The Chef JKP Podcast

The Chef JKP Podcast

0.0 (0)
Food
Updated Weekly

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

4d ago

Why He Left Oil & Gas for Champagne | Ben Kouider

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

1h 53m
Jun 4

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

1h 39m
May 28

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

1h 31m
May 21

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

1h 6m
May 14

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

2h 15m
May 6

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

1h 51m
Apr 30

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

1h 43m
Apr 23

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

1h 48m

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

174
Rating

Explicit
Copyright

© 2026 The Chef JKP Podcast
Show Website

The Chef JKP Podcast

Sports

Sports

Updated Semiweekly
Business

Business

Updated Semiweekly