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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:




those are the top three.


Grant Achatz



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