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'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.

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.

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.