Episodes
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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 harissaDiscovering a passion for television and media at a young ageThe founding of her production company TI 22 Films and how it evolved over the yearsThe critical importance of having strong camera presence and visibilityAdvice for budding presenters, including finding your niche, being persistent, and leveraging social mediaYou can follow Reim on HERE
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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 influencesTransition from politics to culinary careerLessons learned from working with Rick BaylessInspiration and journey to establish Lila TaqueriaThe unique dining experience at Lila TaqueriaYou can follow Shaw on HERE
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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 availableMagdalena's educational path and her initial career in bankingMagdalena's breast cancer diagnosis and how it led her to discover the power of the Mediterranean dietMagdalena's journey to becoming a master olive oil sommelier and starting Aroma Di OlioTips on cooking with and consuming high-quality extra virgin olive oilYou can follow Magdalena on HERE
You can see more of the Extra Virgin Olive Oils on HERE
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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".You can follow Alex on HERE
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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.Her love of all things gastronomy.Pushing beyond your limits.You can follow Prachi on HERE
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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 chefMoving to Dubai and working at the Address and Armani HotelsOpening and overseeing Sushi Samba in DubaiTailoring menus for different markets and expanding the Sushi Samba brandChallenges of managing multiple restaurants globallyYou can follow him on HERE
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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."
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In this episode, host James Knight-Paccheco is joined by Michelle Johnson, the co-founder and managing partner of the award-winning Pitfire Pizza brand.
Michelle shares the incredible journey of how she and her husband Bill turned their pizza passion into a thriving business, overcoming challenges and building a beloved brand in the Middle East.Key Topics Discussed:
Growing up in rural Alabama and the food scene thereMichelle's educational and career path, from accounting to human resourcesThe origins of the Pitfire Pizza brand name and conceptOvercoming challenges and legal battles in the early days of PitfireDeveloping the Pitfire menu and recipesYou can follow Michele on HERE
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In this episode of the ChefJKP Podcast, David Tapley, the Editor-in-Chief of Fact Magazine, shares about his urban lifestyle magazine covering food, art, culture, and travel across the GCC region.
Prior to his role at Fact, David had an unconventional path into media, starting out working in professional kitchens before transitioning into journalism and content creation.Key Topics Discussed:
David’ first food memories growing up in the UK and how his palate expanded through travelLessons learned from David’s time in the kitchen, including the challenges of long hours and rigid processesHow 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 feedbackAdvice for aspiring writers on building a portfolio and getting started in the industryYou can follow David on HERE
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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Marwan Sardouk, a culinary expert with experience working for renowned chefs like Alain Ducasse and Heinz Beck.
Marwan shares his journey from working in the streets of Lebanon at a young age to becoming a corporate chef in Dubai.Key Topics Discussed:
Cooking and working at a young age to support his familyWorking with and learning from renowned chefs like Alain Ducasse and Heinz BeckComparison of Pre-recorded TV and Live Studio TVDiscussing his time on the TV show “The Kitchen”The journey of opening Kata RestaurantThe future of cookingYou can follow Marwan on HERE
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In this episode of the ChefJKP podcast, host James Knight-Paccheco interviews Luigi Vespero, an award-winning hospitality professional with over 20 years of experience in culinary and hospitality. Luigi shares his journey from Naples to working in top Michelin-starred kitchens in London, including Gordon Ramsay at Claridge's and The Wolseley. He discusses his passion for cooking, his drive to succeed, and the challenges he faced along the way.
Key Topics Discussed:
Growing up in Naples and early food memories with pizza, meat ragout, and street food.Early desires to become a chef and the challenges he faced in pursuing his passion.Luigi’s journey to the UK, including his determination to work in Michelin-starred restaurants.Luigi’s experience applying for a job with Gordon Ramsay and the difficult interview process.The decision to join The Wolseley to grow his career.The move to the Middle East.Leaving the kitchen to work in Front of the HouseYou can follow Luigi on HERE
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In this episode of the ChefJKP Podcast, Mihai Florescu, the co-founder of Truffle House Dubai, delves into the world of truffles, exploring the intricacies of sourcing, quality, and the unique experience Truffle House offers to its customers.
Mihai shared his journey from the aviation industry to the world of truffles, highlighting the entrepreneurial spirit and passion that drives his business.Key Topics Discussed:
Mihai’s transition to Dubai and entrepreneurial spiritVenturing into truffles and establishing Truffle HouseTruffle season, pricing and industry insightsEducational engagement with young chefsThis show is brought to you by The Truffle House, you can follow them on HERE
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In this season premiere of the ChefJKP podcast, host James Knight-Paccheco welcomes a stellar lineup of culinary talents and gastronomic masterminds from the Middle East region.
The guests share their personal and professional journeys, offering insights into the challenges and triumphs of working in the hospitality industry.
As always, it is customary for James to kick off the first show of every season, with so much going on in terms of the gastronomic landscape, this season's theme is all about perseverance, even during the toughest of times and tribulations, people within this industry have this one topic in common!
James shares a few personal anecdotes, as well as what he believes can push people to the limit.Support the show
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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.You can follow Omar on HERE
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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.
Follow Panchali on HERE
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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.You can follow Russell on HERE
This show is brought to you by our amazing partners Chef Middle East - you can follow them on HERE
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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.You can follow Ben on HERE
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In this episode of the Chef JKP podcast, host James Knight Paccheco interviews Dr. Dionisya Angeliki Lyra , a Halophyte agronomist from the International Center for Biosaline Agriculture.
Topics discussed:
They discuss the fascinating world of Halophytes, salt-loving plants, focusing on Salicornia.
The conversation delves into the nutritional value, culinary applications, and sustainable farming practices involving Salicornia. Dr. Lyra shares her passion for her work, the challenges she faces, and the exciting potential of Halophytes in the food industry.
Introduction to Halophytes and SalicorniaDr. Dionysia Angeliki Lyra's background and journey into agricultureCollaborations and projects with Emirates Nature WWF and other partnersCulinary applications of Salicornia and other HalophytesNutritional benefits and sustainable farming practicesChallenges and solutions in the cultivation and utilization of HalophytesThe importance of indigenous knowledge and culinary traditionsPotential impacts on food security and the local food market in the UAEKey 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.You can follow Dr.Dionysia on HERE
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The Chef JKP podcast, hosted by James Knight Paccheco, features a conversation with Chang Sup Shin, the CEO of 1004 Gourmet.
The episode delves into Chang's culinary journey, business ventures, the unique concept of 1004 Gourmet, strategic business development in the food industry, product curation, sustainability efforts, and advice for young professionals.Topics discussed:
· Chang's Culinary Journey
· Business Ventures
· Unique Concept of 1004 Gourmetd
· Strategic Business Development
· Sustainability Efforts
· Advice for Young Professionals
Key takeaways and lessons:
Childhood food memories and experiences play a significant role in shaping culinary journeys.Strategic business development, product curation, and customer engagement are crucial in the food industry.Sustainability efforts, both environmental and human, are essential for long-term business success.Advice for young professionals includes learning from mistakes, embracing passion, and holding oneself accountable.Creating a memorable shopping experience and community support are vital in the food industry.You can follow Chang on HERE
The show is proudly brought to you by our partners Chef Middle East, you can follow them on HERESupport the show
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Welcome to The Chef JKP Podcast with host James Knight Paccheco.
In this episode, chef George Lyon shares his fascinating journey from working in a butcher shop to becoming the head chef at Broadway Brasserie in Abu Dhabi.
From childhood food memories to prestigious Michelin kitchen experiences, George discusses the importance of work-life balance, culinary excellence, and teamwork in the culinary world.Topics discussed:
· Early Culinary Journey
· Professional Growth
· Challenges and Rewards in Prestigious Kitchens
· Transition to Abu Dhabi
· Leadership and Teamwork
· Culinary Advice and Funny Kitchen Incident
Key takeaways and lessons:
Childhood memories and early exposure can shape a chef's culinary journey.Prestigious kitchens offer both pressure and rewarding experiences.Work-life balance and teamwork are crucial for success in the culinary industry.Developing staff, passing on skills, and learning from mistakes are key for growth.Culinary excellence requires focus, hard work, and a passion for quality ingredients.You can follow George on HERE
This show is proudly brought to you by our partners Chef Middle East, you can follow them on HERESupport the show
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