The Chef JKP Podcast

The Chef JKP Podcast

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FOOD
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James Knight-Paccheco celebrates the inspirational stories of people within hospitality, their ups, their downs and everything in between. What does it take to keep up in one of the most competitive, mentally and physically stressful industries in the world? Giving incredible insights and advice to the listeners. For more information go to http://www.chefjkp.com

5D AGO

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

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

2h 15m
MAY 6

The Rise of Indian Food with Himanshu Saini and Liam Collens

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

1h 51m
APR 30

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

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

1h 43m
APR 23

What a Life in Storytelling Really Looks Like | Keith Dallison

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

1h 48m
APR 16

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

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

1h 10m
APR 9

The Chef Who Said No To Engineering And Built An Empire Instead

Send us Fan Mail This episode of the Chef JKP Podcast features Saradhi Dakara, chef and co-founder of Stellar Society, for a conversation about food, identity, entrepreneurship, and what it truly takes to build something of your own from the ground up. Chef James Knight-Paccheco sits down with Saradhi to trace a journey that began in a small town in Andhra Pradesh, wound through some of Dubai's most high-profile hotel kitchens, and ultimately led to the founding of Oria and a bold new chapter in his career. At its core, this is a conversation about grit, reinvention, and the belief that community, not just cuisine, is what makes a restaurant truly great. WHAT YOU WILL HEAR IN THIS EPISODE • Saradhi's childhood food memories and what a South Indian Sunday really looks like when three families cook together • Why he refused to sit the engineering entrance exam and how that single decision changed everything • How he got shortlisted out of sixty students to join Jumeirah Beach Hotel in Dubai • What it was like arriving in Dubai for the first time and discovering that everything he had learned needed to be unlearned • The mentors who shaped his approach to leadership and proved that teams can be built through love rather than fear • His journey through some of Dubai's most important kitchens and what each one taught him • Why he stepped away from executive chef roles to start something entirely his own • The thinking behind Stellar Society and the founding of Oria, its Mediterranean and Asian-inspired flagship • What nobody tells you about going from chef to restaurateur and why he still introduces himself as a chef, not an owner • His vision for the future of Stellar Society, including upcoming concepts and a restaurant named after his mother CHAPTERS 00:00 A young chef in Dubai, the story that sets everything up 04:00 Childhood food memories, thali, and Sunday feasts with three families 13:00 Family expectations, engineering, and the exam he deliberately skipped 25:00 Catering college, the Jumeirah interview, and being asked to sing 30:00 Landing in Dubai for the first time and starting from zero 37:00 Mentors, molecular gastronomy, and the lessons that never left him 52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world 01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant 01:24:00 From chef to restaurateur and what nobody prepares you for 01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaic FOLLOW THE GUEST Saradhi Dakara Instagram - https://www.instagram.com/saradhi_dakara/ Oria Restaurant - https://www.instagram.com/orilladxb/ Stellar Society - https://www.instagram.com/stellarsocietyofficial/ 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

1h 59m
APR 2

The Woman Behind Dubai’s Most Viral Food Series | Laura Lai Coughlin

Send us Fan Mail This episode of the Chef JKP Podcast features Laura Lai Coughlin, one of Dubai’s most recognizable voices in food media, for a conversation about food, storytelling, journalism, and the path that took her from family kitchens to the centre of the city’s dining scene. Chef James Knight-Paccheco sits down with Laura, food writer, presenter, content creator, and host of Best of Dubai, to unpack her journey from growing up with two parents who cooked professionally, to studying marketing, moving to Shanghai, and eventually building her editorial career in Dubai across titles like Explorer and What’s On. Laura reflects on rising to Head of Content, why she chose to step away from full-time publishing, and how that opened the door to a more personal chapter of work. The episode also explores the thinking behind Best of Dubai, the changing nature of food media, and why championing chefs, restaurants, and the wider hospitality community matters so much to her. At its core, this is a conversation about instinct, reinvention, and building a career around people, stories, and the culture of food. WHAT YOU WILL HEAR IN THIS EPISODE • Laura’s childhood food memories and how growing up with two cook parents shaped her relationship with food • Why she studied marketing, even though storytelling and journalism were always close by • How moving to Shanghai changed her life and opened the door to freelance writing • Why Dubai became home and how her early publishing years shaped her career • What it was like rising through the ranks to become Head of Content at What’s On • Why she stepped away from full-time media in 2022 to build something more personal • How Best of Dubai started and why the format connected so quickly • What she has learned from interviewing chefs, restaurateurs, and hospitality people across the city • Why Dubai’s food community stands out for its support, energy, and collaboration • Her thoughts on the future of dining in Dubai and across the wider Middle East CHAPTERS 00:00 Laura thought she had been cancelled after a Best of Dubai video blew up 04:00 Childhood food memories, congee, and growing up around food 09:40 Studying marketing, loving theatre, and finding her voice 16:40 Moving to Shanghai and the internship that changed everything 26:00 Freelance writing and the start of her journalism journey 27:30 Moving to Dubai and building her editorial career 34:20 Joining What’s On and rising to Head of Content 45:00 Why she left full-time media in 2022 49:00 The story behind Best of Dubai and how the series took off 01:25:00 Her views on the future of dining in Dubai and across the Middle East FOLLOW THE GUEST Laura Lai Coughlin Instagram - https://www.instagram.com/bylauralai/?hl=en 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

1h 58m
MAR 26

Can Friendship Survive Building a Restaurant Together? | Neha Mishra and Panchali Mahendra

Send us Fan Mail This episode of the Chef JKP Podcast brings together two standout names from Dubai’s dining scene for a conversation about friendship, entrepreneurship, hospitality, and building something meaningful in a competitive market. Chef James Knight-Paccheco is joined by Chef Neha Mishra, founder of Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, for a special dual-guest episode centered around their newest venture together, Tezekuri. Neha shares how a dinner at home, built around hand rolls and conversation, sparked the idea behind the restaurant, while Panchali reflects on why the concept had been on her mind for years and why timing matters so much in hospitality. Together, they speak about protecting friendship while building a business, collaborating without ego, and creating a restaurant with real intention. From the menu and design to the guest journey and hidden vinyl-led martini speakeasy, every detail was shaped with purpose. WHAT YOU WILL HEAR IN THIS EPISODE • How a dinner party turned into the idea behind Tezekuri • Why Neha Mishra and Panchali Mahendra decided to build together • Protecting friendship while navigating the realities of business • Why specialization matters more than ever in modern hospitality • Designing a Japanese-inspired dining experience in Downtown Dubai • The philosophy behind the hand roll concept and rice-focused menu • Building a restaurant around intention, craft, and discipline • Why they created a hidden vinyl-led martini speakeasy • The role of music, atmosphere, and intimacy in hospitality • The power of supper clubs as testing grounds for concepts • Their thoughts on Dubai’s competitive restaurant landscape • Reflections on recognition, 50 Best, and what success really means CHAPTERS 00:00 Friendship, partnership, and what mattered most while building together 02:00 Introduction to Neha Mishra, Panchali Mahendra, and Tezekuri 04:45 How a dinner party sparked the idea for the restaurant 08:45 From first conversation to finding the location and building the concept 12:05 Protecting the friendship while building a business together 14:35 Designing the space and aligning on aesthetic vision 21:10 Building the menu around rice, craft, and Japanese discipline 25:45 Hiring the right head chef and creating the right team 32:30 The story behind the hidden speakeasy and martini listening room 36:20 Why vinyl, music, and intimacy matter to the guest experience 46:00 Soft launch feedback, refinement, and opening in a competitive market 57:10 50 Best, supper clubs, legacy, and the future of the brand FOLLOW THE GUESTS Neha Mishra Instagram - https://www.instagram.com/astoryoffood/ Panchali Mahendra Instagram - https://www.instagram.com/panchalimahendra/ 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

1h 32m

James Knight-Paccheco celebrates the inspirational stories of people within hospitality, their ups, their downs and everything in between. What does it take to keep up in one of the most competitive, mentally and physically stressful industries in the world? Giving incredible insights and advice to the listeners. For more information go to http://www.chefjkp.com

Creator

The Chef JKP Podcast
Years Active

2020 - 2026
Episodes

170
Rating

Explicit
Copyright

© 2026 The Chef JKP Podcast
Show Website

The Chef JKP Podcast

Food

Food

Updated Weekly
Sports

Sports

Updated Semiweekly