Long Island For Me, It's Producing More

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 Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

I've Been In New York For 15 Months. Winning Two Stars In The Zagat Number One Best Newcomer Within Ten Months Of Opening In New York Has Taught Me A Big Lesson.

You See New Shows Coming Out With The Same Format, Slightly High End, A Little Bit More Glossy. You Think, "s - . It's Just The Same S - But Different Day."

There Are Very Few Chefs Both In Britain And The States That Really Identify The Secret Of Being Consistent. And Combine Consistency With Flavor.