I am so glad I got to spend some time in this kitchen. I feel that Thomas Keller, David Bouley and Charlie are the 3 best chef’s this country has put forth regarding haute cuisine. It was amazing how different the style and aesthetic the experience was from the other operations I have seen in action. Everything was off balance and there was a frenetic pulse to the kitchen. His improvisational spirit was really evident. Also, Chef Mathias cooked me a plate of seared skipjack tuna that only has been surpassed by the skipjack I’ve had in Japan.