For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical.

I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a customer who is playing a provocative, disrespectful game, then we just prefer to just throw him out, rather than deal with it. Some people, sometimes, are unhappy themselves. And that can really create a frustrating performance to us and to the staff and all that. I don't throw customers out as much as I used to. In the old days, "You don't like it? Get out!" I'm much nicer now.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner.

I am very concerned about nutrition and always try to be careful about what I eat.

Remember, it is never the knife's fault.

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be intimidated, but once they have the experience I think they feel this is a welcoming, fun and great experience to have. The menu, the price point, the level of service, and class we offer to people... I think it's incredible. Not every restaurant can be like that - it's a commitment, in terms of dedication to excellence.