What are your earliest memories of being interested in food?
I remember being in the kitchen with my dad and we made homemade pizza and thought it was very cool that there were so many different things that you could put on it. I was very excited.
What would you say has inspired your cooking the most?
Walks in nature and when i travel, seeing new cultures and food.
Describe your culinary style…
Feminine food, simple and notpolluted food…keep it clean and let the ingredients talk for themselves.
What are your most indispensable ingredients?
Acids (vinegars, citrus).
What kind of experience do you aim to give guests at your restaurant?
I want to try and bringthem happiness, give them a bit of a challenge, to forget about their stressful day and bring them into my storytelling.
What would you say has been the most memorable moment in your culinary career so far?
When Iopened up my first restaurant and received my Michelin star.
If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
Be open, always be open for learning. I think i’d also encourage travel and to never aim too low.
What’s next for you/Whats projects do you have lined up?
I am currently working on a book about waste and working on a new high end restaurant project which will be revealed soon…
What is your guilty pleasure?
Dancing. But I have no guilt about it.
What restaurant is currently at the top of your list to dine at?
So many places, from arestaurant Ihave not tried: Central in Lima Peru; to restaurants Ihave tried, like Achilles Heel in Green Point, Brooklyn.