You'd have a hard time finding anything better than Barcelona for food, as far as being a hub. Given a choice between Barcelona and San Sebastian to die in, I'd probably want to die in San Sebastian.

As a chef I’m not your dietitian or your ethicist, I’m in the pleasure business.

One of my few virtues - I don't have a lot of them - would be a deep sense of curiosity. I'm interested in how other people live in other places; I'm interested in other cultures.

I think as a moral question, restaurant workers should get paid more.

The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.

Jiro Ono serves Edo-style traditional sushi, the same 20 or 30 pieces he's been making his whole life, and he's still unsatisfied with the quality and every day wakes up and trains to make the best. And that is as close to a religious experience in food as one is likely to get.

I think we should be honest about who is working in our kitchens.