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

Cooking is not about convenience and it's not about shortcuts. Our hunger for the twenty-minute gourmet meal, for one-pot ease and prewashed, precut ingredients has severed our lifeline to the satisfactions of cooking. Take your time. Take a long time. Move slowly and deliberately and with great attention.

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

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

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.

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

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.