Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

In the restaurant it's much more serious.

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

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

I'm not impressed with presidents. I have met a few, but I'm not impressed with them.

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.

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.