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Welcome to the second episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 2, Chef JKP brings together insights from Himanshu Saini and Peggy Pui Ki Li, exploring pressure, recognition, and what really changes after success arrives.
Himanshu speaks candidly about what Michelin recognition actually feels like. From the uncertainty of awards season to the pressure that follows, he reflects on how visibility reshapes a restaurant, its guests, and the expectations placed on the chef. He shares the emotional weight of recognition, the responsibility that comes with it, and why peace and patience matter more than chasing the next milestone.
Peggy brings a complementary perspective shaped by years of operating at the highest level of hospitality. She breaks down the difference between commercial and fine dining, how attention to detail defines premium experiences, and why leadership, clarity, and mental resilience are essential when operating under constant scrutiny.
Together, this SNACK episode explores what happens after recognition. The pressure it brings, the responsibility it creates, and how chefs navigate visibility, expectations, and their own wellbeing without losing focus on the craft.
WHAT YOU WILL HEAR IN THIS EPISODE
• What Michelin recognition actually feels like in real time
• The pressure that follows awards and global attention
• How visibility changes guests, expectations, and business
• Mental health challenges after success arrives
• Managing distractions outside the kitchen
• Leadership through uncertainty and responsibility
• Commercial dining versus fine dining operations
• Attention to detail at the highest level of hospitality
• Developing talent and kitchen culture
• Staying grounded while navigating recognition
CHAPTERS
01:00 The reality of Michelin announcements
03:00 Pressure, nerves, and expectations
05:00 Visibility and changing audiences
07:00 Managing attention beyond the kitchen
09:00 Mental health and balance
11:00 Leadership under pressure
13:00 Commercial versus fine dining
15:00 Talent, culture, and long-term thinking
17:00 Final reflections on recognition
FOLLOW THE GUESTS
Himanshu Saini
https://www.instagram.com/chefhimanshusaini
Restaurant
https://www.instagram.com/tresindstudio
Peggy Pui Ki Li
https://www.instagram.com/peggy_p_li
FOLLOW CHEF JKP
https://www.instagram.com/chefjkppodcast
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
Support the show
Follow The Chef JKP Podcast on Instagram HERE
View all episodes
By The Chef JKP PodcastSend us a text
Welcome to the second episode of the SNACKS series.
SNACKS are short, bite-size episodes from the Chef JKP Podcast, built to spotlight the strongest ideas from our most impactful conversations.
In SNACKS Episode 2, Chef JKP brings together insights from Himanshu Saini and Peggy Pui Ki Li, exploring pressure, recognition, and what really changes after success arrives.
Himanshu speaks candidly about what Michelin recognition actually feels like. From the uncertainty of awards season to the pressure that follows, he reflects on how visibility reshapes a restaurant, its guests, and the expectations placed on the chef. He shares the emotional weight of recognition, the responsibility that comes with it, and why peace and patience matter more than chasing the next milestone.
Peggy brings a complementary perspective shaped by years of operating at the highest level of hospitality. She breaks down the difference between commercial and fine dining, how attention to detail defines premium experiences, and why leadership, clarity, and mental resilience are essential when operating under constant scrutiny.
Together, this SNACK episode explores what happens after recognition. The pressure it brings, the responsibility it creates, and how chefs navigate visibility, expectations, and their own wellbeing without losing focus on the craft.
WHAT YOU WILL HEAR IN THIS EPISODE
• What Michelin recognition actually feels like in real time
• The pressure that follows awards and global attention
• How visibility changes guests, expectations, and business
• Mental health challenges after success arrives
• Managing distractions outside the kitchen
• Leadership through uncertainty and responsibility
• Commercial dining versus fine dining operations
• Attention to detail at the highest level of hospitality
• Developing talent and kitchen culture
• Staying grounded while navigating recognition
CHAPTERS
01:00 The reality of Michelin announcements
03:00 Pressure, nerves, and expectations
05:00 Visibility and changing audiences
07:00 Managing attention beyond the kitchen
09:00 Mental health and balance
11:00 Leadership under pressure
13:00 Commercial versus fine dining
15:00 Talent, culture, and long-term thinking
17:00 Final reflections on recognition
FOLLOW THE GUESTS
Himanshu Saini
https://www.instagram.com/chefhimanshusaini
Restaurant
https://www.instagram.com/tresindstudio
Peggy Pui Ki Li
https://www.instagram.com/peggy_p_li
FOLLOW CHEF JKP
https://www.instagram.com/chefjkppodcast
https://www.linkedin.com/in/james-knight-paccheco-447b1b17
TikTok
https://www.tiktok.com/@jamesknightpaccheco
Support the show
Follow The Chef JKP Podcast on Instagram HERE
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