What will always remain is love, passion and family time.

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

I think Tabasco brings me pure heat and Southern kind of familiarity, along with the vinegar and the barrel-aged spices.

Find something you love, because if you love what you do, you'll never spend a day at work.

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.

What I like to do when I go out is enjoy my friends and the food around it. If we have to stop and give five minutes to the chef, then I'm down with that. But if the chef has to interrupt every course to tell us how important this new revolution that's happening is, then I'm not so much interested in that.

The Gulf Coast has the potential to create a culinary raw ingredient paradise that smart cooks can capitalize on.