“I was working for a chef a long time ago who told me to not skip steps...” — Wylie Dufresne Quote

I was working for a chef a long time ago who told me to not skip steps or be in a hurry. Success in a kitchen is more like a marathon and less like a sprint. Rising up the ranks too quickly isn't necessarily a good thing. This advice was from a guy who was sorry he had done that and didn't want me to do the same.

I like all cheese, but my guiltiest pleasure is definitely American cheese.

Eggs are one of my all-time favorite foods, and making the over-easy egg is a test of skill.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

I came to the U.S. in the 1990s. I worked all around, including at Stars, and in 1996, I became the chef of Yoyo Bistro, which used to be Elka. During my one-year tenure there, I met a lot of French chefs at the time.

I always thought that family was the most important thing in life, and no matter what I do, whether being a chef or an actor or a dancer, being a dad is what I do best.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.

All the earrings are mostly crosses. It's kind of a contradiction to wear it since I'm known as the Demon Chef. They're all custom-made. Some are Tiffany's. Some are Stephen Webster from England.