My Favorite Thing Is Spaghetti With White

I Played From The Time I Was Seven Years Old. My Father Was My First Baseman Coach. I Had Opportunities That I Never Really Pursued - With Some Miami Teams And A Few Larger Colleges, And Then I Ended Up Bailing And Began Cooking.

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?

I Liked The Energy Of Cooking, The Action, The Camaraderie. I Often Compare The Kitchen To Sports And Compare The Chef To A Coach. There Are A Lot Of Similarities To It.

We Have A Training Period; We Have Certain Guidelines And Structure. You Can't Hire Talented People And Stifle Them. That's Not The Way It Works Anymore.

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.