I've been working in boutique hotels my whole life.

Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.