When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

Today, when I hire, I look for people who want to be trained and molded.

Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

It's important to have balance in your life between work and play.