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

Being a chef is the best job in the world.

Cooking today is far greater than it ever was, and more importantly, a chef's role today has changed dramatically over the last decade.

The minute you start compromising for the sake of massaging somebody's ego, that's it, game over.

Here, in L.A., trust me, there will be fireworks from the canapés right through to the desserts.

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.'

I cook, I create, I'm incredibly excited by what I do, I've still got a lot to achieve.