I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

I had a very normal childhood, and my mother cooked very normal food.

My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.

There's so much information that there is disinformation.

If I don't have pressure, I don't function.

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.