If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?

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.

Creativity means not copying.

What you feel like eating at any given moment is what you should have.

What's wrong with transforming food?

There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good agriculture situation, a sustainable, ecological way. Maybe there will be textures or flavors we hadn't even thought of. In the Amazon there are 400 fruits that are not cultivated right now. They're just incredible fruits. Textures, tastes that we don't know right now.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.