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.

When you start at catering college, nobody prepares you for a book tour or public speaking.

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.

People will travel anywhere for good food - it's crazy.

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

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

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