The Chef JKP Podcast

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Chef JKP sits down with Karin Drane, founder of Curveball Events & Talents, one of the region's leading event and talent management companies.

Karin shares how she went from studying law in Sweden to building a business in Dubai, why she dropped out of university twice, and how networking, resilience, and taking calculated risks helped shape her career. They talk about entrepreneurship, events, talent management, leadership, building high-performing teams, and what it really takes to succeed behind some of the Middle East's biggest productions.

WHAT YOU'LL HEAR IN THIS EPISODE

• Childhood food memories growing up between Sweden and Spain
• Why she dropped out of law school and moved to Dubai
• Studying hospitality before choosing entrepreneurship
• Building Curveball Events from a single opportunity
• What really happens behind major corporate events
• Managing some of the region's biggest personalities
• How to build and lead high-performing teams
• Advice for aspiring entrepreneurs, creators, and talent

CHAPTERS

06:12 Growing Up In Sweden & Spain
15:12 Leaving Law School For Dubai
22:18 Studying Hospitality & Choosing Entrepreneurship
39:14 Building Curveball Events
53:28 What It Takes To Manage Talent
01:02:41 How To Build A High-Performing Team
01:15:02 The Future Of Events In The UAE
01:28:22 Quick Fire Questions
01:34:08 Advice To Her 16-Year-Old Self

FEATURED GUEST

Karin Drane
Founder, Curveball Events & Talents

Instagram: https://www.instagram.com/karindrane/

Curveball Events & Talents:
https://www.instagram.com/curveballeventsandtalents/

SEASON 13 PARTNER

This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.

Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/

AUDIO PARTNER

RØDE
https://rode.com/

SUPPORT THE SHOW

Chef JKP Thermos Flask
https://chefjkp.com/product/jkp-thermos-flask/

FOLLOW CHEF JKP

Instagram: https://www.instagram.com/chefjkp/

LinkedIn: https://www.linkedin.com/in/chefjkp/

TikTok: https://www.tiktok.com/@chefjkp

Website: https://chefjkp.com/

Food is memories. 🍸

#chefjkp #thechefjkppodcast #karindrane #curveballevents #eventmanagement #talentmanagement #leadership #entrepreneurship #dubai #hospitality #business 

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Chef JKP sits down with Paul Clifford, a journalist and editor who has spent more than a decade covering the Middle East's hospitality industry.

Paul shares how he left banking to become a reporter, moved from crime journalism into food and hospitality, and built his career in Dubai. They talk about restaurant reviews, food influencers, responsible criticism, career change, and why journalists should never make themselves the story.

WHAT YOU'LL HEAR IN THIS EPISODE

• Growing up in northeast England and the food that shaped his childhood
• Leaving a banking career to become a journalist at 27
• Reporting crime and the lessons it taught him about people
• Moving to Dubai and building a career in hospitality media
• Launching Gault&Millau in the Middle East
• The difference between restaurant critics and food influencers
• Why credibility matters more than popularity in journalism
• His advice for aspiring journalists and storytellers

CHAPTERS

00:00 Childhood Food Memories
10:10 Why He Left Banking For Journalism
22:47 Reporting Crime And Learning To Tell Stories
48:22 Moving To Dubai And Starting Again
01:08:36 Building A Career In Hospitality Media
01:34:37 Food Critics vs Food Influencers
02:14:23 Why He Left After Eleven Years
02:27:01 Advice For Young Journalists
02:38:31 Quick Fire Questions
02:47:05 Advice To His 16-Year-Old Self

FEATURED GUEST

Paul Clifford
Journalist, Editor & Entrepreneur

Instagram: https://www.instagram.com/pdclifford/

SEASON 13 PARTNER

This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.

Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/

AUDIO PARTNER

RØDE
https://rode.com/

SUPPORT THE SHOW

Chef JKP Thermos Flask
https://chefjkp.com/product/jkp-thermos-flask/

FOLLOW CHEF JKP

Instagram: https://www.instagram.com/chefjkp/

LinkedIn: https://www.linkedin.com/in/chefjkp/

TikTok: https://www.tiktok.com/@chefjkp

Website: https://chefjkp.com/

Food is memories. 🍸

#chefjkp #thechefjkppodcast #paulclifford #journalism #hospitality #restaurantreviews #foodmedia #gaultmillau #storytelling #dubai #hospitalityindustry

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Chef JKP sits down with Nicolas Lambert, Senior Executive Pastry Chef at Four Seasons Dubai and one of the most respected names in modern pastry.

From growing up in his parents’ bakery in France to leading teams across Hong Kong, Russia, and Dubai, Nicolas shares the risks, mentors, and decisions that shaped his career.

They discuss apprenticeship, leadership, competitions, learning English from scratch, and why mastering the fundamentals still matters more than chasing recognition.

WHAT YOU’LL HEAR IN THIS EPISODE

• Growing up inside his parents’ bakery in France
• Choosing pastry instead of following his father into baking
• The five-year apprenticeship that shaped his career
• Learning inside some of France’s most demanding pastry kitchens
• Moving to Hong Kong without speaking English
• Becoming Asia’s Best Pastry Chef
• Leading pastry teams across Hong Kong, Russia, and Dubai
• His advice for young chefs building a lasting career

CHAPTERS

05:19 Choosing Pastry Over Baking
06:28 The Five-Year Apprenticeship That Shaped Him
09:27 Leaving Home And Building His Career Across France
22:30 The Decision That Took Him Beyond France
30:18 Becoming Asia’s Best Pastry Chef
33:33 Russia, Dubai And Leading Global Teams
45:46 Competitions, Preparation And Advice For Young Chefs
48:02 Why Young Chefs Need Patience And Strong Fundamentals
58:13 The Kitchen Mistake That Changed His Leadership

FEATURED GUEST

Nicolas Lambert
Senior Executive Pastry Chef, Four Seasons Resort Dubai at Jumeirah Beach

Instagram: https://www.instagram.com/nicolas_lambert/

SEASON 13 PARTNER

This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.
Elle & Vire Professionnel Middle East
https://www.instagram.com/ellevirprofessionnel_me/

AUDIO PARTNER

RØDE
https://rode.com/

SUPPORT THE SHOW

Chef JKP Thermos Flask
https://chefjkp.com/product/jkp-thermos-flask/

FOLLOW CHEF JKP

Instagram: https://www.instagram.com/chefjkp/

LinkedIn: https://www.linkedin.com/in/chefjkp/

TikTok: https://www.tiktok.com/@chefjkp

Website: https://chefjkp.com/

Food is memories. 🍸

#chefjkp #thechefjkppodcast #nicolaslambert #pastrychef #modernpastry #fourseasonsdubai #asiabestpastrychef #pastryarts #cheflife #culinaryleadership

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Season 13 of The Chef JKP Podcast is built around one idea: influence.

Across 15 episodes, chefs, founders, journalists, operators, and industry leaders share how they have shaped food, hospitality, business, and culture.

In this opening solo episode, Chef JKP introduces the season, reflects on the current state of hospitality, shares updates from behind the scenes, and answers listener questions on leadership, career risks, branding, resilience, creativity, and the future of the industry.

This is where Season 13 begins.

What You’ll Hear in This Episode

• Why influence is the central theme of Season 13
• What to expect from the 15 guests featured this season
• The current challenges facing hospitality in the region
• What separates a good chef from a great leader
• Why career risks can become defining decisions
• How chefs can stay relevant in a fast-changing industry
• The role of resilience, curiosity, and consistency in success
• Why human connection will remain essential in the future of hospitality

Chapters

00:00 Welcome to Season 13
01:57 A first look at this season’s guests
06:49 Hospitality, industry updates, and life behind the scenes
11:17 Why influence became the theme of Season 13
13:32 Listener Q&A begins
18:14 What separates good chefs from great chefs
30:12 Hospitality, leadership, and the future of the industry
52:12 The message behind Season 13

Season Sponsor – Elle & Vire Professionnel

This season is proudly sponsored by Elle & Vire Professionnel, trusted by chefs around the world for exceptional French dairy products shaped by decades of expertise and craftsmanship.

https://www.elle-et-vire.com/int/en/pro/

Audio Partner – RØDE

The Chef JKP Podcast is recorded using RØDE microphones and audio equipment, delivering the sound quality behind every conversation.

https://rode.com/

Support the Show

Stay hydrated with the official Chef JKP Thermos Flask.

Get yours here:
https://pay.ziina.com/chefjkp/RKwVHDfpN

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

Food is memories.

Support the show

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Send us Fan Mail

This episode is different.

Joining him is the person who knows him better than anyone else, his wife, Maria Knight-Paccheco.

What begins as a fun conversation quickly becomes one of the most personal episodes of the podcast.

They talk about marriage, life behind professional kitchens, the sacrifices hospitality demands, why chefs think differently, the reality of building something together, and the moments that shaped both of them.

Maria turns the tables and asks James the questions nobody else has. From Michelin dreams and career regrets to family, legacy, fatherhood, restaurants, and what success really means today.

It is an honest conversation about love, resilience, hospitality, and why the dinner table still matters more than ever.

WHAT YOU WILL HEAR IN THIS EPISODE

• Why James believes the podcast is never about the host
• The realities of being married to a chef
• The career moments that still hurt and the dreams still left to chase
• How hospitality shaped their relationship
• Why "Food is memories" became more than just a tagline
• The importance of family dinners in a digital world
• Building a life together through difficult seasons
• Legacy, leadership, purpose, and the future of hospitality

CHAPTERS

00:00 A Special Episode With Maria Knight-Paccheco
09:20 Maria Takes Over As Host
23:00 The Truth Behind Building The Podcast
36:50 The Career Moments That Still Hurt
47:10 What Success Means Today
56:00 Why Food Still Brings People Together
01:00:00 The Future Of Hospitality And Why Chefs Matter
01:05:00 Maria's Childhood Food Memories
01:10:00 What It's Really Like Being Married To A Chef
01:24:00 Marriage, Communication And Final Reflections

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

Follow Maria Knight-Paccheco

Instagram
https://www.instagram.com/mariaknightpaccheco/

LinkedIn
https://www.linkedin.com/in/maria-knight-pacheco-2b790260/

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

Send us Fan Mail

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

FOLLOW THE GUEST

Ariana Bundy

Instagram
https://www.instagram.com/arianabundy/

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

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

Send us Fan Mail

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

FOLLOW THE GUEST

Glen Ballis

Instagram
https://www.instagram.com/glen_ballis/

FOLLOW THE BUSINESS

Fundamental Hospitality
https://www.instagram.com/fundamentalhospitality/

J1 Beach Dubai
https://www.instagram.com/j1beachdubai/

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

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

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

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