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First of all, I can't really claim to be a great chef.

I do have a chef, but I still go out. Sometimes I can still blend in, and sometimes I get a little bombarded. It's the best of both worlds.

I'm a complete foodie, but I'm a terrible cook. If a guy can get me in the kitchen and we actually have fun cooking, that's amazing.

It's very important to me that people who are actual chefs and other professionals in the culinary world, understand that I'm not, and have never held myself out as being, like a CIA trained chef.

I am not a fancy cook or an ambitious cook. I am a plain old cook.

I'm a chef, I own restaurants, and there's a behavior in the kitchen you have to have.

The hardest thing for a chef is to become comfortable with what you do. Not to be too neurotic and worried with what you are doing and how wrong or right you are.

I always say that I don't believe I'm a chef. I try to be a storyteller.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.