I can't crack jokes because I don't have any.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

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.

There is no conflict between a better meal and a better world.

Scandinavian-Danish cuisine was something quite rustic, mostly known for pastries and smorgasbord cuisine, which in itself has become a joke.

I've never had anything but the freedom to do what I wanted just as long as it made me happy.

I think that in our part of the world, Scandinavia, we are one of the pioneers of showing that gastronomy can be something - high gastronomy can be something very, very present and doesnt have to involve, you know, what is perceived as the normal luxury items that belong in a high gastronomy restaurant.