My grandmother and father. They introduced me to food and fuelled my passion for it. I have learnt you need to use all of your senses when you are cooking.

Being Portuguese, the pepper and Massa di Pimentão, the core of my recipe, have been in my life for as long as I can remember. Having lived all over the world, I fell in love with chillies and am always fascinated by the diversity of dishes that can be created with them. Mexico takes chillies into a totally different dimension – dried, smoked, fresh, toasted – they are the building blocks of a cuisine. A traditional Mexican Mole would have to be my favourite pepper dish.

I believe that the Portuguese were some of the earliest traders of peppers and contributed to the export of South American peppers throughout the world. I also know that the Portuguese attempts to settle in Thailand did contribute one positive thing to Thai culture: chillies.

A friend bought me a bottle of Krug Grande Cuvée to congratulate me for my Michelin star at my old restaurant, Viajante. It was bubbly and fresh with wonderful flavours and totally unforgettable.

Iggy Pop, godfather of punk. I admire his work and would love to have him as my guest and friend.