I'm not trying to take New York by storm. I just want to sneak in there, keep my head down, batten down the hatches and cook.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

Being assertive and somewhat really firm has to be backed up with being fair.

I won't let people write anything they want to about me.

I like finding talent. That's what really turns me on, I suppose.

I act on impulse and I go with my instincts.

The pressure on young chefs today is far greater than ever before in terms of social skills, marketing skills, cooking skills, personality and, more importantly, delivering on the plate. So you need to be strong. Physically fit. So my chefs get weighed every time they come into the kitchen.