I still cook at home. A lot of chefs I think don't cook at home. But I still do, I love cooking at home, I love having friends.

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

That's how people make sense of a meeting: they eat something. If they were in a sad moment it would be the same thing, they'd be eating something. It's what makes life fun. We don't need it to be delicious or great or all these things if we're just to survive. But it's one of those things that makes life fun, livable. And the more I submerge myself in it, the more fun I seem to have.

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.

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.

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