Season 11 - Episode 7 - How Chef Fabrice Rosso Earned Qatar’s First Michelin Star

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

Send us a textSeason 11 continues with a story that brings together food, family, and fearless creativity.When her mom once suggested turning her newsletters into a book, Joan Tuaño Rumsey brushed it off. Years later, that tiny spark became Steak Simplified, a thoughtful and beautifully written guide that makes people fall in love with meat, education, and culture all over again.From growing up in the Philippines to helping her parents build La Carne in Abu Dhabi, Joan’s story is rooted in heritage, grit, and purpose. She talks about the early days of her family business, the lessons from failure, and how she turned her passion for learning into a legacy project that now sits on shelves across the world.This episode dives into what it really takes to write, publish, and share your story when no one’s handing you a blueprint. It’s a masterclass in self-belief, storytelling, and staying true to your craft.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.comWhat you will hear in this episode• Childhood food memories from the Philippines• How Abu Dhabi’s food scene shaped her early years• The story behind her family’s butchery, La Carne• What it takes to write and publish a cookbook from scratch• Lessons from visiting cattle farms in Australia and New Zealand• Why she wanted to make steak approachable for everyone• The reality of rejection in publishing and what it taught her• Planning a book launch while eight months pregnant• Building a business rooted in education, not just sales• Advice for aspiring authors who want to share their storyChapters00:00 Introduction04:00 Growing up between the Philippines and Abu Dhabi10:00 Food memories and early influences15:00 How her father started the family business25:00 Learning from failure and rebuilding30:00 How the idea for Steak Simplified began36:00 Research trips and learning from the source44:00 The publishing process and facing rejection49:00 Finding the right publisher and self-publishing model55:00 The book launch and the power of community1:01:00 Why education is the future of butchery1:09:00 Quick fire: garlic, shawarma, and steak talk1:12:00 Final reflections and advice for aspiring writersFollow Joan Tuaño RumseyInstagram: https://www.instagram.com/itsjoanrumsey/LinkedIn: https://www.linkedin.com/in/joantuano/Buy your guide for steak connoisseurs - https://www.steaksimplified.com/orderFollow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoSupport us by ordering your JKP Flask: https://pay.ziina.com/chefjkp/2aSSZB8g9If you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. ✨#chefjkp #season11 #joantuanorumsey #steaksimplified #lacarne #abudhabifood #filipinoentrepreneurs #womeninfood #cookbookauthor #culinaryjourney #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with an inspiring story that blends precision, passion, and pastry in the most beautiful way.From cycling through snow at 3:30 in the morning to his first job in a small pastry shop in France, Chef Christophe Devoille has come a long way. Today, he leads one of the world’s most iconic pastry programs as the Executive Pastry Chef at Atlantis The Royal in Dubai.Over the years, Christophe has worked alongside Alain Ducasse, opened luxury hotels from Paris to Macau, and built a career defined by creativity, patience, and quiet excellence. His signature style of elegance through simplicity has earned him titles like Pastry Chef of the Year and Best Afternoon Tea in the World.In this heartfelt conversation, Christophe reflects on his journey from old-school French kitchens to leading global teams with empathy and redefining pastry art in the Middle East.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: www.potatogoodnessgcc.comWhat you will hear in this episode• Childhood memories of baking with his mother in France• Lessons from tough mentors and old-school kitchens• How a dream TV moment led him to New York at age 20• The pressure and discipline of working under Alain Ducasse• Behind the scenes of earning three Michelin stars• Opening luxury resorts in Macau and London• The story of launching Atlantis The Royal’s pastry program• Crafting the world’s best afternoon tea experience• Why leadership is about patience, humor, and humility• Advice to young chefs on perseverance and staying groundedChapters00:00 Introduction and welcome to Season 1105:00 Childhood food memories and family kitchens in France13:00 Moving to New York at 20 and leading his first team17:00 Inside Alain Ducasse’s three-star kitchen25:00 Lessons from pressure, perfection, and passion31:00 Building global projects from Paris to Macau42:00 Joining Atlantis The Royal and navigating the pre-opening47:00 The story behind the Royal Tearoom55:00 Crafting the world’s best afternoon tea1:03:00 Leading teams and mentoring the next generation1:09:00 The pastry revolution in Dubai and beyond1:17:00 Reflections, humility, and advice to young chefs1:24:00 Closing thoughts and gratitudeFollow Chef Christophe DevoilleInstagram: https://www.instagram.com/christophe_devoille/LinkedIn: https://www.linkedin.com/in/christophe-devoille-745b4377/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨#chefjkp #season11 #christophedevoille #atlantistheroyal #pastrychef #dubairestaurants #foodismemories #finedining #culinaryjourney #resilienceSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with another remarkable story of resilience, flavor, and fire featuring Chef Thinus Van Der, Culinary Director 99 Sushi Bar.From growing up in South Africa surrounded by braais and family kitchens to becoming a Michelin-star chef in the UAE, Thinus’s story is a masterclass in grit, gratitude, and growth. After surviving stage three brain cancer, he returned to the kitchen stronger than ever, leading teams, redefining Japanese fine dining in Abu Dhabi, and now guiding the global expansion of 99 Sushi across Monaco, Madrid, and beyond.In this powerful conversation, Thinus shares how his upbringing shaped his love for food, the lessons he learned from kitchens both chaotic and disciplined, and what it truly means to lead with humility. This is not just a story about food. It is about survival, second chances, and cooking with purpose.Proudly brought to you by our Season 11 sponsor:👉 potatogoodness.comPotatoes 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: www.potatogoodnessgcc.comWhat you will hear in this episode• Growing up around fire, food, and family in South Africa• Lessons from old-school kitchens and the value of chaos• How Japanese cuisine changed his view on respect and craft• The story of surviving brain cancer and finding perspective• Building confidence and character through adversity• Transitioning from resorts to fine dining in the Middle East• The inside story of earning Abu Dhabi’s first Michelin star• What it really takes to keep a Michelin star once you win it• The expansion of 99 Sushi worldwide and leading with vision• Advice to young chefs on patience, humility, and purposeChapters00:00 Introduction and welcome to Season 1105:00 Childhood food memories and South African traditions14:00 First kitchen experiences and early chaos27:00 Discovering Japanese cuisine and culinary respect36:00 Coffee ventures, Mozambique, and finding purpose42:00 Battling stage three brain cancer and rebuilding life47:00 Moving to the Middle East and cultural growth56:00 Winning the Michelin star and leading 99 Sushi1:03:00 Becoming Culinary Director and global expansion1:17:00 Lessons on leadership, resilience, and legacy1:21:00 Closing thoughts and gratitudeFollow Chef Thinus Van DerInstagram: https://www.instagram.com/chef__thinus/LinkedIn: https://www.linkedin.com/in/thinus-van-der-westhuizen-b13b0579/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe, leave a rating, and share it with someone who believes that food, like life, is best served with heart. 🥂✨#chefjkp #season11 #thinusvander #99sushibar #michelinstar #dubairestaurants #cheflife #foodculture #foodismemories #leadership #resilienceSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with another powerful voice in food: Solemann Haddad, Head Chef and Owner of Moonrise in Dubai.At just 26, Solemann became the youngest chef in the region to earn a Michelin star, but his story is about more than accolades. From dropping out of university three weeks before graduating to building one of Dubai’s most talked about restaurants, Solemann has forged his path with ambition, honesty, and an uncompromising belief in identity.In this conversation, Solemann shares why food must carry meaning beyond taste, how he motivates his team through vision and energy, and what it means to cook for a city that raised him. He opens up about Moonrise 2.0, the renovation that marks a new chapter, and why understanding Dubai’s ecosystem from farmers to supply chains to diners is essential for long-term success.This is not just a story about a restaurant. It is about leadership, creativity, and building a food culture that reflects a city’s soul.Proudly brought to you by our Season 11 sponsor: potatogoodness.comPotatoes 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 showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.Follow them here:Instagram: @potatogoodnessgccWebsite: www.potatogoodnessgcc.comWhat you will hear in this episode• Dropping out of university and committing fully to becoming a chef• The early chaos of starting Moonrise and learning on the road• Why food identity matters more than copying global trends• How to motivate a team and create a culture of care in the kitchen• The philosophy behind Moonrise’s renovation and controlled growth• Why Dubai’s ecosystem from farmers to suppliers must be supported• Advice to chefs who want to align with the city’s energy and zeitgeist• Lessons on leadership, creativity, and resilienceChapters00:00 Introduction and welcome to Season 1105:00 Dropping out of university and choosing the kitchen12:00 Building Moonrise and the chaos of early days19:00 Finding an identity and the importance of food philosophy27:00 Michelin star recognition and what it really meant36:00 Leading a young team and motivating through culture46:00 Supporting Dubai’s ecosystem and sourcing responsibly1:00:00 Renovating Moonrise and the idea of controlled growth1:20:00 Cooking for Dubai and reflecting the city’s energy1:40:00 Lessons on leadership, resilience, and the future of Moonrise1:56:00 Closing thoughts and gratitude to the hospitality communityFollow Solemann HaddadInstagram: @solemann.xyzMoonrise: https://www.instagram.com/moonrise.xyz/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories! 🥂✨#chefjkp #season11 #moonrise #solemannhaddad #michelinstar #dubairestaurants #foodculture #hospitality #cheflife #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textSeason 11 continues with a very special guest: RJ Harvey, Culinary Director at Potatoes USA.RJ is a walking encyclopedia of potato knowledge, but more than that, he is a chef who has lived the grind, from his first hotel kitchen job in Denver to competing on Food Network’s Alex vs. America to now leading innovation at the Spud Lab in Denver.In this conversation, RJ shares how childhood food memories shaped his love for cooking, what it means to support farmers and growers, and how the humble potato continues to reinvent itself across cultures and cuisines. You will also hear about recipe development, chef challenges, and why passion and humility matter just as much as skill.Proudly brought to you by our Season 11 sponsor: potatogoodness.comPotatoes 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 showcase why the humble potato is one of the most versatile and powerful ingredients in every kitchen.What you will hear in this episode• RJ’s first kitchen memories and the lessons that shaped his cooking• Competing on Alex vs. America and representing the US potato industry under pressure• How Potatoes USA develops recipes, trends, and resources for chefs worldwide• Why processed potato products are tools for innovation• Advice for young chefs on keeping ego in check• Over 500 recipes and counting, the scale of potato creativity• The Spud Lab and reimagining America’s favorite vegetable for a new generationChapters00:00 Introduction and welcome to Season 1103:20 Childhood food memories and Sunday family meals09:40 Discovering culinary school and finding passion for cooking15:10 First professional kitchen job at the Brown Palace Hotel22:30 Culinary mentors and the lessons that shaped work ethic28:50 The journey to Potatoes USA and stepping into a marketing role36:00 Becoming Culinary Director and building the Spud Lab43:20 Recipe development, potato creativity and global inspiration51:10 Competing on Alex vs. America and handling the pressure58:30 Quick fire questions, culinary heroes and closing messageFollow RJ HarveyInstagram: https://www.instagram.com/chefrjharveyLinkedIn: https://www.linkedin.com/in/rj-harvey-rd-cec%C2%AE-b096b120/Proudly sponsored by Potato Goodness GCCInstagram - https://www.instagram.com/potatogoodnessgccWebsite - www.potatogoodnessgcc.com/Follow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories! 🥂✨#chefjkp #season11 #foodispower #hospitality #michelin #potatoesusa #foodpodcast #growthmindset #cheflife #foodismemoriesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textChef JKP AKA James Knight-Paccheco gives a warm welcome to Season 11. For the first time the season is extended to 16 episodes, and in this solo opener James shares what he has been up to, talks about the big Michelin moments in Dubai, thanks the hospitality community, introduces Potatoes USA as the season sponsor and launches a listener Q&A.This episode is an honest, personal update and a short celebration of the people who cook and serve food every day. You will hear kitchen stories, practical tips for chefs and students, why the Michelin guide still matters, and lessons on failure, ego and growth in hospitality.What you will hear in this episode• Why Season 11 is the biggest yet, 16 episodes and what to expect• Potatoes USA, resources and why the humble potato matters• Michelin Guide news from Dubai and why it still matters to chefs• James’ updates: judging, food writing, travel and industry panels• A thank you message to hospitality teams worldwide• Listener Q&A: culinary school takeaways, kitchen morale, knives, imposter syndrome and moreFollow Chef JKPInstagram: https://www.instagram.com/chefjkppodcast/LinkedIn: https://www.linkedin.com/in/james-knight-paccheco-447b1b17/TikTok: https://www.tiktok.com/@jamesknightpacchecoIf you enjoyed this episode, hit subscribe and share with someone who loves food. Food is memories.#chefjkp #season11 #foodispower #hospitality #michelin #potatoesusa #foodpodcast #growthmindset #cheflife #foodismemoriesChapters00:00: Introduction, welcome to Season 1101:20: Season announcement, 16 episodes and what to expect02:40: Sponsor spotlight, Potatoes USA and chef resources04:30: Personal update, judging, travel, food writing and family07:10: Michelin Guide in Dubai, three-star wins and why it matters09:30: Cater Middle East judging and advice on entering awards11:00: Press trips, panels and industry events update12:10: A message to the hospitality community, gratitude and respect14:00: Season theme, growth and launch of listener Q&A16:00: Listener Q&A begins20:00: Q&A highlight, does Michelin still matter in the age of Instagram & TikTok26:00: Q&A highlight, knife essentials every young chef should invest in28:00: Q&A highlight, imposter syndrome when cooking beside legends31:00: Q&A highlight, Emirati chefs making their mark internationally33:00: Q&A highlight, guilty pleasure street food while traveling39:00: Q&A highlight, funniest kitchen disaster and saving service46:00: Q&A highlight, lessons learned from failure and humility in the kitchen54:00: Final wrap-up and message to listeners56:00: Call to action, merch, follow, subscribe and send questions58:00: Closing words, food is memories70:00: End of episodeSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textWe saved the best for last - go behind the scenes of Time Out Market Dubai with the powerhouses shaping the city’s food culture!Recorded live at the market, this episode brings together three key figures shaping the region’s food culture:📣 Yousra Zaki, Group Food Editor of Time Out GCC📣 Argiris Tragoutsis, General Manager of Time Out Market Dubai📣 Michael Marlay, Senior Vice President of Time Out Market Global They reveal what it really takes to build and evolve a world-class food destination, from curating diverse concepts and championing homegrown talent, to striking the perfect balance between street food, fine dining, and unforgettable guest experiences.You’ll also hear insider perspectives on:- Why Dubai is one of the most exciting food cities in the world?- How Time Out Market selects and supports its vendors?- What’s next for the brand globally?Plus, the episode ends with fun rapid-fire questions and personal favourites that give you a glimpse into the people behind the platform!✨ This is the grand finale of Season 10.✨ This is Chef JKP Podcast x Time Out Market Dubai.00:00 Introduction01:13 Dubai's Culinary Scene01:50 Time Out Market Dubai Insights10:50 Creating a Market with Purpose14:33 Local vs. Global: Celebrating Chefs16:43 How Vendors Are Selected24:58 What Makes Dubai Unique27:12 Future of Time Out Market30:09 Quick Fire RoundThis Season 10 of The Chef JKP Podcast is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨‍🍳👩‍🍳🍣🌯🌮🎂🍦🌟Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textWhat’s fueling Dubai’s food revolution - street eats, Michelin stars, or the influencers in between?In this live episode of the Chef JKP Podcast, host James Knight-Paccheco sits down with two powerhouse voices in the UAE’s food space: Courtney Brandt, writer and food critic, and Olivera Saponjac, content creator and culinary storyteller.Straight from Time Out Market Dubai, the trio unpacks:- Dubai’s fast-moving culinary trends- The battle between fine dining and street food- The impact of food influencers and honest reviews- Why local talent needs more spotlight on the global stageTune in for smart takes, hot debates, and a rapid-fire round you won’t want to miss.00:00 Introduction 02:15 Meet Courtney Brandt and Olivera Saponjac04:12 Discussion on Dubai’s Food Scene09:38 Michelin vs. Street Food13:26 Collaborations and Global Chefs18:15 Feedback and Food Writing28:29 Quick Fire RoundYou can follow Courtney on - https://www.instagram.com/_courtneybrandt_/You cab follow Olivera on - https://www.instagram.com/foodgoddesme/This episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is Memories ! 🍽️👨‍🍳👩‍🍳Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE

Send us a textHow does a backyard barbecue turn into a White House invitation?In this episode of the Chef JKP Podcast, recorded live from Time Out Market Dubai, host James Knight-Paccheco is joined by Hattem Mattar – pitmaster, entrepreneur, and one of the UAE’s most exciting culinary voices.Hattem shares how he went from a career in oil & gas to building a barbecue brand that fuses Emirati heritage with global techniques. From brisket mandy to third-culture barbecue, this conversation is packed with stories about hustle, identity, and the power of food to build community.Expect bold flavors, big dreams, and behind-the-scenes stories from his journey cooking across the U.S. – including at the White House.This is Dubai’s food culture in motion. Don’t miss it.00:00 Introduction 02:07 Today's Guest: Hattem Mattar04:08 Hattem's Culinary Journey08:22 The Art of Barbecue10:02 Third Culture Barbecue13:29 Teaching the Secrets of Barbecue15:15 The Drive to Be the Best15:26 Cooking at the White House16:43 Cultural Conversations Over Barbecue18:12 Achievements and Humble Beginnings21:19 Future Projects and the Gastronomic Landscape23:18 Managing Multiple Brands24:34 Signature Dish at Time Out Market26:10 Quick Fire QuestionsYou can follow Hattem HEREThis episode is proudly brought to you by Time Out Market Dubai.🎙️ You support the show by leaving a rating on Spotify, Apple Podcasts, or wherever you get your podcast!Food is memories! 🍽️🌯🍣🍦🌟😊Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport the showFollow The Chef JKP Podcast on Instagram HERE