Success is measured by the memories you create.

Any job worth doing is worth doing well. But to be able to do that, you have to do it over and over again.

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

Its not about passion. Passion is something that we tend to overemphasize, that we certainly place too much importance on. Passion ebbs and flows. To me, it's about desire. If you have constant, unwavering desire to be a cook, then u'll be a great cook.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

When I go out to eat, it's usually something moderate in style.