Future development

[Jeff T]

How do you see your cuisine evolving as time passes? Also, are there areas (a regional cuisine or another chef's work for example) you would like to have the opportunity to explore?

[chefg]

jefft

To imagine how my cuisine will develop is very hard to say. I look back to July 5th 2001, when we started at Trio, we have come along way. I am sure there is a development curve somewhere, but I feel we are far from a plataeu.

Of course, there are so many places I would love to go and experinece the cuisine. Japan is #1 right now. As far as chefs' cuisines I would like to explore:

Gagnaire

Blumenthal

Bras

those are the top three.