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Season 11 continues with a story shaped by culture, trade, and a woman who believes food can create understanding in ways politics never can.

Victoria Hassani grew up inside her family’s restaurant on the Jersey shore. Breakfast crowds, seafood dinners, a deli, an ice cream shop and a childhood built around menus, ingredients, cost control and hospitality. Her earliest memories were not hobbies or weekend activities. They were food memories.

She later studied music, moved to France, learned language and culture, and discovered how food reflects a place long before she learned it professionally. What she did not expect was that this curiosity would eventually lead her across borders, governments and global industries.

Victoria built her career in international trade and marketing, working between the US and Canada before moving to Dubai in 2007. What started as a temporary opportunity became the foundation of a company that now supports agriculture boards, global brands and regional retailers across the Middle East.

Today she runs GMA Marketing Management between New Jersey and Dubai. Her work connects farmers to markets, governments to businesses, chefs to ingredients and consumers to better understanding what they are buying. She has helped shape how products like US potatoes are positioned in the region, why education matters and how food can be used as a bridge between cultures.

Her story is honest, ambitious and full of the lessons that come from building something from scratch in a region that changes every year.

This conversation opens up the world behind trade, marketing, agriculture and the people who make global food systems function.

What You Will Hear in This Episode

• Growing up in a family restaurant across breakfast, lunch and dinner
• How Russian heritage and French influence shaped her palate
• Moving to France at 18 and discovering food through culture
• Entering trade, marketing and cross-border business development
• How Canada and the US built strong food trade relationships
• Why she moved to Dubai and started her own company
• How GMA helps global brands enter the GCC market
• The education gap around potatoes and why it matters
• Understanding fresh, frozen and dehydrated potatoes
• How US agriculture boards work behind the scenes
• Why food and trade are powerful tools for peace
• How she works with governments, retailers and chefs
• Her mission to connect cultures through food
• Advice for young marketers and women entering the industry

Chapters

00:00 Introduction and welcome to the episode
04:00 Childhood inside a family restaurant
08:00 Lessons from chaos, hospitality and family business
12:00 Russian heritage and early food memories
18:00 Studying in France and discovering culture
23:00 Returning to the US and shifting into international relations
26:00 Entering global trade and marketing
33:00 Moving to Dubai and starting a new professional chapter
40:00 How the Potatoes USA partnership began
48:00 Educating chefs and the region about potatoes
55:00 Fresh, frozen and dehydrated potato insights
67:00 Trade shows, government meetings and culinary training
78:00 Why food diplomacy matters
87:00 Trade, peace and building cultural understanding
102:00 The future of GMA and Victoria’s advice to young talent
Proudly Brought to You by Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.

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

Website
https://www.potatogoodnessgcc.com

Follow Victoria Hassani

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

LinkedIn
https://www.linkedin.com/in/victoria-hassani

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Season 11 continues with a story shaped by culture, curiosity, and a woman who sees food as memory, craft, and connection.

Leen Al Zaben grew up between Jordanian Bedouin hospitality and the fresh, seasonal cooking of her grandmother’s kitchen. Big salads, olive oil, Friday breakfasts, and long family tables. Those early moments became the foundation of her palate and the way she understands flavor.

Her path was never straight. She studied business, tried multiple careers, moved cities, felt lost, and often doubted herself. But writing, photography, and a quiet pull toward food kept finding their way back to her. From Amman to Montreal to Paris to San Francisco, each chapter pushed her closer to the work she was meant to do.

A blog she started one summer opened doors. Teaching herself photography opened more. A chance introduction in San Francisco led her into a food tech startup where she built content, tested recipes, and literally taught an oven how to cook.

Then came Japan. Quiet streets during COVID. Markets, donabe cooking, miso, rice, tea houses. A new universe of discipline and craft.

Today Leen is the Academy Chair for The World’s 50 Best Restaurants and MENA’s 50 Best. She champions homegrown talent, documents culture, and brings a thoughtful, grounded voice to the region’s culinary story.

This episode is honest, generous, reflective, and full of the moments that shape a career.

What You Will Hear in This Episode

• Growing up between Bedouin hospitality, family cooking, and early food memories
• The salads, textures, and seasons that shaped her palate
• Feeling lost in her early twenties and the long search for direction
• Why writing and creative expression changed everything
• The blog that quietly kickstarted her food career
• How photography and content work became her entry point into the industry
• Moving to San Francisco and working at a food tech startup
• Discovering Japan, cooking traditions, and learning through stillness
• How she became Academy Chair for 50 Best and what the role really involves
• The future of Middle Eastern cuisine and her message to young chefs and writers

Chapters

00:00 Introduction
04:00 Bedouin hospitality, grandma’s salads, and childhood food stories
12:00 How seasons shaped her palate and love for fresh ingredients
18:00 Career confusion, studying business, and feeling completely lost
26:00 The mentor who changed everything and the move toward writing
30:00 Oxford, the blog, and teaching herself photography
38:00 San Francisco and joining a food tech startup
55:00 Life in Japan during COVID and learning Japanese cooking
67:00 Becoming Academy Chair and the truth about how voting works
87:00 The rise of homegrown restaurants across the region
104:00 The future of Middle Eastern cuisine and advice for young talent

Proudly Brought to You by Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why the humble potato remains one of the most powerful ingredients in every kitchen.

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

Website
https://www.potatogoodnessgcc.com

Follow Leen Al Zaben

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

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

Website
https://www.leenalzaben.com/

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LinkedIn
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Season 11 continues with a story built on pressure, persistence, and two people who refused to settle for the careers they were “meant” to have.

Dan and Fix spent years in engineering and construction before Carnistore ever existed. Long days on site, managing hundreds of workers, solving problems nonstop, and dealing with deadlines that could cost millions. But the one thing that stayed with both of them was food. Memories from Egypt, home cooking, street food, and the feeling of people gathering around a meal.

A chance meeting at a kid’s birthday party brought two strangers together who were secretly working on the same idea. From that moment they decided to build something they wished existed. A place focused on good meat, good sourcing, good service, and honest hospitality.

Carnistore started with no funding and no experience in F and B. Just belief, curiosity, and a lot of trial and error. Their turning point came in 2020 when the entire city went online and their orders went from 15 a day to hundreds overnight. What could have broken them became the moment that changed their future.

Today they run one of Dubai’s strongest homegrown brands. A space in Alserkal Avenue. A community of chefs, families, and food lovers. And a content style that has taken over the internet.

This episode is real, funny, raw, and full of the moments that build entrepreneurs.

What You Will Hear in This Episode

• Growing up in Egypt and how food shaped their childhood
• Why engineering was the expected path and why it never felt right
• The pressure of construction life and the moment they wanted out
• How they met and realised they were working on the same idea
• The early Carnistore days and the decision to go fully online
• How COVID changed everything overnight
• The story behind their Alserkal Avenue space
• Why community is central to their brand

Proudly Brought to You by Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers everywhere.
From nutrition to creativity, they show why potatoes remain one of the most powerful ingredients in any kitchen.

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

Website
https://www.potatogoodnessgcc.com

Follow Dan and Fix

Instagram
Dan - https://www.instagram.com/danthecarnivore/
Fix - https://www.instagram.com/fixthecarnivore/
Business - https://www.instagram.com/carnistore/

Website
https://www.carnistore.com

Follow Chef JKP

Instagram
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LinkedIn
https://www.linkedin.com/in/james-knight-paccheco-447b1b17

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

Chapters

00:00 Introduction
04:00 Childhood food memories and growing up in Egypt
17:00 Engineering life and the pressure that pushed them away
27:00 The moment they met and discovered they shared the same idea
35:00 Building Carnistore from scratch and choosing to go online
45:00 COVID hits and their business explodes overnight
54:00 Moving into Alserkal Avenue and designing the space
59:00 How community, chefs, and creatives shaped the brand

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Season 11 continues with a story that’s as honest as it is inspiring.

From a small hawker stall in Singapore to standing on the Michelin stage in Dubai, Chef Akmal Anuar has lived a journey built on discipline, sacrifice, and starting from zero more than once.

He didn’t grow up loving food. He grew up watching his parents hustle to feed their community. Cooking came later, through tough kitchens, rejection, and a moment that changed his life at Les Amis.

In this episode, Akmal opens up about the reality of chasing your dream in kitchens that demand everything from you, what it means to rebuild after losing it all, and how it felt to share the Michelin stage with his parents, the same people who once made him hate cooking.

It’s an episode about humility, family, and finding peace after years of fighting to prove yourself.

🎧 What You Will Hear In This Episode

• Growing up in a hawker family and learning what hard work really means
• The moment that made him want to be a chef
• Lessons from Les Amis and the brutal discipline of early kitchen life
• Building Three Fils from scratch and surviving when no one showed up
• The turning point when Iron Chef Morimoto walked in for dinner
• How failure and partnership taught him to protect himself and start again
• The Michelin star moment he shared with his parents
• What success means to him now and why he cooks for purpose, not ego

Proudly Brought to You By Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world.
From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them:
Instagram – https://www.instagram.com/potatogoodnessgcc/

Website – https://www.potatogoodnessgcc.com

👨‍🍳 Follow Chef Akmal Anuar

Instagram – https://www.instagram.com/akmalanuarofficial

LinkedIn – https://www.linkedin.com/in/akmal-anuar-747b881a3/

Website – https://eatwhiterice.com/

👨‍🍳 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

🎙️ Chapters

00:00 Introduction
04:00 Growing up around hawker stalls and learning tough love
10:00 The moment that changed everything at Les Amis
18:00 Lessons from the kitchen and the discipline that shaped him
26:00 Working at Iggy’s and finding confidence as a young chef
36:00 Moving to Dubai and the early days at Zengo
47:00 Starting over with Three Fils and learning through failure
55:00 When Iron Chef Morimoto walked in and everything changed
1:08:00 The Michelin moment with his parents and what it really meant
1:18:00 Why he cooks for purpose now and what he wants the next generation to know

Support the show

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Season 11 continues with a story that blends tradition, determination, and the pursuit of flavour.

From the heart of Mexico to Dubai’s shores, Chef Sergio Hernández Ruiz has built his career one kitchen and one lesson at a time.
Now the Chef de Cuisine at Tamoka, Sergio brings Latin warmth, coastal soul, and bold creativity to every plate.

In this episode, he opens up about growing up in a small town, discovering his calling through Iron Chef America, and pushing himself from humble beginnings to leading one of Dubai’s most loved beachfront restaurants.
It’s a story about finding purpose through perseverance and staying true to your roots while inspiring a team to dream bigger.

🎧 What You Will Hear In This Episode

• Childhood memories and Sunday lunches in Mexico
• Street food culture and flavors that shaped his cooking
• Leaving home at 17 to study culinary arts
• First professional experiences at St. Regis Mexico
• Overcoming self-doubt and building confidence in the kitchen
• Moving to Dubai and joining W The Palm
• Finding his place at Tamoka and leading the pre-opening
• The evolution of Latin-American cuisine in the UAE
• Leadership, mentorship, and building a motivated team
• His dream collaborations and advice for young chefs

Proudly Brought to You By Potatoes USA

Potatoes USA represents America’s potato growers and inspires chefs, home cooks, and food lovers around the world.
From nutrition to creativity, they remind us why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them:
Instagram – https://www.instagram.com/potatogoodnessgcc/

Website – https://www.potatogoodnessgcc.com

👨‍🍳 Follow Sergio Hernández Ruiz

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

LinkedIn: https://www.linkedin.com/in/ze-sergio-hernandez-ruiz-b79488125/

📲 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

🎙️ Chapters

00:00 Introduction
03:00 Growing up in Mexico and Sunday lunch memories
07:00 Discovering a love for food and culinary school days
12:00 First jobs and lessons from St. Regis Mexico
18:00 Overcoming criticism and finding motivation
21:00 Moving to Dubai and joining W The Palm
30:00 Joining Tamoka and the pre-opening journey
39:00 Ceviche bar, grill concept, and creative process
46:00 Building the menu and working with local produce
53:00 Leading a team and creating a positive kitchen culture
1:00:00 Dreams, mentorship, and what’s next for Tamoka
1:09:00 Quick fire and final reflections

Support the show

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Season 11 continues with a story built on precision, passion, and perseverance.

From the south of France to the heart of Doha, Chef Fabrice Rosso has crafted his journey one plate and one lesson at a time.

Now the Executive Chef at IDAM by Alain Ducasse, Fabrice’s path takes us through the world of Michelin kitchens, from Nice and Monaco to Paris, where he trained under some of the world’s finest chefs, before finding his home in Qatar.

In this episode, Fabrice opens up about what it takes to earn a Michelin Star, lead a team under pressure, and redefine fine dining in the Middle East.
It’s a story of grit, growth, and gratitude told by a chef who continues to push boundaries while honoring his roots.

Proudly brought to you by our Season 11 sponsor

👉 Potatoes USA

Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/

Website: https://www.potatogoodnessgcc.com

🎧 What You Will Hear In This Episode

• Childhood memories and family roots in France and Indonesia
• Early years in Michelin-starred kitchens across Europe
• Lessons from working at Le Meurice under Alain Ducasse
• The pressure and precision of three-star cooking
• Moving to Qatar and leading IDAM’s reopening
• The moment Michelin called their name
• What the Star means for Doha’s dining scene
• Leading with trust, humility, and creativity
• The power of collaboration in the GCC
• Advice for young chefs chasing excellence

Chapters

00:00 Introduction
04:00 Early food memories and culinary school in France
10:00 Life in Michelin kitchens and first lessons
18:00 Monaco, Switzerland, and building resilience
25:00 Discovering new flavors and moving to Holland
30:00 Joining Le Meurice and working with Alain Ducasse
36:00 Pressure, precision, and purpose
44:00 Moving to Qatar and finding his rhythm
47:00 Building IDAM and leading the team
50:00 The moment Michelin announced their name
53:00 The Michelin effect and what changed after
57:00 Redefining fine dining in Doha
1:03:00 Collaboration and the next chapter for IDAM
1:09:00 Quick fire and final reflections

Follow Fabrice Rosso

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

LinkedIn: https://www.linkedin.com/in/fabrice-rosso-611307208/

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

Support the show

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Season 11 continues with a story that brings together food, family, and fearless creativity.

When her mom once suggested turning her newsletters into a book, Joan Tuaño Rumsey brushed it off. Years later, that tiny spark became Steak Simplified, a thoughtful and beautifully written guide that makes people fall in love with meat, education, and culture all over again.

From growing up in the Philippines to helping her parents build La Carne in Abu Dhabi, Joan’s story is rooted in heritage, grit, and purpose. She talks about the early days of her family business, the lessons from failure, and how she turned her passion for learning into a legacy project that now sits on shelves across the world.

This episode dives into what it really takes to write, publish, and share your story when no one’s handing you a blueprint. It’s a masterclass in self-belief, storytelling, and staying true to your craft.

Proudly brought to you by our Season 11 sponsor

👉 Potatoes USA

Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/

Website: https://www.potatogoodnessgcc.com

What you will hear in this episode

• Childhood food memories from the Philippines
• How Abu Dhabi’s food scene shaped her early years
• The story behind her family’s butchery, La Carne
• What it takes to write and publish a cookbook from scratch
• Lessons from visiting cattle farms in Australia and New Zealand
• Why she wanted to make steak approachable for everyone
• The reality of rejection in publishing and what it taught her
• Planning a book launch while eight months pregnant
• Building a business rooted in education, not just sales
• Advice for aspiring authors who want to share their story

Chapters

00:00 Introduction
04:00 Growing up between the Philippines and Abu Dhabi
10:00 Food memories and early influences
15:00 How her father started the family business
25:00 Learning from failure and rebuilding
30:00 How the idea for Steak Simplified began
36:00 Research trips and learning from the source
44:00 The publishing process and facing rejection
49:00 Finding the right publisher and self-publishing model
55:00 The book launch and the power of community
1:01:00 Why education is the future of butchery
1:09:00 Quick fire: garlic, shawarma, and steak talk
1:12:00 Final reflections and advice for aspiring writers

Follow Joan Tuaño Rumsey

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

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

Buy your guide for steak connoisseurs - https://www.steaksimplified.com/order

Follow Chef JKP

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Support us by ordering your JKP Flask: https://pay.ziina.com/chefjkp/2aSSZB8g9

If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. ✨

#chefjkp #season11 #joantuanorumsey #steaksimplified #lacarne #abudhabifood #filipinoentrepreneurs #womeninfood #cookbookauthor #culinaryjourney #foodismemories

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Season 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.

From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world’s most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.

Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.

In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.

Proudly brought to you by our Season 11 sponsor

👉 Potatoes USA

Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/

Website: www.potatogoodnessgcc.com

What you will hear in this episode

• Childhood memories of baking with his mother in France
• Lessons from tough mentors and old-school kitchens
• How a dream TV moment led him to New York at age 20
• The pressure and discipline of working under Alain Ducasse
• Behind the scenes of earning three Michelin stars
• Opening luxury resorts in Macau and London
• The story of launching Atlantis The Royal’s pastry program
• Crafting the world’s best afternoon tea experience
• Why leadership is about patience, humor, and humility
• Advice to young chefs on perseverance and staying grounded

Chapters

00:00 Introduction and welcome to Season 11
05:00 Childhood food memories and family kitchens in France
13:00 Moving to New York at 20 and leading his first team
17:00 Inside Alain Ducasse’s three-star kitchen
25:00 Lessons from pressure, perfection, and passion
31:00 Building global projects from Paris to Macau
42:00 Joining Atlantis The Royal and navigating the pre-opening
47:00 The story behind the Royal Tearoom
55:00 Crafting the world’s best afternoon tea
1:03:00 Leading teams and mentoring the next generation
1:09:00 The pastry revolution in Dubai and beyond
1:17:00 Reflections, humility, and advice to young chefs
1:24:00 Closing thoughts and gratitude

Follow Chef Christophe Devoille
Instagram: https://www.instagram.com/christophe_devoille/

LinkedIn: https://www.linkedin.com/in/christophe-devoille-745b4377/

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

If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨

#chefjkp #season11 #christophedevoille #atlantistheroyal #pastrychef #dubairestaurants #foodismemories #finedining #culinaryjourney #resilience

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Season 11 continues with another remarkable story of resilience, flavor, and fire featuring Chef Thinus Van Der, Culinary Director 99 Sushi Bar.

From growing up in South Africa surrounded by braais and family kitchens to becoming a Michelin-star chef in the UAE, Thinus’s story is a masterclass in grit, gratitude, and growth. After surviving stage three brain cancer, he returned to the kitchen stronger than ever, leading teams, redefining Japanese fine dining in Abu Dhabi, and now guiding the global expansion of 99 Sushi across Monaco, Madrid, and beyond.

In this powerful conversation, Thinus shares how his upbringing shaped his love for food, the lessons he learned from kitchens both chaotic and disciplined, and what it truly means to lead with humility. 

This is not just a story about food. It is about survival, second chances, and cooking with purpose.

Proudly brought to you by our Season 11 sponsor:
👉 potatogoodness.com
Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they show why the humble potato is one of the most powerful ingredients in every kitchen.

Follow them here:
Instagram: https://www.instagram.com/potatogoodnessgcc/

Website: www.potatogoodnessgcc.com

What you will hear in this episode

• Growing up around fire, food, and family in South Africa
• Lessons from old-school kitchens and the value of chaos
• How Japanese cuisine changed his view on respect and craft
• The story of surviving brain cancer and finding perspective
• Building confidence and character through adversity
• Transitioning from resorts to fine dining in the Middle East
• The inside story of earning Abu Dhabi’s first Michelin star
• What it really takes to keep a Michelin star once you win it
• The expansion of 99 Sushi worldwide and leading with vision
• Advice to young chefs on patience, humility, and purpose

Chapters

00:00 Introduction and welcome to Season 11
05:00 Childhood food memories and South African traditions
14:00 First kitchen experiences and early chaos
27:00 Discovering Japanese cuisine and culinary respect
36:00 Coffee ventures, Mozambique, and finding purpose
42:00 Battling stage three brain cancer and rebuilding life
47:00 Moving to the Middle East and cultural growth
56:00 Winning the Michelin star and leading 99 Sushi
1:03:00 Becoming Culinary Director and global expansion
1:17:00 Lessons on leadership, resilience, and legacy
1:21:00 Closing thoughts and gratitude

Follow Chef Thinus Van Der
Instagram: https://www.instagram.com/chef__thinus/

LinkedIn: https://www.linkedin.com/in/thinus-van-der-westhuizen-b13b0579/

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

If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨

#chefjkp #season11 #thinusvander #99sushibar #michelinstar #dubairestaurants #cheflife #foodculture #foodismemories #leadership #resilience

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Season 11 continues with another powerful voice in food: Solemann Haddad, Head Chef and Owner of Moonrise in Dubai.

At just 26, Solemann became the youngest chef in the region to earn a Michelin star, but his story is about more than accolades. From dropping out of university three weeks before graduating to building one of Dubai’s most talked about restaurants, Solemann has forged his path with ambition, honesty, and an uncompromising belief in identity.

In this conversation, Solemann shares why food must carry meaning beyond taste, how he motivates his team through vision and energy, and what it means to cook for a city that raised him. He opens up about Moonrise 2.0, the renovation that marks a new chapter, and why understanding Dubai’s ecosystem from farmers to supply chains to diners is essential for long-term success.

This is not just a story about a restaurant. It is about leadership, creativity, and building a food culture that reflects a city’s soul.

Proudly brought to you by our Season 11 sponsor: potatogoodness.com

Potatoes USA represents America’s potato growers and is dedicated to inspiring chefs, home cooks, and food lovers around the world. From nutrition to creativity, they showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.

Follow them here:
Instagram: @potatogoodnessgcc

Website: www.potatogoodnessgcc.com

What you will hear in this episode
• Dropping out of university and committing fully to becoming a chef
• The early chaos of starting Moonrise and learning on the road
• Why food identity matters more than copying global trends
• How to motivate a team and create a culture of care in the kitchen
• The philosophy behind Moonrise’s renovation and controlled growth
• Why Dubai’s ecosystem from farmers to suppliers must be supported
• Advice to chefs who want to align with the city’s energy and zeitgeist
• Lessons on leadership, creativity, and resilience

Chapters
00:00 Introduction and welcome to Season 11
05:00 Dropping out of university and choosing the kitchen
12:00 Building Moonrise and the chaos of early days
19:00 Finding an identity and the importance of food philosophy
27:00 Michelin star recognition and what it really meant
36:00 Leading a young team and motivating through culture
46:00 Supporting Dubai’s ecosystem and sourcing responsibly
1:00:00 Renovating Moonrise and the idea of controlled growth
1:20:00 Cooking for Dubai and reflecting the city’s energy
1:40:00 Lessons on leadership, resilience, and the future of Moonrise
1:56:00 Closing thoughts and gratitude to the hospitality community

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