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

I love Italian food; it's soulful like French food. Italian food is original and homey; it's market-driven, but also can be locally sourced.

When we manage a restaurant, we start making money from the first day. When we own a place, it's often five years before we earn the first penny that is clean of debt.

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

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

For me to go casual is not to go simple. To me, it is to be able to bring back the art of tradition and the soul of French food and my interpretation of that.