Rex Linn

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    • Rex: (about being respect and being famous) I want to be respected by my peers and try to keep my work fresh. I came out here to work. If I'm fortunate enough and lucky enough to have celebrity go along with that, that's fantastic. Being famous was never in the cards for me.
    • Rex: (about his goals) My goals right now are to not get complacent with my acting, and work on it as hard as I can, and just get to the next level.
    • Rex: (about his friends and family supporting his career change) My best friend and my family knew I could get a job acting. They were very supportive.
    • Rex: (about working with David Caruso) I love working with David; he's one of the smartest guys I know. You have to be prepared when you're working with him.
    • Rex: (about his new found fame) It still blows me away sometimes that somebody even wants to interview me or wants an autograph or a picture with me. I'm thinking, okay, well that's cool, but I wonder why. Sometimes I have to remind myself.
    • Rex: (about his family) I was raised in a small town in Texas, and I'm fortunate enough to have a very supportive family. They taught me values and morals that I think have carried over into every part of business that I've been in. I have to give credit to them, because they taught me how to treat people well, they taught me how to respect people, and I think that's really helped in my career.
    • Rex: (being on CSI: Miami) I didn't start off the show. I was hired on the sixteenth episode, and not even as a regular. I was hired for one episode. They liked David Caruso's and my chemistry together. My agent called and said they wanted me for one more episode. That turned into nine in a row in the first season. In the second season I did thirteen, and in the third season I did nineteen. And then last year, they finally stepped up to the plate and signed me on as a regular. It's been fantastic.
    • Rex: Well, first I must say I love to cook. Growing up in Texas subjected me to a lot of outdoor cooking. Through the years I've been fortunate enough to meet and cook with many talented chefs.
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