Just after deciding to create this series, I met a man in Hanga Roa who I knew I wanted to interview. A man who cooks for a living but hates eating, serves for a living but hates customers, greets for a living but hates people. He doesn't consider his food art, although it is. Nor would he his restaurants (deceased and half-built), although they are as well. To him they are work, and work is his passion. In ninety countries around the globe, his food remains the best I've ever had. His restaurant was a temple to the concept of attention to detail. He calls the one he's building a castle. I'm certain it will live up to the name.