I've been a cook all my life, but I am still learning to be a good chef. I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.

The modernity of yesterday is the tradition of today, and the modernity of today will be tradition tomorrow.

I'm always looking to the future and what will next be on the horizon.

I realized very early the power of food to evoke memory, to bring people together, to transport you to other places, and I wanted to be a part of that.

Dragon fruit is very subtle, very delicate. So you want to be careful not to kill it with things that have very strong flavor.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

A cocktail can be made by the bartender. But the cocktail also can be made by the chef.

Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.