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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.You can follow Marvin on HERE
You can purchase his book, by clicking on the link - HERE
The show is brought to you by Chef Middle East, you can follow them on HERESupport the Show.
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Dive into Season 6 of the Chef JKP Podcast, now streaming on YouTube!
Host James Knight Paccheco welcomes a stellar lineup of culinary talents, CEOs, and industry experts, exploring the diverse flavours of the culinary world.
From business strategies to sustainability, mental health, and the power of human connection, each episode offers insights, inspiration, and a dash of laughter.
Join the conversation, share the show, and let's spread the love for food and memories together!Topics Discussed:
· Season 6 lineup featuring culinary talents and industry experts.
· Discussion on the importance of sharing the show for its growth.
· Themes explored in the season: food, memories, laughter, vulnerability, and life lessons.
· Insights from guests on business strategies, customer experience, and sustainability.
· Personal stories shared by guests about their culinary journeys and career highlights.
· Exploration of challenges in the hospitality industry, including work-life balance and mental health.
· Importance of communication and mentorship in fostering a positive work environment.
· Reflection on the power of human connection and the role of the hospitality industry.
· Call for kindness and understanding towards industry professionals.
· Invitation to engage with the podcast, leave reviews, and share with others for inspiration.
Support the Show.
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In the second part of the ChefJKP Podcast’s Beach Canteen special, Chef James Knight-Paccheco takes you on a flavorful journey alongside a delectable array of culinary delights.
Delve into the fascinating stories behind the incredible eateries featuring in the 11th edition of Dubai's Food Festival Beach Canteen, plus what food and drinks are must-haves and what are the stories behind the incredible concepts?Tune in as James speaks with:
• Sid - Sushido
• Hala - Hangry Joe’s
• Ghena - Beach Canteen, Culinary Theatre Curator
• Ben - Benny Mack’s
• Paul - Mamacita
You can follow the beach canteen on HERE
You can follow the Dubai Food Festival on HERESupport the Show.
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This is a 2 part Special!
On this episode of the ChefJKP Podcast, host James Knight-Paccheco is at the Etisalat Beach Canteen in conjunction with the Dubai Food Festival, to fill you in with everything you need to know about the food and offerings available at the beachside dining popup.
What food and drinks are must-haves and what are the stories behind the incredible restaurants?
Tune in as James speaks with:
- Sally Edwards - Senior Advisor, Leisure, Events & Festivals, Dubai Economy & Tourism -Follow SALLY
- Trang - Vietnamese Foodies - FOLLOW
- Ahmed - Mitzumami - FOLLOW
- Lyle - Phat - FOLLOW
- Abdulla - Doloma / Yaba - FOLLOW
You can follow the beach canteen on HERE
You can follow the Dubai Food Festival on HERESupport the Show.
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In this episode of the ChefJKP Podcast, celebrated chef Colin Clague shares his experiences working in various kitchens around the world, from the Isle of Man to London, Australia, and Dubai.
He discussed the challenges and rewards of opening iconic restaurants like Zuma and Qbara, where he brought his expertise in Middle Eastern and Levantine cuisine to create unique and modern dishes.
Colin also reflects on the evolving restaurant industry and the importance of hard work and dedication in the culinary field.
Overall, it was a fascinating conversation with a true mentor in the industry.ChefJKP and Colin discuss:
The Challenges of Purchasing in the Hospitality IndustryConsulting on a British Gastropub and Dreaming of Opening a Middle Eastern RestaurantColin's Formative Years and Navy ExperienceMental Health and Well-being in the Hospitality IndustryThe Lack of Recognition for Middle Eastern Food in the Culinary WorldResilience and Adaptability of the Hospitality IndustryYou can follow Colin on HERE
This show is bought to you by TwentyOne06 - You can follow them on HERESupport the Show.
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In this enlightening episode of the Chef JKP podcast, host Chef JKP welcomes Halil Asar, a pioneering figure in the hospitality industry.
Halil shares his inspirational journey from his early days in his mother's restaurant to becoming the youngest three-star Michelin maitre d' in Europe.
Currently the director of operations for the Amai restaurant group, Halil provides profound insights on leadership, teamwork, and the challenges faced by the industry.ChefJKP and Halil discuss:
Following Your Passion and DreamsCommonalities Among High-End RestaurantsThe Pressure of Working in Top RestaurantsManaging People and Leadership at a Young AgeThe Challenge of Non-Alcoholic BeveragesThe Expanding Food Scene in the Middle EastYou can follow Halil on HERE
This show is bought to you by TwentyOne06 - you can follow them on HERESupport the Show.
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In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry.
Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality.
Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.ChefJKP and Kelvin discuss:
The Demands of the Hospitality IndustryAdvice for Young ChefsTransition to a More Positive Management ApproachKelvin's Growth and Changes in Management PhilosophyUnique Disciplinary Methods in the KitchenDiscussing Mental Health and Wellness in KitchensYou can follow Kelvin on HERE
This show is bought to you by TwentyOne06, you can follow them on HERESupport the Show.
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Giovanni's passion for his craft is palpable.
In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions.
It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul.
With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.ChefJKP and Giovanni discuss:
• Guest's Impact on UAE Food Scene and Michelin Recognition
• Challenges and Growth in Shanghai's Culinary Scene
• Learning Through Language Barriers and Kitchen Dynamics
• Seasonal Work Patterns and Exploring New Cuisines
• Transition to Dubai and Joining Armani Ristorante
• Humility and Growth: Stepping into Sous-Chef Role in Dubai
You can follow Giovanni on HERE
The podcast is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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In this episode, we meet Chef Hadrien Villedieu discusses his formative years as a fussy eater and his journey into the culinary world.
They talk about his time in Morocco, where he faced challenges in adapting to a different culture and learning the local cooking techniques. Hadrien shares his experiences working with Joël Robuchon and Alain Passard, highlighting the precision and creativity they instilled in him.
The conversation then shifts to Hadrien's transition from being an executive chef to teaching cookery classes in a cooking school.
Finally, the host and Hadrien talk about his latest venture, Chez Wam, a restaurant in Dubai that offers a unique dining experience.
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
You can follow Hadrien on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai.
The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen.
The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue.
The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.ChefJKP and Kelvin discuss:
• South African family braais influence on culinary journey
• Culinary school veers from becoming a doctor
• Catering reveals challenges of large-scale events
• Rapid progression from school to executive chef
• Dubai's multicultural culinary scene and gastronomic offerings
You can follow Kelvin on HERE
This podcast is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai.
This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited.
The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients.
The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma.
This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge.ChefJKP and Alex discuss:
• Early culinary beginnings
• Asian cuisine infatuation
• Challenges in kitchen management
• Decision to leave Zuma
• Alex’s entrepreneurial ventures
You can follow Alex on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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Creativity is a fundamental aspect of interior design, and Shepley's approach to his craft is deeply rooted in collaboration and understanding the needs and desires of his clients.
In this episode of the ChefJKP Podcast, he highlights the importance of working closely with chefs and owners to create spaces that not only reflect their vision but also enhance the overall dining experience.
By involving the chef from the start, Shepley ensures that the design of the space aligns with the culinary concept and creates a cohesive and immersive experience for diners.ChefJKP and Govind discuss:
• Designing with Chefs for Kitchen and Interiors
• Joining F&B Leaders and Designing for Jamie Oliver's
• Pressure and Challenges in Design Industry
• Design Industry Differences: London vs Dubai
• Confidence and Client Relationships in Design Projects
You can follow Govind on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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This podcast episode explores Tom Allen’s culinary journey rooted in childhood experiences.
Raised in a family deeply connected to food and nature, he developed an early appreciation for farm-to-table practices.
Venturing into a professional kitchen as a teenager, he found a second family at a small hometown restaurant. He shares memories of impactful dishes, the evolution of the culinary scene, and working alongside Heston Blumenthal.
Tune in for insights into a culinary career shaped by family, mentors, and an unyielding passion for food.ChefJKP and Tom discuss:
• Childhood connection to food and nature
• Early exposure to farm-to-table practices
• Culinary journey starting in a hometown restaurant
• Memories of impactful dishes
• Working alongside Heston Blumenthal
You can follow Tom on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
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In this episode of the ChefJKP Podcast, Peggy reflects on the importance of food education and how it is lacking in today's society.
She mentions that most children these days only see food in packages in the fridge and don't have the opportunity to learn about the origins and quality of the ingredients.
Listen in as Peggy provides a glimpse into her childhood memories of Hong Kong street food, the vibrant and bustling atmosphere of Temple Street, the raw and authentic wet market experience, and the importance of food education.ChefJKP and Peggy discuss:
• Importance of Food Education
• Peggy's Transition to Hospitality
• Winning a Bid for Lord's Cricket Ground Catering
• Opening a Pub for Guy Ritchie and Madonna
• Moving to Michelin Starred Operations
You can follow Peggy on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
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In this episode of the ChefJKP Podcast, host James Knight-Paccheco interviews Chef Carmine Farovolo.
They discuss Carmine's culinary journey, starting from his formative years cooking with his grandmother in Naples to his experiences working with renowned chefs around the world.
Carmine shares stories of his time in the kitchen, including a memorable incident where he forgot to cook a beef fillet for a VIP table.
He also talks about the importance of traditional Italian cuisine and his goal to be one of the best Italian restaurants in Dubai.ChefJKP and Carmine discuss:
• Working in Michelin-Starred Restaurants and Making Mistakes
• Street Foods in Naples, including Pizza Varieties
• Challenges and Aggressiveness in Kitchen Environments
• Differences in Cooking Styles between Italy and Spain
• Importance of Training and Developing Kitchen Staff
You can follow chef Carmine on HERE
This show is bought to you by Twentyone06 - you can follow them on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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Welcome to another packed Season of The Chef JKP Podcast !
Another packed show full of remarkable guests within the world of hospitality.
Host of the show James Knight-Paccheco aka Chef JKP, teases what is in store for the upcoming season.
James also discusses a topic that is close to everyone - failure!
Discussing his own failures, he touches upon as to how this familiar subject, should also be celebrated.
Link to the TEDx Talk is HERE
Link to the advisory board - HERE
The Hotel Show Advisory Board - HERE
This show is bought to you by Twentyone06 - you can see who they are on HERESupport the Show.
Follow The Chef JKP Podcast on Instagram HERE
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In this festive episode of the Chef JKP Podcast, host James Knight Pacheco is joined by the renowned Liam Collens for a Merry Christmas special.
The two dive into a captivating conversation, unwrapping the culinary highlights and lowlights of 2023.
Liam Collens AKA - Eat, Go, See! He is a distinguished figure in the world of all things gastronomy, travel and writing, the episode provides a flavourful blend of insights, anecdotes, and expert commentary on the trends that shaped the restaurant landscape throughout the past year.
The episode not only reflects on the exceptional moments that defined 2023 but also explores forward-thinking visions for 2024. Join them as they share their reflections, lessons learned, and aspirations for the exciting year ahead.ChefJKP and Liam discuss:
Community initiatives in response to tragediesShifting restaurant dynamics in DubaiFine dining trends and award considerationsCulinary highlights and lowlights of 2023Predictions and wishes for the culinary scene in 2024Support the Show.
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In the final episode of the Chef JKP Podcast season 4, James Knight-Paccheco interviews the extremely humble and talented, Himanshu Saini, the corporate chef for the Passion F&B Group, the chef and driving force behind the world famous double Michelin starred Trèsind Studio.
They discuss Saini's journey from being a trainee to becoming a sous chef at a young age.
They also talk about the anticipation and excitement of receiving a Michelin star.
Tune in to hear Saini's insights and experiences in the culinary world, and what advice he gives to everyone listening.On this episode, James and his guest discuss:
· First foray into a professional kitchen
· Leaving the restaurant industry
· Working with language barriers
· Chef’s challenging moments
· Dealing with pressure and mental health
You can follow Himanshu on - https://www.instagram.com/chefhimanshusaini/
This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/Support the Show.
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In this fast-paced episode of the Chef JKP Podcast, host James Knight-Paccheco interviews Solemann Haddad, a 27-year-old self taught chef patron of the acclaimed Michelin starred restaurant - Moonrise!
Solemann has achieved remarkable success in the culinary world.
Haddad shares his favourite food memory, his early experiences in his grandfather's restaurant, and his passion for cooking.
He also shares his philosophy on what can be achieved with pure self belief !On this episode, James and his guest discuss:
· Embracing diverse culinary influences
· Creating a unique Dubai cuisine
· Breaking chains of self-doubt
· The overwhelming nature of success
· The food scene in Dubai
You can follow Solemann on - https://www.instagram.com/solemann.xyz/
This show is bought to you by the Dubai Chef's Collective - https://www.dubaichefscollective.com/Support the Show.
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In this episode of the Chef JKP Podcast, host James Knight-Paccheco welcomes Claudia De Brito, the vice chair for the world's top 50 best restaurants MENA region.
Claudia shares her incredible upbringing, surprising pasta making skills, and offers advice for budding writers. She also discusses her experiences working at a film and TV production company and traveling to film markets like Cannes.
The conversation includes stories about unique dining experiences, including a South Korean restaurant and anecdotes about South America.
Tune in for laughter, serious discussions, and valuable life lessons on the Chef JKP Podcast.On this episode, James and his guest discuss:
· San Pellegrino 50 Best Restaurants
· Dubai’s diverse melting pot
· Chefs and constructive criticism
· Soft opening and customer expectations
· Unusual cuisines
· Tips for budding food writters
You can email Claudia on - [email protected]
To follow Claudia on Instagram - https://www.instagram.com/claudebrito
This episode is bought to you by The Dubai Chef's Collective - https://www.dubaichefscollective.comSupport the Show.
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