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

The restaurant industry is brutal.

I just love this idea of using, especially in terms of food, using that common sense. If you follow that - it's hard to talk about it without sounding like some New Age idiot, which I think is a bit unfair - but, if you do follow that natural cycle, you will inevitably eat better, cheaper, and much, much, much, much healthier.

Chefs have a new opportunity - and perhaps even an obligation - to inform the public about what is good to eat, and why.

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.

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.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.