JL: What do you predict as the next big trend in cooking and/or the restaurant industry?
DE: Before, dishes were 70 percent proteins and 30 percent vegetables. Soon it will be the opposite.
JL: Which season do you look forward to the most for its ingredients?
DE: Always fall and spring because for the first, all the mushrooms are available and on the second, vegetables and berries
JL: What places or cities in the world have influenced your cooking the most?
DE: I would say Monaco, where I am from, but my most recent hometown New York always blows me away. It is really representative of the many different food cultures of the world.
JL: In your opinion, what innovation has recently influenced the restaurant industry in a significant way?
DE: This is less of an innovation, but after the recession we saw a dramatic change in the way we cook in the industry with a focus now on farm-to-table cooking.