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

I think if you can take one or two things from a cookbook, it's successful.

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.

My favorite wines are Zinfandels.

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

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

It wasn't about mechanics; it was about a feeling, wanting to give someone something, which in turn was really gratifying. That really resonated for me.