What was the greatest lesson you learned cooking at Le Jules Verne that you brought to Restaurant 101?
I learned that when working in a restaurant, you should always find the balance between speed and quality. You can never focus on just one.
What inspires you both in the kitchen and out?
When cooking, I always keep the satisfaction of my guests in mind. I don’t want them leaving with just an “it’s okay” experience.
What would you like to tell people when they are eating your food?
“I hope you enjoy”. Most of the time I put some of my experiments on the menu, hoping that people would like it.