Paul Wahlberg

“I eat more burgers than anything because they are quick and easy, but I love food. I am always interested in trying something new and different.”

“When the economy is good lots of restaurants open, and when the economy tightens, not as many open.”

“I have my idols like Julia Child, Jacques Pepin, and those chefs that really forged the way in Americas understanding of food. Then working with chefs like Craig Anderson at The Charles Hotel and Mark Baker at the Four Seasons.”

“Boston is just a great place to be from.”

“I worked at the Sheraton Commander Hotel, which was my first hotel job. They were doing nouvelle cuisine so it was the first time I had seen truffles and ingredients I never thought of. It really broadened my horizon.”

“Since high school Ive been working in kitchens.”

“I always like trying something new, something thats part of the local food scene. If I go to another country, I want to have classic food from that area and really experience what their habits are. The more mom and pop, the better.”

“Thats what cooking is: youve got this certain ingredient and you figure out what to do it. You never waste anything in a professional kitchen. Its all revenue.”

“My mother would do roast pork, which was my all-time favorite from her. And my dad would cook pork cutlets. Nothing fancy. Or throw a big stack of English muffin pizzas in front of me and Im as happy as a clam.”

“The more people see and the more they get interested in things, the more they go back to the places they do like and respect.”

“I like detective stories and spy novels, but I also like nonfiction, and of course cookbooks.”

“I love the winter produce - apples, squashes and pumpkins.”

“I like the idea of having a food truck and being a part of community events.”

“My favorite burger is the Our Burger. Now thats a hamburger. Its a one-third pound burger topped with cheese, lettuce, tomato, onion, our signature sauce and pickles.”

“And happy food tastes better. It really does. Some restaurants that go through the motions - theres no passion, no love, no excitement.”

“I love just taking walks and disappearing. I like off-the-beaten-path places and finding street food - even if its hot dogs in a cart. I love the whole idea of that.”

“Ive worked for crazy people, and I decided I want to keep my staff and the people growing. Its more exciting for them and they do a better job.”

“I spend quite a bit of time at Alma Nove because thats where I cook all the time.”

“After I got my first job in a restaurant, it just clicked. I was like, this is it, this is what I want to do.”

“I like anyplace warm. I like Captiva and Sarasota, in Florida, and I like San Diego. But really, anywhere my kids want to go is good with me.”