The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

I had turned down other head chef jobs. I didn't want to take over someone else's cuisine. I wanted to start from scratch.

But when spring and summer happens, it's intuition. Everything is based on intuition. There's not too much time to overthink, over-complicate. Those wild strawberries, they might be there for two days.

You wake up, your life is discipline: there's kids, breakfast, lunch box, go to work, discipline, organization, guests. Imagine the semi-final of Super Bowl. We have that every day: lunch and dinner. We play that game. Then you come home and you really just want to drink a beer. But then you discipline yourself and you have to do this thing, this journal. It was painful but I'm so happy I did it. I have newfound respect for people that write.

Fine dining is an occasional treat for most people.

I only have the restaurant. If I do other things, it's only to do with the restaurant.