Culinary Scene Quotes

I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.

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

The youthful vibe Nashville exudes is intoxicating and contagious, especially amongst the culinary scene, which lures so many great young chefs to places like City House and Rolf and Daughters.

Nashville is coming up to be an amazing foodie city.

L.A. has such great restaurants, from fancy spots to hole-in-the-wall, there is something for everybody.

I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.

My decision to open my first restaurant in Nashville was born from my heart. From the moment I stepped foot in Music City, I have had a love affair with the people and burgeoning culinary scene.

I think D.C. has always been very, very vibrant for food. Like Boston in a way. Boston and D.C. were really the two cities that were the most active with their local chefs and their local food scene.

The culinary scene in Phoenix is incredible.

Seattle is the place where you can really find any kind of food, especially Japanese food.

I was really impressed with the dining scenes and how amazing the culinary scene is in Nashville.

The greatest food city in the world is New York City, just in terms of depth and breadth, variety, size, infrastructure.

I believe that London is the most exciting food city in Europe.

Los Angeles is not Mexico City, but we have many fine nightclubs and restaurants here. It is enough. One must not aim too high.

Long Island for me, it's producing more chefs coming out of there than Paris.

In one respect, it's easier to open a restaurant in New York because you get more media attention than anywhere else. Almost everyone will try a new place once, irrespective of the reviews, because it's a spectator sport.

When I first went to Las Vegas, I thought I would never go to Las Vegas; you can't get anything. But then I realized that they were trucking in almost everything; you could get a lot of your product, and I think that's why a lot of chefs actually went there.

London is the most important city in the world for restaurants.

For over 20 years, I have been saying that Chicago is by far one of the greatest food cities in the world.

Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food-crazy culture, where all of this great food is available in a kind of hawker-stand environment.

In Tokyo, we have more three-star Michelin restaurants than Paris.

From the moment I stepped foot in Music City I have had a love affair with the people and burgeoning culinary scene. This city's long, highly-respected cultural history, coupled with the recent growth and development is inspiring. I could not be happier with my decision and I'm truly excited to call Nashville my home.

I love the food scene in New York.

What I love about London is the energy and the creativity. Culturally, it is such a happening city, from the cuisine to the fashion.

I never pictured L.A. as a hub for amazing food, which I learned quite quickly is sheer naivete. The restaurants here are insane.