Frankly, Milan kind of sucks as a restaurant city. Its so fashion-obsessed that people dont pay that much attention to the food.

The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you're responsible for everything, including the maitre d's and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d' and have a lot more work and a lot more headaches.

Aside from hospitality and delicious food, our [restaurateurs'] job is to entertain people. Restaurants should make people feel special, excited and fulfilled.

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.

The stories of wine lords who trade wine on intimidation or food critics who trade free meals for reviews those are the stories of my life. I am telling the stories of my life in a true way.

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.