When did you decide you wanted to be a restaurateur?
In 1978, when I was a dish washer.

Where and when did your career in food begin?
When I arrived in America.

If you didn't become a restaurateur, what would you be?
A baseball player.

What are your favorite culinary weapons in the kitchen?
Sauté pans, butcher knife.

What influences your cooking style?
Traditional recipes.

What is your favorite secret ingredient?
Red pepper flakes.

What is the one rule or value you try to instill in all of your staff?
Honesty and consistency.

If I'm trying to watch my weight and I'm eating at your restaurant, what can I order to eat?
Fresh grilled fish and vegetables.

What was the most challenging meal you had to make?
In 1996, my first television cooking show segment…

What was your worst restaurant disaster?
The night there was a fire in the kitchen at Mimosa Restaurant…

What is your least favorite food?
Pork.

What is your beverage of choice?
Water.

What are some recent dining and culinary trends you have been observing?
Lots of Asian and sushi restaurants.

When you are not eating at your own restaurant, where are you eating?
Greek and Mediterranean restaurants.

Which foreign country inspires your style most?
Italy.

What was the most spectacular meal you have ever had?
Stuffed quail with duck meat.

What is your best cooking tip for a home enthusiast?
Buy fresh, seasonal produce.

What do you eat when you are home?
Stuffed crépes.