I've never had anything but the freedom to do what I wanted just as long as it made me happy.

If you see someone in the kitchen that has good hands and a quick brain, then you need that person to be in the front of everything.

I would love to eat a really great burger, but it doesn't exist in our part of the world.

The first book was out and for the first time we were on a book tour. Being the son of an immigrant, I'd never dreamt of being on book tours. Suddenly the attention was huge.

The drive for working comes from everyday moments - the thrill of experiencing a young cook succeeding in what they thought was an impossible job, as well as guests being happy. I also love the unknown - discovering new things and trying to make sense of them.

There is no conflict between a better meal and a better world.

When you get close to the raw materials and taste them at the moment they let go of the soil, you learn to respect them.