The hardest thing for me is restraint.

For me no good food is illuminated without acidity.

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

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.

Food is so heavily connected to memory.

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.

The best way to learn to cook is to do some serious eating.