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Somebody who could be there every day who I can trust, who understands my palate.
Christopher Thompson (A16)
A full dining room every night. A place where our product is well received by our clientele. To be respected by my peers, other people in the industry, to recognize we’re doing something that’s kind of unique and special. That’s success to me.
Roy Yamaguchi (Roy’s Restaurant)
Success is only built on a day-to-day basis. For me, I’ve been doing this for about 30 years now. I look at all the meals we serve, all the people we make happy, but it’s on a day-to-day basis. As long as we’re doing a great job of taking care of each guest every night, that’s successful at the end of the night, but that doesn’t really translate to being successful the following day. When we get up the next day, to start doing our prep work, to take care of our guests over and over again, hopefully, when I go to my grave, I’ll be successful.
Robbie Wilson (Mattei’s Tavern)
It’s a great success in Mattei’s Tavern when there’s a cowboy sitting next to a winemaker, and they’re both eating raw fish. That would be a success for me.
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