How would you describe your culinary philosophy?
Simplicity at its best, using the finest seasonal products.
What is your ultimate dream meal?
Having dinner with my parents again while enjoying a glass of Krug Grande Cuvée throughout the meal.
What is your guilty pleasure in life?
A little piece of chocolate occasionally.
What is the most inspiring experience you had on your journey to becoming a chef?
An outstanding experience was working for the Natural History Museum in the UK, where I catered an event around the big dinosaur. It was pretty magical, complete with a string quartet at the top of the stairs.
How would you describe yourself in three words?
Open, a good listener, charming.
Can you describe your first sip of Krug?
It was here in Hong Kong, when my wife brought a rare bottle of Krug Grande Cuvée 160ème Édition for my 40th birthday. The beautiful, crisp and nutty flavours were sublime.
What is your favourite Krug food pairing?
Krug Grande Cuvée and lobster.