I don't know if you call a burger recession food. It's comfort food.

What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.

When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.

I don't know if you call a burger recession food. It's comfort food.

Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.

Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.

You have to always remember who your guest is, and thats who we cater to.