The Chef JKP Podcast

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174

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Jun 2026

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About the show

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

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June 11, 2026Episode 131 hr 52 min

Why He Left Oil & Gas for Champagne | Ben Kouider (E166)

Send us Fan MailChef 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 todayCHAPTERS03:31 Childhood food memories and his mother’s gratin14:15 Science, hip hop and learning how to express himself28:35 The pressure, politics and problem-solving of oil and gas42:55 Building Champavin and bringing grower champagne to the UAE56:44 The biggest champagne mistake people make01:06:13 Champagne education, memberships and building a culture01:18:06 How to choose champagne based on grape, style and taste01:36:38 Quick fire round01:41:49 Advice for people starting their champagne journeyFOLLOW THE GUESTBen KouiderInstagramhttps://www.instagram.com/benchampagnes/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNFood is memories. 🍸Support the showFollow The Chef JKP Podcast on Instagram HERE

June 4, 2026Episode 121 hr 39 min

How CUPBOP Took Korean Street Food Global | Dok Kwon & Junghun Song (E165)

Send us Fan MailWhat 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 beyondCHAPTERS00:00 Childhood food memories and family traditions08:30 From dance dreams to discovering hospitality17:00 Wall Street, Citadel and the search for entrepreneurship28:00 Building the first CUPBOP food truck in Utah37:00 How Dok and Junghun became business partners46:00 Shark Tank, $5 million offers and national exposure01:16:00 Franchising, growth and building the right team02:03:00 Leadership lessons, entrepreneurship and what’s next for CUPBOPFOLLOW THE GUESTSJunghun SongInstagramhttps://www.instagram.com/cupbop4ever/Dok Kwon & CUPBOPInstagramhttps://www.instagram.com/cupbop/CUPBOP UAEInstagramhttps://www.instagram.com/cupbopuae/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNFood is memories. 🍸Support the showFollow The Chef JKP Podcast on Instagram HERE

May 28, 2026Episode 111 hr 30 min

This Woman Fought 22 Years for Water | Angie Pajak (E164)

Send us Fan MailWhat 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 talkCHAPTERS00:00 Childhood food memories in Poland08:00 Growing up around scientists and water research16:00 Four universities, Italy, and life in the UK31:00 The beginnings of Aquacell and Greentech44:00 EMF, technology, and modern stress01:02:00 Water technology and hospitality applications01:18:00 Plastic, sustainability, and climate systems02:18:00 Burnout, wellness, and recharging ourselvesFOLLOW THE GUESTAngie PająkInstagramhttps://www.instagram.com/slowfoodlife/?hl=enGreentech by AquacellInstagramhttps://www.instagram.com/greentech_by_aquacell/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

May 21, 2026Episode 101 hr 5 min

He Became A Chef At 15 To Buy Football Shoes | Shehab Medhat (E163)

Send us Fan MailWhat 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 recognitionCHAPTERS00:00 Childhood food memories and growing up in Egypt08:00 Football dreams and starting work young16:00 Becoming a chef at 15 years old29:00 Working across 35 restaurants in Egypt58:00 Bocuse d’Or Africa and competition pressure01:13:00 San Pellegrino Young Chef and Egyptian breakfast01:32:00 Winning Top Chef Middle East01:38:00 Building Savryn and African fine dining in DubaiFOLLOW THE GUESTChef Shehab MedhatInstagramhttps://www.instagram.com/chefshehab/Savryn Dining RoomInstagramhttps://www.instagram.com/savryn.diningroomFOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

May 14, 2026Episode 92 hr 14 min

The Hospitality Fixer Who Knows Why Guests Don’t Come Back | Samuel Graham (E162)

Send us Fan MailWhat 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 peopleCHAPTERS00:00 Childhood food memories and growing up in the UK08:00 School struggles, engineering, and early life lessons18:00 London tunnels, burnout, and changing direction27:00 Discovering bartending and hospitality38:00 Rainforest Cafe, Planet Hollywood, and service culture58:00 Pacha London, nightlife, and leadership under pressure01:16:00 Service standards, atmosphere, and guest experience01:42:00 Tasty Humans, podcasting, and advice for hospitality professionalsFOLLOW THE GUESTSamuel GrahamInstagramhttps://www.instagram.com/samuel_f_graham/Tasty Humans Podcasthttps://www.instagram.com/tastyhumanspodcast/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

May 6, 2026Episode 81 hr 50 min

The Rise of Indian Food with Himanshu Saini and Liam Collens (E161)

Send us Fan MailWhat 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 writersCHAPTERS00:00 Catching up after three Michelin stars08:00 The moment Michelin walked into Trèsind Studio18:00 What the three stars meant for Indian food33:00 How the book idea first started52:00 Why Liam became the co-author01:14:00 Writing the book alongside restaurant service01:28:00 Structuring the book around India’s regions01:40:00 Food photography, recipes and publishing edits01:53:00 The title, the design and holding the first copy02:28:00 Quickfire round and advice for chefs and writersORDER THE BOOKThe Rise of Indian FoodPhaidon: https://www.phaidon.com/en-int/products/the-rise-of-indian-food-recipes-reimagined-by-tresind-studio?Amazon: https://amzn.eu/d/0bPlAYGeFOLLOW THE GUESTSHimanshu SainiInstagram: https://www.instagram.com/chefhimanshusaini/Liam CollensInstagram: https://www.instagram.com/itsliamcollens/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

April 30, 2026Episode 71 hr 43 min

Why Do Some People Never Stop Chasing Food Stories? | Tiffany Eslick (E160)

Send us Fan MailWhat 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 GreeceCHAPTERS00:00 Childhood food memories and growing up in South Africa08:00 Switzerland, risk taking and finding a creative path18:00 London, publishing and early career lessons33:00 Travel writing, Etihad and building a global editorial career52:00 Writing craft, pitching ideas and storytelling structure01:14:00 Spinneys, content leadership and building Nourish magazine01:28:00 Ballymaloe and returning to school for food01:40:00 Tiff’s Table, supper clubs and cooking as community01:53:00 The future of food media, print and long form storytelling02:28:00 Quick fire round and advice for aspiring writersFOLLOW THE GUESTTiffany EslickInstagramhttps://www.instagram.com/tiffany_eslick/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

April 23, 2026Episode 61 hr 47 min

What a Life in Storytelling Really Looks Like | Keith Dallison (E159)

Send us Fan MailThis 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 roadmapCHAPTERS00:00 Childhood memories, growing up around food and family04:00 School struggles and early life in the UK10:00 Finding his way into media and storytelling18:00 Acting, voiceover work, and life behind the camera27:00 The process of storytelling and creative discipline39:00 Film, television, and what people don’t see behind the scenes53:00 Parallels between hospitality and media industries01:10:00 Advice for aspiring actors and creatives01:16:00 The reality of staying consistent in creative work01:28:00 Quick fire round and reflections on storytellingFOLLOW THE GUESTKeith DallisonInstagram - https://www.instagram.com/kidallison/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

April 16, 2026Episode 51 hr 9 min

He Started Cooking In His 40s And Reached The Top Of Fine Dining (E158)

Send us Fan MailThis episode of the Chef JKP Podcast features Chef Alvin Leung, better known around the world as The Demon Chef, for a conversation about reinvention, ambition, creativity, and the unconventional road that took him from engineering into the highest levels of global gastronomy.Chef James Knight-Paccheco sits down with Alvin, founder of Demon Duck, three Michelin-starred restaurateur, chef and MasterChef Canada judge, to unpack his remarkable journey from growing up in Canada, to working for years as an engineer, to teaching himself how to cook and eventually building one of the most distinctive culinary careers in the world.At its core, this is a conversation about courage, self-belief, and building your own path even when it looks nothing like everyone else’s.WHAT YOU WILL HEAR IN THIS EPISODE• Alvin’s childhood food memories and why bad home cooking pushed him to learn for himself• How he spent nearly two decades working as an engineer before becoming a chef• Why discovering Michelin-star dining in his forties changed everything• The story of opening his first restaurant during SARS in Hong Kong• How he found an unconventional shortcut into fine dining without classical culinary training• His thoughts on talent, passion, hard work, luck, and what really drives success• What MasterChef taught him about judging, potential, and mentoring future chefs• Why taste is still king, no matter the format, pressure, or platform• How he thinks about leadership, team culture, and getting the best out of people• His view on Michelin stars, legacy, and the evolving dining scene in DubaiCHAPTERS00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking04:00 Engineering, family expectations, and why becoming a chef came much later10:00 Discovering Michelin dining for the first time and rethinking what was possible18:00 Opening his first restaurant in Hong Kong during SARS27:00 Success, failure, stubbornness, and what kept pushing him forward39:00 MasterChef, judging talent, and why he is tough but fair53:00 Building teams, leadership, and creating the right kitchen culture01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean01:16:00 How he sees the growth of Dubai’s dining scene01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properlyFOLLOW THE GUESTChef Alvin LeungInstagram - https://www.instagram.com/chefalvinleung/FOLLOW CHEF JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE

April 9, 2026Episode 41 hr 58 min

The Chef Who Said No To Engineering And Built An Empire Instead (E157)

Send us Fan MailThis episode of the Chef JKP Podcast features Saradhi Dakara, chef and co-founder of Stellar Society, for a conversation about food, identity, entrepreneurship, and what it truly takes to build something of your own from the ground up.Chef James Knight-Paccheco sits down with Saradhi to trace a journey that began in a small town in Andhra Pradesh, wound through some of Dubai's most high-profile hotel kitchens, and ultimately led to the founding of Oria and a bold new chapter in his career.At its core, this is a conversation about grit, reinvention, and the belief that community, not just cuisine, is what makes a restaurant truly great.WHAT YOU WILL HEAR IN THIS EPISODE• Saradhi's childhood food memories and what a South Indian Sunday really looks like when three families cook together• Why he refused to sit the engineering entrance exam and how that single decision changed everything• How he got shortlisted out of sixty students to join Jumeirah Beach Hotel in Dubai• What it was like arriving in Dubai for the first time and discovering that everything he had learned needed to be unlearned• The mentors who shaped his approach to leadership and proved that teams can be built through love rather than fear• His journey through some of Dubai's most important kitchens and what each one taught him• Why he stepped away from executive chef roles to start something entirely his own• The thinking behind Stellar Society and the founding of Oria, its Mediterranean and Asian-inspired flagship• What nobody tells you about going from chef to restaurateur and why he still introduces himself as a chef, not an owner• His vision for the future of Stellar Society, including upcoming concepts and a restaurant named after his motherCHAPTERS00:00 A young chef in Dubai, the story that sets everything up04:00 Childhood food memories, thali, and Sunday feasts with three families13:00 Family expectations, engineering, and the exam he deliberately skipped25:00 Catering college, the Jumeirah interview, and being asked to sing30:00 Landing in Dubai for the first time and starting from zero37:00 Mentors, molecular gastronomy, and the lessons that never left him52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant01:24:00 From chef to restaurateur and what nobody prepares you for01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaicFOLLOW THE GUESTSaradhi DakaraInstagram - https://www.instagram.com/saradhi_dakara/Oria Restaurant - https://www.instagram.com/orilladxb/Stellar Society - https://www.instagram.com/stellarsocietyofficial/FOLLOW CHEF JKPInstagram - https://www.instagram.com/chefjkppodcastLinkedIn - https://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTok - https://www.tiktok.com/@jamesknightpacchecoPROUDLY BROUGHT TO YOU BY VALRHONAValrhona 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-indiaSUPPORT THE SHOWStay hydrated with the Chef JKP thermos flask.Get yours here: https://pay.ziina.com/chefjkp/RKwVHDfpNSupport the showFollow The Chef JKP Podcast on Instagram HERE