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.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

When it ceases to be fun, I'll stop and just stay in my restaurants.

I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.

I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.