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

I think that's the important thing - being aware of that inspiration and being able to interpret it into something that's meaningful for you.

I didnt want to be encumbered by what anyone elses abilities were, their equipment or environment or their ability to get certain products.

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

The law of diminishing returns is something I really believe in.

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

Respect for food is respect for life, for who we are and what we do.