The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.

I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

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

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

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