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.

America has undergone a total food and wine revolution.

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

I want to teach people how to do it the right way. And it is from that they can teach their children how to do it properly. It will teach them how to cook better and healthier at home.

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.

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

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