On planning "In the morning, the first thing I do in the kitchen is set out a tray of vegetables and fruit. That way I have healthy things to eat in front of me all day long."
On staff meals "We serve several small staff meals every day. We don't serve leftovers, either; we plan the meals out on a calendar. I'm trying to create a healthy lifestyle for my cooks."
On workouts "I will skip almost anything, but I will not miss my workout—that's my first priority, even in the throes of opening a restaurant. I have to walk by my gym three or four times a day, which makes it easy to stop in."
Return
Become a fan
Follow us