There's no bigger pain anywhere in the world than a vegetarian.

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

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.

My father was a swim teacher. We used to swim before school, swim after school.

You see new shows coming out with the same format, slightly high end, a little bit more glossy. You think, "S - . It's just the same s - but different day."

Bread Street Kitchen is a big operation, a unique beast, and it needs bedding in.

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.