Any simple but delicious dish that celebrates the season and locality is what I want to be known for.

I think any way of getting people into the field by lowering the threshold of the cost to get them to play, is great. That said, there's all these restaurants around that are very popular that have one menu. And they don't even have tables, and they don't even have backs on their chairs. It's not really the experience I'm after, but I'm happy they exist.

Indianapolis versus Denver would not be a great one gastronomically.

I really want to be a rock star.

I don't put cream in any pasta noodles ever. I would use a little butter, but I don't ever use cream.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

The kitchen really is the castle itself. This is where we spend our happiest moments and where we find the joy of being a family.