I speak Cantonese, and I speak Tagalog.

I sometimes get accused of being 'faux-naive,' but for me, it's really just about getting down to the basics of something.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.