-Do you embrace the changes in the food industry regarding social media and technology influences?
I don’t blog or clog, but I am getting into Foursquare.
-Do you like art? Do you have any preferences for an artist? And/or for creators of artistic work?
(I like) Raymond Lowey for the Studebaker and Francis Bacon for his portraits.
-In which way do you think culinary arts, art and design are different and/or similar?
My first approach to a new dish is to draw it like a draftsman, usually a side view or exploded view, with extensive labelling of all ingredients.
-Do you aspire to collaborate with an artist from another artistic discipline?
Not deliberately but subliminally I am sure my favorite books and songs have made it to my plates.
-Do you have a favorite company or exciting other creator with whom you would like to work?
(I like to work with) my partners and sous chefs. www.eyesin.com
-Do you follow any philosophical or psychological approach in making your designs?
“We buy things: we fix them up: and we sell them for a profit.”
-What is your favorite building in the world? Chrysler Building
-What is your favorite hotel?
The Hotel Santa Maria, San Sebastian, Spain, is my favourite.
-What would be your ideal home? The one I live in that I continue to polish like a pearl.
-Do you have any dreams to which you aspire? To find a balance between my work ethic and my love for my family is my dream.
Eyes in | 77
"My first approach to a new dish is to draw it like a draftsman, usually a side view or exploded view, with extensive labelling of all ingredients."