I bent my head over a stove in my early 20s and picked it up in my 30s.

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

The hardest thing for me is restraint.

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.

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.

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

For me no good food is illuminated without acidity.