One thing you don't know about me is that my jacket got attached to the ski lift when I was young and I got dragged halfway back down the hill. Now I'm afraid of skiing. I'm most proud of opening my first restaurant, Scylla, though I'm not sure if I could go back and do it again. One of my most memorable meals was five years ago at Tetsuya in Sydney, Australia. Tetsuya Wakuda's cookbook was also one of my favorites, so it was amazing to finally try some of his food in person. All of ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.