Elite Traveler May-June 2017

79 elite traveler MAY/JUNE 2017

“My parents told me that if I wanted to make sure I never went hungry, I should work in a kitchen.”

What is your favorite restaurant in the world? Any secret spots you can share with us? That would be Masa in New York. I went very recently and chef Masa was there—he personally cooked for me. It was an incredible dinner and experience to be taken care of by such an artist. What is your favorite dish to cook, and to eat? You know, I eat very simply. Something as easy as avocados and tomatoes, neatly cut and seasoned with fleur de sel and the right size grain of pepper, and I am pleased. What is themost difficult dish to prepare? I’ve said this throughout my career and I truly believe it — I think that the hardest items to prepare are the simplest, because anyone has access to them. How do you take something that everyone can make, such as mashed potatoes, and make themmemorable, exceptional? That is most difficult!

What is your dining philosophy, what makes a perfect dining experience? Each person has a different perfect experience. I think quite simply that it comes down to good food, good drink and the right company that ties it all together. What are your plans for the future? My next project, and a very exciting one, is the Institut Joël Robuchon; this will be a school that focuses not just on the theoretical, but the application of the knowledge that we will be able to impart. Not only culinary, but sommelier training and service training — I think that the art of the true maître d’hotel has been lost. I hope to bring some of the best professionals in the industry to the Institut Joël Robuchon to not only teach but lead. We will have a full service hotel, multiple restaurants, lounges, all open to the public and manned by the students learning the trade. By Samantha Coles