I think it's important to have had at least a few years of obscurity, where people treat you like everybody else.

When I think of a good restaurant, it's where the food has been consistent; there's always a consistency.

I can get around pretty easily. People don't expect to see me walking around.

There is a certain combination of anarchy and discipline in the way I work.

You draw on whatever’s relevant to the part you’re playing; it makes it more personal.

I never walk into a place I don't know how to walk out of.

You learned the two greatest thing in life, never rat on your friends, and always keep your mouth shut.