For me, the most luxurious place is somewhere that allows you to feel emotions and pleasures.
Failure is enriching. It's also important to accept that you'll make mistakes - it's how you build your expertise. The trick is to learn a positive lesson from all of life's negative moments.
The proportion of ingredients is important, but the final result is also a matter of how you put them together. Equilibrium is key.
Classical cooking and molecular gastronomy should remain separate. You can mix two styles and get fusion; any more, and you just get confusion.
I only get fat when I eat food cooked by other chefs. At home, my wife does all the cooking. She makes simple things like soups and salads. We both like steamed tofu.