JOOP!: A Michelin star, your own cooking shows, several book publications – you have already achieved a lot in life. What has been the overall highlight, the best moment of your life so far?
Nelson: The best and most defining experience was definitely when I was awarded a Michelin star in 2011. When my team and I found out, we could hardly stop the tears from rolling down our faces – we were so thrilled by the news.
JOOP!: What is your recipe for success? What do you need in order to become a top chef?
Nelson: To become a top chef, you need the necessary craftsmanship, a good helping of passion and emotion and, of course, lots of disci-pline and stamina. It’s obviously also an advantage when you have encouragement and support and good teachers.
JOOP!: How did you get into cooking?
Nelson: My love for cooking began in my childhood, when I spent a lot of time at my aunt’s farm where my father grew up. The farm had its own butcher shop, catering and schnapps distillery. This holistic operation not only inspired me, but also instilled in me a feeling of home and brought me closer to the cooking profession at a very early age. I thought it was great to have the opportunity to be a host while still having such close links to lots of other professions, such as farmer, butcher and baker. That really fascinated me.