When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

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

Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground.

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.

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

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

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.