What were your favorite foods growing up?
Dad used to do legal work for restaurants, so we would eat out at all different types of places in New York City. My favorites were Italian and Chinese food.

When did you decide you wanted to be a restaurateur?
As a child, when I went out with my family, I would try to get a seat at the table where I could get a great view of everything that was going on. It was fascinating to watch the interaction between the kitchen, servers and managers. I thought it would be exciting to take my ideas and try to implement them to make people happy. It seemed liked an honest and fulfilling way to make a living. I didn't know the word "restaurateur" then, but I knew it was what I wanted to be.

Where and when did you career in food begin?
I worked in the kitchen of a summer camp I attended in Saugerties, NY. Most importantly, I became a Quarter Pounder grill man at the first McDonald's in Manhattan.

If you weren't a restaurateur, what would you be?
I would have gravitated to sports and music. When I was playing sports growing up, I would sometimes get the winning hit or make a great play. You can't help but project what it might feel like to do it on a bigger stage. The same goes for music. Sometimes I've participated in a band during culinary events, and it's a great feeling to sing songs like "Taking Care Of Business" and "Roadhouse Blues."

What is your favorite secret ingredient?
Yuzu is a Japanese citrus. It has a wonderful flavor and works well in several of Nobu Matsuhisa's recipes.

What is the one rule or value you try to instill in your staff?
We try to emphasize the importance of teamwork. Everyone has a role to play, and a responsibility to fulfill. We expect mutual respect and a "can do" attitude. We provide an atmosphere that allows talented people to excel.

What qualities do you look for when hiring chefs?
Talent, work ethic, stamina, and a positive attitude. Working in a kitchen is demanding. Talent is very important, but without the other qualities, one can't be successful. It's hot, you're on your feet for many hours, and you're working with sharp objects. You'd better be able to get along with your colleagues and even inspire them.

If I'm trying to watch my weight and eating at your restaurant, what should I order?
We offer many healthy choices. One of my favorites is "Drew's Salmon" at Tribeca Grill. It's a simple preparation, grilled with lemon. Delicious and satisfying.

What is your least favorite food?
I am an adventurous eater and willing to try just about anything. I don't want to get any Scots upset, but I'm not an aficionado of haggis.

What is your beverage of choice?
I really enjoy a robust Bloody Mary.

What are some dining and culinary trends you've been noticing?
I am reluctant to make any grand pronouncements because I think there are a wide variety of restaurants that serve many dining constituencies. Most guests are looking for a well-rounded experience. They want to be treated well. If they're regulars, they want to be recognized. They want the food to taste good, and they want a good selection of wines and other beverages to accompany the meal. They want to sit in a comfortable chair. And they want the price to reflect good value.

When you're not eating at your restaurants, where are you eating?
I'm fortunate to eat at many fine restaurants here in New York City, all over the country, and internationally. Many prominent and not-so-prominent chefs and restaurateurs are my friends. At the risk of disappointing someone, or inadvertently leaving someone out, I'm only going to mention one place that I've gone to for many years after years — Benito's II in Little Italy in New York City.

Which foreign country inspires you most?
I've operated American, French, Japanese, Vietnamese and other restaurants that are a hybrid of styles. I find much to admire in all of them. My first restaurant, Montrachet, was new style French, and I think that the French style influenced me most in my early career. The French had an early lead, but the rest of the world has caught up.

What was the most spectacular meal you've ever had?
The late Jean-Louis Palladin was a great influence on me, and I enjoyed many wonderful meals that he prepared at several different venues. He was from Gascony and the king of foie gras, as well as a master soup maker.

What do you like to eat at home?
I enjoy pasta. Bring it on!