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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

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Ariana Bundy

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Ariana's Persian Kitchen
https://www.instagram.com/arianaspersiankitchen/

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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

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Glen Ballis

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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

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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

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Junghun Song
Instagram
https://www.instagram.com/cupbop4ever/

Dok Kwon & CUPBOP
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https://www.instagram.com/cupbop/

CUPBOP UAE
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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

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Angie Pająk
Instagram
https://www.instagram.com/slowfoodlife/?hl=en

Greentech by Aquacell
Instagram
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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

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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/

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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

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Himanshu Saini
Instagram: https://www.instagram.com/chefhimanshusaini/

Liam Collens
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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
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https://www.instagram.com/tiffany_eslick/

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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/

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PROUDLY BROUGHT TO YOU BY VALRHONA

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