I Think Pressure's Healthy, And Very Few

You Know, Running A Restaurant Is Something You Have To Be Working At Each And Every Day; It's Not A Foregone Conclusion That You're A Success.

You See New Shows Coming Out With The Same Format, Slightly High End, A Little Bit More Glossy. You Think, "s - . It's Just The Same S - But Different Day."

Given That Level Of Responsibility With Your 25-year Old Or 35-year-old Chef, It's Just Quite Nice To See How They Handled That Exposure. Not Every Chef Deals With It Properly; They Get Slightly Excited, A Little Bit Overconfident And Then They Miss Out On The Most Important Part.

Chelsea Has Always Been A Foodie Heaven And It Will Never Change In That Respect.

Everything I Learned And Didn't Do In New York I Would Put Into Place Here In The London West Hollywood. It's Fascinating, When You Look At The Critics' Reviews, And We Had A Great One In The New York Observer And All That, And Then The New York Times Came And It Was A Devastation; Two Stars Out Of Four. They Said That I Played Safe Because It Wasn't Fireworks. Then They Judged The Persona Over The Substance That Was On The Plate.