The Asian airlines have the best wine programs.

A man obsessed: obsessed with perfection, sharing, aesthetics, taste, savoir-faire, and much more.

Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.

Techniques are not the most difficult to teach. The attitudes chefs take are much more important.

Classical cooking and molecular gastronomy should remain separate...you can mix two styles and get fusion; any more and you just get confusion.

I have a very modern way of thinking; the chef is there to lead the team and not just to sit behind the piano.

Everywhere in the world there are tensions - economic, political, religious. So we need chocolate.