What were your favorite foods growing up?
Frog legs

When did you decide you wanted to be a chef?
I was 10 years old

Where and when did your career in food begin?
When I was 12 years old in Paris

If you didn't become a chef, what would you be?
A pilot

Who/what has shaped your cooking the most over the years?
Jacques Maximin

How would you describe your cuisine?
French technique and international ingredients with a twist of spices

What influences your cooking style and particularly the menu at your restaurant?
Mediterranean influence

What are your favorite culinary weapons in the kitchen?
My Japanese knife

What are your favorite secret ingredients?
Cayenne pepper, lemon juice, olive oil

What is the one rule or value you try to instill in all of your staff?
No tongue

What qualities do you look for when hiring cooks for your restaurant?
They have to be clean and want to learn

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
You can order everything except the meat section.

What was the most challenging meal you had to make? Why?
I had a party set up for 60 people and 160 people showed up

What is your least favorite food?
British food

What is your beverage of choice?
French wine

When you are not eating at your own restaurant, where are you eating?
Soto restaurant in the village

Which foreign country inspires your style most?
Spain and Japan

What was the most spectacular meal you have ever had?
Pierre Gagnaire restaurant

What do you eat when you are home?
My wife cooks Jamaican food