I always want my guests to be happy and impressed.

There is no better way to bring people together than with desserts.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

I run a solid 4-6 miles at a time, and over the last year two years I've gotten really into SoulCycle. It's sort of an evolved form of spinning.

Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.

You don't get second chances in the real world.

In America, Blackberry Farm in Tennessee is one of the most amazing hotels I've had the privilege of staying at.