Fine Dining Is An Occasional Treat For

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.

I Only Have The Restaurant. If I Do Other Things, It's Only To Do With The Restaurant.

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'm A Bit Of A Glutton - I Eat Too Much Of All That Is Good To Eat.

When You Start At Catering College, Nobody Prepares You For A Book Tour Or Public Speaking.