The Chef JKP Podcast

Inside Chef’s Table Festival: Nancy Silverton, Live Fire & 70 of the World’s Best Chefs

Send us Fan Mail From Dubai to Park City, Chef JKP takes the podcast on the road for a special episode from the inaugural Chef’s Table Festival in Utah, bringing together 70 chefs across roughly 100 events. James goes behind the scenes of the festival, from live-fire cooking and pizza parties to the Chef’s Table family meal, alongside some of the world’s most influential chefs. The episode also features a special conversation with Nancy Silverton, who reflects on her journey into food, the importance of the family table, mentorship, changing kitchen culture, and her advice for the next generation of chefs. A special episode about food, people, culture, and the moments that made Chef’s Table come alive in Park City. WHAT YOU’LL HEAR IN THIS EPISODE • How Chef’s Table Festival brought 70 chefs together in Park City • Why Chef’s Table changed the way chef stories are told • Sarah Akil bringing Middle Eastern flavours to Utah • Inside a live-fire dinner with six different chefs • Dario Cecchini kicking off the Chef’s Table pizza party • What happened at the Chef’s Table family meal • Nancy Silverton on mentorship and changing kitchen culture • Nancy’s advice for the next generation of chefs CHAPTERS 03:52 How Chef’s Table Changed Food Storytelling 06:08 Inside the First Chef’s Table Festival 11:16 Bringing Middle Eastern Flavours to Utah 15:08 Six Chefs, One Live-Fire Dinner 18:18 Dario Cecchini & the Chef’s Table Pizza Party 24:03 Inside the Chef’s Table Family Meal 26:03 A Special Conversation With Nancy Silverton 28:11 How Nancy Silverton Found Her Way Into Food 33:28 Mentorship & the Changing Culture of Kitchens 46:34 Nancy’s Advice to the Next Generation of Chefs FEATURED INTERVIEW Nancy Silverton American Chef, Baker, Restaurateur & Author SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is Memories™️ 🍸 #chefjkp #thechefjkppodcast #chefstable #chefstablefestival #nancysilverton #parkcity #utah #cheflife #hospitality #culinaryculture Support the show Follow The Chef JKP Podcast on Instagram HERE

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What Michelin Kitchens and Restaurant Ownership Teach You About Success | Rick & Florian

Send us Fan Mail Chef JKP sits down with Rick Gonzalez, Executive Chef at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, and Florian van Dillen, Head Chef at Farmhouse by Syrco, for two conversations about the experiences, kitchens, risks, and people that shape a chef’s career. Rick shares how growing up around his father’s Spanish restaurant in New York shaped his relationship with food and hospitality. From discovering professional kitchens and training in Switzerland to working in Michelin-starred environments and building an international career, he reflects on the standards, mentors, and decisions that shaped the chef he became. Then, Chef JKP sits down with Florian, whose journey began in professional kitchens in the Netherlands before becoming a sous chef, opening his own restaurant, and eventually making the difficult decision to sell it. He shares what ownership taught him about the business behind restaurants, why great food alone isn’t enough, and what brought him to the Middle East and Farmhouse by Syrco. Together, the conversations explore two very different paths through hospitality and what it really takes to build a lasting career in food. WHAT YOU'LL HEAR IN THIS EPISODE • How Rick’s father and Spanish heritage shaped his relationship with food • The kitchen experience that made Rick want to become a chef • Training in Switzerland and working in a two Michelin-starred kitchen • Building an international career across different countries and cultures • How Florian entered professional kitchens at just 16 • Becoming a young sous chef and learning how to lead a team • The reality of opening, running, and eventually selling his own restaurant • Moving to Ras Al Khaimah and joining Farmhouse by Syrco CHAPTERS 07:48 The Kitchen That Made Rick Want to Become a Chef 13:09 Moving to Switzerland & Working in a Two Michelin-Star Kitchen 21:15 Building a Global Career Through Four Seasons 48:32 Moving to the Middle East & Entering a New Chapter 01:20:10 The Lessons Rick Took From a Lifetime in Hospitality 01:40:50 Florian: Starting in Professional Kitchens at 16 01:49:32 Becoming a Sous Chef & Learning to Lead Young 01:57:41 Opening His Own Restaurant 02:11:30 Why He Decided to Sell the Restaurant 02:23:07 Moving to Ras Al Khaimah & Farmhouse by Syrco 02:36:03 How the Middle East Dining Scene Compares to Europe FEATURED GUESTS Rick Gonzalez Executive Chef The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert https://www.instagram.com/chefrickg_/ Florian van Dillen Head Chef, Farmhouse by Syrco The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert https://www.instagram.com/byflipp_uae/ SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is Memories™️ 🍸 #chefjkp #thechefjkppodcast #rickgonzalez #florianvandillen #farmhousebysyrco #cheflife #hospitality #culinarycareer #finedining #rasalkhaimah Support the show Follow The Chef JKP Podcast on Instagram HERE

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What Happened After Netflix Put Her Dubai Food Business on the Map | Arva Ahmed

Send us Fan Mail Chef JKP sits down with Arva Ahmed, Co-Founder of Frying Pan Adventures, for a conversation about food, storytelling, entrepreneurship, and the cultures that have shaped Dubai’s food scene. Arva shares how her relationship with food evolved from childhood memories in the UAE to running a late-night food business from her university dorm in the US. After returning to Dubai, she began exploring the smaller restaurants and communities that were largely missing from the city’s food conversation, eventually turning that curiosity into Frying Pan Adventures. She also opens up about building the business through years of experimentation, the impact of appearing on Netflix’s Somebody Feed Phil, and why she stopped waiting for her dream food show to happen and created Ditch the Silver herself. They also explore how Dubai’s food scene has evolved, what makes great food storytelling, and why understanding the audience matters when creating content. WHAT YOU'LL HEAR IN THIS EPISODE • Growing up in Sharjah and Dubai and her earliest food memories • Running a food business from her university dorm • How food became a way to connect with people • Why she wanted to change the narrative around Dubai’s food scene • Building Frying Pan Adventures and learning through experimentation • The impact of appearing on Netflix’s Somebody Feed Phil • Why she stopped waiting for her dream food show and created Ditch the Silver • What makes great food storytelling and content CHAPTERS 00:00 Growing Up With Food In The UAE 18:44 Starting A Food Business From Her University Dorm 35:35 The Idea Behind Frying Pan Adventures 44:19 The First Food Tour & What Went Wrong 49:23 Building Frying Pan Adventures 01:09:10 Appearing On Netflix’s Somebody Feed Phil 01:25:18 How Dubai’s Food Scene Has Changed 01:42:24 Advice For Food Creators FEATURED GUEST Arva Ahmed Co-Founder, Frying Pan Adventures https://www.instagram.com/arva.ahmed/ SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is Memories™️ 🍸 #chefjkp #thechefjkppodcast #arvaahmed #fryingpanadventures #ditchthesilver #dubaifood #foodculture #foodstories #entrepreneurship Support the show Follow The Chef JKP Podcast on Instagram HERE

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He Moved to Dubai at 19 With No Job. Here’s What Happened Next | Greg Wright

Send us Fan Mail Chef JKP sits down with Greg Wright, Co-Founder of Food People and Project People, for a conversation about recruitment, entrepreneurship, the food industry, and building a business in the Middle East. Greg shares how he left the UK at 19 and arrived in Dubai with no job, went from struggling to afford a meal to selling millions in real estate, and eventually found his way into executive recruitment. He also reveals how one unexpected meeting led to the creation of Food People, why relationships became one of the company's biggest advantages, and how AI is now changing the way they recruit talent around the world. They also explore what employers really look for when hiring, the mistakes people make on their CVs, how Dubai's food scene has evolved, and why communication, accountability, and curiosity remain some of the most valuable skills in any career. WHAT YOU'LL HEAR IN THIS EPISODE • Growing up in Coventry and his earliest food memories with his Italian grandmother • Leaving the UK at 19 and starting from scratch in Dubai • Going from real estate to executive recruitment • The unexpected meeting that sparked the creation of Food People • Building a recruitment business across the entire food supply chain • How Food People survived the pandemic without making redundancies • What employers actually look for in a CV and interview • How AI is changing recruitment and candidate screening CHAPTERS 09:58 Moving To Dubai At 19 13:44 From Struggling To His First Major Real Estate Deal 22:28 Moving To Australia & Discovering Executive Search 37:06 How Food People Started 51:51 Surviving The Pandemic As A Business 57:22 What Makes A Great CV 01:06:02 How AI Is Changing Recruitment 01:32:51 Advice For Anyone Entering Recruitment FEATURED GUEST Greg Wright Co-Founder, Food People & Project People SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is Memories™️ 🍸 #chefjkp #thechefjkppodcast #gregwright #foodpeople #recruitment #foodindustry #hospitality #entrepreneurship #leadership #dubai #uae Support the show Follow The Chef JKP Podcast on Instagram HERE

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Why the Best Talent Managers Never Want to Be Famous | Karin Drane

Send us Fan Mail Chef JKP sits down with Karin Drane, founder of Curveball Events & Talents, one of the region's leading event and talent management companies. Karin shares how she went from studying law in Sweden to building a business in Dubai, why she dropped out of university twice, and how networking, resilience, and taking calculated risks helped shape her career. They talk about entrepreneurship, events, talent management, leadership, building high-performing teams, and what it really takes to succeed behind some of the Middle East's biggest productions. WHAT YOU'LL HEAR IN THIS EPISODE • Childhood food memories growing up between Sweden and Spain • Why she dropped out of law school and moved to Dubai • Studying hospitality before choosing entrepreneurship • Building Curveball Events from a single opportunity • What really happens behind major corporate events • Managing some of the region's biggest personalities • How to build and lead high-performing teams • Advice for aspiring entrepreneurs, creators, and talent CHAPTERS 06:12 Growing Up In Sweden & Spain 15:12 Leaving Law School For Dubai 22:18 Studying Hospitality & Choosing Entrepreneurship 39:14 Building Curveball Events 53:28 What It Takes To Manage Talent 01:02:41 How To Build A High-Performing Team 01:15:02 The Future Of Events In The UAE 01:28:22 Quick Fire Questions 01:34:08 Advice To Her 16-Year-Old Self FEATURED GUEST Karin Drane Founder, Curveball Events & Talents Instagram: https://www.instagram.com/karindrane/ Curveball Events & Talents: https://www.instagram.com/curveballeventsandtalents/ SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is memories. 🍸 #chefjkp #thechefjkppodcast #karindrane #curveballevents #eventmanagement #talentmanagement #leadership #entrepreneurship #dubai #hospitality #business Support the show Follow The Chef JKP Podcast on Instagram HERE

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Why the Best Food Writers Never Make Themselves the Story | Paul Clifford

Send us Fan Mail Chef JKP sits down with Paul Clifford, a journalist and editor who has spent more than a decade covering the Middle East's hospitality industry. Paul shares how he left banking to become a reporter, moved from crime journalism into food and hospitality, and built his career in Dubai. They talk about restaurant reviews, food influencers, responsible criticism, career change, and why journalists should never make themselves the story. WHAT YOU'LL HEAR IN THIS EPISODE • Growing up in northeast England and the food that shaped his childhood • Leaving a banking career to become a journalist at 27 • Reporting crime and the lessons it taught him about people • Moving to Dubai and building a career in hospitality media • Launching Gault&Millau in the Middle East • The difference between restaurant critics and food influencers • Why credibility matters more than popularity in journalism • His advice for aspiring journalists and storytellers CHAPTERS 00:00 Childhood Food Memories 10:10 Why He Left Banking For Journalism 22:47 Reporting Crime And Learning To Tell Stories 48:22 Moving To Dubai And Starting Again 01:08:36 Building A Career In Hospitality Media 01:34:37 Food Critics vs Food Influencers 02:14:23 Why He Left After Eleven Years 02:27:01 Advice For Young Journalists 02:38:31 Quick Fire Questions 02:47:05 Advice To His 16-Year-Old Self FEATURED GUEST Paul Clifford Journalist, Editor & Entrepreneur Instagram: https://www.instagram.com/pdclifford/ SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is memories. 🍸 #chefjkp #thechefjkppodcast #paulclifford #journalism #hospitality #restaurantreviews #foodmedia #gaultmillau #storytelling #dubai #hospitalityindustry Support the show Follow The Chef JKP Podcast on Instagram HERE

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Why Most Young Chefs Ruin Their Careers by Moving Too Fast | Nicolas Lambert

Send us Fan Mail Chef JKP sits down with Nicolas Lambert, Senior Executive Pastry Chef at Four Seasons Dubai and one of the most respected names in modern pastry. From growing up in his parents’ bakery in France to leading teams across Hong Kong, Russia, and Dubai, Nicolas shares the risks, mentors, and decisions that shaped his career. They discuss apprenticeship, leadership, competitions, learning English from scratch, and why mastering the fundamentals still matters more than chasing recognition. WHAT YOU’LL HEAR IN THIS EPISODE • Growing up inside his parents’ bakery in France • Choosing pastry instead of following his father into baking • The five-year apprenticeship that shaped his career • Learning inside some of France’s most demanding pastry kitchens • Moving to Hong Kong without speaking English • Becoming Asia’s Best Pastry Chef • Leading pastry teams across Hong Kong, Russia, and Dubai • His advice for young chefs building a lasting career CHAPTERS 05:19 Choosing Pastry Over Baking 06:28 The Five-Year Apprenticeship That Shaped Him 09:27 Leaving Home And Building His Career Across France 22:30 The Decision That Took Him Beyond France 30:18 Becoming Asia’s Best Pastry Chef 33:33 Russia, Dubai And Leading Global Teams 45:46 Competitions, Preparation And Advice For Young Chefs 48:02 Why Young Chefs Need Patience And Strong Fundamentals 58:13 The Kitchen Mistake That Changed His Leadership FEATURED GUEST Nicolas Lambert Senior Executive Pastry Chef, Four Seasons Resort Dubai at Jumeirah Beach Instagram: https://www.instagram.com/nicolas_lambert/ SEASON 13 PARTNER This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. Elle & Vire Professionnel Middle East https://www.instagram.com/ellevirprofessionnel_me/ AUDIO PARTNER RØDE https://rode.com/ SUPPORT THE SHOW Chef JKP Thermos Flask https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKP Instagram: https://www.instagram.com/chefjkp/ LinkedIn: https://www.linkedin.com/in/chefjkp/ TikTok: https://www.tiktok.com/@chefjkp Website: https://chefjkp.com/ Food is memories. 🍸 #chefjkp #thechefjkppodcast #nicolaslambert #pastrychef #modernpastry #fourseasonsdubai #asiabestpastrychef #pastryarts #cheflife #culinaryleadership Support the show Follow The Chef JKP Podcast on Instagram HERE

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What Really Makes Someone Influential? | Season 13 Begins

Send us Fan Mail Season 13 of The Chef JKP Podcast is built around one idea: influence. Across 15 episodes, chefs, founders, journalists, operators, and industry leaders share how they have shaped food, hospitality, business, and culture. In this opening solo episode, Chef JKP introduces the season, reflects on the current state of hospitality, shares updates from behind the scenes, and answers listener questions on leadership, career risks, branding, resilience, creativity, and the future of the industry. This is where Season 13 begins. What You’ll Hear in This Episode • Why influence is the central theme of Season 13 • What to expect from the 15 guests featured this season • The current challenges facing hospitality in the region • What separates a good chef from a great leader • Why career risks can become defining decisions • How chefs can stay relevant in a fast-changing industry • The role of resilience, curiosity, and consistency in success • Why human connection will remain essential in the future of hospitality Chapters 00:00 Welcome to Season 13 01:57 A first look at this season’s guests 06:49 Hospitality, industry updates, and life behind the scenes 11:17 Why influence became the theme of Season 13 13:32 Listener Q&A begins 18:14 What separates good chefs from great chefs 30:12 Hospitality, leadership, and the future of the industry 52:12 The message behind Season 13 Season Sponsor – Elle & Vire Professionnel This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship. https://www.elle-et-vire.com/int/en/pro/ Audio Partner – RØDE The Chef JKP Podcast is recorded using RØDE microphones and audio equipment, delivering the sound quality behind every conversation. https://rode.com/ Support the Show Stay hydrated with the official Chef JKP Thermos Flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Follow Chef JKP Instagram: https://www.instagram.com/chefjkppodcast LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok: https://www.tiktok.com/@jamesknightpaccheco Food is memories. Support the show Follow The Chef JKP Podcast on Instagram HERE

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What Happens When The Service Ends And Real Life Begins?

Send us Fan Mail This episode is different. Joining him is the person who knows him better than anyone else, his wife, Maria Knight-Paccheco. What begins as a fun conversation quickly becomes one of the most personal episodes of the podcast. They talk about marriage, life behind professional kitchens, the sacrifices hospitality demands, why chefs think differently, the reality of building something together, and the moments that shaped both of them. Maria turns the tables and asks James the questions nobody else has. From Michelin dreams and career regrets to family, legacy, fatherhood, restaurants, and what success really means today. It is an honest conversation about love, resilience, hospitality, and why the dinner table still matters more than ever. WHAT YOU WILL HEAR IN THIS EPISODE • Why James believes the podcast is never about the host • The realities of being married to a chef • The career moments that still hurt and the dreams still left to chase • How hospitality shaped their relationship • Why "Food is memories" became more than just a tagline • The importance of family dinners in a digital world • Building a life together through difficult seasons • Legacy, leadership, purpose, and the future of hospitality CHAPTERS 00:00 A Special Episode With Maria Knight-Paccheco 09:20 Maria Takes Over As Host 23:00 The Truth Behind Building The Podcast 36:50 The Career Moments That Still Hurt 47:10 What Success Means Today 56:00 Why Food Still Brings People Together 01:00:00 The Future Of Hospitality And Why Chefs Matter 01:05:00 Maria's Childhood Food Memories 01:10:00 What It's Really Like Being Married To A Chef 01:24:00 Marriage, Communication And Final Reflections FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco Follow Maria Knight-Paccheco Instagram https://www.instagram.com/mariaknightpaccheco/ LinkedIn https://www.linkedin.com/in/maria-knight-pacheco-2b790260/ PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Food is memories. 🍸 Support the show Follow The Chef JKP Podcast on Instagram HERE

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How A Phone Call Led Ariana Bundy Back To Dubai | Arian Bundy (E168)

Send us Fan Mail Chef JKP sits down with Ariana Bundy, chef, author, television presenter, and founder of Ariana's Persian Kitchen at Atlantis The Royal Dubai. Ariana shares her journey through Iran, Switzerland, New York, London, Paris, Los Angeles, and Dubai. From childhood food memories with her grandmother, to studying at Le Cordon Bleu, running pastry kitchens in Hollywood, writing cookbooks, filming across Iran, and opening a restaurant rooted in Persian heritage. They talk about food memories, Persian cuisine, television, motherhood, health, hospitality, and the responsibility of preserving culture through food. This is a conversation about identity, resilience, storytelling, and how food can carry memory across generations. WHAT YOU WILL HEAR IN THIS EPISODE • Ariana's childhood food memories and her grandmother's kitchen • Growing up between Iran, Switzerland, New York, London, and Paris • How Le Cordon Bleu made her feel like she finally belonged • Running a pastry kitchen in Hollywood straight after cooking school • Writing cookbooks and rebuilding recipes without gluten or dairy • Filming her National Geographic series across Iran • The story behind opening Ariana's Persian Kitchen in Dubai • Persian tea, wellness, food memories, and advice for young chefs CHAPTERS 00:00 Childhood Food Memories And Growing Up Between Countries 07:00 Studying Business While Dreaming Of A Creative Life 11:20 The IHOP Conversation That Changed Everything 13:20 Finding Her Place At Le Cordon Bleu 17:00 Running A Hollywood Pastry Kitchen In Her Twenties 24:00 Burnout, Food Intolerances And Writing Her First Cookbook 30:05 Why She Bet Everything On Persian Food And National Geographic 40:05 The Phone Call From Dubai That Changed Her Life 50:20 Building Ariana's Persian Kitchen At Atlantis The Royal 59:55 Persian Food, Saffron, Wellness And Ancient Food Wisdom 01:12:10 Why Persian Cuisine Deserves A Bigger Place On The Global Stage 01:27:00 Advice For Young Chefs, Entrepreneurship And Life Lessons FOLLOW THE GUEST Ariana Bundy Instagram https://www.instagram.com/arianabundy/ Ariana's Persian Kitchen https://www.instagram.com/arianaspersiankitchen/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Food is memories. 🍸 Support the show Follow The Chef JKP Podcast on Instagram HERE

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What The Kitchen Taught him About Leadership | Glen Ballis (E167)

Send us Fan Mail Chef JKP sits down with Glen Ballis, chef, restaurateur, and one of the most influential figures in modern hospitality. Glen shares his journey from a Greek family in Melbourne to leading kitchens across Thailand, Indonesia, China, Russia, and Dubai. He reflects on the chefs who shaped him, the lessons that came from failure, and how different cultures transformed the way he cooks and leads. They talk about opening restaurants, surviving financial crises, building teams, the realities of running hospitality businesses, and why great food will always be about product, simplicity, and people. This is a conversation about resilience, leadership, travel, and a lifetime spent chasing great food. WHAT YOU WILL HEAR IN THIS EPISODE • Growing up in a Greek household and the food memories that shaped him • Why a dream of becoming a professional cricketer led him into kitchens • The tough lessons learned in Australia's restaurant industry • Moving to Thailand and the leadership mistake that changed his career • Building restaurants across Asia and adapting to different cultures • Opening concepts in Moscow and spending more than two decades in Russia • The philosophy behind INA and cooking with fire in Dubai • Why chef-led restaurants and great produce are the future of hospitality CHAPTERS 03:31 Childhood food memories, Greek family traditions and his mother's cooking 11:58 From aspiring cricketer to finding his place in professional kitchens 17:52 Moving to Thailand and the leadership lesson that changed everything 27:31 Indonesia, Malaysia and how Asia shaped his cooking style 37:31 Moscow, Novikov and building a career in Russia 47:03 Financial crises, sanctions and the rise of local produce 56:34 Why he moved to Dubai and the philosophy behind INA 01:15:15 Masters of Fire, the future of restaurants and chef-led hospitality 01:29:29 Quick fire round 01:41:05 Advice for young chefs entering the industry FOLLOW THE GUEST Glen Ballis Instagram https://www.instagram.com/glen_ballis/ FOLLOW THE BUSINESS Fundamental Hospitality https://www.instagram.com/fundamentalhospitality/ J1 Beach Dubai https://www.instagram.com/j1beachdubai/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Food is memories. 🍸 Support the show Follow The Chef JKP Podcast on Instagram HERE

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Why He Left Oil & Gas for Champagne | Ben Kouider (E166)

Send us Fan Mail Chef JKP sits down with Ben Kouider, Founder of Champavin. Ben shares how he went from engineering and oil and gas to building a business around champagne in the UAE. They talk about Normandy, family food memories, global travel, leaving corporate life, grower champagne, and the biggest mistakes people make when drinking champagne. This is a story about food, reinvention, and understanding champagne beyond the label. WHAT YOU WILL HEAR IN THIS EPISODE • Growing up in Normandy and the food traditions that shaped Ben's childhood • Studying engineering, sales and international commerce • Building a global career in the oil and gas industry • Working across cultures, countries and complex international projects • How travel and food deepened his appreciation for wine and hospitality • Discovering the world of champagne and the growers behind it • Leaving oil and gas to build Champavin in the UAE • The biggest misconceptions people have about champagne today CHAPTERS 03:31 Childhood food memories and his mother’s gratin 14:15 Science, hip hop and learning how to express himself 28:35 The pressure, politics and problem-solving of oil and gas 42:55 Building Champavin and bringing grower champagne to the UAE 56:44 The biggest champagne mistake people make 01:06:13 Champagne education, memberships and building a culture 01:18:06 How to choose champagne based on grape, style and taste 01:36:38 Quick fire round 01:41:49 Advice for people starting their champagne journey FOLLOW THE GUEST Ben Kouider Instagram https://www.instagram.com/benchampagnes/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Food is memories. 🍸 Support the show Follow The Chef JKP Podcast on Instagram HERE

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How CUPBOP Took Korean Street Food Global | Dok Kwon & Junghun Song (E165)

Send us Fan Mail What does it take to build a Korean street food brand from a used food truck into a global restaurant business? Chef JKP sits down with Dok Kwon, President & COO of CUPBOP, and Junghun Song, Co-Founder & CEO of CUPBOP. They talk about the early food truck days, Junghun’s journey from dance to hospitality, Dok’s move from Citadel to restaurants, their Shark Tank pitch, why they walked away from the Mark Cuban deal, and how CUPBOP is scaling across the US, Indonesia, the UAE and beyond. This is a story about Korean food, business, people, and the patience it takes to grow without losing the brand. WHAT YOU WILL HEAR IN THIS EPISODE • Growing up with Korean food and family traditions • Why Junghun gave up his dream of becoming a professional dancer • Dok’s journey from Goldman Sachs and Citadel to CUPBOP • The story behind the first CUPBOP food truck in Utah • How the two founders met as customer and entrepreneur • Behind the scenes of their Shark Tank experience • Why they walked away from a deal with Mark Cuban • Scaling CUPBOP across the US, Indonesia, UAE and beyond CHAPTERS 00:00 Childhood food memories and family traditions 08:30 From dance dreams to discovering hospitality 17:00 Wall Street, Citadel and the search for entrepreneurship 28:00 Building the first CUPBOP food truck in Utah 37:00 How Dok and Junghun became business partners 46:00 Shark Tank, $5 million offers and national exposure 01:16:00 Franchising, growth and building the right team 02:03:00 Leadership lessons, entrepreneurship and what’s next for CUPBOP FOLLOW THE GUESTS Junghun Song Instagram https://www.instagram.com/cupbop4ever/ Dok Kwon & CUPBOP Instagram https://www.instagram.com/cupbop/ CUPBOP UAE Instagram https://www.instagram.com/cupbopuae/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Food is memories. 🍸 Support the show Follow The Chef JKP Podcast on Instagram HERE

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This Woman Fought 22 Years for Water | Angie Pajak (E164)

Send us Fan Mail What happens when the conversation about water goes far beyond what we drink? Chef JKP sits down with Angie Pająk, CEO of Greentech by Aquacell, for a different kind of episode. From childhood food memories in Poland to studying across four universities, Angie’s story moves through hospitality, sustainability, wellness, water technology, plastics, and the challenge of turning big environmental ideas into real action. This is a conversation about water, yes. But also about stress, health, hotels, kitchens, microplastics, climate systems, and why some of the simplest things we use every day may deserve a lot more attention. WHAT YOU WILL HEAR IN THIS EPISODE • Growing up around scientists and water research in Poland • Why Angie never felt she fit inside traditional education • Studying across four universities and living in Italy and the UK • How Aquacell and Greentech started • The relationship between hospitality, water, and wellness • The idea behind wireless water technology • Why plastic, water, and sustainability are deeply connected • Why climate conversations need more action and less talk CHAPTERS 00:00 Childhood food memories in Poland 08:00 Growing up around scientists and water research 16:00 Four universities, Italy, and life in the UK 31:00 The beginnings of Aquacell and Greentech 44:00 EMF, technology, and modern stress 01:02:00 Water technology and hospitality applications 01:18:00 Plastic, sustainability, and climate systems 02:18:00 Burnout, wellness, and recharging ourselves FOLLOW THE GUEST Angie Pająk Instagram https://www.instagram.com/slowfoodlife/?hl=en Greentech by Aquacell Instagram https://www.instagram.com/greentech_by_aquacell/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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He Became A Chef At 15 To Buy Football Shoes | Shehab Medhat (E163)

Send us Fan Mail What does it take to turn pressure into purpose before the age of 26? Chef JKP sits down with Shehab Medhat, Chef of Savryn Restaurant in Dubai, whose journey began at 15 with a kitchen job he took just to buy football shoes. From steward to self-taught chef, 35 restaurants in Egypt, Bocuse d’Or Africa, San Pellegrino Young Chef, and winning Top Chef Middle East, his story is built on sacrifice, speed, competition, and relentless work. Now in Dubai, Shehab is building Savryn as a fine dining journey through Africa, shaped by family responsibility, ambition, and the belief that African cuisine deserves a much bigger place on the world stage. WHAT YOU WILL HEAR IN THIS EPISODE • Why Shehab chose kitchens over football at 15 • Working across 35 restaurants in Egypt before turning 26 • Teaching himself menus, stations, and fine dining techniques • The pressure and obsession behind culinary competitions • Losing Bocuse d’Or Africa by one point and coming back stronger • Winning Top Chef Middle East after years of trying • Building Savryn around African fine dining in Dubai • Why he believes African cuisine deserves global recognition CHAPTERS 00:00 Childhood food memories and growing up in Egypt 08:00 Football dreams and starting work young 16:00 Becoming a chef at 15 years old 29:00 Working across 35 restaurants in Egypt 58:00 Bocuse d’Or Africa and competition pressure 01:13:00 San Pellegrino Young Chef and Egyptian breakfast 01:32:00 Winning Top Chef Middle East 01:38:00 Building Savryn and African fine dining in Dubai FOLLOW THE GUEST Chef Shehab Medhat Instagram https://www.instagram.com/chefshehab/ Savryn Dining Room Instagram https://www.instagram.com/savryn.diningroom FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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The Hospitality Fixer Who Knows Why Guests Don’t Come Back | Samuel Graham (E162)

Send us Fan Mail What happens when someone who once worked underground in engineering tunnels ends up shaping some of hospitality’s most iconic guest experiences? Chef JKP sits down with Samuel Graham, founder and CEO of The LightUp Group, hospitality consultant, nightlife operator, and host of the Tasty Humans podcast. From bartending in London’s booming theme restaurant era to managing legendary nightlife venues like Pacha, Samuel shares a career shaped by chaos, people, reinvention, and an obsession with how hospitality makes people feel. At its core, this is a conversation about service. About atmosphere, human connection, leadership under pressure, and why hospitality is ultimately not about food or design, but about understanding people. WHAT YOU WILL HEAR IN THIS EPISODE • Samuel’s childhood in the UK and the food memories that stayed with him • How engineering led him underground before hospitality pulled him in • The film Cocktail and the start of his obsession with bartending • Lessons from Rainforest Cafe, Planet Hollywood, and London’s service culture • Managing nightlife venues like Pacha and learning leadership under pressure • Why atmosphere, lighting, music, and service shape how guests feel • The thinking behind The LightUp Group and improving guest experience • Tasty Humans, unscripted conversations, and why hospitality is all about people CHAPTERS 00:00 Childhood food memories and growing up in the UK 08:00 School struggles, engineering, and early life lessons 18:00 London tunnels, burnout, and changing direction 27:00 Discovering bartending and hospitality 38:00 Rainforest Cafe, Planet Hollywood, and service culture 58:00 Pacha London, nightlife, and leadership under pressure 01:16:00 Service standards, atmosphere, and guest experience 01:42:00 Tasty Humans, podcasting, and advice for hospitality professionals FOLLOW THE GUEST Samuel Graham Instagram https://www.instagram.com/samuel_f_graham/ Tasty Humans Podcast https://www.instagram.com/tastyhumanspodcast/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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The Rise of Indian Food with Himanshu Saini and Liam Collens (E161)

Send us Fan Mail What changes when a three Michelin star restaurant becomes a book? In this episode, Chef JKP sits down with Himanshu Saini and Liam Collens for the launch of The Rise of Indian Food: Recipes Reimagined by Trèsind Studio. This episode goes inside the making of the book. How a three Michelin star restaurant was translated onto the page. How recipes were selected, tested, written, edited, photographed, and made clear for readers outside the kitchen. And how Himanshu’s story, Trèsind Studio’s philosophy, and Liam’s writing came together in one of the most important Indian cookbooks of its time. The book captures five regions of India, more than 50 recipes, and the thinking behind one of Dubai’s most celebrated restaurants. WHAT YOU WILL HEAR IN THIS EPISODE • Why the book started and how the idea was pitched • How Trèsind Studio’s story became a published cookbook • Why the book is structured around five regions of India • What it took to write recipes from a three Michelin star kitchen • The challenge of making complex dishes clear for readers • How Himanshu chose what to share and what to leave out • Liam’s role in shaping the writing and voice of the book • The photography, editing, revisions and publishing process • What the book means for Indian food globally • Advice for young chefs and writers CHAPTERS 00:00 Catching up after three Michelin stars 08:00 The moment Michelin walked into Trèsind Studio 18:00 What the three stars meant for Indian food 33:00 How the book idea first started 52:00 Why Liam became the co-author 01:14:00 Writing the book alongside restaurant service 01:28:00 Structuring the book around India’s regions 01:40:00 Food photography, recipes and publishing edits 01:53:00 The title, the design and holding the first copy 02:28:00 Quickfire round and advice for chefs and writers ORDER THE BOOK The Rise of Indian Food Phaidon: https://www.phaidon.com/en-int/products/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio? Amazon: https://amzn.eu/d/0bPlAYGe FOLLOW THE GUESTS Himanshu Saini Instagram: https://www.instagram.com/chefhimanshusaini/ Liam Collens Instagram: https://www.instagram.com/itsliamcollens/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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Why Do Some People Never Stop Chasing Food Stories? | Tiffany Eslick (E160)

Send us Fan Mail What starts with olives on a kitchen counter becomes a life built around food, travel, stories, and bringing people to the table. Chef JKP sits down with Tiffany Eslick, content and creative director at Spinneys, food writer, podcaster, and founder of Tiff’s Table. From climbing onto kitchen counters for olives as a child to leading content across one of the region’s most respected food brands, Tiffany shares a path shaped by risk-taking, reinvention, and an enduring obsession with ingredients, stories, and people. At its heart, this is a conversation about craft. About writing with depth, building a point of view, trusting unexpected turns, and how food can become both profession and personal language. WHAT YOU WILL HEAR IN THIS EPISODE • Tiffany’s childhood in South Africa and the food memories that shaped her palate • How a path once aimed at law and politics led into publishing, media and storytelling • Lessons from Switzerland, London and learning through discomfort • Her years in magazine publishing and building a career in travel and food journalism • What it was like leading Etihad’s in-flight magazines and writing around the world • How she approaches travel writing, pitching stories and finding original angles • Why hiring people better than you can change everything as a leader • The thinking behind Spinneys’ content ecosystem, from magazine to social to storytelling • Why she went to Ballymaloe Cookery School and what it changed in her relationship with food • The story behind Tiff’s Table, supper clubs, and her dream of a future culinary retreat in Greece CHAPTERS 00:00 Childhood food memories and growing up in South Africa 08:00 Switzerland, risk taking and finding a creative path 18:00 London, publishing and early career lessons 33:00 Travel writing, Etihad and building a global editorial career 52:00 Writing craft, pitching ideas and storytelling structure 01:14:00 Spinneys, content leadership and building Nourish magazine 01:28:00 Ballymaloe and returning to school for food 01:40:00 Tiff’s Table, supper clubs and cooking as community 01:53:00 The future of food media, print and long form storytelling 02:28:00 Quick fire round and advice for aspiring writers FOLLOW THE GUEST Tiffany Eslick Instagram https://www.instagram.com/tiffany_eslick/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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What a Life in Storytelling Really Looks Like | Keith Dallison (E159)

Send us Fan Mail This episode of the Chef JKP Podcast steps outside the kitchen and into the world of storytelling, with actor, voiceover artist, and video editor Keith Dallison, for a conversation about craft, creativity, and what it really takes to bring stories to life. Chef James Knight-Paccheco sits down with Keith to explore his journey through film, television, and media, from early struggles in education to building a career across acting, editing, and voice. From childhood memories in the English countryside to working on sets and behind the scenes, this conversation uncovers the discipline, curiosity, and resilience behind creative work. At its core, this is a conversation about storytelling, not just as a profession, but as a way of seeing the world, and the parallels between creative industries that demand precision, teamwork, and obsession with detail. WHAT YOU WILL HEAR IN THIS EPISODE • Keith’s early life growing up in the UK and how childhood shaped his creative instincts • Why he struggled in school and how that influenced his path into media • The moment storytelling became more important than performance itself • His experience across acting, voiceover work, and video editing • What happens behind the scenes in film and television that most people never see • The discipline required to stay consistent in creative industries • The parallels between hospitality and film, from teamwork to pressure • Why he focuses on the process rather than the final output • Advice for anyone trying to break into film, television, or media • The reality of building a career in storytelling without a fixed roadmap CHAPTERS 00:00 Childhood memories, growing up around food and family 04:00 School struggles and early life in the UK 10:00 Finding his way into media and storytelling 18:00 Acting, voiceover work, and life behind the camera 27:00 The process of storytelling and creative discipline 39:00 Film, television, and what people don’t see behind the scenes 53:00 Parallels between hospitality and media industries 01:10:00 Advice for aspiring actors and creatives 01:16:00 The reality of staying consistent in creative work 01:28:00 Quick fire round and reflections on storytelling FOLLOW THE GUEST Keith Dallison Instagram - https://www.instagram.com/kidallison/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE

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He Started Cooking In His 40s And Reached The Top Of Fine Dining (E158)

Send us Fan Mail This episode of the Chef JKP Podcast features Chef Alvin Leung, better known around the world as The Demon Chef, for a conversation about reinvention, ambition, creativity, and the unconventional road that took him from engineering into the highest levels of global gastronomy. Chef James Knight-Paccheco sits down with Alvin, founder of Demon Duck, three Michelin-starred restaurateur, chef and MasterChef Canada judge, to unpack his remarkable journey from growing up in Canada, to working for years as an engineer, to teaching himself how to cook and eventually building one of the most distinctive culinary careers in the world. At its core, this is a conversation about courage, self-belief, and building your own path even when it looks nothing like everyone else’s. WHAT YOU WILL HEAR IN THIS EPISODE • Alvin’s childhood food memories and why bad home cooking pushed him to learn for himself • How he spent nearly two decades working as an engineer before becoming a chef • Why discovering Michelin-star dining in his forties changed everything • The story of opening his first restaurant during SARS in Hong Kong • How he found an unconventional shortcut into fine dining without classical culinary training • His thoughts on talent, passion, hard work, luck, and what really drives success • What MasterChef taught him about judging, potential, and mentoring future chefs • Why taste is still king, no matter the format, pressure, or platform • How he thinks about leadership, team culture, and getting the best out of people • His view on Michelin stars, legacy, and the evolving dining scene in Dubai CHAPTERS 00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking 04:00 Engineering, family expectations, and why becoming a chef came much later 10:00 Discovering Michelin dining for the first time and rethinking what was possible 18:00 Opening his first restaurant in Hong Kong during SARS 27:00 Success, failure, stubbornness, and what kept pushing him forward 39:00 MasterChef, judging talent, and why he is tough but fair 53:00 Building teams, leadership, and creating the right kitchen culture 01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean 01:16:00 How he sees the growth of Dubai’s dining scene 01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properly FOLLOW THE GUEST Chef Alvin Leung Instagram - https://www.instagram.com/chefalvinleung/ FOLLOW CHEF JKP Instagram https://www.instagram.com/chefjkppodcast LinkedIn https://www.linkedin.com/in/james-knight-paccheco-447b1b17 TikTok https://www.tiktok.com/@jamesknightpaccheco PROUDLY BROUGHT TO YOU BY VALRHONA Valrhona partners with chefs and artisans to elevate chocolate through craftsmanship, innovation, and a commitment to a more sustainable cocoa industry. Website: https://www.valrhona.com/en/valrhona-middle-east-africa-and-india SUPPORT THE SHOW Stay hydrated with the Chef JKP thermos flask. Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpN Support the show Follow The Chef JKP Podcast on Instagram HERE