I wanted to disprove the notion that you couldn't open a great restaurant in a casino.

The livelihood of the restaurant is dependent upon getting the word out.

My dad was in the restaurant business, but I didn't really think about following him. Had I done better at school, I don't know if I would have been a chef.

I've never bribed my way into a restaurant. I've never slipped a C-note or greased a palm. In truth, I've never even considered it. I've assumed, of course, that people do such things.

When I was in Japan, everyone wanted to work for Pierre Gagnaire, and they wouldn't miss a beat.

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.