I Liked The Energy Of Cooking, The

I Use A Lot Of Spices, Fresh Veggies And Fruit, Extra Virgin Olive Oil, Nuts, Avocado, Soybeans And Organic Ingredients As Often As Possible. We Need Fat In Our Diets And Using The Healthier Fats Is Key.

I Enjoy The Creative Side Of The Business Side Of Being A Restaurateur. That's My Thing. The Thing I'm Constantly Thinking About Is, How Do You Create New, Interesting Situations That Keep People Coming Back?

Having Been To Europe And Working And Traveling There, The Restaurants My Wife And I Remember Were Always Off The Beaten Trail Restaurants. So I Tried To Seek A Little 'off The Beaten Trail,' But Cool Area.

They Want To Go To The Bar And Eat A Few Snacks, Have A Couple Of Cocktails Or Glasses Of Wine, And Go Home. People Don't Sit Down At The Table And Have A Whole Three Or Four Courses.

My Favorite Thing Is Spaghetti With White Clam Sauce Anywhere On The Amalfi Coast Or The Tuscan Coast.