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.

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.

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.

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.

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

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