Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
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.
I don't know if you call a burger recession food. It's comfort food.
Food is all about balance; it is all about taste.
When designing a kitchen, always keep in mind the social aspect.
I'm passionate about pleasing people.