Bill Blass came in all the time, and I would make him roast chicken with spring potatoes and spring porcini with spring onion. And baby artichokes. A….

We are in the top five restaurants in New York. Daniel is about luxury. It's a luxury where when somebody has never come they maybe expect to be inti….

Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyc….

Loyal customers, or customers who recommend their friends, give me the most pride. I think that is the biggest compliment I can get. I think in the r….

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years..

A lot of chefs don't have a natural sense of economy. I was with one guy the other day and I had to show him how to peel a turnip, because the way he….

A beginner cook is going to have to be patient to really learn well. When you start to beat your master, that's when you're really starting to master….

Kitchens should be designed around what's truly important-fun, food, and life..

I appreciate the constant evolution in refining food, but not in making food gimmicky..

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

I learned from my grandmother, because we were cooking a lot for the farm. Breakfast, lunch, dinner..

Remember, it is never the knife's fault..

I was at Plaza Athénée, where a jacket and tie was required. Andy Warhol came with his turtleneck, because he was always wearing a turtleneck, with a….

Boning is a pain, but it makes such a majestic chicken..

Receiving the president of the United States in your restaurant is a big thing. Obama came three times. There's a sense of pride when you're one of f….

I wanted to work in a restaurant. Le Cirque was looking for a chef and they approached me. I was excited to be able to be part of this restaurant wit….

My favorite thing is when I go back and my mother cooks for me. Because it just throws me back the same flavor. And I try to modify things: I say, "W….

For me, the food I like to make is the food I can enjoy all the time anytime. Its not too calculated or technical..

I have a sense of respect: respect for my suppliers, respect for the staff, respect for the customer - as long as they respect us. When we have a cus….

From Japan to Thailand, I keep discovering amazing talent, cuisine and food markets..

What I bring - my team and I, because it's not only me - is this sense of elegance and casualness, and no pretension. There's also a sense of loyalty….