For my 16th birthday, my family took me to L'Auberge de L'Ill, which was family-run but had three Michelin stars. It was a revelation. After that meal, I realised this is what I want to do.

I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.

For me, the good food starts with good product.

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

Cooking at home is easier than cooking in the restaurant because you don't have to write a menu or try to please everybody.

The role of a chef isn't to reinvent dishes but to tweak.