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

Summer's the same, autumn is even more extreme. Then winter is when you sort of condense all of your ideas. You process all these things and you try to look for new concepts. In that sense, your intuition is in hibernation. What you fill up is your imagination; you fill up your memories there.

I know every movement of my kitchen.

I would love to eat a really great burger, but it doesn't exist in our part of the world.

The restaurant industry is brutal.

When people are grownups they're grown ups. They make their own decisions you know.

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.