“In the beginning, New York and I had kind of a love-hate relationship. It seemed so abrasive compared to Europe. But the transformation here in recent years is really something. I don't think I would have seen as much change if I'd lived in any other city in the world.”
“I pay people very, very well - probably more than I have to. But that costs me less money in the long run because I'm not having to constantly train somebody. I pay them enough that they don't go seeking a higher scale at the next restaurant.”