The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.
My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.
People are trying to figure out what American food is; it's certainly an amalgamation.
Food is culture, and we need to listen to it.
I just think our British cuisine and the different influences we pull together make it special when it comes to food.
I'm American. Very American. Like, I-might-have-biscuits-and-sausage-gravy-for-dinner American.
Tofu tacos are not Mexican. I think putting tofu on anything and calling it Mexican is an insult to my people.
There certainly is a good 'Tex Mex' restaurant very close to our office. My office is around 100 yards from it. I call it Tex Mex because every couple of years it's changed hands and changed name, I'm not exactly sure why!
Food is all about the story of a people through the ages.
In Mexico, everything on the menu is the same dish. The only difference is the way it's folded.
I've been really fortunate and I've just tried to focus on the work and getting people to see Mexico, its food and its culture in a slightly different light. It's tricky with Mexican food because a lot of our recipes are so deeply rooted in tradition and Mexican history. That's a heavy responsibility!
I know you're Belgian, that's where those waffles come from.
Wherever I go, as long as I get a hot vegetable dish, I am okay. If I am in Gujarat, I have Gujarati food. If it's Shillong, it's northeastern.
