I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.

Don't go and cook Indian food if you never cooked Indian food, you know?

It's easier being a judge than a competitor. As a judge, you don't have any risks. That makes it much more enjoyable.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.