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.

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

A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a designer. I've never heard anyone say that Philippe Starck is a chef. The important thing is dialogue. If I said to Norman Foster that he was a chef he'd say "No", but he might have a dialogue with chefs. People have said to me for many years that I'm not a chef and that I'm an artist instead, but I always say, "No, I'm a chef." I just have dialogues with designers.

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.

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.

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