Food Interviews

Food
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Emerging Masters
Rolex is proud to support The Talks’ interview series about the cultural leaders of the future.
René Frank

René Frank“You need to take that risk”

Elena Reygadas

Elena Reygadas“We’ve found the balance”

Jon Gray

Jon Gray“Home is where the heart is”

Hélène Darroze

Hélène Darroze“Good taste is in my DNA”

Manu Buffara

Manu Buffara“Simple things reconnect us with life”

Andrew Wong

Andrew Wong“Authenticity is fluid”

Pía León

Pía León“It’s a session of gratitude for the earth”

Elena Arzak

Elena Arzak“We need to be open to change”

Yotam Ottolenghi

Yotam Ottolenghi“I am more of a conductor”

Dieuveil Malonga

Dieuveil Malonga“Food has no borders”

Yoshihiro Imai

Yoshihiro Imai“Ego is not edible”

Alison Roman

Alison Roman“There’s no assignment”

Rodney Scott

Rodney Scott“You’ve got to stay patient”

Claudia Fleming

Claudia Fleming“I am out here on a limb”

Magnus Nilsson

Magnus Nilsson“It was something that I always knew”

Nina Compton

Nina Compton“That’s the way to bridge the gap”

Pierre Hermé

Pierre Hermé“It comes from curiosity”

Vineet Bhatia

Vineet Bhatia“You have to question things”

Ken Forkish

Ken Forkish“It just drew me”

Tim Raue

Tim Raue“I never saw myself as a talented chef”

Daniel Boulud

Daniel Boulud“There was such camaraderie”

Matt Abergel

Matt Abergel“I want people to come and eat it; that’s it!”

Will Goldfarb

Will Goldfarb“You’re just supposed to like it”

Clare Smyth

Clare Smyth“You’re always storing things”

Ana Roš

Ana Roš“It has to do with our own personality”

Anne-Sophie Pic

Anne-Sophie Pic“I faced the world of cuisine alone”

Daisuke Nakazawa

Daisuke Nakazawa“You need to work for what you want”

Daniel Humm

Daniel Humm“This is enough”

Eric Ripert

Eric Ripert“Anger is a weakness”

Dan Barber

Dan Barber“Tension is resolved through flavor”

Michael Pollan

Michael Pollan“We vote with our forks”

Niki Nakayama

Niki Nakayama“Everything about me knows it”

Francis Mallmann

Francis Mallmann“Human beings need contradictions”

Massimo Bottura

Massimo Bottura“I’m not cooking to create good food”

Pierre Gagnaire

Pierre Gagnaire“We’re obsessed with the superficial”

Ferran Adrià

Ferran Adrià“Tastes change”