Determine who you are and what your brand is, and what you're not. The rest of it is just a lot of noise.

I’m very active. I’ve got two small daughters and four restaurants in three cities. I’m busy.

I’ve been working in boutique hotels my whole life.

I’ll transform anything as long as it’s edible.

I really don’t limit myself in any way. I just search for great flavors and marriages wherever they come from.

Everybody these days wants to be a star, including myself. Don’t get me wrong, I’m a chef but you want to market yourself and your projects.

If you give a discount there’s a desperation there and I like to substitute desperation with service and real quality. And the desperation goes away.

It’s really an honor to be included in such an incredible lineup of chefs. The team Borgata has assembled is by far one of the best on the East Coast.

My mother’s blueberry pie from scratch was amazing. I still make it today.

I don’t enjoy eating humble pie.