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

The hardest thing for me is restraint.

My reasons for becoming a chef are somewhat of a cliche. I always loved to eat but it was watching my parents cook that really served as the impetus for my career choice.

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.

Winter blues are cured every time with a potato gratin paired with a roast chicken.

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

I used to sleep with the phone right by my pillow but I'm getting better. Now it sits on the table a few feet away.