I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

Mom ran the house, so we grew up Portuguese.

Food that's beautiful to look at seems to taste better than food that isn't.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.