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

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

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.

I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.

I really love Paris. It's my favorite city.

I think the most important thing when you are in a competition and you have, let's say, ingredients you have to use make something you did already because none of the judges, you know, probably had it in our lifetime, so I think do something you feel confident with, not something completely new where you are not sure how many hours or how many minutes you have to cook it or if the seasoning is right or if the combinations of spices and herbs are right.