I would challenge any American cook, regardless of what they've learned from their mom, to operate a restaurant and not have spent any real time in Italy.

If I hear something's not quite going right, then I'm there quicker than if I hear something's going wrong.

My favorite thing is always a nice, inexpensive draft beer, but if someone wants something a little more complicated than that, then I'd like a Michelada, which is where I take beer and a little bit of either a spicy or not-so-spicy Bloody Mary, mix it like six to one [ratio], so it's kind of a red beer.

I am happiest when I am with my wife, Susi, and our two boys exploring and loving something for the first time.

Cookbooks have all become baroque and very predictable. I'm looking for something different. A lot of chefs' cookbooks are food as it's done in the restaurants, but they are dumbed down, and I hate it when they dumb them down.

In case you're wondering why Guy Fieri is here, he won a contest.

Unlike curing cancer or heart disease, we already know how to beat hunger: food.