Here's a really intresting interview with him (sub required) about his foodie side and his 6 volume, 2,400 page tome
"A big menu for us is 30 to 50. I believe in rapid pacing. We have small courses, and we keep them coming. So we'll do 30 courses in 2½ to 3 hours."
"A lot of what we do involves cooking at low temperatures. That's fundamentally enabled by the fact you can make a digital thermostat that controls temperature really, really well. But not everybody can buy a $10,000 professional oven or a professional water bath for doing sous vide. There should be toaster ovens and other appliances, both small and large, that use controlled temperature technology."
"One reason to invent new kinds of food is to get people proper nutrition without costs -- costs in money, calories, fat, carbon emissions, take your pick. Eating is such a central problem for mankind that there will be invention in the basics of what we eat. By the way, this has already happened in the past. Everyone on earth eats food that isn't native to where they're from. In Italy, they eat polenta and tomatoes. They're both from South America. In China, Szechuan food has lots of chilies. Guess what? Those are also from South America. And if you go around the world, almost everyone eats an ersatz diet."