Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

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

Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

I'm passionate about pleasing people.

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

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.