I learn more from the one restaurant that didn't work than from all the ones that were successes.

A lot of chefs are traditional and do it very well. But the ones who are the most successful are the ones who change things. That is why someone like Heston Blumenthal is a genius.

People are visual and hands on learners.

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.

When I was 27, if I didn't put 15 things in one dish I wasn't happy.

The usage of proper salt is really just a small piece of education. However, I want people to really get the proper nutrition from food for them and their family.

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