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

Vegetables to me are - I don't want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.

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

This is the great challenge: to maintain passion for the everyday routine and the endlessly repeated act, to derive deep gratification from the mundane.

I think that you’ve got to make something that pleases you and hope that other people feel the same way.

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

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