Caprice head chef Vincent Thierry moved from France to Hong Kong with his wife and two young children (they have since had a third) when the Four Seasons Hotel opened in 2005. He quickly built up a reputation for fine French cooking. He changes the restaurant's menu every two weeks and sources almost all the produce from France. Prior to Caprice, Thierry was sous chef at the Michelin three-star Le Cinq restaurant at the Hotel George V in Paris. But his career did not begin there - his r?sum? also includes stints at Les Cray?res in Reims, France, and the acclaimed Taillevent in Paris. Thierry won his three Michelin stars for Caprice within four years (for the 2010 edition) after having two stars in the first Hong Kong and Macau Michelin guide for 2009. Caprice remains one of only three restaurants in Hong Kong and the only French restaurant in the city to hold the coveted three stars, along with Sun Tung Lok and Lung King Heen. What first brought you to Hong Kong? When I got the offer from the Four Seasons general manager, I called my wife to discuss it, and by coincidence she said she had been looking at a map of China and thinking: 'We must go there.' So I thought, why not? I had never visited Hong Kong before, and I didn't have any preconceptions of it at the time. I only knew that it had a lot of tall buildings. What was the biggest challenge that you faced moving here as a head chef? Before the cooking, it was the language. At the time, I didn't even speak English. I inherited a staff who were entirely Chinese. You can imagine how hard a lot of situations were. There were many times when I felt quite alone. It's my dream to wake up tomorrow morning and speak fluent Cantonese. How do you deal with the work pressure? Every chef deals with it in their own way. I'm not sure I have a solution. One way is to go out with friends or spend time with family. I finish at 11pm and go home to see my wife. She always waits up for me. Is it possible to create three-star quality food at home? Yes, of course, but you need to have time. If you've had a long day at work, you're stressed, you're tired ... You don't want to cook for a couple of hours. Your solution is going to a restaurant or getting takeaway. But if you want to cook on a Sunday for friends, you can plan it in advance and order the ingredients ... you've got to have a plan. And you need a good kitchen - not a fancy one, but one with lots of space. What advice would you give the home cook? Cooking is not difficult. But if you don't enjoy it or you never practise, it's going to be a challenge. If you're not a very good swimmer and you plan to swim in a race, then that's going to be a challenge. Don't cook when you're stressed. Enjoy it. Do you cook at home? Yes. I always cook simple things when I'm 'off duty'. But simple things can be good. That usually means cooking Italian rather than French - some pasta and a simple sauce. Where do you like to eat out with your family? We love dim sum. We don't really have a favourite place; we love to change and try new places. As a chef, you have to be open to new experiences. Have you had much opportunity to travel in Asia? It was one of the reasons I took the chance to work in Hong Kong, but it is difficult to get away when you have a kitchen to run. You know that when you become a chef, though. You know you will be working on Christmas Day, and you will never spend Valentine's Day with your wife because you'll be in the kitchen. But I think that means when we do get to go on vacation, we enjoy it more than most people.