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You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

I love the alchemy of cooking, the theatre of it. It's creating something.

It's striking and unique in London how you know to create this alchemy between the concept, the food, the music, the staff. From the beginning to the end, with all these different elements, it tells a full story that you know very well how to develop and cultivate.

You can make a good show, but you still need some magical alchemy to get people to watch.

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

Cooking is chemistry, really.

I like to cook with the philosophy of using great ingredients and not altering them too much.

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients, but that's something you can do with your eyes closed.