I've never had anything but the freedom to do what I wanted just as long as it made me happy.

A gastronomical supermeal didn't necessarily have to involve the things I had brought from other top kitchens.

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.

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

I never cooked at home - my father was the chef.

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.

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.