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

I think every young cook wants to write a book.

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

My childhood wasn't full of wonderful culinary memories.

Good food is a good trend.

Success is measured by the memories you create.

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