I Think All Kids Need Snacks. Mine

I'm Working Harder Than Ever Now, And I'm Putting On My Pants The Same As I Always Have. I Just Get Up Every Day And Try To Do A Little Better Than The Day Before, And That Is To Run A Great Restaurant With Great Food, Great Wine, And Great Service. That's My Philosophy.

In The Restaurant It's Much More Serious.

I Ended Up Turning Down A Full Scholarship Of Music At The Conservatory To Pay To Go To Cooking School.

Cooking Is So Popular Today Because It's The Perfect Mix Of Food And Fun.

My Food Is Louisiana, New Orleans-based, Well-seasoned, Rustic. I Think It's Pretty Unique Because Of My Background Being Influenced By My Mom, Portuguese And French Canadian. There's A Lot Going On There.