One thing you don't know about me is that I almost didn't pursue cooking. I was a darn good flute player and always first chair in any orchestra I played with. But I didn't want to be a starving artist, so I chose cooking. I like to eat.

I'm most proud of Rioja, my first restaurant, and the family of people that make it work. I can't wait to come into work every day.

My fondest memory is taking my mom to Guy Savoy when I lived in Paris.

If there was no cheese I'd have no reason to live. Although if there was no pork I might commit suicide. I clearly have issues.

My greatest inspiration is an ingredient so perfect on its own that it compels me to maintain its integrity on the plate.

If I was on death row my last meal would be fresh corn on the cob with butter and salt; steak tartare with a fresh, crusty baguette from Bistro Vendome; a super-strong, coin-style margarita; and anything Eric Ripert would cook for me.

The thing I hate most about this business is whiners who call in sick.

If I could change one thing about me it would be my obsession with my weight.

My idea of a perfect day is floating down the river on an inner tube with friends while sipping cocktails. Afterward, a delicious, simple meal from the farmers' market.

If I could do it all over again I wouldn't change a thing. I'm so lucky.