A lot of restaurants serve good food, but they don't have very good service.

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

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.

Restaurants are like having children: its fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

The most important thing for me is to really buy the best ingredient.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.