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In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.

My family barbecued a lot; good barbecue is more complicated than you think.

I have the restaurant, too. I serve Southwest, barbecue.

I love barbecue, it's my favorite thing to eat.

When I get down to Louisiana, I get to have a taste of some of that great food.

I've discovered the burger is a crazy thing in Vegas, but I was one of the early chefs to do a lot of burgers.

Making ribs in Texas isn't that unusual a choice for 'Top Chef'. We played the stereotypes everywhere we go. It's not only in Texas. We do it in New York; we did it in San Francisco. Listen if we shoot it in Seattle you know we're going to be throwing salmon somewhere.

I have a ranch, which is my favorite place in the world.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

I am a big barbecue-sauce guy.