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How would you describe your culinary philosophy?

Embracing the spirit of the Japanese proverb ichigo ichie, which encourages us to treasure every moment as it comes by only once, I believe in a dining experience that invites diners to slow down, be present, and mindfully savour all that made your meal possible. I draw inspiration from nature’s bounty and celebrate the hands that laboured. By allowing the pure, unadulterated flavours of the produce to truly shine, I strive to create a harmonious symphony that blends Japanese precision with French artistry. This approach is not just about combining techniques but about honouring the essence of each ingredient and the artistry involved in bringing them together. 

What is the most inspiring experience you had on your journey to becoming a
chef?

The late Joël Robuchon was a major inspiration to me, teaching me the significance of the ‘3 Ps’ – precision, perfection, and passion. His commitment to precision ensured every detail was meticulously crafted, while his pursuit of perfection drove him to elevate every aspect of his cooking to the highest standard. Most importantly, his passion for the culinary arts infused his work with incredible energy and creativity. These principles continue to motivate and guide me in my own pursuits. 

What was the most memorable meal you either cooked or ate?

I did not come from a wealthy family, but my mother took my four siblings and me to a steakhouse—one with elegant tablecloths and a stunning view. Although I initially worried about how we would afford the meal, that concern quickly gave way to a strong desire to recreate such a memorable experience. The feeling of sitting down and dining together was unmatched, and I knew I wanted to be a part of creating that experience for others. 

What is your guilty pleasure in life?

Durian! While many people find its odour off-putting, I am drawn to its creamy texture and unique flavour, which mixes sweet, savoury and a bit of bitterness. 

What are your sources of inspiration?

I find my inspiration in the rich tapestry of local produce and the unique character of our region’s terroir. Each season brings a new array of ingredients, and I deeply appreciate how these elements shape and influence my cooking. By connecting with the land and its offerings, I can create dishes that not only highlight the natural flavours but also reflect the essence of where we are. It is a joy to transform these ingredients into something that resonates with the local spirit, creating a dining experience that feels both authentic and deeply rooted in the environment. 

Can you describe your first sip of Krug?

Taking your first sip of Krug champagne is like stepping into a world of luxury. The lively bubbles create a delicate tingle on your tongue, followed by a wave of complex flavours. The finish is smooth and lingering, leaving a sensation of opulence.  

What is your favourite Krug food pairing?

Pairing caviar with Krug champagne is an experience I find truly divine. The briny richness of the caviar beautifully balances with Krug Grande Cuvée’s complex, full-bodied character, creating a remarkable harmony.