I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?

They want to go to the bar and eat a few snacks, have a couple of cocktails or glasses of wine, and go home. People don't sit down at the table and have a whole three or four courses.

It's wild how chefs have become like rock stars.

I liked the energy of cooking, the action, the camaraderie. I often compare the kitchen to sports and compare the chef to a coach. There are a lot of similarities to it.

Absolutely, there is a connection between food and love. I always say, when there's love in my heart or I'm feeling particularly good, the food comes out that much better. And so I think Valentine's Day is a special day.

I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.

Turkey, unlike chicken, has very elegant characteristics. It has more of a cache than chicken. Turkey is a delicacy, so it should be presented in such a way.