What are you excited about right now in the culinary industry?
Food! [Laughs.] You know, probably that a lot more chefs are using more fresh ingredients. And a lot of the gastronomy-type stuff, as far as combining the food-science side into what they're doing.
What's the most unusual or odd ingredient you've had in your kitchen recently?
Hmmm. I don't use a whole lot of odd ingredients. Probably venison, which isn't that odd. ... I'm serving it with a juniper berry demi-glace. I guess that's kind of unusual. I'm roasting a venison tenderloin with a juniper berry demi-glace, serving it over garlic mashed potatoes.
What was your best meal out last year?
I didn't go out very much last year. I would have to say sushi at Jun. His fish is always so fresh and just really good.
What do you think 2015 holds in terms of emerging food trends? Or what would you like to see?
You know, what I would like to see is more farm-to-table. More chefs having gardens and using a lot more fresh ingredients right from their gardens.
What's your favorite foodie movie?
Mostly Martha. It's the German version of No Reservations, but it's much better. Just because it's more European. It's a German version with subtitles. It's really good. The food in it's really foodie. Lots of Italian, fresh.
What's one book, recipe, blog or otherwise, that's inspired your cooking? Or perhaps a particular chef?
Oh, gosh. I've been doing this for so long. I think Thomas Keller. Because he uses so many fresh ingredients, and again has his own farm right there, and what he does is just really amazing stuff.
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