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

I want to teach [people] the secret of great visual presentation. Your stomach sees the food first, and I want to help them match food flavor profiles with the aesthetics of everything.

I like to be firm. But it is easier to be nice than to be nasty.

Television in the '80s was very limited. There was no Food Network.

There's a lot of processed food in America and I know that can make some tourists who're used to fresh food feel sick.

What I don't like is breakfast in the morning. I have a double-espresso cappuccino, but no food.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.