Could you tell us a little bit about your cooking philosophy and inspiration?
I don't really wanna mask things. We let the ingredients speak for themselves. I try to be light-handed, delicate and thoughtful with the food. It's really about restraint, and not overthinking it.
Regarding inspiration, I don't know if it's very direct. I may hear a song that I like, or I'll be in a bad mood and only want to listen to classical music. What's the weather like? What's going on politically? I like the process of being hungry and participating in the world. How do I feel today, and how does my hunger respond to that? Most of my cooks get really frustrated, because you never know why I want to go in a particular direction.