My Philosophy From Day One Is That

What I Go For In My Cooking Is Sinful, Bold And Real.

I Was On The Board Of Andre Agassi's Foundation, And Seeing The Way It Operated Blew My Mind. In 2002, I Told My Wife, I Want To Start A Foundation To Give Back, I Want It To Be For Kids In Hard Circumstances, And I Want It To Be Culinary-driven, Because That's Who I Am.

We're Setting Up An Urban Farm For Kids On More Than 20 Acres In New Orleans. We Want To Make This A World-class Educational Center For The Community.

In The Restaurant It's Much More Serious.

When I First Decided To Open A Restaurant, I Was Turned Down By Several Banks. It Was The Late 80's And Many Restaurants Were Failing. I Refused To Give Up Because I Knew I Had A Good Concept.