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.

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.

I'm not a TV guy. I'm a restaurant chef and a businessman.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Mom ran the house, so we grew up Portuguese.

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.