In three words, please describe your experience on Top Chef.
Very high anxiety

What were your favorite foods growing up?
Homemade macaroni and cheese and tuna noodle casserole — both were inspirations for recipes in my book

When did you decide you wanted to be a chef?
When I was nineteen, after working in a restaurant. I just caught the bug.

Where and when did your career in food begin?
In 1972, when I was 17, I washed dishes in a restaurant in Healdsburg, CA.

Who/what has shaped your cooking the most over the years?
Wolfgang Puck, in my early career. Now it's farmer's markets.

How would you describe your cuisine?
Urban rustic

What are your favorite culinary weapons in the kitchen?
Sharp knives and heavy cast iron skillets

What is your favorite secret ingredient?
Anchovies — they add a subtle richness and depth like nothing else. So many people say they don't like them, so I often use them without mentioning so on the menu.

What is the one rule or value you try to instill in all of your staff?
Details are not important, they are critical!

What qualities do you look for when hiring cooks for your restaurant?
Intelligence and enthusiasm

What was your worst restaurant disaster?
I put the blade of my boning knife through the palm of my hand while cooking a dinner with Alice Waters.

What is your least favorite food?
Green bell peppers. It reminds me of drinking a really bad Bordeaux from a bad year.

What is your beverage of choice?
Red wine, preferably one from the Languedoc.

When you are not eating at your own restaurant, where are you eating?
At home with my wife and kids

What is your best cooking tip for a home enthusiast?
Plan meals at least one day ahead