I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because I want to remember the way it feels. It's so important for me to make it by hand - whether it's a pasta dough or a pâte brisée. You become involved in it. You become personal with it. For me it's such a wonderful way to get satisfaction and gratification when I'm cooking.

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

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

Good food is a good trend.

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

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

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.