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I think New York is truly unique in its singular combination of the quality of both the talent it attracts and the ingredients it grows. There are plenty of other places in the world with wonderful natural resources, but the people who come here to pursue their passions for food and cooking - they are one of a kind.

People often think of New York as a city, a concrete jungle with soaring skyscrapers and yellow taxis and the bright lights of Times Square. And it is that, in part. But beyond that, it's rolling hills of fruit orchards and fields of grain and ice-cold waters brimming with oysters.

When I moved to the United States, I first went to California to be the chef at Campton Place. As much as I loved California, I really missed the seasons. So when I moved to New York, I had that again.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

I do believe there will always be a place for beautiful cookbooks that are real books.

The Rolling Stones seemed very loose and wild, but when you read about them, you realize that everything they did is very deliberate.

I love New York, where I live - it's the best city in the world. Nowhere in the world do you have so many nationalities that are actually mixed together - it's so multicultural.

Everyone comes to live in New York because they want to achieve something, and for that reason, there's this energy in the city that is just electrifying and inspiring.

I go to Franny's in Brooklyn a lot. It's just a casual Italian place, but I could eat there every day.

I just really, really love food, so I don't have a favourite. But if I had to pick one to eat every day, it would be Italian. But I also love Chinese and Japanese food.

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