If anything is good for pounding humility into you permanently, it's the restaurant business.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

You hear horror stories about scary mothers who just want their kids to be famous. I could be waitressing in a restaurant, and my mum would be happy as long as I was happy.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

I just want to serve food that people want to eat, and show a way forward for the restaurant industry, for all industries. One day, everything I've done will be worthwhile.

Wearing a baseball cap or sleeveless shirt in a white-tablecloth restaurant is rude and makes other diners upset, just like someone on a cellphone.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant?

I love if someone invites me to a restaurant, so I don't know if that's a feminist.

There's always room to improve in a restaurant. A restaurant is better or worse every day than it was the day before. It's impossible not to be, because it's human.

The difference between 'Molto Italiano' and 'The Babbo Cookbook' is that the ingredient lists in 'Molto' are about half or even a third the size. In 'Babbo,' they are very long, they are very real. That's exactly how we make them in the restaurant.

One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.

I've worked everywhere. I worked in a warehouse packing surf supplies, a restaurant washing dishes, in retail, and I was a 'sandwich artist' at Subway.

In the United States, there is a restaurant called The Outback Steakhouse, and I could survive in there for several weeks at least, sustaining myself on bloomin' onions and, I'm sure, their legitimate and very Australian cuisine. In the real Outback? I give myself about 14 minutes.

One restaurant I visit without fail, whenever I'm in the Bay Area, is the Boulevard at 1 Mission Street, a few strides from the waterfront. It has excellent food and wine very much in the modern California style, but I go there less for any one dish than for the pleasure of dining with the restaurant's chefs.

The owner of a company with supertight margins - say, a restaurant, retailer, or producer of commodity goods - would be a fool not to keep a close eye on the numbers. But when I make big decisions, numbers are seldom, if ever, the tiebreaker.

And you know, I hate to admit this, but I don't always think in terms of Shakespeare. When I eat, I do. When I'm at a restaurant, I'll think, 'Hmm, what would Macbeth have ordered?'

The Lamb's Club is going to be a luxury bar and grill; we're not doing an overly fancy restaurant. We wanted to make a space that people will come to every day, almost like a very high-end bistro.

If I go to a restaurant, which I do often, I know what I want, and it's not on the menu half the time. Half the time, they have to adjust the menu or what they got in the back, and they'll make it for me.

Like going to my favorite restaurant, it can sometimes get hard. I just can't go to the mall.

I learned from my first restaurant: Make customers happy, make sure the customer comes back again. And automatically, success has followed me.