Season 11 - Episode 16 - Why Discipline and Curiosity Matter More Than Talent in the Kitchen | Carmen Rueda Hernandez

Send us a textSeason 11 closes with a conversation that defines what true creative commitment looks like at the highest level of gastronomy.In this season finale of the Chef JKP Podcast, Chef JKP is joined by Carmen Rueda Hernandez, Executive Pastry Chef of Bricks Dessert and one of the most quietly influential pastry chefs working today.From a small village in the mountains of Spain to the kitchens of El Bulli and The Fat Duck, Carmen’s journey is not driven by titles or shortcuts, but by curiosity, discipline, and an uncompromising respect for craft.This conversation traces her evolution from a young cook obsessed with meat and fish to a pastry chef who found her voice through chocolate, research, and storytelling. Carmen speaks candidly about unpaid stages, 14-hour days, creative pressure at the world’s most demanding kitchens, and the mental resilience required to grow without losing yourself along the way.She reflects on working during El Bulli’s final season, rebuilding The Fat Duck’s menu from scratch, leading experimental research kitchens, and why pastry is not about sweetness but about balance, texture, memory, and emotion.The episode also dives deep into her work in Dubai, where she built Bricks as the Middle East’s first dessert-only fine dining restaurant. Carmen explains how storytelling shapes every menu, why education is still the biggest challenge, and how trust, repetition, and patience are essential when introducing new ideas to diners.At its core, this is a conversation about mastery. About staying curious. About knowing when to push, when to listen, and why greatness is built slowly, choice by choice.A fitting end to a season focused on growth in all its forms.WHAT YOU WILL HEAR IN THIS EPISODE• Growing up in rural Spain and developing curiosity through observation• Choosing culinary school over economics on instinct• Discovering pastry through chocolate and laboratory kitchens• The reality of unpaid stages and long working hours• Working at El Bulli during its final season• Discipline, structure, and calm at the world’s top kitchens• Rebuilding creativity at The Fat Duck through research and psychology• Leading experimental kitchens under extreme pressure• Competing at the World Chocolate Masters• Why dessert is about balance, not sweetness• Building Bricks as a dessert-only fine dining concept• Advice for young chefs on repetition, patience, and masteryCHAPTERS00:00 Season finale introduction04:10 Childhood food memories and curiosity09:30 Choosing culinary over economics15:20 Early kitchen realities and work ethic22:10 Discovering pastry through chocolate30:40 Moving to France and classical training42:00 Joining El Bulli55:20 Lessons from the world’s top kitchen68:10 The Fat Duck and experimental research86:40 Competition mindset and pressure104:30 Creating Bricks in Dubai136:20 Final reflections and advicePROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTCarmen Rueda HernandezInstagramhttps://www.instagram.com/chefcarmenrueda6GUEST BUSINESSESSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 closes with the annual festive conversation that has become a tradition on the Chef JKP Podcast.In this Christmas special, Chef JKP welcomes back two of MENA region's most respected food writers, Courtney Brandt and Liam Collins, for an unfiltered year-end conversation on everything that shaped hospitality, dining, and food culture in 2025.From Michelin milestones and major restaurant openings to media responsibility, service standards, awards fatigue, and the reality behind hype, this episode captures the mood of the industry at a moment of reflection. It is personal, honest, occasionally controversial, and deeply rooted in lived experience.Courtney shares a landmark year that included working with the world’s first three Michelin starred Indian restaurant, stepping into beverage culture, and witnessing how global recognition reshapes local pride. Liam reflects on his second year as a father, writing with more intention, and how Dubai continues to evolve from an importer of talent into an exporter of culinary identity.Together, they unpack what truly matters right now. Community over noise. Consistency over spectacle. Thoughtful growth over rushed expansion. And why hospitality still begins and ends with people.This festive special moves effortlessly between industry insight and personal storytelling, touching on Michelin, 50 Best, Tatler, food halls, service culture, PR ethics, neighbourhood dining, underrepresented cuisines, and what 2026 might bring.A conversation that feels like being invited back to the table with family.WHAT YOU WILL HEAR IN THIS EPISODE• The biggest hospitality moments of 2025• Michelin stars, losses, and what they still mean today• Media responsibility and the misuse of “Michelin” language• Why community-led dining is winning over hype• The rise of neighbourhood restaurants and food hubs• Service culture and what truly defines great hospitality• Underrepresented cuisines and where the real innovation lies• PR, influencers, and credibility in modern food media• Festive food memories, traditions, and industry realities• Predictions and hopes for hospitality in 2026CHAPTERS00:00 Festive welcome and setting the tone02:10 A year in review for Courtney and Liam05:30 Family, food memories, and life beyond work12:40 Michelin moments and historic milestones21:30 Awards, recognition, and industry maturity32:20 Openings, closures, and where the market is shifting45:10 PR, media ethics, and inflated expectations58:30 Service culture and what guests truly remember72:40 Community dining, food halls, and neighbourhood growth88:00 Underrepresented cuisines and future opportunities102:10 Predictions for 2026114:30 Festive reflections and gratitude for hospitality teams120:00 Closing thoughts and Christmas wishesPROUDLY BROUGHT TO YOU BY POTATOES USAPotatoes USA represents America’s potato growers and champions chefs, home cooks, and food lovers across the world. From nutrition to creativity, they continue to show why the potato remains one of the most versatile and essential ingredients in every kitchen.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.com/FOLLOW THE GUESTSCourtney BrandtInstagramhttps://www.instagram.com/_courtneybrandt_/Liam CollinsInstagramhttps://www.instagram.com/itsliamcollens/FOLLOW CHEF JKPInstagramhttps:/Support the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with conversations that explore the forces shaping hospitality beyond the kitchen.In this episode, Chef JKP sits down with Georgie Woollam Edwards, Founder of Katch International, a London and Dubai based PR and experiential agency that has helped shape some of the region’s most influential restaurant and hotel launches.Georgie’s journey moves from early years in theatre and media to studying culture, storytelling, and communication, before building a career across events, PR, and brand strategy. In 2010, she founded Katch in memory of her late sister, grounding the agency in values of honesty, craft, and emotional connection.Today, Katch operates across the UK, UAE, and Saudi Arabia, working behind the scenes on hospitality brands, global restaurant groups, and landmark openings including Atlantis The Royal.This conversation explores what PR really means in modern hospitality. From storytelling and brand positioning to influencer culture, restaurant launches, reintroductions, and why food, consistency, and people matter more than hype.What You Will Hear in This Episode• Childhood memories and early creative influences• Theatre, media, and learning to work behind the scenes• Studying culture, storytelling, and communication• Founding Katch in memory of her sister• Lessons from events and wedding planning• What PR actually means in hospitality today• Influencers, critics, and brand credibility• Launching and reintroducing restaurants in the Middle East• Building loyal teams and strong company culture• Advice for hospitality brands and creativesChapters00:00 Introduction and welcome05:20 Childhood and creative foundations12:40 Theatre, media, and storytelling21:10 Founding Katch and personal purpose32:00 Events, weddings, and hospitality lessons45:30 What PR really means today58:40 Influencers, critics, and credibility72:20 Reintroducing restaurants to the market88:10 Team culture and leadership102:30 Closing reflections and adviceProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Georgie Woollam EdwardsInstagramhttps://www.instagram.com/georgiewoollams/Follow Katch InternationalInstagramhttps://www.instagram.com/katch_int/Websitehttps://katchinternational.com/Follow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with a story built on discipline, precision and a chef who believes great food comes from craft, culture and the people you grow with.Alex Dilling grew up between London and California, splitting his childhood between home-cooked food, travel, music and skateboarding. Cooking was not the plan until it became the only thing that made sense.From culinary school in London to the demanding Michelin kitchens of New York, Alex built his career inside some of the most intense brigades in the world. He trained under Alain Ducasse teams, worked alongside Helene Darroze, developed his own creative identity at Caviar Russe, and later took the helm at The Greenhouse in London before opening his namesake restaurant at Hotel Cafe Royal.Today, Alex Dilling at Hotel Cafe Royal holds two Michelin stars awarded just six months after opening and has become one of London’s most precise, technique-driven and emotionally honest dining rooms.This conversation opens up the world behind fine dining, leadership, creativity, the realities of pressure, and the craft behind dishes that take years to understand and seconds to enjoy.What You Will Hear in This Episode• Growing up between the UK and California• Early food memories with his mother and grandfather• Punk bands, skateboarding and choosing cooking late• Culinary school, externships and finding French classics• Moving to New York with no job and entering Michelin culture• Training under Ducasse and running sections at 21• Creative freedom and earning a Michelin star at Caviar Russe• Becoming head chef for Helene Darroze at The Connaught at 28• Leadership, pressure and the realities of managing big teams• Rebuilding The Greenhouse and shaping his identity• Opening Alex Dilling at Cafe Royal• Achieving two Michelin stars in six months• Menu development, technique and perfectionism• Why collaboration fuels growth• His Bangkok project and global work• Advice for young chefs entering fine diningChapters00:00 Introduction and welcome to the episode04:00 Childhood across London and California08:00 Music, skateboarding and teenage years12:00 Family cooks and early food memories18:00 Culinary school and discovering French technique23:00 Moving to New York with no job lined up26:00 Entering Ducasse kitchens and learning intensity33:00 Creative freedom and a Michelin star at Caviar Russe40:00 Becoming head chef for Helene Darroze48:00 Leadership, pressure and managing a brigade55:00 The Greenhouse and redefining French cuisine67:00 Opening Alex Dilling at Cafe Royal78:00 Earning two Michelin stars in six months87:00 Collaborating with Albert Adria102:00 Bangkok project and a new chapter112:00 Advice for young chefs and closing reflectionsProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Alex DillingInstagram (Personal)https://www.instagram.com/adills1/Restauranthttps://www.instagram.com/alexdillingcaferoyal/LinkedInhttps://www.linkedin.com/in/alex-dilling-b658b295/Follow Chef JKPInstagramhttps://www.instagraSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 industryChapters00:00 Introduction and welcome to the episode04:00 Childhood inside a family restaurant08:00 Lessons from chaos, hospitality and family business12:00 Russian heritage and early food memories18:00 Studying in France and discovering culture23:00 Returning to the US and shifting into international relations26:00 Entering global trade and marketing33:00 Moving to Dubai and starting a new professional chapter40:00 How the Potatoes USA partnership began48:00 Educating chefs and the region about potatoes55:00 Fresh, frozen and dehydrated potato insights67:00 Trade shows, government meetings and culinary training78:00 Why food diplomacy matters87:00 Trade, peace and building cultural understanding102:00 The future of GMA and Victoria’s advice to young talentProudly Brought to You by Potatoes USAPotatoes USA represents America’s potato growers and inspires chefs, home cooks and food lovers everywhere. From nutrition to creativity, tSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 writersChapters00:00 Introduction04:00 Bedouin hospitality, grandma’s salads, and childhood food stories12:00 How seasons shaped her palate and love for fresh ingredients18:00 Career confusion, studying business, and feeling completely lost26:00 The mentor who changed everything and the move toward writing30:00 Oxford, the blog, and teaching herself photography38:00 San Francisco and joining a food tech startup55:00 Life in Japan during COVID and learning Japanese cooking67:00 Becoming Academy Chair and the truth about how voting works87:00 The rise of homegrown restaurants across the region104:00 The future of Middle Eastern cuisine and advice for young talentProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Leen Al ZabenInstagramhttps://www.instagram.com/leenalzaben/LinkedInhttps://www.linkedin.com/in/leenalzabenWebsitehttps://www.leenalzaben.com/Follow Chef JKPInstagramhttps://www.instagram.com/chefjkpSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 brandProudly Brought to You by Potatoes USAPotatoes 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.Instagramhttps://www.instagram.com/potatogoodnessgcc/Websitehttps://www.potatogoodnessgcc.comFollow Dan and FixInstagramDan - https://www.instagram.com/danthecarnivore/Fix - https://www.instagram.com/fixthecarnivore/Business - https://www.instagram.com/carnistore/Websitehttps://www.carnistore.comFollow Chef JKPInstagramhttps://www.instagram.com/chefjkppodcastLinkedInhttps://www.linkedin.com/in/james-knight-paccheco-447b1b17TikTokhttps://www.tiktok.com/@jamesknightpacchecoChapters00:00 Introduction04:00 Childhood food memories and growing up in Egypt17:00 Engineering life and the pressure that pushed them away27:00 The moment they met and discovered they shared the same idea35:00 Building Carnistore from scratch and choosing to go online45:00 COVID hits and their business explodes overnight54:00 Moving into Alserkal Avenue and designing the space59:00 How community, chefs, and creatives shaped the brandSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 egoProudly Brought to You By Potatoes USAPotatoes 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 AnuarInstagram – https://www.instagram.com/akmalanuarofficialLinkedIn – https://www.linkedin.com/in/akmal-anuar-747b881a3/Website – https://eatwhiterice.com/👨‍🍳 Follow Chef JKPInstagram – https://www.instagram.com/chefjkppodcast/LinkedIn – https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok – https://www.tiktok.com/@jamesknightpaccheco🎙️ Chapters00:00 Introduction04:00 Growing up around hawker stalls and learning tough love10:00 The moment that changed everything at Les Amis18:00 Lessons from the kitchen and the discipline that shaped him26:00 Working at Iggy’s and finding confidence as a young chef36:00 Moving to Dubai and the early days at Zengo47:00 Starting over with Three Fils and learning through failure55:00 When Iron Chef Morimoto walked in and everything changed1:08:00 The Michelin moment with his parents and what it really meant1:18:00 Why he cooks for purpose now and what he wants the next generation to knowSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 chefsProudly Brought to You By Potatoes USAPotatoes 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 RuizInstagram: https://www.instagram.com/zesergio_hrdxbLinkedIn: https://www.linkedin.com/in/ze-sergio-hernandez-ruiz-b79488125/📲 Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpaccheco🎙️ Chapters00:00 Introduction03:00 Growing up in Mexico and Sunday lunch memories07:00 Discovering a love for food and culinary school days12:00 First jobs and lessons from St. Regis Mexico18:00 Overcoming criticism and finding motivation21:00 Moving to Dubai and joining W The Palm30:00 Joining Tamoka and the pre-opening journey39:00 Ceviche bar, grill concept, and creative process46:00 Building the menu and working with local produce53:00 Leading a team and creating a positive kitchen culture1:00:00 Dreams, mentorship, and what’s next for Tamoka1:09:00 Quick fire and final reflectionsSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 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 USAPotatoes 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 excellenceChapters00:00 Introduction04:00 Early food memories and culinary school in France10:00 Life in Michelin kitchens and first lessons18:00 Monaco, Switzerland, and building resilience25:00 Discovering new flavors and moving to Holland30:00 Joining Le Meurice and working with Alain Ducasse36:00 Pressure, precision, and purpose44:00 Moving to Qatar and finding his rhythm47:00 Building IDAM and leading the team50:00 The moment Michelin announced their name53:00 The Michelin effect and what changed after57:00 Redefining fine dining in Doha1:03:00 Collaboration and the next chapter for IDAM1:09:00 Quick fire and final reflectionsFollow Fabrice RossoInstagram: https://www.instagram.com/fabricerosso/LinkedIn: https://www.linkedin.com/in/fabrice-rosso-611307208/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport the showFollow The Chef JKP Podcast on Instagram HERE