[Long Island] is buoyant, it's on the outskirts of Manhattan, and so they have access to phenomenal restaurants.

The essence of Reality TV is all about drama. So, I think bringing pressure is healthy whether it's a professional chef or a domestic chef. Because the only way ever to really identify the true purpose of how good they are is submerging them under pressure. So I say it's no different than a live football game because it's about the intensity.

Being on a soccer pitch is not the same as being in a kitchen when things are going wrong.

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

I don't run restaurants that are out of control. We are about establishing phenomenal footholdings with talent.

I'm a big lover of fish. Cooking fish is so much more difficult than cooking protein meats, because there are no temperatures in the medium, rare, well done cooking a stunning sea bass or a scallop.

It goes back to the early days in the kitchen where you would be tasting dishes all night long, so the last thing I want to do in the morning is eat. Chefs generally tend to be grazers.