I don't show just anyone how to crust a sea bass. That's sacred information.

Food is ever-changing and ever moving forward and getting more and more complex.

Food is so heavily connected to memory.

The better the ingredients, the more farmers I can buy from, the closer I feel to the food I want to make that represents what I care about as a chef.

The hardest thing for me is restraint.

My father always said, 'If you love what you do, you won't mind slogging through it for several hours a day.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.