As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

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

I come from an Italian family. One of the greatest and most profound expressions we would ever use in conversations or arguments was a slamming door. The slamming door was our punctuation mark.

Are we Darwinists - where we live and let live? Or are we nurturing as a society? There has to be a standard of living that we decide to support.

Michigan is my antidote to Manhattan. This is where I come to relax.

The pendulum of cookery techniques became more significant than the actual experience. And when that happens, the customer's satisfaction becomes secondary to the chef's satisfaction. And in that case, you have an upside-down equation. Because the customer is the basis of our restaurant, first of all, and if the chef becomes the most important person at the table - even more so than the guests - then suddenly you're left with something that doesn't really work.

Food is much better off the hand than the fork.