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You have to think of a restaurant as a series of impressions. But what makes my job so great is there's no one answer that's right for every restaurant.

I know, whoever visits my restaurant, they have loved the food.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

It is important for me that I represent a brand that reflects my personality.

I love to cook for people. It's my honor, honestly. It's what I have to give.

I look at each one of my restaurants, and I want my personality to come out. Some are serious, some are intense when it comes to food and wines, some are meat masters supreme. I enjoy all my guests.

Customers are more friendly when they've had a meal.

I have found that the more I honored others, the more they honored me and the more fulfilling my career became. In the business arena, I have been surrounded by people with awesome skills. The difference between good and great is determined by the mindset you choose to bring to the work. The concept of honor should be part of that mindset.

Restaurants are like kids. You hope you understand their innate gifts, and then you let them realize their aspirations.