Stop taking things personally.
I act on impulse and I go with my instincts.
If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.
When you cook under pressure, you trade perfection.
I think pressure’s healthy, and very few can handle it.
Kitchens are hard environments and they form incredibly strong characters.
Being a chef never seems like a job, it becomes a true passion.
Cooking is about passion, so it may look slightly temperamental in a way that it’s too assertive to the naked eye.
Push your limit to the absolute extreme.
Focus on your customers and make that restaurant synonymous to where you are in terms of area.