The Chef JKP Podcast

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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

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Keith Dallison
Instagram - https://www.instagram.com/kidallison/

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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

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Stay hydrated with the Chef JKP thermos flask.
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This 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 Dubai

CHAPTERS

00:00 Alvin’s childhood food memory and the instant noodles that made him start cooking
04:00 Engineering, family expectations, and why becoming a chef came much later
10:00 Discovering Michelin dining for the first time and rethinking what was possible
18:00 Opening his first restaurant in Hong Kong during SARS
27:00 Success, failure, stubbornness, and what kept pushing him forward
39:00 MasterChef, judging talent, and why he is tough but fair
53:00 Building teams, leadership, and creating the right kitchen culture
01:10:00 Michelin stars, losing and winning with grace, and what accolades really mean
01:16:00 How he sees the growth of Dubai’s dining scene
01:28:00 Quick fire round, food heroes, MasterChef advice, and why people need to season properly

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Chef Alvin Leung
Instagram - https://www.instagram.com/chefalvinleung/

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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

Send us Fan Mail
This 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 mother

CHAPTERS

00:00 A young chef in Dubai, the story that sets everything up
04:00 Childhood food memories, thali, and Sunday feasts with three families
13:00 Family expectations, engineering, and the exam he deliberately skipped
25:00 Catering college, the Jumeirah interview, and being asked to sing
30:00 Landing in Dubai for the first time and starting from zero
37:00 Mentors, molecular gastronomy, and the lessons that never left him
52:00 The Marco Pierre White opening at Conrad Dubai and the Michelin world
01:16:00 The concept behind Oria, Mediterranean meets Asian, and building a soul into a restaurant
01:24:00 From chef to restaurateur and what nobody prepares you for
01:51:00 Advice to a 16-year-old Saradhi and the story behind the oyster shell mosaic

FOLLOW THE GUEST

Saradhi Dakara
Instagram - https://www.instagram.com/saradhi_dakara/
Oria Restaurant - https://www.instagram.com/orilladxb/
Stellar Society - https://www.instagram.com/stellarsocietyofficial/

FOLLOW CHEF JKP
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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

Send us Fan Mail
This episode of the Chef JKP Podcast features Laura Lai Coughlin, one of Dubai’s most recognizable voices in food media, for a conversation about food, storytelling, journalism, and the path that took her from family kitchens to the centre of the city’s dining scene.

Chef James Knight-Paccheco sits down with Laura, food writer, presenter, content creator, and host of Best of Dubai, to unpack her journey from growing up with two parents who cooked professionally, to studying marketing, moving to Shanghai, and eventually building her editorial career in Dubai across titles like Explorer and What’s On.

Laura reflects on rising to Head of Content, why she chose to step away from full-time publishing, and how that opened the door to a more personal chapter of work. The episode also explores the thinking behind Best of Dubai, the changing nature of food media, and why championing chefs, restaurants, and the wider hospitality community matters so much to her.

At its core, this is a conversation about instinct, reinvention, and building a career around people, stories, and the culture of food.

WHAT YOU WILL HEAR IN THIS EPISODE

• Laura’s childhood food memories and how growing up with two cook parents shaped her relationship with food
• Why she studied marketing, even though storytelling and journalism were always close by
• How moving to Shanghai changed her life and opened the door to freelance writing
• Why Dubai became home and how her early publishing years shaped her career
• What it was like rising through the ranks to become Head of Content at What’s On
• Why she stepped away from full-time media in 2022 to build something more personal
• How Best of Dubai started and why the format connected so quickly
• What she has learned from interviewing chefs, restaurateurs, and hospitality people across the city
• Why Dubai’s food community stands out for its support, energy, and collaboration
• Her thoughts on the future of dining in Dubai and across the wider Middle East

CHAPTERS

00:00 Laura thought she had been cancelled after a Best of Dubai video blew up
04:00 Childhood food memories, congee, and growing up around food
09:40 Studying marketing, loving theatre, and finding her voice
16:40 Moving to Shanghai and the internship that changed everything
26:00 Freelance writing and the start of her journalism journey
27:30 Moving to Dubai and building her editorial career
34:20 Joining What’s On and rising to Head of Content
45:00 Why she left full-time media in 2022
49:00 The story behind Best of Dubai and how the series took off
01:25:00 Her views on the future of dining in Dubai and across the Middle East

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Laura Lai Coughlin
Instagram - https://www.instagram.com/bylauralai/?hl=en

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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

Send us Fan Mail
This episode of the Chef JKP Podcast brings together two standout names from Dubai’s dining scene for a conversation about friendship, entrepreneurship, hospitality, and building something meaningful in a competitive market.

Chef James Knight-Paccheco is joined by Chef Neha Mishra, founder of Kinoya, and Panchali Mahendra, CEO of Atelier House Hospitality, for a special dual-guest episode centered around their newest venture together, Tezekuri.

Neha shares how a dinner at home, built around hand rolls and conversation, sparked the idea behind the restaurant, while Panchali reflects on why the concept had been on her mind for years and why timing matters so much in hospitality.

Together, they speak about protecting friendship while building a business, collaborating without ego, and creating a restaurant with real intention. From the menu and design to the guest journey and hidden vinyl-led martini speakeasy, every detail was shaped with purpose.

WHAT YOU WILL HEAR IN THIS EPISODE

• How a dinner party turned into the idea behind Tezekuri
• Why Neha Mishra and Panchali Mahendra decided to build together
• Protecting friendship while navigating the realities of business
• Why specialization matters more than ever in modern hospitality
• Designing a Japanese-inspired dining experience in Downtown Dubai
• The philosophy behind the hand roll concept and rice-focused menu
• Building a restaurant around intention, craft, and discipline
• Why they created a hidden vinyl-led martini speakeasy
• The role of music, atmosphere, and intimacy in hospitality
• The power of supper clubs as testing grounds for concepts
• Their thoughts on Dubai’s competitive restaurant landscape
• Reflections on recognition, 50 Best, and what success really means

CHAPTERS

00:00 Friendship, partnership, and what mattered most while building together
02:00 Introduction to Neha Mishra, Panchali Mahendra, and Tezekuri
04:45 How a dinner party sparked the idea for the restaurant
08:45 From first conversation to finding the location and building the concept
12:05 Protecting the friendship while building a business together
14:35 Designing the space and aligning on aesthetic vision
21:10 Building the menu around rice, craft, and Japanese discipline
25:45 Hiring the right head chef and creating the right team
32:30 The story behind the hidden speakeasy and martini listening room
36:20 Why vinyl, music, and intimacy matter to the guest experience
46:00 Soft launch feedback, refinement, and opening in a competitive market
57:10 50 Best, supper clubs, legacy, and the future of the brand

FOLLOW THE GUESTS

Neha Mishra
Instagram - https://www.instagram.com/astoryoffood/

Panchali Mahendra
Instagram - https://www.instagram.com/panchalimahendra/

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