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

I know every movement of my kitchen.

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

When people are grownups they're grown ups. They make their own decisions you know.

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef because it will make you cook more delicious food.

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.

If you see how a plant grows and you taste it in situ you have a perfect example of how it should taste on the plate.