Jean-Georges Vongerichten

“You've got to be in your kitchens, or it all falls apart.”

“My father was in the coal and heating business, and he wanted me to take over his business, and I resented every moment of it. So I would never force my kids to do what I do.”

“I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.”

“My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus - lemon, lime, yuzu - or vinegars. Food has to pop.”

“When I went to London, they told me I spoke with a funny accent - English with a Chinese accent.”

“Pound Ridge is about five miles from our country house. When you go every weekend for the last ten years without fail, well, that starts to feel like a home.”

“A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.”

“At lunchtime, our kitchen was like a mini restaurant: my grandmother and mother had to cook for as many as 25 people - extended family plus 10 employees. We ate a lot of cabbage and a lot of potatoes.”

“No one can understand my accent!”

“Food is a part of life. People are foodies and love to shop for food.”

“The Hamptons remind me of my childhood vacations. I love the beach, restaurants, and produce found on the East End.”

“The dish that changed my life was tom yum kum. You start with a pot of water, add lemongrass, lime leaves, lime juice, coriander, mushrooms, and shrimp; ten minutes later, you have the most incredible, intense soup.”

“I eat everything. I still like to go to Peter Luger once in a while.”

“For me, the good food starts with good product.”

“When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.”

“My presence in California will bring a new, inspiring culinary environment to life, and I'm delighted to share my creative techniques and evolving fresh ideas with the Beverly Hills community.”

“When I arrived in New York, I was at the Drake hotel for five years; so, yeah, I really miss hotels. It's like having friends stay at your home. Every day you get to treat them, not only to dinner, but for breakfast, and everything throughout the day.”

“I want every dish to be a ten.”

“My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.”

“I am a huge supporter of the Waxman foundation.”