I'd Like To Think I'm A Great

One Thing I Can't Afford To Get Sucked Up In Is The Trend Formation Of Restaurants Here. I've Invested Heavily. We Have A Ten-year Lease. More Importantly, The Style, The Feel And The Décor Of The Dining Room Is Vibrant.

I Have To Say, Opening Up In New York Taught Me A Lot About That Level Of Attention To Detail. London's A Tough Market, Paris Is A Tough Market, But New York, Well, That's Extraordinary.

Two Key Ingredients In Any Successful Chef: A Quick Learner And Someone With A Sharp Brain.

Eating Out Doesn't Have To Be A Formula. Eating Out Is About Having Fun. I Get Really Frustrated When It's Badly Done.

I Didn't Get Depressed, I Don't Get Depressed.