I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

Mom ran the house, so we grew up Portuguese.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

In the restaurant it's much more serious.

Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.

Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.