1. What was your first job?
Apprentice at Pierre Orsi, Lyon
2. What made you decide to be a chef?
Family tradition. I am the sixth generation of my family to be in food preparation. Mother is Meilleur Ouvrier de France in charcuterie. I made the decision at three in Mother's kitchen
3. What is your favourite restaurant?
Best: Louis XV, Monte Carlo. Favourite: whichever one I'm working in at the time
4. What is your favourite wine and what would you serve it with for that perfect meal?
Being French, it's a hard choice!
5. Are there any foods/ingredients you refuse to eat or cook with? If so, why?
Haggis: I just find it disgusting!
6. What was the worst thing you had to do as part of your job?
Keeping my whites white (and perfectly pressed)
7. How do you relax away from work?
Gardening, reading, sport
8. What is the best film you have seen?
Le Grand Restaurant, with Luis de Funes, and L'Aile ou la Cuisse, also with de Funes
9. Where do you see yourself in 10 years?
Running my own restaurant, with a helipad in the grounds for me and my guests to use
10. What would you do if you won the lottery?
Open my own restaurant and buy a helicopter
11. What sort of music do you like?
Classical (Mozart, Bizet, Pavarotti singing)
12. Who is your favourite supplier of the moment and why?
Cheese from Philippe Olivier, Boulogne (tel: 00 33 21 31 94 74). He researches and reproduces the oldest cheese-making traditions
13. What is your favourite prepared food?
Dried bonito flakes for cooking pizza
14. Who would be in your "fantasy brigade"?
Marc Meneau, Pierre Pierret, Alain Chapel, Michel Plot (restaurant critic, Le Figaro) and Carlos, a French singer
15. What has been the highlight of your career so far?
Being named Meilleur Ouvrier de France en cuisine, November 1996
16. Describe yourself in five words
Quiet, serious, funny sometimes, impatient
17. How would your brigade describe you?
Crazy sometimes, intense, sexy (a sous chef wrote that), from another world
18. What are you afraid of and why?
That the world will end up having nothing but dehydrated food to eat in the 21st century