When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

I'm not impressed with presidents. I have met a few, but I'm not impressed with them.

I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.

My family... always had the value of the family table and these cultural influences of growing up.