The Restaurant Industry Is Brutal.

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 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.

A Gastronomical Supermeal Didn't Necessarily Have To Involve The Things I Had Brought From Other Top Kitchens.

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.