To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

I look forward to the spring vegetables because the season is so short. Mushrooms, edible foraged herbs, wild leeks, early season asparagus.

I constantly think I'm a fraud, that this success is not warranted or justified.

I'm grasping with how you do something on a large scale with multiple operations and not have quality decrease.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

Lifes too short to just breeze on by.

We're hoping to succeed; we're okay with failure. We just don't want to land in between.