Kitchens are hard environments and they form incredibly strong characters.

The level of jealousy and insecurity in this industry [restaurant] is far greater than ever before.

When you have the arrogance, the confidence and you can't cook, then you're only going to look stupid.

You don't come into cooking to get rich.

I spend more time in the kitchen than I have in the dining room, for obvious reasons, however, I just want to sit and indulge.

In any situation, location is crucial.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'