a very modern chef. But thats pretty vauge.
He's also a pioneer of matching food, cookware, plateing types, techniques and kills it on his world known 18 course meal. I don't know too much about him or moto but... I must say from the...
well, to me he's all about balance.
He's a pioneer for well crafted food and marketing it to no end.
His books, restaurants, styles and cutting edge blending of foods and ingredients makes me :bounce:
I always walk the tables. That usually gets some feed back. Also having a knowledgeable server, one that knows the dish well, can ask for a little feedback, say... " How was that glazed prawn with your surf and turf"? or...