Éric Fréchon

And one of the best things, I think, in, in my career so far that I was afforded was this opportunity to be able to learn from so many other amazing established chefs.

Um, I started with my father and learning in Spago Beverly Hills, but from there I went on to work for Nobu Matsuhisa in London, uh, for Eric Ripert at Le Bernardin or Grant Achatz at Alinea in Chicago, the Roca brothers in Spain, the Reitbauer family in Vienna, Guy Savoy, Éric Fréchon, and Glenn Viel and Jean-André Charial in France.

Just a small list of the really important chefs across the world.

But they- [laughs]