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

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.

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.

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.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

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