I'm passionate about pleasing people.

When designing a kitchen, always keep in mind the social aspect.

I don't know if you call a burger recession food. It's comfort food.

I love San Francisco, it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time. They walk in, and this is the start of their good time.

What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.

Food is all about balance; it is all about taste.