Jean-Georges Vongerichten

The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.

I arrived in Bangkok in 1980: I was 23 years old, and it changed my life.

For people in London, Asian flavors are always part of the culture, more than in New York.

I think, as a chef and restaurateur, that you have to take care of your business. Otherwise, you're only as good as your last meal. You have to watch if your food costs are too high, or you could be out of business in no time.

The toughest decision is always whether to open a restaurant. Two or three bad months, and you could be out of business.

At home, I never plate. Things go in the middle of the table, and you serve yourself. In the restaurant, every day I plate things, but at home, I want to enjoy my company.

When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.

Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

You don't do a business for pleasure: You have to make money.

My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.

The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.