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Become close to this chef. his daughter also a chef. in a lot of ways -- he would prefer to be called my older brother, i think, but i see him as sort of a surrogate father. even though we don't speak the same language, we communicate in haltingly bad french and english and a little bit of spanish. he's -- i love this man and respect him and, you know, i've made a number of shows in san sebastian over the last several years and they always end with me going back home. >> how did you meet originally? >> i was introduced -- one of the first television shows ever, someone took me to the restauran...

>> we found that it is -- sglts good to be part of this international chef mafia. there's somebody that wants to feed me just about everywhere and that's a really good starting point. daniel blue, he took us back to where he came from. >> look at that. >> like so many great chef he's grew up on farm. relatively poor. very simple life. processed food includes 17 years old. where did this tradition come from. how does fine dining relate back to those kind of humble roots. truly epic. extraordinary meals with some of the greatest and most important chefs in the history of the world. never before ...