One thing you don't know about me is that I've been practicing Ashtanga Yoga in the Mysore style for 10 years. When I don't practice, the day just doesn't go the same way.
If I could trade places with one chef/restaurateur it would be Danny Meyer. Just for a couple days. I would love to get inside his head and see what's going on.
One of my most memorable meals was at Da Cesare Ristorante dei Cacciatori in Piedmont, Italy. It has 10 tables, much like Vetri, and Cesare Giaccone is one of the most amazing chefs ever. That first meal there changed my way of thinking about dining.
If there were no chocolate I would have no reason to live.
My go-to drink is a good robusto espresso. I probably have 10 of them a day, and I can't get to sleep without a double.
If I were on death row my last meal would be just about anything as long as my wife was there to share it with me.
My worst culinary creation was a caesar salad dressing I made for my family when I was in college. I was home from college and I was working at the White Dog cafe. I had a great caesar dressing recipe, but it was for 20 gallons. I must have calculated wrong because it was a complete disaster. My father, who always cooked big family dinners, still makes fun of me today for it.
If I could change one thing about me it would be my focus power. I'm a little ADD. I don't really think so, but most people tell me that.
My favorite junk food is Breyers mint chocolate chip ice cream. Now and forever!
If I wasn't a restaurant operator I would be a professional musician. I've been playing guitar since I was eight. I still play every day.
Marc Vetri is the chef/owner of two Philadelphia Italian restaurants — the upscale Vetri and the more casual Osteria. In 2005, he won the James Beard Foundation Award for “Best Chef Mid-Atlantic.”