together, why not bring chefs together too? This is exactly what Shane has done, co founding the Dubai Chefs Collective, bringing like minded chefs together on one platform, in order to share ideas, techniques, most importantly to support each other during the pandemic. https://www.dubaichefscollective.com
The late great Anthony Bourdain is someone that the chef looks up to, as he was the guy who really told it like it is! https://en.wikipedia.org/wiki/Anthony_Bourdain
David Chang, is another food hero Shane respects, Chef Chang is someone who take something incredibly simple, then makes something incredibly delicious, explaining food in way that everyone can understand.
Last but not least of his mentors, is the legendary chef, author and presenter - Shirley Guy https://twitter.com/shirleykilian?lang=en Who also happened to be head judge on BBCs Great South African Bake Off.
Shane is an incredibly cultured chef, overall his knowledge of food through his family, extensive travels, and hands on experience, is a true recipe for success!
To reach Shane directly go to - https://www.instagram.com/chefshaneborn/
When it come the world of social media and being an influencer, Homam Ayaso is the go to guy. His alias is - The Gastronaut - just go and have a look at the type of content he is smashing out! https://www.instagram.com/homamino/ A self taught cook born in Syria, raised in Saudi Arabia, it was his mother who inspired him to cook from a young age. Studying and working in the field of marketing, he went from being graphic designer, all the way to regional creative and social media director for WonderEight. https://www.wondereight.com
In his day job of being Regional Creative and Social Media Director at an international advertising agency. The experience in advertising and passion for food found an outlet a few years ago when he started to blog; Over the years, this work has turned him into a Food and Travel Influencer, a role that allows him to discover and share with the world his journey of cities and flavours. This gave Homam the chance to meet amazing chefs from around the world and learn the tools, tricks, and techniques that make them unique - whilst broadening his very own style. Fascinated to understand how their stories are expressed through their work.
Now based in Dubai, he is usually travelling and discovering the different cultures from around the world, the highlight of his trips are finding his way into a kitchen, cooking and talking to the local chefs, this is one of the reasons The Gastronaut is so successful, it is due to the fact the he understands cuisines, he understands the history, overall he understands people.What fascinates him is food as a means of discovering cultures through their cuisines.
Being one of the biggest influencers in the Middle East is not an easy task, but for him it is also a business. He discusses how people in his industry can help Hospitality, using the social media platforms as partners rather than enemies. Interestingly, he also mentions the type of people to watch out for, and those who are just there for a free meal.
If that wasn't enough, he happens to be an accomplished cook, his friends call him chef, which is a title that he denies.
A true insight into the world of real food and travel, The Gastronaut has taken one small step for man, and a giant leap for the digital world of food!
Having both Brazilian and Sicilian roots, can only mean a lot of passion and fire!
Vanessa describes herself as always enjoying food, growing up in her grandmothers kitchen, which allowed her to have an interest in cooking from a very early age.
Her first taste in the professional world of all things culinary, would take place running a pasta station over a weekend, which at the time paid a serious amount money, to any 18 year old this was not just pocket money. This kept happening over several times throughout the year, which she enjoyed far more than current weekday duties.
Describing herself as a people pleaser, her other job was repossessing peoples house's for the bank, this was not the way she wanted to spend the rest of her life, it was this that kickstarted an illustrious career.
After a discussion with her dad, the decision was made to then study and master culinary arts. Her first serious job would be for the large Catering firm Puff'N'Stuff Catering in Orlando, Florida. https://puffnstuff.com
A move abroad was on the cards, it was toss up between Australia, Saudi Arabia or the United Arab Emirates, the choice was made by going to study at the ICCA in Dubai. https://iccadubai.ae
After spending some time in the region, Vanessa consults for large firms such as General Mills, Alto Sham, and Mastercard. https://www.mastercard.ae/en-ae.html https://www.generalmillsmiddleeast.com/ar-SA/Company/GlobalOverview https://www.alto-shaam.com/en
This has led to becoming a chef presenter on camera, trade shows, and to meet like minded individuals, which has also allowed her to be a true showman, however even on camera this is not always easy.
Vanessa is now running her very own catering and consultancy company, that has merged with SoulTPHQ to run the event side of things. https://www.chefbayma.com
With the wealth of knowledge the chef has under her belt, the discussion led talking about the hospitality industry changing in order to cultivate both male and female talents, nurturing instead of de-motivating them, however there is a bullish attitude towards how some kitchens are being run to this day.
Her kitchen heroes, of-course number one being her Sicilian grandmother which was the person who inspired her from the very beginning, followed by Wolfgang Puck, and the late great Anthony Bourdain.
An educated chef with bags of charisma, a rare breed amongst professional cooks, this is to be expected though, that's what happens when blending Brazilian passion and Sicilian fire!
You can see what chef Bayma is doing, by following her on Instagram - https://www.instagram.com/chef_bayma/
Samantha Wood is one of the most prominent food critics in the Gulf region.
Her alias is Foodiva, below is the award winning website where she reviews new or up and coming restaurants. https://www.foodiva.net With almost a decade into running her business, Samantha knows a thing or two when it comes to hospitality, as her dad used to run hotels for a living, plus she had extensive experience in corporate hospitality P.R.
Samantha wears many disguises, not only does she write for her award winning website, but also curates dining experiences and is a PR consultant. More recently, at the start of the crisis, she launched the #UAERestaurantsUnite pro bono social media campaign to support restaurants.
Her reviews are completely impartial, doing her homework on the cuisine and the chef, the day before heading to the restaurant, to ensure she has the full heads up, not forgetting that the bill is fully paid by Samantha herself. Describing the journey as not easy for the first two years, hence consultancy was on the breadwinner in the very beginning.
Having a love of hospitality is one of the reasons she is so passionate about all things food and supporting the industry however possible, as you can imagine, writing reviews has also given her notoriety amongst foodies and professionals alike, not just in Dubai but around the world.
There are a number of local chefs who she respects for pushing up the levels of cuisine and creativity in the city of Dubai. One of those being Colin Clague, who has been a prominent figure in the food scene for quite some time, his latest venture is Ruya, a modern take on Turkish food - http://www.ruyadubai.com Another chef we discussed is Reif Othman, continuing to push the boundaries, trying new dishes on his guests almost every week, with one of his latest ventures, he is cooking top a storm - https://reifkushiyaki.com
One of the greats that always get mentioned on this podcast, is the late Anthony Bourdain. Samantha was fortunate enough to interview him face to face, at one of the most amazing press trips that she was invited to, listen out for that story!
With having so much knowledge plus having such an amazing palate, which is the meal that is to be one of the most memorable for an award winning food critic? Just before the closing down of the St Pellegrino's Top 50 best restaurants, she describes having dined at the famous Gaggan - https://gaggananand.com This was to be one of the most incredible meals she has ever had the pleasure of enjoying, so much so that she wanted to go the after-party!
An advocate for the amazing food in the Gulf, Samantha wants tourists to experience the very best that the United Arab Emirates has to offer, we are not just talking about chicken shawarmas and hummus, it is far deeper than that. When going to Italy you will only eat Italian, when visiting Japan you only eat Japanese, but it is not the same when arriving in Dubai for some reason, and this is what needs to change, not just in her eyes, but in the view of many other foodies in the region.
Overall it seems like Samantha is a guardian for the food scene, and to that we say thank you FOODIVA!
A warm welcome back to the second season of the Chef JKP podcast, I know right second season!
So what is in store? A lot of inspirational guest's celebrating all things food and hospitality, serious discussions, as well as funny things that happen in the day to day life in the world of top professionals from around the globe.
Since I started the podcast, we have had some wonderful guests, that really opened our eyes to how the overcame obstacles to become the very best in their chosen field, since it was me who kicked off proceedings in Season 1 episode 1, I thought it only fair to do the same in the very first episode of season 2.
This time, I wanted to discuss the people and the chef's who have made an impact in my proffesional career as I was progressing through the various stages of my kitchen life.
Some of the stories, are funny, some thought provoking, and hopefully inspirational too.
From pubs to Michelin starred kitchens, the idea is to put into context what type of career you could have as a chef and just to show how diverse it can be.
The people who are around you really make all of the difference, I know that this was certainly the case for me, wether it was friends or mentors, they all had a part to play in my career, and I wouldn't change for the world.
Kitchen life isn't for everyone, you need to be mentally and physically tough, as there are a lot of people who also want to see you fail, so it is not all plain sailing, never the less the journey doesn't stop, you keep finding new and adventurous ways of becoming better and better day by day.
A feast for the ears, you are all in for a treat, so strap in, brace yourselves and welcome to my kitchen life!
Coming from a career in the oil and gas sector, to then change direction and start a business within hospitality from scratch is not an easy task, however Hattem Mattar, has done this and succeeded!
From humble origins in Egypt, it was his family who showed him the love of food, and how to grill from a young age, but it wasn't until he took a work trip to Texas that the passion for all things barbecue truly ignited his spark.
Texas is the birthplace of barbecue, so there was no better place for Hattem to learn and master the art of controlling fire other than the legendary Brian Bracewell of Southside market. https://www.southsidemarket.com
18 hours of managing various pits, and understanding fire, understanding different types of meats, gave Hattem an insight into how he could turn his passion into a full time job.
Back from the apprenticeship, then going to his now home in Dubai, this was the place where he could try out all of the techniques, on his friends and family. The Mattar farm originally was the place where his crew would come over to chill and enjoy the weekend, however the food began to gain a serious reputation, so much so , that strangers began to arrive in his house, this was the spark that pushed Hattem into turning a passion into a serious career.
5 years down the line the Mattar farm is now a fully fledged smokehouse, nothing is off the menu, camel, ostrich you name it, they can smoke it.
Hattem also now happens to be the face for Webber in the Middle East and Africa region, where he shows exactly what you can do to make incredible barbecues, he is also a regular on radio and television within the region. https://www.weber.com/AE/en/home/
One of the things which we discussed, is the time that Hattem cooked in Brazil and represented the United Arab Emirates for the biggest barbecue festival on the planet. A gruelling 72 hour meatfest. it was a proud moment for the guy who just a few years previously was using the grill just to feed the gang. https://en.churrascadafestival.com
The business is now going from strength to strength, with varied arms in hospitality, along with a couple of wolf cubs - his daughters, always by his side in order to pass the knowledge on. http://themattarfarm.com
All in all, there is no arguing in saying that Hattem is not only on fire, but is truly an incredibly talented Pitmaster!
Chef Robert Stevens, was only a couple of months old when he first arrived in Dubai, born in Finland, there was always going to be a draw towards fermentation, produce and incredible flavours.
Robert was 22 years old when he decided to become a chef, this was the time he took to go back to Scandinavia to learn the trade, once graduating from culinary school, he then decided to go back to the heat of the desert.
Once in Dubai, a few opportunities beckoned, however the job of a lifetime came up in the way of working with the legendary 3 star Michelin legend - Heinz Beck! https://heinzbeck.com
This was the place where he truly discovered what it takes to be a professional, the other challenge which he faced, was the fact that he was the only English speaker in the entire brigade, no an easy situation to be in. 18 months later, Robert was an entirely different chef!
He now heads up the kitchen in the coveted Intersct by Lexus, located in the trendy financial district of Dubai. https://www.intersectbylexus.ae/home The food is about the local produce, maximising the flavours, at the same time his roots of fermentation, pickling, and smoking are of-course being showcased in the menu. Vegan specials regularly take centre stage, especially on the A La Carte, even more interestingly there are beautiful Arabic touches to the food, another nod to the local culture.
One particularly great skill that Robert has developed, is making cheese from scratch, again, the produce takes precedence, by getting fresh milk directly from the farms in the United Arab Emirates. It is fair to see influences from his culinary heroes Rene Redzepi, Alan Passard, and of course Heinz Beck. He is also part of the educational recipe development team for the Dubai Chef's Collective. https://www.dubaichefscollective.com
Overall what Robert is ultimately doing, is going back to his origins, purely focusing on the provenance, techniques and incredible flavours. His food is not only delicious, but also delightfully intelligent.
A true Viking in the Desert.
To see all of the work that Robert is doing, follow him on Instagram - https://www.instagram.com/chefroblar/
Carl Greenslade is not just a professional personal trainer, but is also one of the best nutrition coaches on the planet!
His journey to the top didn't start out this way. Carl knew from a young age that an academic education wasn't his cup of tea, however his love of food and sports began by simply being in the playground at his high school, plus by talking to a guy who made a cake in his home economics, which subsequently was the reason he joined the same class!
Sometime after high school, he then got a job working as trainer in a local gym, but it was only after move from Exeter to Manchester that his career began to accelerate. He calls it "working in the trenches", really allowed him to focus and understand his trade.
After a few years and doing the same thing day in day out, he wanted to push himself to get out of the comfort zone, so 3 years ago he decided to take a big gamble, to coach online and to move internationally to Montenegro. A huge risk, but one that has truly paid off.
Not only is he coaching private clients, he also coaches professional athletes, all from word of mouth recommendations, quite a feat considering he doesn't advertise or have a website.
Nowadays you can find Coach Carl (which is how he is known by his peers) frequenting the pages of Instagram, discussing his clients, tips on training, and more importantly the nutrition required to get in shape - I suggest you have a look for yourselves - https://www.instagram.com/coachcarluk
The thing I like about Carl's approach, is his almost chef like way of no non-sense straight forward way of communicating to his audience, which is a rare trait to have in this day and age. In terms of his food memories, you will have to take a listen to his story regarding spices, not for the faint hearted.
What does the future hold for Carl? Well, of-course more and more clients, more coaching, and of course straight talking posts on Instagram. A website is on the way, so make sure to look out for that.
The interview was super light hearted, full of laughs and a lot of information to digest, so well worth listening to a few times over.
So the next time you are thinking about getting a personal trainer or need some nutrition advise - you know the guy to talk to - Coach Carl! https://www.instagram.com/coachcarluk
Chef Troy Payne has been in kitchens since the start of his teenage years, so you could say he's been around the kitchen block!
Originally from Melbourne, Australia, who some people call the culinary capital down under, this was the place that would light up and inspire this chef.
As soon as he saw the flames, the heat, the tempers, he knew that the kitchen was the place to be, and so his journey began.
He made his way into some of the best kitchens, by simply going to the backdoor, speaking directly to the chef himself and just asking for work, this was all about determination and passion to be at the very heartbeat of the ever expanding aussie culinary scene. After working for some big names, Troy landed in the famous kitchens of the legendary Greg Malouf. http://gregmalouf.com
Working for one of Australia's all time most influential chefs was never going to be easy, however, as any chef with a pure lions heart for learning and wanting to become the best, what do you do? You put in the blood, sweat, and tears to be able to have the invisible badge of honour that so many cooks have today.
Troy worked for Greg for quite some time, to the point that he now calls him, his kitchen dad, they were re-united in Dubai, when they opened acclaimed restaurant Zahira.
A few years down the line, Chef Troy is about to embark on his latest venture - The Pangolin. http://thepangolindubai.com
This is a project that has been in developed over 3 years, everything has been has been carefully sourced from the decor, to the local produce, the devil is in the details. It is literally about to open, the excitement is the air, the team are fully engaged, food is being cooked, but let's not forget, all of this was happening during a pandemic.
Troy has a lot to teach, not just his team, but his peers, the knowledge, the recipes,the technical aspects of being a chef, there are so many intricacies, he is not the type of person to keep information to himself, he empowers you by sharing all of the amazing knowledge that he has accumulated over the years.
He is also involved with the Research and Development for the Dubai Chefs Collective, in order to share ideas, recipes, and to form a database of old and new trends. https://www.dubaichefscollective.com
There is a huge amount to learn from Troy, who is without a doubt a true rock 'n rolla!
To see the type of dishes and all of his experiments, give him a follow, and if you're very lucky, you may see him dancing on his Instastories from time to time! https://www.instagram.com/trotskie
You could say that being a chef runs in the family, however Luke Garnsworthy has changed the game and is now the CEO of his very own restaurant group.
How did this happen? It all started by him growing up in his dads restaurant, in the city of Exeter located in the South West of England, the name of the eatery was known as Crockers, which subsequently is the name he uses for his new projects.
Holding a few dead end jobs, eventually the calling of the kitchens beckoned him back, this led to Luke's first serious job in the award winning Ashburton cookery school. This was the place that allowed him to learn hands on about produce, techniques, and also exposed him to dealing with the general public, a skill that would prove valuable in years to come. https://www.ashburtoncookeryschool.co.uk/
After some time, Luke wanted to make the move to London, this would prove to be a pivotal step in forming his work ethic, as he joined one of the biggest names in the culinary world - Marcus Wareing at the Gilbert Scott. He describes this experience as being "brutal", due to the hours and the pressure from Marcus himself. https://www.thegilbertscott.com
This was swiftly followed, by a job at the double Michelin starred Dinner by Heston Blumenthal in the Mandarin Oriental, Knightsbridge, London. The group executive chef at the time, was none other than Ashley Palmer Watts, one of the most inspirational people Luke has ever had the pleasure of meeting, and the education in that particular kitchen, was second to none. https://www.dinnerbyheston.com
The decision was then made by Luke, to stop cooking all together, as the he wanted to have a life. He re-trained as a personal trainer, didn't really make money, however he decided to put food and nutrition together, doing tailored meals, but the real spark happened when himself and his wife were catering for private dinner parties every weekend, from these small and intimate functions, Luke knew that there was some serious cash to be made, and boom - Crockers was re-born.
A double door garage space, was then converted to a chef's table of 10 seats. The concept was about watching the chef, having inter-cation with great food and wine. After constantly being sold out, the concept had to be re-designed, so an actual restaurant and bar space became available.
A couple of years down the line, another branch of Crockers has just opened up. Remarkable to think, all of this came from a concept that was home grown in a garage!
The company is now called Unique dining - https://uniquedining.co.uk With a full board of directors involved, the company has truly taken off.
The future is bright for the unique dining group, as the success is all in the hands of the people who make it happen. The sacrifices have been worth the graft.
Luke and his wife Fiona have also welcomed a baby boy in the world, am sure he will also be following in the family footsteps. The remarkable story from Chef to CEO!
To see what Luke is up to, you can contact him via Instagram - https://www.instagram.com/luke_garnsworthy
Chef Giovanni said, that as soon as he born, he was in the kitchen.
Born and raised in Las Vegas, USA, his parents had a restaurant, one of his earliest memories was seeing the cooks, the flames, the shouting, he knew this was his calling.
His very first job was in the infamous Caesar's Palace in Las Vegas https://www.caesars.com/caesars-palace
Working with 2 big names, Chef Sean Griffin, and another one of the biggest names in television cooking - Bobby Flay. http://www.bobbyflay.com
Another opportunity which popped up, was to work over at the Bahamas, however it was one of his friends who was working for Akira Back, Giovanni wanted to learn all things to do with sushi, so he got a job in restaurant - Yellowtail, started from the bottom, 11 years later, he is still working for Akira Back, quite a commitment. https://www.akiraback.com
He is now the Executive Chef for the Akira Back restaurant in Dubai, the day to day, is all about running the business, consistency. understanding produce, as well as dealing with the customers themselves. He also explains, that it is harder to be a chef in Dubai, rather than anywhere else in the world, due to incredible produce which is readily available from the terroir. Giovanni interestingly enough is also plant based, but listen out for his favorite food memory.
Since Akira Back has opened in Dubai, it has had National acclaim, there is no doubt that this success is down to Giovanni ensuring that the ship is being navigated on the right path.
Go and check out what the fuss is about - https://www.akirabackdubai.com
To see what Giovanni is doing , give him a follow Instagram - https://www.instagram.com/giovanniledon
Sunjeh Rana is the CEO of the award winning International Centre for Culinary Arts (ICCA), based in Dubai, UAE. He describes himself, as always being an entrepreneur, however destiny had chosen him to go down the route of how to bring culinary education to the next generation.
It was a holiday to Dubai, that led him to be within the business.
The ICCA is now in its 15th year and still going strong, with a number of local and global accolades under its belt, however the journey was not always plain sailing. https://iccadubai.ae
With any new business, the risks are huge, especially when you are the very first in the region, licensing issues, what type of business are you categorized under, they types of chef tutors required, the list in endless. Sunjeh pushed on , as he saw the opportunity to be a leading pioneer within the region, allowing to change the lives of students, one lesson at a time.
There are now courses for professionals, enterprises, and home cooks, you name it they do it, as well having world class chef's into the classroom, to bring opportunities for the students to spend time with some of the best in the industry.
The ICCA has trained and graduated over 6,000 students, who have gone on to work all over the world. The vocational training the students receive, without doubt is some of the most advanced, as well as hands on when it comes to the development of young chefs.
But, one of the biggest challenges that the industry faces, are the long hours, the sacrifices and dedication, plus of-course television glamorization of being a chef, so how does the ICCA combat this?
Sunjeh personally talks to every single student, to let them know the real truth of what type of industry they are about to enter. The job of the ICCA is to ensure that the students are 16 hour proof, by the time the have graduated, this is done by on the job work experience, as well the regular lessons. This allows to students, to see and to feel the truth and the realities of the job, that is the reason why so many graduates have been so successful.
The other remarkable project which has been hugely successful, is that the ICCA is giving back to the community, by offering a lucky candidate the opportunity of a lifetime, by giving them a chance to get a scholarship.
Sunjeh's passion can be heard from miles away, this is one of the reasons the center is at the very heartbeat of culinary education. An incredibly inspiring tale, that resonates throughout the hospitality landscape.
To see what the fuss is all about head over to their website - https://iccadubai.ae
Joe Bartlett knew that he wanted to become a chef at a young age.
Fast forward a few years, his dream became a reality, however the road was not going to be easy. He started working in a local hotel on the weekends getting his backside kicked, in the weekdays he was studying at catering college. This was in his local town, located in the South West of England. 2 years later after graduating, he then went to work at some other restaurants, however 5 years after his original stint at the place where he trained, he asked back as a sous, to then getting promoted to his first ever Head Chef position at the age of only 21 ! https://www.holne-chase.co.uk
A huge responsibility for someone so young, during his 2 years as the Head of the kitchen , he accomplished 2 AA Rosettes, as well as various accolades, but something was pushing him in the search of gaining knowledge, opportunity knocked on his door once again.
It was a simple invitation that led Joe to work at the award winning Ashburton Cookery School. This is where he understood how to manage the general public, at the same time he gained a national teaching accreditation, and of-course pushed his knowledge base to a whole other level. Joe worked at the school for 8 years, quite a commitment. https://www.ashburtoncookeryschool.co.uk
But still, he wanted to push himself to work at the very top of gastronomy, there was only one place that could fit the bill for such a job, so he got a job at the legendary double Michelin starred Le Manoir Aux Quat' Saisons! https://www.belmond.com/hotels/europe/uk/oxfordshire/belmond-le-manoir-aux-quat-saisons/ This solidified the hunger to work for the best of the best!
Joe now works for a beautiful country house hotel in Wales, to this day, he is teaching his chefs all about foraging incredible produce from the land, you can often tune into Joe's Insta stories, tasting weird and wonderful herbs or berries. https://www.lakecountryhouse.co.uk
The journey that Joe has gone through has not been easy, considering he went from a Head Chef's position, to then having to almost start again at a lower position, however cooking at the Mecca of British gastronomy was well worth the risk.
So if you need some extensive knowledge on how to get into foraging, Joe is the chef to call!
Give him a follow on his page - https://www.instagram.com/chefjoebartlett
Craig Best is the Head Chef of the famed Hell's Kitchen restaurant, housed in Caesar's Palace, Dubai. https://www.gordonramsayrestaurants.com/gordon-ramsay-hells-kitchen-dubai
At the tender age of 16 straight from high school, he went to work as a chef in a small pub in his local town located in England, making sandwiches. None of the fine dining food was on the horizon , but it was his wife who actually sent the cv to various places in order to push him to become better.
His first fine dining job was for the one and only Gordon Ramsay! He worked with the company for sometime, then moved on to the Trompette in Chiswick London, this would be a pivotal role in pushing Craig forward. http://www.latrompette.co.uk
From there, he went to work for another giant - Marcus Wareing, this chef is just another level of scary, this time the position was for Senior sous. https://www.tredwells.com
The environment pushes you to fight in a very tough place, after two years in was time to move on, to the Head chef's role with the reputable Jason Atherton. https://www.jasonatherton.co.uk
Craig worked for Jason in Dubai for a further two years, however the operations director of the Gordon Ramsay restaurant group had different ideas.
An apparent casual drink, turned into a full on interview with 5 executives, they explained the concept of Hell's Kitchen - there was no way he could refuse.
The Restaurant series is watched all around the globe, people flock to Vegas and to Dubai just to catch a glimpse of how the kitchens run, as well as being able to enjoy the world class food. Gordon of-course makes an appearance from time to time, however Craig is there to ensure the operation runs like a well oiled machine.
The Chef describes the service as electric!
The restaurant is now well and truly cemented in the local dining scene , and has become a place not just to be seen but a place to enjoy an incredible experience, one of the reasons for this success is down to Craig and his ability to push his passion to the the team.
If you want to see what Craig is doing, you can follow him on Instagram - https://www.instagram.com/craig.best
Make sure you give him a follow, and a cheeky hello!
Craig is one of those chef's who leaves an impression when you meet him! A true gatekeeper of his art and a truly great chef!
Let's just say that food and hospitality has always been around for Maria Stevens.
Originally from Spain, we all know that the Spanish not only know about great food and service, but they have given us the likes of Ferran Adria, Serrano ham, and notably a world class football league.
Maria started her professional marketing journey by the way of being a restaurant manager, always having to look after what should be on the monthly food and beverage social media calendar.
Always having a passion for delicious dishes and impeccable service, there no better place to be than on the palm in Dubai woking in the award winning Social by Heinz Beck. Here she was working alongside the team in both the back and front of house as the Food and Beverage Sales Manager. https://www.heinzbeck.com
After this, she got the opportunity to be the manager of a friends restaurant, where again she not only had to take full responsibility of the business, she also looked after the marketing, which led her to question what career path should she take?
Once the contract had ended, after a well earned break, she then decided to take a course in Digital Marketing, during this time she took on various consulting projects that allowed to have a deeper understanding of the Marketing industry and what it takes to convert campaigns into real customers. Once the studying was over, Maria took the position of Marketing Manager for the Steigenberger Hotel, Business Bay, Dubai. https://www.steigenberger.com/en/hotels/all-hotels/dubai/dubai/steigenberger-hotel-business-bay
She managed all of the Food and Beverage for the entire hotel, which is not an easy task in a city like Dubai, but a challenge that Maria took fully in her stride.
At the same time, if this wasn't enough, she is also in charge of the marketing for The Dubai Chef's Collective, this is a completely different ball game altogether, as this time there are over 30 different chefs to manage. This is one of the projects that she truly enjoys to work on, as each chef brings something different to the table. https://www.dubaichefscollective.com
There is no arguing that Maria loves her job, and above all she loves all things hospitality, and by the way did I mention she's married to a chef!
On the side Maria is also a Reiki healer, not just for humans but also for animals, another incredible passion.
To see what Maria is doing, not only can you click on the Dubai Chef's Collective page, but you can also follow her on Instagram - https://www.instagram.com/mayulacoquette
Digital marketing is now an integral part of any business, so if you need any advise or a consultant, you now where to find one!
FoodSheikh was launched in 2015 as an impartial restaurant review website for Dubai’s growing F&B landscape built on trust and credibility from years of experience in the industry and a sense of fun. FoodSheikh’s aim is to grow from just producing reviews to creating fun, engaging and original content for the larger F&B market in Dubai. https://foodsheikh.com
The fact that the reviews are written anonymously makes Food Sheikh even more credible, as he is there to seek out the whole truth and the magic of restaurants.
Why is he qualified to do this ? He was a chef in a previous life, has extensive knowledge of the industry, not just in Dubai, but also globally, plus he consults on projects with larger hospitality brands.
At the beginning of the pandemic, he decided along with other people in the field like Chat Food, there had to be something done to support local restaurants that could deliver, however there something more pressing at hand, delivery aggregators were charging the home grown concepts larger fees, so in order to combat this Food Sheikh launched a platform called Deliver DXB. https://www.supportlocalrestaurants.com
This would prove to be a lifeline to local restaurants in the Dubai landscape, as it allowed the guest to order directly, instead of going onto other platforms, which in turn helped the businesses pay the wages, and ultimately survive.
The other concept that came up, would be an avengers style menu, with the Food Sheikh All Stars, a menu that was delivery only, with some of the best chefs in the city. The brand grew, the rumour is, that there are plans for a restaurant- so stay tuned!
Major events of life happen in restaurants, strangers become lovers, deals are brokered, history happens, the truth is, they are the pulse of any city, Food Sheikh, goes into detail as to why local restaurants should be celebrated and supported.
If all of this wasn't enough, he also writes a foodie magazine called the 86! All about stories and the history of food, and by the way this is a hobby.
All in all, we need to support hospitality in every part of the world, as it has been an industry that has suffered massive losses. For me, Food Sheikh has expressed the passion that us hardcore foodies enjoy for all things culinary, and memorable food experiences.
This podcast is a two part Ramadan special, bought to you by our partners, Gulfood - https://www.gulfood.com, and Meelz - https://meelz.me For the first part, I talk to one of the most exciting and prominent Chef’s of the region!
Mohamad Chabchoul started cooking at the tender age of 15. With Lebaneese origins, having spent most of his adolescence in Syria, it’s not difficult to understand that he has a rich food heritage, spending the first few years making frozen pastries for Ramadan.
He explains that his first taste of the chef life, was actually by watching chefs with big hats and big bellies on TV, this was always during the holy month.
During his time growing up, the TV shows were the catalyst that helped him to write the recipes and experiment, sometimes succeeding, sometimes not.
After sometime it was his mum that encouraged him to take cooking seriously, so he then went to Damascus to study. Not easy at first, however after perseverance, the decision was made to really persue a full time career in the culinary arts.
His first foray into a professional kitchen was yet be another challenge, big pots, pans, however soon enough the chef’s took him under their wing and started to show him the ropes, it was the cold kitchen that was Mohamads first love, with all of the the French techniques that really appealed to him. He then went onto to work at his first 5 star hotel, after a few years, he made the big decision to move out of Syria completely and set his sights internationally.
This is where the career really started for him, as an Arabic Chef, he does not professionally cook Arabic food, but leans towards European food, as this was his passion from a young age.
The opportunity arose with one of the best chefs in the world, the one and only triple Michelin starred legend - Pierre Gagnaire - https://pierregagnaire.com
Discussing the holy month of Ramadan, the chef describes what it means, a time of reflection, a time of family, overall it is a lifestyle.
The tents, the food, the Shisha, people love to try all of the small activities that happen during this time. For him, this year he has created a nostalgic “ Grandmother’s corner “ where the chef transports people back to their childhood giving the guest the food they used to grow up with. Pre-dominantly the mezze is Anti-pasti, all vegetarian. A highly talented chef!
To see check out all the latest news and to see what Chef Chabchoul is doing, you can go to his website - https://chefchabchoul.com
Don’t forget to subscribe and give the podcast a review, we are on all podcast steaming platforms.Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
For the second part, I talk to one of the most exciting and prominent Chef’s of the region!
Tim Newton started cooking at at an early age, cooking for his mum.
He was raised in Southern California, first working in a pizzeria, he then stepped into a professional kitchen at the age of 18 in a restaurant called “ Stacy’s in Oakland, then went backpacking through Europe, and ended up studying culinary arts in Paris no less, an incredible place to study and learn his craft.
After sometime, he got an opportunity to work in the Middle East, this time it was Dubai that welcomed him. Tim mentioned with a cheeky grin that he came to open a “small” restaurant named La Petite Maison - https://lpmrestaurants.com/dubai/
This “small” restaurant went onto win several accolades, and to this day, it is an extremely popular place amongst the dining scene in Dubai.
A couple of years down the line, Tim became the Group Executive Chef for the demand group, that has such restaurants as Bagatelle, Opa and more recently Myrra - https://www.demindme.com
This has led Tim to open several ventures, with more to follow, he mentions that the success is also down to his solid team.
His culinary heroes are the incredible Thomas Keller, the late great Anthony Bourdain, most importantly his Mother. She was the one who pushed Tim to go into the kitchen at home to then go into a professional kitchen.
Ramadan as an expat chef could be daunting for cooks who experience it for the first time, but Tim respects the culture of what Ramadan means in this region, not only that, his wife who is also a chef, her family originate for Yemen, so there is a rich food culture within the Newton household. The chef has seen Ramadan change in Dubai throughout the years, his menus however, stay true to their concepts during this time.
Tim has embraced the Arabic cuisine, to the point that he mentions the firm crowd pleasers, are some of his personal favourites.
The real deal over Ramadan for him, are the Iftars, this is where you can really experience the true sense of the holy month, as well as the incredible flavours that are presented.
To see what Tim is doing, you can follow him on Instagram - https://www.instagram.com/cheftim420
Stay tuned for next weeks show, I will be giving a sneak preview on Season 3. Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
A very warm welcome to Series 3 of the Chef JKP Podcast, can you believe it!
Old friends and new, thank you for coming along to this inspirational audio adventure, we have got some of the very best people from in and around the hospitality industry, not only that, we have also partnered up with not one, but two formidable industry giants.
The first partner is Gulfood, the worlds largest food and beverage trade show, with well over 2,500 from 85 countries. From renowned global food manufacturers, to powerhouse distributors, and established suppliers. With some of biggest names in F&B, Gulfood is the place for business.
The second amazing partner is - Meelz!
They empower chef’s, by creating a platform that helps them monetize their large social media following, to the benefit of everyone in the value chain. The biggest winners are the customers of- course, who can now first-hand: taste; learn, experience and buy, directly from the chef’s.
I am super excited and grateful to have these two along for the ride!
So, what’s in store for season 3 you ask?
Award winning authors, chef’s, journalists, and so much more, this season as always is filled with inspirational stories, education, and of-course a lot of laughs.
For this episode, I wanted to highlight the un-sung heroes of kitchens, whether in a café, hotel or restaurant, who are they? The guys washing the dishes, you may know them as the kitchen porters, or the stewards, in truth we couldn’t run the place the without these legends! Do they get any glory? No, but they certainly deserve it, as the have the hardest job in the kitchen.
I started my career as what my dad would call “ a pot washer”, I did this just for a bit of extra money at the weekends, but this led me to the world of professional kitchens, and I would never change it.
As time went on, I understood, that it was the pot washers, who make the business tick, after all, what type of person does it take to want to carry out such a physically demanding job?
All of us have met, that one person, in the kitchen, whether at home or work, who just loves to get their hands dirty, and smash out the washing up!
But when you get into the professional world of hospitality, these so called pot washers, become like a mafia, and if you want something to be done, you need to pay, either with a plate of food or a drink, if not, good luck!
They are the team who do all of the work that you don’t want to, they do their job in the shadows, so this one goes out to all of the un-sung heroes of the kitchen, I salute you!
Thank you all, it’s going to be another incredible season.
Stay tuned for next weeks show, we discuss all things fermentation, culinary roots, and much much more.
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Frunze Carlos de Garza is the Group Development / Executive Chef for the famed 3Fils restaurant in Dubai, with mixed heritage of Mexican and Russian, you know that his food is going to be full of spice and fermentation. https://www.3fils.com
Before being becoming a chef, he actually had a job with the army, working with intelligence, so he fully understood hierarchy, discipline, and to follow orders, but even with this background, it did not prepare him for how volatile a professional kitchen can be.
His very first step into the culinary world would be in London, under the leadership of Michelin starred Adam Gray. https://www.chefadamgray.co.uk
London is notorious for how their kitchens are run, and this one didn’t disappoint, dynamic, energetic and passionate.
Adam showed him how to be more disciplined as a chef as well as how to organise his personal life, plus he showed Carlos how to become a leader.
After London, he then moved to France to work with one of the most iconic and legendary chef’s of the century, the one and only Paul Bocuse ! https://bocuse.fr/en/
This was to be a real eye opener, another country, a different language, and to be in an international gastronomic institute.
To learn the classics, as well as doing the preparation fresh every single day, and the restaurant held 3 Michelin stars for 50 years.
From there, he went over to the U.S for a short time, then he went over to Asia to learn the various arts and techniques of the famous street food.
In terms of the food at 3Fils, it is a modern Asian with a Japaneese twist, the food is bold, and absolutely delicious, not surprising as there is always a 45 minute wait at the door!
The chef also places fermentation on the menu, this comes from his Russian background, spending the winter with his grandfather. The cupboard was full of jams, lacto fermented cabbages, vinegars, all from the bounty of the summer, also his grandfather was a chef during the soviet union in Moscow, so food runs deep in the family.
Myself and Carlos also touched upon how mental health is one of the biggest challenges that people are facing in the industry, and why it is so important to discuss these issues, this was one of the reasons the Dubai Chef’s Collective was formed, and also organisations like Hospitality in Action.
Carlos is one of the most talented chefs that I know, not only that, he is one of the most intellectual, combining his love of food with his own knowledge - a true food geek in his own way. If you haven’t experienced his food, please do so as soon s possible, follow him on Instagram - https://www.instagram.com/chefdegarza
Stay tuned for next weeks show, we talk to one of the of the best food writers in the region! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Courtney Brandt otherwise known to others as A to Zaatar, is not only an author but one of the most respected food and travel writers in the Gulf region. In her own words, she was late to the market, however one of the things she is most proud of, is that she is true to her word, above all, genuine and honest! https://atozaatar.com She started writing in 2007, with various books in the young adult genre, one of the books was almost commissioned twice to be shown on the big screen, so keep your eyes and ears open Hollywood producers. The food writing came into its own in 2016, on an accidental foodie trip to the Scandinavian food capital – Copenhagen. The schedule should of been Nepal, but a monsoon had scuppered those plans, at the same time in the background the TV show - No Reservations was being shown, with the late great Anthony Bourdain as the presenter, who happened to be eating in Noma for that particular episode, which at the time happened to be voted the St Pellegrino number 1 best restaurant in the world, so not a bad place to start writing about food! https://noma.dk Courtney has dined all over the world, but if she is going to dine in any new city, it comes down to three things; word of mouth, is it worth the money? And would she return? Ultimately, this is what her readers want to know. Dubai is a huge melting pot for culinary talent, people like Himanshu over at Tresind Studio, Yannick Alleno, Even Massimo Bottura from time to time. https://tresindstudio.com Of-course, the talk of the Michelin guide as to whether they will or won’t come to Dubai, the biggest gap in the market seems to be the service, reading guests is one of the most crucial parts of the entire experience, even to point of spotting a left-handed guest within 90 seconds. These details are what makes the difference between being good or being incredible! To be a great food writer, you need to be able to able to not only understand food, but to also be able to constructively criticise a meal, always for the sake of making sure the guest experience is second to none. At times this has got Courtney blacklisted from certain restaurants and PR companies, her reviews are always about being constructive and should be able to give an opinion, not to be negative but to always push that chef or restaurant to the next level. Some Chefs could even argue the point of what qualifications, or technical background does someone like Courtney have to judge their food? The answer is simple, she has an incredibly educated palate, dines out at least 3 times a week, and she has a completely different point of view, which is from the diner’s perspective, the people who ultimately pay the bills.
Without a doubt, Courtney certainly knows and understands what it takes to be at the very top of the restaurant game, at the same time she articulates food to a level that we all want to read about. If you haven’t already make sure to subscribe to her incredible blog, the link is below. https://atozaatar.com Stay tuned for next week’s show, we talk to one of the most talented energetic pastry chefs in the UAE! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Alannah fell into hospitality completely by accident. The dream was to become a graphic designer, however after realising that it meant sitting behind a desk, it was a that point the decision was made to go into culinary school, the journey began at the tender age of 16! The College was in Luton, UK, Alannah was shown the A-Z of what it was like to be in this world. In terms of her pastry life, again totally by chance, her presumption was that pastry chefs are not real chefs! The very first recipe she made, was the famed crème brulee, after that day she never went back into the main kitchen. Alannah did some work experience in London at the 5 star luxury Royal Garden Hotel in Kensignton, with the brilliant Executive chef Steven Munkley, he would be the one to show her the ropes at the very early stages of her career. https://www.royalgardenhotel.co.uk Her first real taste of how tough life can be in the world of the kitchens, would be at the busiest time of the year, when the entire senior pastry team resigned, which meant Alannah was the next one in line manage the whole pastry operation, at the age of 19, that’s not an easy task, however she stepped up, this gave her an experience that she will never forget and a lesson that she still carries with her to this day. After two years, it was time to take a break, life had a different plan, she got a job in one of the most Iconic hotels in the world – The Savoy. https://www.thesavoylondon.com Once again, after sending one of the best ever fruit plates to a guest that just so happened to be the group director of Fairmont worldwide, she had sealed her fate, and worked in the Savoy for a further 2 and half years. On one of the days, Alannah received a phone call from a previous chef, asking if she was interested to go and work in Dubai, after making a quick pit stop from Malaysia, this would be her next move as the Executive Pastry Chef of the Address Dubai Marina. https://www.addresshotels.com This would give her an opportunity to run her own team kitchen, compete at the highest possible level, even gaining a world record!
Fate would rear its head once again, this time opening her own business, she took a leap of faith, and went on to supply the likes of Etihad, Costa, Jumeirah, in fact it was selling to over 200 vendors. 5 years down the line it was time to say goodbye, and was tasked to run the entire pastry division of Sarood Hospitality, another gigantic operation which takes military precision. https://www.saroodhospitality.com Alannah doesn’t know when to stop, knowing her, she will end up being the head of food evolution for NASA or Tesla, developing recipes for intergalactic travel! You can follow all of her escapades via Instagram-https://www.instagram.com/alannah_francesca
Alternatively you can contact her on LinkedIN - https://www.linkedin.com/in/alannah-doe Stay tuned for next week’s show, we talk to someone who is about to push a global collaboration platform! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me Mary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate! https://www.thecaviarspoon.com Spending over eighteen months to get set up, hasn’t been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.
Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.
Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide. The craziest thing is that there is no-one doing it, so this is the very first of its kind. Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.
One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand.
One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved.
Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place! All of that just from an idea that Pra had one day!
There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.
Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below. https://www.thecaviarspoon.com You can follow the platform via Instagram - https://www.instagram.com/thecaviarspoon/
Stay tuned for next week’s show, we talk to one of the most creative and talented chef’s in the world! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
When it comes to being one of the most creative and decorated chef’s of the Middle East and beyond, Gregoire Berger has done a lot on his life as a cook, and by the way he is not stopping!
He grew up in Brittany, in his native France, the plan was never to be a chef, it was merely a job to get some extra cash on the side. It wasn’t long before one of his mentors noticed his talents and gave him an ultimatum, to be average, or to really become something, Gregoire of-course made the decision and the rest is history. During his time growing up in the culinary world, he worked for the likes of Patrice Caillaut, who at the time was based in “Le Romaine Rochevilaine”. https://domainerochevilaine.com
To then working for the legendary Paul Bocuse in Miami, Florida, this helped not only to work amongst the very best, but also shaped him as an expatriate. https://bocuse.fr/en/
After a year stint, he then went to open a restaurant at the age of 22 in Morocco, with the head chef being away for most of it, Gregoire had no choice but to do the opening from scratch, not an easy task. This is also the place where he met his wife.
During his time in Paris, this was also the place where he also discovered his love of photography, by taking photos of his dishes and sharing them on Facebook.
Both Gregoire and his wife both took the decision to move to Dubai, his first job was in a restaurant that never opened, but as fate would have it the Executive chef of Atlantis the Palm called him for a meeting, there was opportunity, and that opportunity would show itself as the restaurant Ossiano. https://www.atlantis.com/dubai/restaurants/ossiano
Gregoire has had incredible success here, with coveted awards ranging from the St Pellegrino Young Chef of the Year, to then being named in top 100 Best Chef Awards! After 6 years, he decided as always to go above and beyond his comfort zone, he now heads up a myriad of amazing projects in the newly founded – The Lab Holding. https://thelabholding.com
Without a doubt, Gregoire is an incredible talent, there is no limit to his creativity, everyone will be watching to see what he does next!
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!
Michael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn’t rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef. During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.
The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life. His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.
He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job! https://www.emirates.com/ae/english/ During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process. Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world.
After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?
After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA! http://www.scafa.ae He now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word.
From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef’s always strive for, looking forward to seeing the next phase of his journey.
Stay tuned for next week’s show, we talk to one of the most re-known broadcasters in the region and in the UK! Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me 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!
Ahmed Salih and Bassel Siblini are the Co-Founders of a brilliant new digital platform - Meelz, the first marketplace in the world to connect chefs directly to the customer. https://meelz.me
It started during the pandemic, when the world seemed to stop, however the one thing that was always available was food, in some way or another from pro chefs to keen home cooks, wether it was though Instagram live, or YouTube, people always seemed to have to time to either watch food or cook it.
This gave both Ahmed and Bassel, the idea that sparked what is now Meelz, what if they were able to partner up with well-known chefs, give them a stage that would allow them to monetise their talents, as well be able to recommend the supply chain from each chef to regular customers.
Ahmed is an Emirati who comes from a food background, as he started as an entrepreneur in business from the age of 7, selling figs from his garden to friends, and is now the owner of the award-winning Dubai eatery – 3Fils. https://www.3fils.com
He also has recently opened the Lab Holding, which has various brands under one umbrella. https://thelabholding.com
Bassel had always grown up around food, between Libya, Lebanon and Spain, with a rich food culture, growing up his family played a huge role, educating him on the quality of great ingredients. Later of he went on to work at various leadership roles, predominantly in the e-commerce sectors within the F&B industry, which gave him the experience required to start such a platform.
Meelz, benefits everyone in the value chain, vendors, chefs, and above all the customers, who will have first-hand access to the very best produce and recipes from award winning chefs. There are some incredible talents who have already signed up, keep an ear out to find out who those talents are.
The platform is just about to be launched, it is a one of kind, so please make sure to be on the lookout for the launch and subscribe!
Stay tuned for next week’s 2-part finale, with one of the Godfathers of Middle Eastern Food. Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page. Until next time, food is memories!
This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me 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!
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.
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