Q: You returned to fine cuisine with Joël Robuchon at The Mansion. How did you decide to come to Las Vegas?

A: I had a lot of proposals to open restaurants, but I was afraid to come here. A lot of good chefs came here but did not succeed. In the United States, the smallest mistake is fatal. But I met Gamal Aziz, the president of MGM Grand, and he is a lover of gastronomy. He had succeeded with many fine restaurants. Other people talked to me about benefits and money, but he told me the only thing he's interested in is quality. He said, I will give you the restaurant you want, with a small size. I decided Las Vegas would be better than going to New York first. We're close to California, so I can get quality ingredients. That is the most important thing: the ingredients.

Q: What do you enjoy about being a chef?

A: When you cook, you give pleasure. It's an exceptional profession; you can please people from all walks of life with your food, presidents and princesses. Through cooking I get to express my feelings and the fact that I love people.