Restaurateur and executive chef at Michelin-starred VEA uses his Cartier Calibre Chronograph, Cartier Calibre Chronograph, and Patek Philippe Nautilus as precision tools.br br The executive chef at Michelin-starred VEA says that often only a few seconds stand between a dish that is top-notch and one that is a flop.br br "For a chef, time is important – the exact temperature, the specific time with a precise technique, is what makes a perfect result Sometimes, within a few seconds or one minute, a dish can really deteriorate – so timing is one of the most essential things about cooking.