I am well aware that a chef is only as good as his last meal.

Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up.

Chefs don't do ponytails and we shouldn't do them because I guarantee that whenever there's a discovery of hair in the food, it's guaranteed it's from the chef's ponytail.

Long Island for me, it's producing more chefs coming out of there than Paris.

If you think customers are impatient in New York, wait to you see how impatient they are here in L.A.

How many restaurants do we know across the world that customers visit once and once only?

Kitchens are hard environments and they form incredibly strong characters.