You're getting to know who the great chefs are through their books.

In any restaurant of this caliber, the chefs are in the same position, building relationships.

I drank more wine when I wasn't working as much, to be honest.

Hopefully, imparting what's important to me, respect for the food and that information about the purveyors, people will realize that for a restaurant to be good, so many pieces have to come together.

Success is measured by the memories you create.

I don't think you could have a 7 with a manual. But I can't see having a BMW sports sedan without a manual.

My favorite wines are Zinfandels.