One thing I always say is being a great chef today is not enough - you have to be a great businessman.

I always tell people that they are really the critics. If people come three times a week to your restaurant they are the ones who find something they really love.

Restaurants are like having children: it's fun to make them, maybe, but then you have them for good and bad. You are going to have to raise them and if something goes wrong when they are 30 years old, they will still be your little boy.

I learn more from the one restaurant that didn't work than from all the ones that were successes.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

There is no value with just one restaurant or with one person. The brand has to be bigger than the person.