I think that for me, growing up, my dad was in the Navy; we went all over the world. I love things the weirder the better. The idea I could eat things like snails or frogs legs or things like that was mind-blowingly cool.

I played the guitar and thought that was what I was going to do as a career. I still record music that is played in my restaurants.

Kosher salt, eggs and flour. These are the building blocks of everything. Kosher salt, above and beyond everything.

I'm inspired by artists who use a limited palette, like painter Piet Mondrian, and the White Stripes, two musicians who create an incredible sound. Our food is starting to go back to a 'less is more' style.