I am just a regular dude who happened to make it. That's all I am, man. Maybe I was preparing myself in some lifetime to become this person, but I never thought I'd have every rocket shooting off at one time.

You have to be confident in who you are and what you're doing. Of course, you try to evolve. I would never tell you, 'Today is the best I will ever be.' I'm always trying to be a better chef, a better dad, a better person.

Whenever you get to change somebody's life or watch it and see it happen, it's amazing.

Growing up in Northern California, I've only seen snow at Christmas maybe twice in my life! I was always jealous of my cousins on the East Coast with their white Christmases.

I've never been an apron fan; it's all too cumbersome to me.

I'm gonna open a small restaurant on the beach in Mexico. We're only gonna have a few tables, and we're only gonna cook what's fresh that day. We're gonna get back to the basics... Real food for real people.

Anybody that pays attention to hate really is wasting their time. I don't subscribe. I don't buy in.

Look, the fame rocket is only on the upward trajectory for a limited time.

I am the worst at the grocery store. It turns into three carts. It turns into, 'Oh did you see the truffle cheese? We've got to get the truffle cheese!'

Nothing, not even an avocado pit, keeps guacamole green for too long once it's made.

There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.

One of my good buddies is Marcel Reece with the Raiders. He's a big 'Triple-D' fan; he's a big food fan.

I love to exercise. I'm a big hiker, and I like boxing. I mean, I love a good burger, but I keep things in moderation.

I have a fond appreciation for the Canadian culture and the Canadian food scene in general.

I try to hike at least three times a week when I'm home in Sonoma County.

College students want good eats. They want it to not be super-expensive, but you've got to be eclectic, you've got to have style, and you've got to make real food.

I never try and do the same show, ever. The audience controls the dynamic of the shows. Sometimes they listen, and sometimes they ask a million questions.

Contrary to popular belief, I eat all types of food. Fried food is my least favorite.

'Triple D' is not going anywhere. I enjoy highlighting my brothers and sisters in the business.

I'm a big eater in terms that l love flavor, but I don't like to eat a lot of one thing. I like to eat a little bit.

If you looked in my fridge, you'd see maybe 12 different mustards.

My stay-married secret would probably be exercising good communication, not when you have to but all the time. I think if you do that, you kinda just cleanse the situations, so there's not build up. I think that's probably the best way to do it.

Kids want to saute, to cut the pizza, to see how the ingredients come together. If you let them do the fun stuff, they'll develop skills and interests that will stay with them forever.

People get a little bolder and more wild in summer. You've got things going on kabobs, things cooking on the bone. There's something about standing over a grill or outside with the family that inspires us.

Food is not just eating energy. It's an experience.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

The men and women in the Armed Forces, that's what I always think about and what I teach my kids about. We're getting ready to sit down at the table and have Thanksgiving, and there's people that are not with their families.

It's OK to make mistakes... Try different things.

Ripe avocados should be soft, not squishy, and you should be able to flick the little stem off easily.

I have my own boat, but when I first thought about taking a cruise, I thought, 'You're going to trap me on a boat, and I'm going to walk in circles and go crazy,' but it's awesome.

One of the greatest birds I've ever had is called a 'Turducken.' A chicken inside of a duck inside of a turkey. That's one that I love. I've done it a couple times.

I have three wood-fired ovens... I have one at my house, one at my ranch, one on the trailer that I use for charity events.

I'm a five-seasons griller! Did you know I added a new season? Living in Cali, I'm cooking in the yard all the time. I don't care what the weather is like. My hair is impervious to any kind of dampness, so I don't have too much to worry about.

I'm not a celebrity chef. I'm a chef that happens to have television shows and a chef that happens to do media.

If you've really got a problem with me, and you came and told me you had a problem with me, I'd be interested to listen to you. But if you're just some loser that sits there and hammers away on some blog form or whatever, I don't have time for that. Why even worry about it?

I love that UNLV is a big-little school, that you can still have access and support as a student.

My parents moved out to California in 1968 from Ohio in a VW station wagon pulling a little trailer. I was 4 months old. They were following the energy out here.

I don't drink soda.

People need to take a little bit more risk.

I wake up in the morning thinking about food.

I once saw professional soccer up there in Seattle, the Sounders. I went and saw that. I'm not a big soccer fan, but watching a live game is unbelievable. And then I went to Italy and saw a soccer match; it's something everyone should do once. It'll blow your mind.

What do people want? Contact. People want to be able to see you and touch you. Are you real?

My sister and I cooked a lot together; my sister was a very healthy vegetarian. She was always a real good teacher for me about organics, recycling, composting -whenever you hear me talk about it, it's usually because of my sister's influence.

I was raised not so much in a puritan environment, but for the most part, a pretty healthy one.

I definitely eat in moderation and exercise.

The opportunity to be a star chef, to imagine it would be here in Las Vegas, I couldn't comprehend it.

The Tom Brady sandwich would be a prosciutto with a nice Buffalo mozzarella, on a crispy baguette with a little fresh basil. Brady is classy; he's a really cool dude. He's got a lot of flavor.

You don't have to eat a whole cheeseburger, just take a piece of the cheeseburger.