What is the idea behind BLT? 'I want to create something approachable for everyone. I never try to be too modern, I don't try to be hip. I just try to provide a good product. With BLT Steak, I don't want it to be too macho a place - sometimes women stay away from steakhouses. I serve smaller portions. There's no table cloth. It's a comfortable environment.'
Does it take skill to prepare a great steak? 'I don't do anything to it if it's a great product. I've got the right salt, the right pepper, the right grill, that's all you need. There is no magic but you have to cook it right, rest it and serve it at the right temperature. It just requires effort.'
What made you, a top French chef, move to the United States? 'I just think the food in New York is better. There are some great restaurants in Paris but there is no evolution in French cooking and people aren't open. It's sad to say that about your own country but it's a very narrow-minded industry, especially in Paris. I want to grow larger, food-wise and company-wise. I've done French gastronomy for 20 years. I was in fine dining. Now, I want to do something else.'
You don't like fine dining? 'Fine dining is a good thing but it's not fun at all. I'm all about having a good time, good food, relaxed atmosphere - a lot like the US. My restaurants are more like places you can go to four times a week.'
How do you feel about being something of a star now? 'I didn't plan it. I don't really categorise myself that way but I don't care too much about it. For me, it's like, 'Celebrity chef? Whatever.' If I'm around, I'll go out and talk to everyone in the restaurant.'
The US has seen BLT Steak, Fish, Prime, Burger and Market. Will there be other BLTs they can look forward to? 'I love Asian food but I don't think I would do Asian cuisine in Asia. I like Italian. It's something I'm exploring and working on. I like pizza too. I like pizza a lot. One day, I might do a little French restaurant as well.'