Risk is to do something that 99 percent of the time would be a failure.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.