My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.

Cooking is so popular today because it's the perfect mix of food and fun.

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 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.

What I go for in my cooking is sinful, bold and real.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

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