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.

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

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

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

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.

Fine dining is an occasional treat for most people.