I Am What I Am. A Fighter.

There Is A Level Of Snobbery And Fickleness In L.a.

I Spend More Time In The Kitchen Than I Have In The Dining Room, For Obvious Reasons, However, I Just Want To Sit And Indulge.

Chefs Don't Do Ponytails And We Shouldn't Do Them Because I Guarantee That Whenever There's A Discovery Of Hair In The Food, It's Guaranteed It's From The Chef's Ponytail.

I Hate It When People Just Downright Copy. I Hate It.

[molecular Gastronomy] Was A Great Trend, Because It Experimented With Food. The Benchmark Was [former Elbulli Head Chef] Ferran Adrià, And Now He Is No Longer There It Is Harder To Gauge.