What are your earliest memories of being interested in food?
I’ve always been passionate about food. My earliest memories date back to my childhood – I wanted to spend as much time as possible in the kitchen and I was ripe with curiosities about the culinary world.
What would you say has inspired your cooking the most?
Describe how you see your own culinary style and how it has evolved over the years…
While my culinary style has evolved over the years, it has always reflected my interest in art and aesthetics. Similar to creating a piece of art, cooking permits experimentation, exploration and imagination with different forms, colours, textures and presentations. I approach every dish as though it is my own masterpiece.
What are your most indispensable ingredients?
Fresh, seasonal ingredients are the most invaluable.
What kind of experience do you aim to give guests at the restaurant?
Excellent cuisine is the centerpiece of a memorable experience complemented by seamless service and an unforgettable ambience.
What would you say has been the most memorable moment in your culinary career so far?
There are too many important moments to name just one. Most involve industry pioneers, whom I had the opportunity to meet and collaborate with.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
I would introduce my younger self to Modernist Cuisine cookbooks with the advice to trust your instinct since it has worked quite well for me.
What’s next for you?
I will be traveling a great deal in preparation for our upcoming projects.
What’s been your most embarrassing kitchen moment?
Fortunately, I cannot recall, which very well means that I’ve blocked it from my memory.
What restaurant is currently at the top of your list to dine at?
Alinea in Chicago and Eleven Madison Park in New York City – they’ve been on my “must-try” list for a while now.