My childhood wasn't full of wonderful culinary memories.

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

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

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.

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

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

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.