I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

When you have made as many mistakes as I have, then you can be as good as me.

It was a revolution, but now it is an evolution. People know more ingredients, people know more techniques, and people look for more ingredients they've never looked for before. In the '80s, you couldn't find raw tuna in any restaurant that wasn't Japanese. Now, you can't find any restaurant without it or sashimi.

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

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

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

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