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

Let's face it: if you and I have the same capabilities, the same energy, the same staff, if the only thing that's different between you and me is the products we can get, and I can get a better product than you, I'm going to be a better chef.

One of the problems with writing a cookbook is that recipes exist in the moment.

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.

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

The book is there for inspiration and as a foundation, the fundamentals on which to build.

We go through our careers and things happen to us. Those experiences made me what I am.