Chef & Owner
How did you get into your profession?
[I was] a fourth-generation, born into an immigrant family of farmers, restaurant owners and candy makers that had strong family values that surrounded the celebration of food. It was a natural path.
What business advice would you give someone just starting in your industry?
The segment of business my wife Karen and I are in is culinary arts. With that in mind, you must have a strong draw for the arts, which is not necessarily in partnership with this business. The segment we’re in is motivated more by passion than dollars and cents. You must be more motivated by the art of cooking than by the restaurant business.
If you could be anyone, who would you be and why?
Jerry Garcia, who, while not a prolific guitar player, never stayed between the boundaries, rarely did the same thing twice, was a prolific artist and a great yarn spinner.