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

We are about creating a new wave of talent. We are the Manchester United of kitchens now. Am I playing full-time in the kitchen? I am a player-coach.

I think, to Chelsea's [Handler] point, I still need directing because sometimes I go a little bit off beat in a way that it's like, rein it in. I welcome that kind of support.

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

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.

I quite like that jeopardy, those up-against-the-wall odds. I don't like it when it's over-comfortable, too easy, something that can be done in two or three weeks. I like a challenge.

Being a chef never seems like a job, it becomes a true passion.