When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.

I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.

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.

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.

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.

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.