I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

There is not a good or a bad cuisine, just the one you like the best.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

Remember that a very good sardine is always preferable to a not that good lobster.

In an avant-garde cooking restaurant, it's the experience that's the difference.

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.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.