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.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

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.

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.

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

For me, I don't expect to have a really amazing meal each time I dine out. Having a good meal with your loved ones - that's what makes the experience.