The Michelin-starred chef on the importance of naps, the downside of having to taste everything and relaxing in Puglia
I used to work 20 hours a day and fall asleep while my wife was talking to me. Now that I don’t stay in the restaurant until closing, I’m home by 9.30-10pm. I sleep for seven hours; if I’m in Italy, an afternoon nap is helpful, too. I don’t have problems sleeping unless I’ve drunk wine. Then I lie there wishing I hadn’t had any alcohol.
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