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

I call it an old-fashioned seafood house for the new millennium. We are trying to update what we know as old fish houses and places like that, which are great, but I want to give it a new, fresh look with updated versions of the classics we all love.

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

I believe in eating smaller meals more often throughout the day to keep the metabolism going. Don't deprive yourself, just make better choices. At 50 years old it is definitely a lot harder to stay in shape then it was when I was in my 20's.

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.

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?

Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly.