A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide.

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.

Good food is a good trend.

With passion, if you see the first asparagus of the springtime and you become passionate about it, so much the better, but three weeks later, when you’ve seen that asparagus every day now, passions have subsided. What’s going to make you treat the asparagus the same? It’s the desire.

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

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

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.