Why Great Food Alone Won’t Save A Restaurant | Renata Messarra & Alexander Suski

Send us Fan Mail🏆 THE CHEF JKP PODCAST IS A SIGNAL AWARDS FINALIST!The Chef JKP Podcast has been nominated for the Signal Listener’s Choice Award in Food & Drink.If you’ve enjoyed the conversations we’ve shared, we’d really appreciate your vote.Vote for the Chef JKP Podcast before 15 October: https://bit.ly/3U1i020From investigating fraud at IBM to building the Middle East’s first licensed craft brewery, Chad McGehee’s career has taken a few unexpected turns.Chad McGehee, founder of Side Hustle Brews & Spirits, joins Chef JKP to share how growing up surrounded by food in Louisiana eventually took him across Asia, Africa and the Middle East before he walked away from corporate life to build something of his own.Chad shares why whiskey was actually the original plan, how beer became the “side hustle,” and why he spent $50,000 air-freighting their first shipment into the UAE, only for it to sell out on the first day.He also takes us inside the journey of opening Craft by Side Hustle in Abu Dhabi, the challenges of doing something that had never been done in the region, and what he’s learned about building a hospitality business that lasts.WHAT YOU’LL HEAR✔️ How growing up hunting, fishing and cooking in Louisiana shaped Chad’s relationship with food✔️ What travelling across Asia and Africa with IBM taught him about people, culture and business✔️ Why Chad walked away from his corporate career to start Side Hustle✔️ Why whiskey was the original plan and beer became the “side hustle”✔️ How a $50,000 air-freighted beer shipment sold out on its first day in the UAE✔️ What it took to open the Middle East’s first licensed craft brewery in Abu Dhabi✔️ Why Chad believes restaurants need to pay more attention to capital, costs and the business behind the concept✔️ Why his approach to entrepreneurship comes down to saying yes, putting the team first and staying determined through setbacksCHAPTERS00:00 – Growing Up Around Food in Louisiana08:48 – From College to IBM and a Career Around the World21:10 – Building IBM Operations Across Africa28:34 – Leaving Corporate Life to Build Side Hustle37:13 – The Science and Business of Craft Beer43:08 – Building the Middle East’s First Licensed Craft Brewery58:00 – Building Craft, Its Community and What Comes Next1:08:45 – What Restaurant Owners Get Wrong About the BusinessGUESTChad McGeheeFounder, Side Hustle Brews & SpiritsCraft by Side HustleInstagram: https://www.instagram.com/craft_by_sidehustle/Side Hustle Brews & SpiritsInstagram: https://www.instagram.com/sidehustle_brews/SEASON 13 PARTNERThis 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 PARTNERRØDE: https://rode.com/SUPPORT THE SHOWChef JKP Thermos Flask: https://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍽️#chefjkp #thechefjkppodcast #chadmcgehee #sidehustlebrews #craftbysidehustle #abudhabi #hospitality #craftbeerSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan Mail🏆 THE CHEF JKP PODCAST IS A SIGNAL AWARDS FINALIST!We’ve been nominated for the Signal Listener’s Choice Award in Food & Drink, and we need your vote.Vote for the Chef JKP Podcast before 15 October.Vote here - https://bit.ly/3U1i020What happens when two completely different career paths lead to the same industry?Renata Messarra Abergel and Alexander Suski join Chef JKP to share the journeys that shaped their lives in hospitality.Renata talks about growing up between Italian and Lebanese food cultures, moving to Dubai, and building her way from sales into hospitality, PR and entrepreneurship.Alexander shares how an injury ended his professional basketball career and eventually led him from door-to-door sales into hotels, leadership and entrepreneurship.Together, they unpack how Hospitality Majlis came to life, what they’ve learned from conversations with industry leaders, and their views on restaurant PR, investing in people, aesthetics, and the future of hospitality in Dubai.WHAT YOU’LL HEAR✔️ How Renata’s Italian-Lebanese upbringing shaped her relationship with food✔️ Why rejection and sales became part of Renata’s early career✔️ How an injury took Alexander from professional basketball into hospitality✔️ Renata’s journey from Sunset Hospitality to building her own PR agency✔️ Alexander’s move from international hotel leadership to entrepreneurship✔️ How Renata and Alexander created Hospitality Majlis✔️ What restaurants get wrong about PR, aesthetics, food and investing in their teams✔️ Why community, wellness and authenticity could shape the future of hospitalityCHAPTERS00:00 – Childhood Food Memories From Italy, Lebanon and Belgium09:01 – Renata’s Move to Dubai and Her First Jobs21:07 – How an Injury Ended Alexander’s Basketball Career33:47 – Building Careers Across Hospitality, Hotels and F&B48:04 – Why Renata Left Corporate Life to Build Her Own Agency57:23 – Alexander’s Move From Hotel Executive to Entrepreneur1:03:36 – How Renata and Alexander Started Hospitality Majlis1:11:20 – Where Dubai’s Hospitality Industry Is HeadingGUESTSRenata Messarra AbergelInstagram: https://www.instagram.com/renatamessarra/Alexander SuskiInstagram: https://www.instagram.com/alexandersuski/SEASON 13 PARTNERThis 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 PARTNERRØDE: https://rode.com/SUPPORT THE SHOWChef JKP Thermos Flask: https://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍽️#chefjkp #thechefjkppodcast #renatamessarra #alexandersuski #hospitalitymajlis #dubaihospitality #hospitalitySupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailHow does an Italian American raised on Sunday spaghetti become a Farsi-speaking food blogger in Dubai?David Marino, known online as David Shekamoo, talks about his father’s Sunday lunches, volunteering with refugees in Greece, meeting his wife and learning Farsi. He also shares what working at Chick-fil-A and experiencing Persian hospitality taught him about welcoming people.David and Chef JKP discuss the spaghetti video that helped him go viral, exploring Persian food beyond kebabs, and building a community through Food Guys of Dubai. He also shares his advice on honest food reviews and staying consistent as a creator.WHAT YOU’LL HEAR IN THIS EPISODE✔️ Italian American Sunday lunches and his father’s influence✔️ How volunteering with refugees in Greece changed his outlook✔️ What Chick-fil-A taught him about hospitality✔️ Marrying into a Persian family and learning Farsi✔️ The spaghetti video that helped David Shekamoo go viral✔️ Exploring Persian cuisine beyond kebabs✔️ Bringing people together through Food Guys of Dubai✔️ Honest food reviews and consistency as a creatorCHAPTERS00:00 David Marino on Persian Food, Family and Connecting Cultures20:22 Volunteering in Greece and Discovering New Food Cultures35:47 What Chick-fil-A Taught Him About Hospitality41:09 Marrying Into a Persian Family and Learning Farsi01:01:04 Starting David Shekamoo and Going Viral01:10:48 The Problem With Instagrammable Food01:16:00 Building a Community Through Food Guys of Dubai01:38:58 Authenticity, Consistency and Advice for New Food BloggersFEATURED GUESTDavid MarinoFood Blogger, David Shekamoo & Food Guys of DubaiInstagram: https://www.instagram.com/davidshekamoo/Food Guys of Dubai: https://www.instagram.com/foodguysofdubai/SEASON 13 PARTNERThis 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 PARTNERRØDE: https://rode.com/SUPPORT THE SHOWChef JKP Thermos Flask: https://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍽️#chefjkp #thechefjkppodcast #davidmarino #davidshekamoo #foodguysofdubai #persianfood #dubaifoodSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailHow does one birthday cake turn into a career bringing food, fashion and Dubai’s chefs together?Lidija Abu Ghazaleh shares how her Serbian upbringing in Montreal shaped her love for cooking, why she chose a different path after modelling, and how hosting dinners in Dubai eventually led to a catering business.She takes Chef JKP through the early days of Lydia’s Kitchen, including a rejected request to film at COYA that eventually opened the door to chef collaborations. They also discuss why she rebranded to Devour by Lidija and what it took to self-publish Devour, a cookbook featuring 107 recipes.From a broken oven just before the photoshoot to recipe testing, reshoots and two and a half years of work, Lidija shares the challenges behind the finished book. She also reflects on Dubai’s changing dining scene and why creators shouldn’t wait until they feel ready.WHAT YOU’LL HEAR IN THIS EPISODE✔️ The Serbian food traditions that shaped Lidija’s childhood in Montreal✔️ Why she moved away from modelling and built a career in fitness✔️ How hosting dinners in Dubai turned into a catering business✔️ The birthday cake that led to corporate catering opportunities✔️ Starting Lydia’s Kitchen and getting access to professional kitchens✔️ Bringing food, fashion and culture together through chef collaborations✔️ Why Lydia’s Kitchen evolved into Devour by Lidija✔️ The challenges of self-publishing Devour and bringing 107 recipes to lifeCHAPTERS00:00 Why Food Has Always Been More Than a Career for Lidija08:53 Modelling, University and Choosing Her Own Path15:17 From Personal Training to Hosting Friday Dinners26:00 Moving to Dubai and Building a Life Through Food33:13 How One Birthday Cake Became a Catering Business38:19 Starting Lydia’s Kitchen and Getting Into Professional Kitchens54:49 Why Lydia’s Kitchen Became Devour by Lidija01:07:51 Creating a 107-Recipe Cookbook and What Comes NextFEATURED GUESTLidija Abu GhazalehCreator, Devour by LidijaInstagram: https://www.instagram.com/devourbylidija/ Cookbook: https://devourbylidija.com/SEASON 13 PARTNERThis 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 PARTNERRØDE: https://rode.com/ SUPPORT THE SHOWChef JKP Thermos Flask: https://chefjkp.com/product/jkp-thermos-flask/ FOLLOW CHEF JKPInstagram: 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 #devourbylidija #lidijaabughazaleh #cookbook #foodandfashion #dubaihospitalitySupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to understand hospitality from every side of the business?Chef JKP sits down with Colin Hutton, CEO and Founder of Umami Comms and Magna Carta, to trace a career that began behind the bar and eventually led to building one of the region’s first hospitality-focused communications agencies.Colin shares how dropping out of university took him through bars, hotels and restaurants across Europe before bringing him to Dubai in 2009. He talks about learning hospitality from the ground up, moving from operations into brand marketing, and spotting the gap that eventually became Umami Comms.They also get into what restaurants often get wrong about PR and marketing, why launches need months of preparation, how Dubai’s dining scene has evolved, and the delivery problem Colin is now trying to solve with Magna Carta.WHAT YOU'LL HEAR IN THIS EPISODE• Why Colin dropped out of university and chose his own path• How working across Europe became his real hospitality education• Moving to Dubai in 2009 and adapting to a completely different market• How bartending competitions took him from operations into brand marketing• The idea that led to launching Umami Comms in 2016• Why restaurants need to plan PR and communications months before opening• What hospitality brands misunderstand about marketing, PR and staying relevant• Building Magna Carta to improve restaurant delivery margins and performanceCHAPTERS00:00 Childhood Food Memories & Growing Up In Dublin13:43 Dropping Out Of University & Choosing His Own Path17:08 Couch Surfing Europe & Finding Hospitality31:58 Moving To Dubai In 200939:34 The Bartending Competition That Changed His Career49:39 Spotting The Gap That Became Umami Comms01:03:13 What Restaurants Get Wrong About Launching01:28:13 Building Magna Carta & The Future Of DeliveryFEATURED GUESTColin HuttonCEO & Founder, Umami Comms and Magna CartaInstagram:https://www.instagram.com/colin.umami/https://www.instagram.com/umamicomms/https://www.instagram.com/magnacartahq/SEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #colinhutton #umamicomms #hospitality #restaurantmarketingSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailWhat does it take to build a career when you keep choosing the harder path?Chef JKP sits down with Trisha Henault Singh, Executive Pastry Chef at FIVE LUXE JBR, to talk about her journey from aspiring fashion designer to leading pastry kitchens in Dubai.Trisha shares how she entered hospitality at 18 without ever having worked in a professional kitchen, trained through demanding 12-hour shifts, and eventually moved to Dubai, where her career took her from large-scale hotel openings to producing thousands of chocolates at Bulgari.They also discuss managing teams, why young chefs shouldn’t rush the learning process, mastering the basics, finding your own style, and how Dubai’s pastry and dining scene continues to evolve.WHAT YOU'LL HEAR IN THIS EPISODE• Why Trisha chose hospitality over fashion• What an intensive three-year apprenticeship taught her• Moving to Dubai for a three-hotel pre-opening• Heading the chocolate room at Bulgari• Producing thousands of chocolates while maintaining the same standard• Moving from chocolate into leading full pastry and bakery operations• Her approach to leadership and training young chefs from scratch• Why mastery takes time and young chefs need to find their own voiceCHAPTERS08:34 Choosing Hospitality Over Fashion15:51 Surviving 12-Hour Shifts At 1824:39 Moving To Dubai For A Three-Hotel Pre-Opening31:21 Heading The Chocolate Room At Bulgari40:12 Moving From Chocolate To Leading Pastry & Bakery56:20 Taking On FIVE LUXE & Its Eight Outlets01:08:46 Women In Professional Kitchens & Leading By Example01:26:25 Why Young Pastry Chefs Shouldn’t Rush MasteryFEATURED GUESTTrisha Henault SinghExecutive Pastry Chef, FIVE LUXE JBRhttps://www.instagram.com/cheftrishahenault/SEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #trishahenaultsingh #pastrychef #pastry #chocolate #dubai #hospitalitySupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailFrom Dubai to Park City, Chef JKP takes the podcast on the road for a special episode from the inaugural Chef’s Table Festival in Utah, bringing together 70 chefs across roughly 100 events.James goes behind the scenes of the festival, from live-fire cooking and pizza parties to the Chef’s Table family meal, alongside some of the world’s most influential chefs.The episode also features a special conversation with Nancy Silverton, who reflects on her journey into food, the importance of the family table, mentorship, changing kitchen culture, and her advice for the next generation of chefs.A special episode about food, people, culture, and the moments that made Chef’s Table come alive in Park City.WHAT YOU’LL HEAR IN THIS EPISODE• How Chef’s Table Festival brought 70 chefs together in Park City• Why Chef’s Table changed the way chef stories are told• Sarah Akil bringing Middle Eastern flavours to Utah• Inside a live-fire dinner with six different chefs• Dario Cecchini kicking off the Chef’s Table pizza party• What happened at the Chef’s Table family meal• Nancy Silverton on mentorship and changing kitchen culture• Nancy’s advice for the next generation of chefsCHAPTERS03:52 How Chef’s Table Changed Food Storytelling06:08 Inside the First Chef’s Table Festival11:16 Bringing Middle Eastern Flavours to Utah15:08 Six Chefs, One Live-Fire Dinner18:18 Dario Cecchini & the Chef’s Table Pizza Party24:03 Inside the Chef’s Table Family Meal26:03 A Special Conversation With Nancy Silverton28:11 How Nancy Silverton Found Her Way Into Food33:28 Mentorship & the Changing Culture of Kitchens46:34 Nancy’s Advice to the Next Generation of ChefsFEATURED INTERVIEWNancy SilvertonAmerican Chef, Baker, Restaurateur & AuthorSEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram:https://www.instagram.com/chefjkp/LinkedIn:https://www.linkedin.com/in/chefjkp/TikTok:https://www.tiktok.com/@chefjkpWebsite:https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #chefstable #chefstablefestival #nancysilverton #parkcity #utah #cheflife #hospitality #culinarycultureSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailChef JKP sits down with Rick Gonzalez, Executive Chef at The Ritz-Carlton Ras Al Khaimah, Al Wadi Desert, and Florian van Dillen, Head Chef at Farmhouse by Syrco, for two conversations about the experiences, kitchens, risks, and people that shape a chef’s career.Rick shares how growing up around his father’s Spanish restaurant in New York shaped his relationship with food and hospitality. From discovering professional kitchens and training in Switzerland to working in Michelin-starred environments and building an international career, he reflects on the standards, mentors, and decisions that shaped the chef he became.Then, Chef JKP sits down with Florian, whose journey began in professional kitchens in the Netherlands before becoming a sous chef, opening his own restaurant, and eventually making the difficult decision to sell it. He shares what ownership taught him about the business behind restaurants, why great food alone isn’t enough, and what brought him to the Middle East and Farmhouse by Syrco.Together, the conversations explore two very different paths through hospitality and what it really takes to build a lasting career in food.WHAT YOU'LL HEAR IN THIS EPISODE• How Rick’s father and Spanish heritage shaped his relationship with food• The kitchen experience that made Rick want to become a chef• Training in Switzerland and working in a two Michelin-starred kitchen• Building an international career across different countries and cultures• How Florian entered professional kitchens at just 16• Becoming a young sous chef and learning how to lead a team• The reality of opening, running, and eventually selling his own restaurant• Moving to Ras Al Khaimah and joining Farmhouse by SyrcoCHAPTERS07:48 The Kitchen That Made Rick Want to Become a Chef13:09 Moving to Switzerland & Working in a Two Michelin-Star Kitchen21:15 Building a Global Career Through Four Seasons48:32 Moving to the Middle East & Entering a New Chapter01:20:10 The Lessons Rick Took From a Lifetime in Hospitality01:40:50 Florian: Starting in Professional Kitchens at 1601:49:32 Becoming a Sous Chef & Learning to Lead Young01:57:41 Opening His Own Restaurant02:11:30 Why He Decided to Sell the Restaurant02:23:07 Moving to Ras Al Khaimah & Farmhouse by Syrco02:36:03 How the Middle East Dining Scene Compares to EuropeFEATURED GUESTSRick GonzalezExecutive ChefThe Ritz-Carlton Ras Al Khaimah, Al Wadi Deserthttps://www.instagram.com/chefrickg_/Florian van DillenHead Chef, Farmhouse by SyrcoThe Ritz-Carlton Ras Al Khaimah, Al Wadi Deserthttps://www.instagram.com/byflipp_uae/SEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram:https://www.instagram.com/chefjkp/LinkedIn:https://www.linkedin.com/in/chefjkp/TikTok:https://www.tiktok.com/@chefjkpWebsite:https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #rickgonzalez #florianvandillen #farmhousebysyrco #cheflife #hospitality #culinarycareer #finedining #rasalkhaimahSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailChef JKP sits down with Arva Ahmed, Co-Founder of Frying Pan Adventures, for a conversation about food, storytelling, entrepreneurship, and the cultures that have shaped Dubai’s food scene.Arva shares how her relationship with food evolved from childhood memories in the UAE to running a late-night food business from her university dorm in the US. After returning to Dubai, she began exploring the smaller restaurants and communities that were largely missing from the city’s food conversation, eventually turning that curiosity into Frying Pan Adventures.She also opens up about building the business through years of experimentation, the impact of appearing on Netflix’s Somebody Feed Phil, and why she stopped waiting for her dream food show to happen and created Ditch the Silver herself. They also explore how Dubai’s food scene has evolved, what makes great food storytelling, and why understanding the audience matters when creating content.WHAT YOU'LL HEAR IN THIS EPISODE• Growing up in Sharjah and Dubai and her earliest food memories• Running a food business from her university dorm• How food became a way to connect with people• Why she wanted to change the narrative around Dubai’s food scene• Building Frying Pan Adventures and learning through experimentation• The impact of appearing on Netflix’s Somebody Feed Phil• Why she stopped waiting for her dream food show and created Ditch the Silver• What makes great food storytelling and contentCHAPTERS00:00 Growing Up With Food In The UAE18:44 Starting A Food Business From Her University Dorm35:35 The Idea Behind Frying Pan Adventures44:19 The First Food Tour & What Went Wrong49:23 Building Frying Pan Adventures01:09:10 Appearing On Netflix’s Somebody Feed Phil01:25:18 How Dubai’s Food Scene Has Changed01:42:24 Advice For Food CreatorsFEATURED GUESTArva AhmedCo-Founder, Frying Pan Adventureshttps://www.instagram.com/arva.ahmed/SEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #arvaahmed #fryingpanadventures #ditchthesilver #dubaifood #foodculture #foodstories #entrepreneurshipSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us Fan MailChef JKP sits down with Greg Wright, Co-Founder of Food People and Project People, for a conversation about recruitment, entrepreneurship, the food industry, and building a business in the Middle East.Greg shares how he left the UK at 19 and arrived in Dubai with no job, went from struggling to afford a meal to selling millions in real estate, and eventually found his way into executive recruitment. He also reveals how one unexpected meeting led to the creation of Food People, why relationships became one of the company's biggest advantages, and how AI is now changing the way they recruit talent around the world.They also explore what employers really look for when hiring, the mistakes people make on their CVs, how Dubai's food scene has evolved, and why communication, accountability, and curiosity remain some of the most valuable skills in any career.WHAT YOU'LL HEAR IN THIS EPISODE• Growing up in Coventry and his earliest food memories with his Italian grandmother• Leaving the UK at 19 and starting from scratch in Dubai• Going from real estate to executive recruitment• The unexpected meeting that sparked the creation of Food People• Building a recruitment business across the entire food supply chain• How Food People survived the pandemic without making redundancies• What employers actually look for in a CV and interview• How AI is changing recruitment and candidate screeningCHAPTERS09:58 Moving To Dubai At 1913:44 From Struggling To His First Major Real Estate Deal22:28 Moving To Australia & Discovering Executive Search37:06 How Food People Started51:51 Surviving The Pandemic As A Business57:22 What Makes A Great CV01:06:02 How AI Is Changing Recruitment01:32:51 Advice For Anyone Entering RecruitmentFEATURED GUESTGreg WrightCo-Founder, Food People & Project PeopleSEASON 13 PARTNERThis 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 Easthttps://www.instagram.com/ellevirprofessionnel_me/AUDIO PARTNERRØDEhttps://rode.com/SUPPORT THE SHOWChef JKP Thermos Flaskhttps://chefjkp.com/product/jkp-thermos-flask/FOLLOW CHEF JKPInstagram: https://www.instagram.com/chefjkp/LinkedIn: https://www.linkedin.com/in/chefjkp/TikTok: https://www.tiktok.com/@chefjkpWebsite: https://chefjkp.com/Food is Memories™️ 🍸#chefjkp #thechefjkppodcast #gregwright #foodpeople #recruitment #foodindustry #hospitality #entrepreneurship #leadership #dubai #uaeSupport the showFollow The Chef JKP Podcast on Instagram HERE