Being a chef is the best job in the world.

I've always said that I think females make the best chefs anywhere in the world.

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.'

You know, running a restaurant is something you have to be working at each and every day; it's not a foregone conclusion that you're a success.

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

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

Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.