Restaurant Owner Quotes

I have the restaurant, too. I serve Southwest, barbecue.

Roberto Donna is a great Italian chef.

I try to eat in one of my restaurants every day, and I eat out in another restaurant every day. It's what I do.

My aunt is a famous L.A. chef, Susan Feniger, and she's got Street and Border Grill. So a fun night out for me is to go to my aunt's restaurants.

Being general manager is like being the de facto owner. It's like wearing the crown of 'Restaurant Man' without being 'Restaurant Man.' You're trying to run the business, but you're running the ranch without riding the big horse.

It's tough, you know: I'm a chef first, and a restaurant owner, way before I was ever on Food Network, and it's a tough business.

Chris Corso became a friend several years ago, I've always loved his restaurants.

I want to go as far as it will take me. I would love to go pro, but if that doesn't happen, I am a gourmet chef and would like to open my own restaurant.

I spent seven years in France. Then, I went to Asia for five years. I came to London in 1984 and then America in 1985. In 1991, I opened my first restaurant in New York City.

During one of his uncannily well-timed impromptu visits to my restaurant, Union Square Cafe, Pat Cetta taught me how to manage people. Pat was the owner of a storied New York City steakhouse called Sparks, and by that time, he was an old pro at running a fine restaurant.

In case you're wondering why Guy Fieri is here, he won a contest.

One day, I'll open my own restaurant or do something related to food, though I can't cook to save my life.

I played the guitar and thought that was what I was going to do as a career. I still record music that is played in my restaurants.

When I was a kid, I have two dreams. I want to be a baseball player. Hometown, Hiroshima, has a Japanese baseball franchise team called Hiroshima Carps. You know, and then I want to be a sushi chef. I want to make own restaurant - sushi restaurant.

My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.

I find myself hoping I can get on a TV show, and then people from Oklahoma will come to my restaurant. Then I'll be able to make enough money to open my own place.

Given the number of restaurants I have, I could easily travel all the time - but I try not to.