I think at Le Cirque I learned how to make real food, which is what people crave, not just gimmicky things on a plate.

I think fine dining should be part of the community where it is, more than just for the people who are going to make a special occasion.

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

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.

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.

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.