Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American.

The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.

I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.

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.

Anything made with love, bam! -it's a beautiful meal.

My family... always had the value of the family table and these cultural influences of growing up.