Take the time to shop for yourself and cook. All of this is an investment in yourself, and if you're not going to invest time and money in what you put in your body, then what are you going to spend money on? It's kind of the most important thing.

Classics can be phenomenal when done right. A simple roast chicken dish could be the best thing you ever eat.

Finding specialty food items was a bit of a challenge in Asia in the early days of getting the Mozza's up and running. Everything is built on relationships, and when you start somewhere new, it takes time to develop that. Staffing can also present challenges.

As a restaurateur, my palate is one of my most important tools.

At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

With four-appetizer, four-entree menus, it's like, give me a break. That's not a restaurant, that's a dinner party.

My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.