It's quite weird knocking that out of them and telling them to forget cooking for chefs; forget what chefs say about your food.

Customers should complain more. You know, food's expensive nowadays. And these sommeliers come along with their thousand-page wine list and practically throw it in your lap. They're all businessmen and know that customers get intimidated and buy something overpriced. I say, always put them on the spot. 'You come back to me with a red wine at $30, $40. Come back to me with a choice.'

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

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.

Being assertive and somewhat really firm has to be backed up with being fair.

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

Another person tattooed my face on their calf. When they tense, the face moves! That is messed up.