You have to always remember who your guest is, and thats who we cater to.
I'm passionate about pleasing people.
Guests love to be 'wowed' in Las Vegas. They enjoy and embrace new tastes, new flavors, and they come to expect the unexpected in Las Vegas.
What I've learned over the years is it's so much better to surround yourself with real talent and hire real chefs. I learned more from the chefs I have working for me than you could ever imagine. There's nothing wrong with being able to create opportunities for people, and you don't have to do everything, take credit for everything, and have all the weight be on your shoulders.
Food is all about balance; it is all about taste.
When designing a kitchen, always keep in mind the social aspect.
Chefs become attracted to being able to get product and then clientele - those are the two things that attract you as a chef.
When your parents are Middle Eastern immigrants, you have three choices. You can become a doctor, a lawyer or an engineer.
I love San Francisco, it's very hard to compete with San Francisco when it comes to availability of product, but one thing you can't replace about Las Vegas or Miami is people are walking in the door and they want to have a good time. They walk in, and this is the start of their good time.
I don't know if you call a burger recession food. It's comfort food.
People love steak all over the United States.
I believe what makes cooking in Las Vegas different from cooking in most other cities are the guests that dine with you in Las Vegas.
