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.

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

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.

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.

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.

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.

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.