Uddannet billedkunster ved Det Kongelige Kunstakademi 2012. Heine har sendt os dette uddrag fra en artikel om Berlutis middag for 100 indbudte gæster i Harrods 7/9-2012 i forbindelse med åbningen af deres første livsstilsbutik.
"The first dish of the evening was beef aspic with caviar and watercress coulis. The vegetal brightness of the watercress complimented the firmness of the aspic, and the caviar – arranged to look like blackberries in a garden – were small, delightfully salty explosions. Next came the perfumed and quietly decadent main of blue lobster, studded with lemon verbena, and served with fingerling potatoes and girolles sweetened with dried apricots. ... Today, cooking is about “emotion,” he told us. “We are lucky to have access to all of the best produce, but that’s not enough. Possession is not the end of the story, the unique thing you can’t buy is emotion.”
