You have to be generous if you want to spend your time making someone else dinner. Even if you're charging, you're still giving.

I'm a big fan of featuring all of the local shellfish and seafood provided.

Passion is what adds so much value to life. And if you think about the things that you do, there's so much juice potential for them if you do it.

The Chinese five-spice works really well in the quantity that I used. It makes it almost imperceptibly just a little bit sweeter without making it really sweet or really even that Asian flavored.

When you use Tabasco in the marinade, it kind of infuses everything.

The Italians were eating with forks when the French were still eating each other.

Although the skills aren't hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.