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.

The menu should be part of the entertainment, part of the dining experience. It's kind of like reading the 'Playbill' when you go to the theater. It should be an alluring and interactive document. Does it have burn marks on it from the candle? If you ever get a greasy menu with food stains on it, it's time to run like hell.

No matter what it is you are cooking, buy the best ingredients you can afford. I don't care if it's a simple salad or Beef Wellington. A quality product stands alone and won't need any dressing up.

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

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

I'm a baritone. Baritones don't mature until late.

Being a cook doesn't necessarily mean you are a competitor.