The advice that I give to aspiring chefs or to those who are interested in being a restauranteur is to get into a restaurant and see if they really love it. It can be very beautiful and shiny from the outside, but the moment you actually step into the restaurant and start working there on a daily basis, you understand that it’s a business, and that you’re there to service guests and create these wonderful moments for the guests that come in. You have to really love what you’re doing to really make an impact on the world, or the food and wine world at least. Photo credit: Michael Muser