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.

A lot of young chefs today get carried away by trends, by influences, by movements.

In Singapore, there is this life and locals and restaurants and then big casinos and an array of chefs, and even Miami is almost close to Vegas when it comes to an amazing presentation of chefs. But they don't have these massive hotels that have become their own culinary villages.

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

I've always loved it in Las Vegas, and it is the only city in the world that brings so many different talented people from so many places.

The biggest thing is education for young chefs and how they should focus on one cuisine rather than trying to imitate too many. It's like art - you can see the cycles from many past artists and new artists being inspired by past artists.