How do you come up with new creations?
I don’t sit down and say, okay, I’m going to write out a new recipe now. I don’t think about it that consciously. The ideas come in my free time, on holiday, when I’m driving, when I’m shopping. Then I see an ingredient and think, hey, I could do something with that again.
And while you’re working out a new dish, is the next award also on your mind?
I never set out to get three Michelin stars. I’d never worked in a three-star restaurant myself. Maybe that let me be more relaxed about it from the beginning. Sure, I was hoping to get one star. And when you’ve got three, of course you want to hold onto them. But for me, the most important thing is that every one of my guests leaves the restaurant happy. In the end, it’s about the guest – that’s why we’re here.