Here’s Sanctuary chef Patrick Atanalian on:

A different career: “I wonder what it would be like to have a 9-to-5 job. I’ve been doing this for so long that it’s hard to see doing something else. An architect? Yes. A surfer? Hell, yes.”

Seafood: “I like fish. Maybe it’s because I’m from Marseille. But there is no limit to what you can do with it.”

Working in a small kitchen: “You had better get along with everybody, because there’s nowhere else to go.”

The exploding restaurant scene: “It’s an exciting time. Compared to when I came here, the city is so different. Before, there were a few nice restaurants. Now people are really into what they eat and drink. It’s unbelievable.”

Customers taking pictures of food with their phones: “Social media, it’s out of control. People used to pray, now they take pictures. But I would be mad if they wouldn’t take pictures. It’s my food.”

Advice from his doctor: “Just stay away from the ocean.”