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

There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

Risk is to do something that 99 percent of the time would be a failure.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

When a customer receives a dish, they get food and design at the same time.

I think my virtue was I never thought "This is impossible.

I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.