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

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.

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

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

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.

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.