Making pasta, cooking pasta and baking bread are two essential ideas to create a little bit of excitement, and you learn the basic, and then evolve it. Flavor the bread, flavor the pasta, go to a fish, go to a meat sauce and take it to another level.

Cooking a dish is fine; cooking it under pressure is a completely different ballgame.

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

If you want to become a great chef, you have to work with great chefs. And that's exactly what I did.

I act on impulse and I go with my instincts.

I don't like looking back. I'm always constantly looking forward. I'm not the one to sort of sit and cry over spilt milk. I'm too busy looking for the next cow.

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