Every line below is quoted as published, with its source. Lines from the two earlier books are the speaker's own words from their first person profile; lines from The Luxury of Attention are as the book records them.
I sense a taste and set about finding the right produce, seasonings and cooking techniques that will bring that taste into being.
Guy Savoy, Restaurant Guy Savoy (Paris, France)
On how a dish begins at Restaurant Guy Savoy.
The rules that underpin the culinary arts are the foundations without which creativity cannot flourish
Guy Savoy, Restaurant Guy Savoy (Paris, France)
On discipline as the ground of invention.
There are routines and lessons that you can put into practice and teach so that someone has a creative attitude, but in the end, a creative person is driven by curiosity, which I think in many cases is innate.
Albert Adrià, then chef of Tickets and the elBarri group, Barcelona
On whether creativity can be taught.
Think about it: there have been so many amazing, creative, innovative chefs and cooks throughout all of history, so it doesn't make sense to be starting from scratch every day, pretending like nothing has come before.
José Andrés, founder of World Central Kitchen and the José Andrés Group (Washington, DC, United States)
On standing on what came before.
You must work on your ideas for them to have creative value.
Martin Berasategui, chef and owner of Restaurant Martín Berasategui (Lasarte-Oria, Spain)
On the difference between an idea and a dish.
Sometimes a dish is transformed from thought to plate exactly how it was conceived, and other times the idea of a dish vanishes in the process of testing it, ending up in a completely different direction.
Nicolai Nørregaard, Kadeau Copenhagen and Kadeau Bornholm (Denmark)
The chef of Kadeau on what testing does to an idea.
We might create a dish that's not so great, but by adding one ingredient, or by removing one ingredient, it can transform the result into something spectacular.
Jonnie Boer, De Librije (Zwolle, The Netherlands)
The chef of De Librije on the last adjustment.
Over many years, my mind has become a database of ingredients, and that helps my creative synapses connect to find the best combinations of flavors.
Guillaume Galliot, Executive Chef of Caprice at Four Seasons Hotel Hong Kong (Hong Kong SAR, China)
On memory as the chef's working tool.
I am 51 years old and my brain is a memory drive of flavors, so the connections between ingredients, tastes and textures come from many years of experience.
Richard Ekkebus, Amber at The Landmark Mandarin Oriental (Hong Kong)
The chef of Amber on the same memory, in Hong Kong.
After doing this for so many years, it's a lot easier to imagine flavors and textures together before creating such combinations in the kitchen.
Niki Nakayama, n/naka (Los Angeles, California, United States)
On imagining a dish before cooking it.
From the very beginning of the culinary process, when we start sourcing ingredients, creativity is a driving force.
Tetsuya Wakuda, Waku Ghin at Marina Bay Sands (Singapore)
On creativity starting with the sourcing.
While I always keep an eye on the newest ingredients and cooking equipment on the market, the most important thing is to match the appropriate cooking technique with the ingredient at hand.
Kwong Wai Keung, T’ang Court at The Langham, Hong Kong (Hong Kong SAR, China)
The chef of T'ang Court on technique serving the ingredient.
Discovering a new flavor always encourages me to be creative and create something new, something that explores that flavor further and elevates our appreciation.
Alex Atala, D.O.M. (São Paulo, Brazil)
The chef of D.O.M. on the Amazon's ingredients.
For us, being creative is intimately tied to a sharp eye for detail, respect for nature and season, and not losing the finesse and tastefulness of cooking.
Peter Goossens, then chef and owner of Hof van Cleve (Kruishoutem, Belgium); Goossens stepped back at the end of 2023, and Hof van Cleve continues under Floris Van Der Veken
On creativity that stays edible.
Every aspect of what we do in the restaurant is driven by creativity: creating a completely new dish, reinterpreting a classic, using different techniques, or thinking about how a dish should be plated or presented.
Emma Bengtsson, Aquavit (New York, United States)
On the many places creativity lives.
We have a creative pool of three people who decide what goes on the menu and what doesn't, and once a dish does make it onto the menu, we have a feedback session with the front of house since they are the one's talking to guests.
Joachim Wissler, then chef of Vendôme at Schloss Bensberg (Bergisch Gladbach, Germany)
The chef of Vendôme on how a dish earns its place.
Once the team is content with a dish and it goes on the menu, the next goal is to consistently produce that dish.
Eric Ripert, Le Bernardin (New York, United States)
On the second, harder half of creativity.
Being present in the kitchen and always checking the work are essential ingredients to consistency and to successfully leading a team.
Éric Frechon, then Executive Chef of Epicure at Le Bristol (Paris, France); Frechon left Le Bristol in April 2024 after twenty-five years, and Epicure continues under Arnaud Faye
On why the chef stays at the pass.
We never repeat a dish once it comes off the menu.
Matthew Orlando, then chef and owner of Amass (Copenhagen, Denmark); Amass closed in 2022, and Orlando opened ESSE Copenhagen in October 2025
The rule at Amass.
Dancing, particularly the moments of improvisation, is intimately connected to creativity, which applies to the kitchen as well.
Ana Roš, chef and owner of Hiša Franko (Kobarid, Slovenia)
The chef of Hiša Franko, who trained as a dancer.
Traditionally, in a Chinese kitchen you only learn by observing other senior chefs cook while you continue doing your assigned tasks.
Chan Yan Tak, Lung King Heen at Four Seasons Hotel Hong Kong (Hong Kong SAR, China)
On how the craft was passed down.
I would love to see the best dessert cart.
Ferran Adrià
As José Andrés recalls the line that sent him to the pastry station.