It's vulgar, coming from where I do, to talk about money.

How many chefs do we know that prefer cooking for chefs than they do customers, yet customers are returning repeatedly and it's the level of support that determines the level of success that restaurant will have.

If you become a chef because you're obsessed by becoming a celebrity, getting my ass kicked and working my nuts off the way I did in France and getting pushed around those kitchens wasn't about becoming famous.

I'm quite a chauvinistic person.

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

I act on impulse and I go with my instincts.

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