In 2020, as the world grappled with the global pandemic, James Knight-Paccheco witnessed firsthand the devastating impact on the hospitality industry. Experienced chefs were compelled to let go of teams they had nurtured like family, leading to a mental health crisis within the industry. This realization spurred him into action, resulting in the creation of The Dubai Chefs Collective, an initiative aimed at supporting F&B professionals and encouraging open dialogue within the sector.
This initiative also complemented his podcast, where he engages in candid conversations with chefs and restaurateurs, exploring the challenges and successes of the industry. These efforts reflect James' profound dedication to his profession and the broader hospitality community. With a career that includes stints at iconic establishments like Le Manoir Aux Quat' Saisons and Claridge’s, along with notable TV appearances, he has established himself as a master of his craft. However, it is his leadership and commitment to collaboration that truly set him apart, making him a significant voice in the industry.
Whether through his company Group JKP, guiding SEEN Holding, which includes the RYBA restaurant in Abu Dhabi (recently recognized with the Michelin Bib Gourmand), or mentoring the next generation of chefs, James continues to push boundaries. In an engaging conversation, the multifaceted TV show host, podcaster, influencer, and celebrity chef discusses various topics, including food, culture, mental health, and the rise of younger eastern cities as food capitals.
This is the ninth season of the Chef JKP Podcast. How do you plan your episodes? When I launched the podcast in 2020, my aim was to create a learning platform for culinary students, providing them with insights from seasoned chefs. Navigating the top of this industry requires immense mental and physical resilience — working long hours, missing family events, and embracing both the highs and lows while dedicating oneself to serving others. The podcast quickly gained momentum, and here we are in its ninth season! Each season revolves around a central theme, with guests carefully selected to align with it. Our goal has always been to highlight the culinary talent in the region.
While we are fortunate to have many people eager to be featured, I am selective about who makes the cut. I personally research each guest to ensure they bring value to a global audience, make an impact on the business, are articulate, and share a compelling story.
How have your conversations with fellow chefs shaped your own views on industry challenges? Let me put it this way — as a chef, I have more insights. The Chef JKP Podcast involves long-form conversations, sometimes lasting over an hour. My role is to extract all the gossip and details from my interviewee — whether they are a chef, restaurateur, or CEO.
Did these conversations inspire the creation of the Dubai Chefs Collective? In many ways, yes. The Dubai Chefs Collective was conceived during the pandemic. In some places, like the UK, furlough schemes provided a safety net, but in other regions, the reality was harsh. I know chefs who went unpaid for months and senior chefs who had to let go of their teams over Zoom! And let’s be honest, chefs aren’t HR experts; having to make such decisions took a huge toll on many of them.
Recognizing this, Chef Shane Born and I created the collective as a safe space for chefs. It’s a platform where they can share their struggles and feel heard. Whether you’re dealing with mental health challenges or just feeling low, we are here to listen and support.
Do you feel there aren’t enough conversations about mental health in the F&B industry? Absolutely, we need to talk about it more. Stress is a constant in this industry. The statistics don’t lie — mental health challenges cost the global hospitality sector millions annually. In a recent TED Talk, I used the “Mount Vesuvius effect” as a metaphor for F&B: everything looks calm on the surface, but the smallest trigger can lead to an overwhelming eruption. We need to prevent these moments. Hence we want to reach out more to the community and need support from the government and industry bodies. It’s not just about funding; it’s about visibility and sending a clear message: whatever you’re going through, we’re here for you.
What are your tips for chefs or restaurateurs to reduce stress? Start with the basics — stay active and exercise for at least 30 minutes a day. If you’re feeling overwhelmed, step away and take a breather. Most importantly, foster a supportive kitchen culture where mental health is a shared priority. Back when I trained in high-end kitchens, these conversations didn’t exist, but thankfully, there’s more awareness now. Management also needs to take this seriously — when the team feels safe and supported, it benefits the kitchen, the customers, and the business as a whole.
One of the main causes of stress is the challenge of surviving and thriving in a competitive market like Dubai. How important is it for chefs to be good with numbers? Incredibly important! One of the most common points of tension in restaurants is the dynamic between chefs and finance managers — they rarely see eye to eye. Chefs are creatives at heart, focused on crafting art on a plate, but the numbers are just as crucial. It’s an essential skill that should be deeply embedded in culinary education. When chefs start their training at 16 or 18, they should also be learning the fundamentals of business management, hidden costs, and recognizing the importance of hitting financial targets.
Isn’t that a tough balance to achieve? Yes, but it’s certainly not impossible! It’s a bit like marriage — you have to find that sweet spot where compromise and mutual respect meet. Be creative, but also learn how to make money. If you’re both a chef and a business owner, those values must align from the start. And if they don’t, you need to trust each other’s vision. If one person is constantly compromising the other, it’s probably not the right fit. Here’s the key: when an owner hires a chef of a certain caliber, they need to understand who they’re bringing on board. Do your due diligence. And chefs, the same goes for you — make sure you’re researching both the person and the company. Most importantly, trust your instincts.
Do chefs have a big ego? Fifty per cent do and 50 per cent don’t! Ego is the chef’s worst enemy. It can literally set you back a huge way. Chefs who are humble, ask for feedback from staff and guests, and learn to take constructive criticism, go a long way. The guys with the ego travel in the opposite direction. They will fold down much quicker. In this day and age, ego won’t help you.
There’s been growing chatter in the F&B world about how the food capitals are shifting towards the East from Europe or the US. Do you feel younger, more dynamic cities are emerging as key players? There’s definitely been a noticeable shift, and it’s exciting, isn’t it? Cities like Paris, London, and New York will always be iconic for their culinary heritage and innovation, but we’re seeing new, vibrant markets emerge. Take Dubai, for example — look at where it was 10 years ago compared to today! It’s now home to global awards and some of the finest chefs in the world. But what’s just as impressive is the rise of homegrown talent, whether they’re earning Michelin stars or serving exceptional street food, they’re truly putting this region on the map. And it's not just Dubai — places like Bahrain, Oman, Kuwait, and Saudi Arabia are full of potential.
There’s also a narrative that food reflects a country’s economic and cultural power. Do you think nations with greater economic influence also shape food trends? I guess there is a truth to it though it's influenced by a combination of factors. Now, people are more traveled and tastes have changed. For example, if you compare the number of French restaurants to Japanese ones, the latter has seen a huge rise in popularity, as those flavours have captivated diners worldwide. That said, Japan’s status as an economic superpower has undeniably played a role. While France laid the foundation for modern gastronomy, its influence remained somewhat contained. Japan, on the other hand, has diversified its reach. The impact of Japanese food is incredibly global, almost surpassing other cuisines! So yes, there’s definitely truth to that connection between economic power and food trends.
In your opinion, which cities are the new food capitals of the world? South America is buzzing with culinary innovation, especially in Peru, Colombia, and Brazil. Dubai is, undoubtedly, the food capital of the Middle East. Copenhagen continues to evolve as a food hub, while San Sebastián in Spain remains fascinating. Recently, the Baltic region, particularly Serbia and Croatia, has been gaining attention, along with the rising popularity of Georgian cuisine.
You often talk about how food is tied to memories. Can you elaborate? Food is deeply personal for me, shaped by my Venezuelan and British heritage. In Venezuela, food is all about family and connection, while the UK is more reserved and cold - and I am not just talking about the cuisine! In fact, food has been central to all my experiences in any part of the world I have been in. For me, it is a message and a love language. Whatever you eat leaves you with memories. When you first went away from your family or when you went for your first vacation with your friends, food brought you together. Food brings cultures together which is why you have the concept of ‘breaking bread’. As chefs, we have the responsibility of creating those lasting memories. Whether it’s a simple spaghetti or an elaborate 20-course meal, you can touch people with emotions and that’s an incredible gift. In an age of technology, it’s vital that we don’t lose that personal connection with food. No amount of AI will ever replace the personal connection of a chef.
Source link: https://www.khaleejtimes.com
