Nutrition is just so important to me, mostly especially for children.

I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.

I like the Japanese knives, I like French knives. Whatever's sharp.

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.

Young people want to be famous before they know how to cook, before they know how to treat people, before they know what hospitality means. I stayed in France for seven years and Austria for three, so before I was a chef anywhere I was already cooking for 10 years.

New Yorkers think they have everything, all the best art and music. But really L.A. is a better place.

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.