When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.

I have more eating memories than cooking memories and many memories of being in the kitchen - I was always attracted to the kitchen - but nobody ever wanted me to touch anything.

When I started to work in Paris in fine dining, the passion really kicked in, and I knew that I would not, for the rest of my life, do anything else.

I don't follow the food trends.

America is a such a melting pot, I'm not sure if roast chicken is the classic comfort food for everybody.

When I was twelve, I decided to become a chef. I stole a book from the library about the greatest restaurants in France. I'd flip the pages and dream. I should return that book to the library some day.

I love garlic, and I use it often.