You have to always remember who your guest is, and that's who we cater to.

Food feeds both the body and soul - there are clear reasons to eat a balanced diet, but there are also reasons you cling to your mom's secret chicken noodle soup recipe when you're sick.

From a young age, I understood the idea of balanced flavor - the reason you put ketchup on a hamburger. I was that kid who wouldn't eat something if there was something missing. I never really understood it until I began cooking professionally, balancing acids, sweets, spicy flavors and fat.

When restaurants start to mature - and usually the five-year time is the time when the restaurant starts to settle in and have its own personality - your job is to grow it.

I don't know if you call a burger 'recession food.' It's comfort food.

I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.