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

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?

My parents couldnt be looser. It was the ultimate laissez faire upbringing.

I never considered Miles Davis a perfectionist; I always considered him as an excellence-ist, where deviation is actually kind of cool.

What I was reading was already part of my psyche, but finally someone else was saying it's okay to walk alone.

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.