“My mother and my grandmother are pioneers of Mexican cuisine in this country, so I grew up in the kitchen. My mom, Zarela Martinez, was by far my biggest influence and inspiration – and toughest critic.”

Instead of going out, I’m trying to encourage people to have a memorable experience in their own home. We call it ‘Delicioso Night In.’ I invite the people I care about the most. Then, when I get a lot of people together, I like to have finger foods.

Latin food suffers like Chinese. You can do marginal Chinese and be successful. You can do crappy Mexican and be packed.

I wanted to get away from the Mexican vernacular and do more ‘nuevo Latino.’ Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.

I like to cook with the philosophy of using great ingredients and not altering them too much.

I was a little, uh, incorrigible as a kid, so the kitchen was a good place to give me structure and balance. It taught me hard work, but then I grew to love it.

Nobody likes sweaty coleslaw.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That’s just not my style… I cook from the soul.

The food in Sydney is an Asian Pacific cuisine. It’s eclectic but above all it’s fresh, inventive and creative and that’s what I love about it.

The image foreigners have of French cuisine is fattening and very fancy food. But it’s not true – French food isn’t just rich. The word “healthy” doesn’t exist in French.

Cuisine has become too complicated – this is about subject, verb, adjective: duck, turnips, sauce.