Tell us a bit about S. Pellegrino Sapori 2015…

I wish Icould stay for longer!

What can guests expect from the event?

A roller coaster with 5’s…salty, sweet, spicy, sour, surprise.

What does participating in the S.Pellegrino Sapori Ticino 2015 presents “World’s Top Chefs”, mean to you?

A great working holiday.

What are your earliest memories of being interested in food?

Stealing chocolates and candies from the fridge even when Ihad a tooth ache. I still occasionally do thisbut the tooth ache has become diabetes.

Describe how you see your own culinary style and how it has evolved over the years…

Its progressive appproach where we keep evolving. Every time we travel we learn new food, new taste. We get inspired.

There is a lot to learn about Indian cuisine in depth and in coming years most of our cooking investigation would be decoding secret recipes that havebeen there for ages.

What are your most indispensable ingredients?

Green chilli, spices, coriander, Indian rock salt.

What do you gain as a chef from having collaborations such as this one?

We learn a new area, new produce. We get to experience challenge and the excitement ofcooking at a new place in an unfamiliar environment. It is also good to give the locals a Gaggan experience and important for the team to see new places and understand and have confidence in what they are doing. It’s like a live concert where the band meets his fans!

What would you say has been the most memorable moment in your culinary career so far?

Winning the Asia 50 best this year. Most emotional moment.

What’s next for you?

The Lab, and the research that goes around which will bring the next chef in me.

What restaurant is currently at the top of your list to dine at?

Disfrutar, Barcelona, because its done by 3 incredible chefs of Elbulli. Mateu, Oriol Castro, Eduard Xatruch.