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

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

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.

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

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.

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

What's wrong with transforming food?