Having been to Europe and working and traveling there, the restaurants my wife and I remember were always off the beaten trail restaurants. So I tried to seek a little 'off the beaten trail,' but cool area.

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

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?

You probably think Italians like meals with heavy meats and sauces, but they actually prefer light meats. They see turkey as a healthy, light white meat that lends itself excellently to their style of cooking, and they use it in many different ways. Also, Europeans do not celebrate Thanksgiving so they perceive turkey as an all-year round option.

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.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

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.