You have to be critical of what you do every day, to analyze it and be willing to push it further.

My fantasy is to have a restaurant where there are no written menus, but where you just ask people, What are you in the mood for? Fish? Meat? White wine?

You have to be critical of what you do every day, to analyze it and be willing to push it further.

If you want the meaning of families and life and religion and philosophy rolled into one package, all you need to read is The Brothers Karamazov.

It's a challenge to demonstrate that you can prepare some really interesting food with humble ingredients.

A jazz musician can improvise based on his knowledge of music. He understands how things go together. For a chef, once you have that basis, that's when cuisine is truly exciting.

I’m all about making money. It’s the greatest thing, because it means you get money to spend.