I admire people who do things that are interesting to them, who don't have a strategy or a master plan or have a brand - I don't care about any of those things.

Silly trends don't last long. A lot of this nonsense that pops up, I don't even really pay attention because it'll be gone in a flash.

Whatever everyone else has asked you to do or never let you do, and let's do that.

I wouldn't want to compare myself to David Byrne whom I consider a genius, but what I think what we have in common is that he's also a guy who is very interested in the world and who has a lot of passions beyond singing and playing guitar.

I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure

The fact of the matter is that, for years, the restaurant and service industry has been, to a great extent, built on the backs of often underpaid immigrants of often dubious legal status.

If I'm training I'm cutting weight for a competition. I'm hard. I'm pretty much eating animal protein and that's it. No rice, no beans, certainly no sweets.