I like to drink young wines, wines which are robust and have a lot of forward fruit to them.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Repetition is the mother of perfection. If there is true perfection, it's about doing something over and over again. I truly think that if somebody does a recipe they've never done before and gets it right, they're probably more lucky than they are talented.

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

My favorite wines are Zinfandels.

They know what my standards are. They know what I need and how to get it to me, and they know how to communicate with me if for some reason they can't get it.

We rely on our purveyors to tell us what's available and what's good.