Life's too short to just breeze on by.

As a child, I didn't see my dad that much because he was always working at the restaurant. He became pretty jaded after working at the restaurant for so long.

Fear is a driving force for most of the things that I do. I don't know if that's healthy.

Chef Thomas Keller was an inspiration to me and many, many young cooks like me. He told us that the role of the new, modern chef is different.

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

Food, to me, is always about cooking and eating with those you love and care for.

Open your refrigerator, your freezer, your kitchen cupboards, and look at the labels on your food. You'll find 'natural flavor' or 'artificial flavor' in just about every list of ingredients. The similarities between these two broad categories are far more significant than the differences.

To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.

America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.