One Big Reason I Do What I

I'm Not A Tv Guy. I'm A Restaurant Chef And A Businessman.

Spain Has Some Of The Richest Culinary Traditions And Truly Appreciates Food That Is Simply Prepared With Top-notch Ingredients.

In Order To Be Big, You Have To Think Big. If You Think Small, You're Going To Be Small.

I've Always Done Food That Can Work In A Set Time Frame. The Message I'm Trying To Get Across Is, It Doesn't Have To Take Three Days To Do This. With Planning, You Can Do A Lot And Really Have Quality Food Every Day.

When I First Decided To Open A Restaurant, I Was Turned Down By Several Banks. It Was The Late 80's And Many Restaurants Were Failing. I Refused To Give Up Because I Knew I Had A Good Concept.