Chef talk: It's a lot harder to cook fish than meat

Chef talk: Its a lot harder to cook fish than meat

In Dubai, when he's not working, he likes to spend time with his wife, watch movies, go to the gym, read cookery books by Michelin-starred chefs, and walk Sherlock, his English bulldog.



By As told to staff reporter

Published: Thu 29 Sep 2016, 11:00 PM

Last updated: Fri 30 Sep 2016, 1:56 AM

James Knight-Pacheco is the executive chef at Dubai Marina Yacht Club. He manages operations of the club's dining venues including Aquara that has a "land-and-sea inspired menu", and the 25°55° Café Bistro, an all-day dining restaurant. James is a public speaker as well. He started his career in London as Chef de Partie at the restaurant Gordon Ramsay at Claridge's. In Dubai, when he's not working, he likes to spend time with his wife, watch movies, go to the gym, read cookery books by Michelin-starred chefs, and walk Sherlock, his English bulldog.
Tell us a bit more about yourself.
I am originally from Venezuela. I moved to the UK when I was 8. I have been cooking from a young age. I am also really into music, as well as anything to do with sports. I like going to the gym and surfing.
 What are you passionate about?
My family, my profession of being a chef, of course, as well as developing myself and my team.
 How did you get interested in food in the first place?
I was interested in food from a young age, in a predominantly female household. I always liked to help in the kitchen, and my interest in food started there.
 What are your favourite dishes to cook?
I have a passion for baking bread-any bread, as well as fish, as it is a lot harder than cooking meat.
Favourite cuisines?
I love the aromatic flavours of Thai food and I really enjoy south American food.
 Eateries in Dubai where you've discovered some great dishes?
Asado at The Palace Downtown has some of the best dishes around!
What has Dubai taught you about food and cooking?
Dubai is one of the most unique food destinations in the world; it's amazing how so many types of cuisines sit side by side within the market. I love the diversity that's emerging - you can have a 5-star dining experience one day and some of the best street food around the next.
If not a chef, what would you have been?
A professional drummer.
 
 
 
 
 


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