Inside the Kitchen: Seven Questions with Chef Grace Cacciato of Saga

The first thing I learned to cook from my grandma, Barbie, was an apple pie. I was five, and after that I never stopped thinking about cooking.

Fine dining to me is a celebration of practice. It's an everyday reminder that the work of a unified team can create something truly remarkable.

In the future, I would love my own restaurant. The idea is ever-evolving. For now, my only focus is being awarded three Michelin stars at Saga.

Asador Etxebarri.

Cook the food you want to eat. Don't try to perceive what other people would want.

A peanut butter banana sandwich.