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I like to go hear jazz late-night up in Harlem.

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

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

A lot of young chefs today get carried away by trends, by influences, by movements.

I appreciate the constant evolution in refining food, but not in making food gimmicky.

Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the restaurant business, it takes patience from the customer to spark up a relationship with the restaurateur, but it takes also work from the restaurateur to spark up a relationship with his customer.