The Chef JKP Podcast James Knight-Paccheco

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

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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 HERE
 
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In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. 
Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality. 
Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.
 
ChefJKP and Kelvin discuss:
The Demands of the Hospitality 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 HERE
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Giovanni's passion for his craft is palpable. 
In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. 

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

With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.
 
ChefJKP and Giovanni discuss:
•               Guest's Impact on UAE Food Scene and Michelin Recognition
•               Challenges and Growth in Shanghai's Culinary Scene
•               Learning Through Language Barriers and Kitchen Dynamics
•               Seasonal Work Patterns and Exploring New Cuisines
•               Transition to Dubai and Joining Armani Ristorante
•               Humility and Growth: Stepping into Sous-Chef Role in Dubai

You can follow Giovanni on HERE

The podcast is bought to you by Twentyone06 - you can follow them on HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE

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 HERE


 


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Follow The Chef JKP Podcast on Instagram HERE

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 HERE
Support the Show.
Follow The Chef JKP Podcast on Instagram HERE