Send us a textIn this episode, we meet Chef Hadrien Villedieu discusses his formative years as a fussy eater and his journey into the culinary world. They talk about his time in Morocco, where he faced challenges in adapting to a different culture and learning the local cooking techniques. Hadrien shares his experiences working with Joël Robuchon and Alain Passard, highlighting the precision and creativity they instilled in him. The conversation then shifts to Hadrien's transition from being an executive chef to teaching cookery classes in a cooking school. Finally, the host and Hadrien talk about his latest venture, Chez Wam, a restaurant in Dubai that offers a unique dining experience. ChefJKP and Hadrien discuss:•  The Decision to Attend Culinary School•  Experience as a Chef in Morocco and Lessons Learned•  Hadrien’s Role as Executive Chef at Inked and the Concept of the Food Platform•  Hadrien’s Passion for Junk Food and the Origin of the "Junk Food Man" Nickname•  The Decision to Open Chez Wam and the Meaning Behind the NameYou can follow Hadrien on HEREThis show is bought to you by Twentyone06 - you can follow them on HERE Support the showFollow The Chef JKP Podcast on Instagram HERE

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