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When you look at a kitchen, you tend to see that the people who are doing really well are those who have worked with the same chef or stayed in one restaurant for a significant amount of time.

I am not a fine chef, but I can certainly get dinner on the table for 14 people. With that many, I try to keep it simple: salmon, mashed potatoes, sauteed spinach, and salad.

Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.

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 have 20 restaurants. And if one doesn't work, it doesn't work.

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

Don't put too many chefs to work. Sometimes they get too involved in the ingredients and are of no help.

I worked in 40 restaurants over a five-year period.

The thing with food is that you can give 20 people the same recipe and the same ingredients, and somebody's going to make it better than somebody else, and that's the creativity of it. It's like music. You could have a bunch of people playing the same piece, and somebody's gonna play it better.