I suppose more than anything, chefs have gotten better, which is great news, which makes my life a lot easier. I can be a lot more creative in terms of the menu.

Initially let your food do the talking. You'll be surprised how far you go in a short period of time.

If you want to think about cooking, and it's a high-five, laid back motion, then flip burgers and dress Caesar salad, don't try to pitch in the premier league of restaurant. Build up to it, by all means.

I hate it when people just downright copy. I hate it.

Running started as a way of relaxing. It's the only time I have to myself. No phones or e-mails or faxes.

The amount of customers who take pictures before they eat is insane.

I train my chefs with a blindfold. I'll get my sous chef and myself to cook a dish. The young chef would have to sit down and eat it with a blindfold. If they can't identify the flavor, they shouldn't be cooking the dish.