If you think big, then it's going to be big.

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

It's okay to play with your food.

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

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

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.