One thing I always say is being a great chef today is not enough - you have to be a great businessman.

America has undergone a total food and wine revolution.

I think I generally try to buy the best quality and keep it simple. I don't try to make too many decorations, too many things with it.

Italian food is all about ingredients and it's not fussy and it's not fancy.

Food television opened the eyes, and palates, of our guests. They became more adventurous.

I love strong flavors too. Like I don't mind if it looks clean and clear and you know what you are eating if it has Italian, Chinese or Japanese flavor I love them all.

For example, you can eat a Caesar salad and say, "Wow, I ate so healthy today." You forget there was a quarter-cup of oil in there, and all the calories are from fat. So it's better if you eat a grilled chicken breast, some steamed brown rice, and a little salad with balsamic vinegar on top.