In an interview with Bloomberg news in London the duo discuss their approach in the kitchen with Bottura saying that's it's his extra activity away from the station that allows him to bring so much creativity into his dishes.
Both chefs speak highly of events like Cook It Raw which each year brings chefs and local producers together in interesting locations around the world.
It's relationships formed on trips like these that Patterson says help to form important bonds with fellow chefs.
Château Castillonne is a caviar producer performing cold anaesthesia on sturgeon fish to harvest their eggs and help them live longer instead of ending their lives when harvesting their eggs. Find out more.