“I think what drives me to come to the kitchen is my love for food and the endless challenges of the kitchen as a work place, keeping up with the seasons (fruits, vegetables) or finding new techniques and presentations, constantly evolving the menu and dealing with the challenges of managing 20 chefs. All these things contribute to the exciting environment that I work in.”
Wagyu sirloin and cheek with burnt onion, baby artichoke and watercress and roquette purée