My philosophy as a professional chef and restaurateur, with the goal of creating good food, is guiding by the following concepts:• Food should taste good; I should want to eat it. • No chemical or artificial ingredients, especially partiallyhydrogenated oils, should be added• No hormones or antibiotics should be added to meat and dairy, or to the animals’ diets. • Fruits and vegetables should be grown without pesticides andchemical fertilizers (organically).• Food should not be made in a factory, especially meats.• I want to know where food comes from: local is always better.• Seasonal ingredients that support sustainable agriculture are best.