What he eats when he travels:
I only want to dine at casual restaurants. If I’m going out to eat, I want it to be casual. Paris The following are some examples of how to use LondonI will always go to a fine-dining restaurant but I prefer casual dining and I always follow the recommendations of my colleagues. If I’m in Paris or elsewhere, I will always rely on my colleagues for recommendations. [chefs] Pierre Gagnaire or Frédéric Anton’s are recommending something, or going to London and having chefs [Jason] Atherton [Gordon] Ramsay recommends something, I’m there. Again, it’s not food that makes me travel. Every single day, I am in contact with food. I want to experience a city as a native would.
The food in a particular place that he thinks is underrated:
Portugal is a growing player in the world of gastronomy, wine and culture. I visited Portugal two and a 1/2 years ago, and had a great time. Lisbon It’s worth visiting the traditional Portuguese restaurants as well as the fine dining ones. You can also watch the young chefs prepare delicious food that reflects their culture and history, while learning about Portuguese wine from the sommeliers who are very passionate about the wines of Portugal.
The best vacation that he has ever taken:
We go to Mexico Every year is my favorite. The beach and seeing what’s there. [the country] The wineries and tequila programs have grown significantly in the last 30 years. The wines are now at a higher level. Chefs there do some amazing work with local cuisine, or reinterpreting historic cuisine. Cabo San Lucas is a popular destination for Americans. But there are also places in San Jose, San Lucas or smaller towns that have a strong cultural focus on old-school Mexican food. Then there are the great golf courses, beautiful beaches and spas.
The hotel amenity he values most:
Coffee machines are the most important amenities in any hotel room. I want it You can also find out more about the following: The room. It’s possible to run downstairs and get a cup of coffee from the coffee station located in the lobby. But I prefer to have my first coffee in the morning, relax, and begin my day before heading out. I don’t have time to get ready to walk downstairs to get a coffee and I’m not interested in waiting for room service. I don’t need the room service experience. I think that the best thing to have is a great coffee machine.
What he does in New York when he returns:
My first step is to go shopping. I don’t eat out much when I’m in New York but I have a few favorite restaurants. Yakitori Totto is one of them, as are Marea and Bar Masa (which is next door to Per Se). I can go to the restaurant during service to grab a bite, then return to work without needing to leave. It’s quite routine. When I’m in New York I don’t do much except spend time with Per Se.
Next on his list is:
Vietnam. I am fascinated by the French influences on Vietnamese food and the way they have interpreted them in their own cuisine. The history of Vietnam, the beaches, and what I’ve heard of the hospitality—that’s one place that I’ve not been that I would like to go.
