The role of a chef isn't to reinvent dishes but to tweak.

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

Our best hits are real-estate stories, going back to our first, JoJo in 1991.

Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home.

I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.