He co-owns G&B and Go Get Em Tiger.
"If you don't have the passion, I think you should stop working as a chef."
"I Instagram it, too, because that's what I do."
"The onions on the cheeseburger were caramelized in bacon fat. Right on."
"I love this wacky red wine called R13. It smells like jasmine horse manure on moldy redwood."
Checking in with animal-rights advocates outside one of Santa Monica's most lauded restaurants.
"I always feel like there's this moment of shock. Like, You? You look so young, you seem so young!"
"Can you imagine me being Guy Fieri?"
"If chefs truly can cook better when they know a critic is in the house, then restaurants without an early warning system are at a permanent disadvantage."
René Redzepi thinks it's a great idea.
Dreams come true.
"I was craving burgers and ice cream."
"We didn't start serving foie until the ban."
Alimento makes a bold move to equalize front- and back-of-house hourly pay.
"I was definitely raised in a kitchen."
"I have the palate of a 5-year-old."
"I want my food quickly. I want my food in my stomach."
"I also had the blueberry pie, which was advertised to me as 'kick-ass,' but it didn't totally kick my ass."
"I had a glass of wine at lunch because it made me feel European."
"I have been spending a lot of time in Chinatown lately and am very taken with the vibe down there," he says.