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Speaker 1: I have a project that I'm working on and someone

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Speaker 1: had a staff member that was not vaccinated, who wasn't

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Speaker 1: wearing a mask, working alongside my entire team. So my

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Speaker 1: whole team, they are all vaccinated, was working with this person.

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Speaker 1: Is this wonderful person who's not vaccinated, who wasn't wearing

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Speaker 1: a mask. I'm sort of flashing back and telling you

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Speaker 1: the story as I've found it out. Now. I didn't

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Speaker 1: know any of this. I just know that we're all

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Speaker 1: they're all working together on a project for me. So

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Speaker 1: then I get an email from my business manager and

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Speaker 1: my CEO. As you know, these emails happened, and the

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Speaker 1: whole house shakes that this person was vaccinated, wasn't wearing

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Speaker 1: a mask, didn't feel well, told everyone that they didn't

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Speaker 1: feel well, knowing that they weren't vaccinated, and now has COVID.

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Speaker 1: So of course it's a shutdown my whole staff. My

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Speaker 1: business managers literally here recording this podcast with me because uh,

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Speaker 1: my whole staff is down. So then it became a

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Speaker 1: conversation with myself and my CEO. I said, you have

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Speaker 1: to call them and say it's unacceptable that you have

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Speaker 1: a non vaccinated person without you know, without telling us,

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Speaker 1: and that they're not wearing a mask. And my CEO

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Speaker 1: was like, I don't know that I'm allowed to ask.

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Speaker 1: That they have to know that their employers are vaccinated,

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Speaker 1: and like there are all these rules, and I started

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Speaker 1: looking up hip the laws because you're not allowed to

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Speaker 1: ask somebody about their medical history or what they're doing

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Speaker 1: and it's a private matter and all this, which you know,

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Speaker 1: it's a gray area. And by the way, if you

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Speaker 1: are vaccinated or not vaccinated, that is your opinion. You know.

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Speaker 1: I have a good friend who's not vaccinated. Other people

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Speaker 1: have not spoken to people. My friend told me that

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Speaker 1: she's like a pariah and people are bullying her. Um,

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Speaker 1: I don't. She's in Florida, and I hope that she's

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Speaker 1: she's not really going out or being with other people.

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Speaker 1: She's been at her farmhouse for months, so she's just

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Speaker 1: with her family. So I want to kind of understand

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Speaker 1: what you all think about this, because I was really upset.

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Speaker 1: And then I was upset because then it's like bad

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Speaker 1: for me that I've exposed my team. But I didn't

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Speaker 1: know this because I didn't know. You know, if I

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Speaker 1: have someone come to my house, let's say they're giving

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Speaker 1: me a massage or I'm having a meeting. You know,

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Speaker 1: I say, like I was vaccinated, and they say I

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Speaker 1: was vaccinated, which, by the way, has become less valuable

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Speaker 1: because there are quote unquote what my friend calls breakthrough cases.

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Speaker 1: I was away in Nantucket. I was at a dinner

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Speaker 1: with seven people. One out of the seven said that

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Speaker 1: they got COVID, and then the other two got COVID

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Speaker 1: and the rest of us did not. There were four

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Speaker 1: of us that did not. It's been well over ten

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Speaker 1: days an now, or a week to ten days now.

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Speaker 1: The rest of us did not. Of course, all of

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Speaker 1: us were in a panic, getting tested every other day,

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Speaker 1: and it's three to five days. My one girlfriend said

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Speaker 1: to me, And of course none of us know anything.

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Speaker 1: But my one girl, fun said to me, who at

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Speaker 1: the table had it before? I had COVID so bad.

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Speaker 1: I had a twelve days. It was like a scary

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Speaker 1: monster that kept lifting its hand up to pull me

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Speaker 1: back down. It was a nightmare. The teeth chipping, the sweating,

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Speaker 1: the horrible migraines, dehydration, fevers, brutal. So she said, who

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Speaker 1: had COVID before? And I said, so funny. The four

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Speaker 1: people at the table who did not get COVID from

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Speaker 1: these people were people that had had it before. So

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Speaker 1: everybody was vaccinated, but the three people who had breakthrough

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Speaker 1: cases did not have it before. It doesn't mean it's

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Speaker 1: a full proof plan. But I thought that was very interesting,

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Speaker 1: you know, because I've been I was around someone all

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Speaker 1: the time right before I got it. They didn't get it,

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Speaker 1: So you know, just because someone has it doesn't mean

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Speaker 1: you're getting it. And then my doctor said, because I

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Speaker 1: was worried about my daughter, if your daughter wasn't at

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Speaker 1: that dinner, didn't have contact with that person, she likely

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Speaker 1: won't have it. So that sort of secondary person is

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Speaker 1: obviously not supposed to be as vulnerable. So my other

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Speaker 1: staff something. Most of my staff wasn't around the person

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Speaker 1: who got COVID, but one member was. But I guess

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Speaker 1: the bigger question is, I know some people aren't having

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Speaker 1: people work and be around I guess clients or other

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Speaker 1: employees if they aren't vaccinated. It's their personal choice to

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Speaker 1: not be vaccinated, but maybe they can't work in the

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Speaker 1: same way. Um. I know that there's this boat service

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Speaker 1: that we sometimes take, and if the captains aren't vaccinated,

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Speaker 1: my fiance who has at very high at risk people

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Speaker 1: in his family won't go on that boat. It's a

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Speaker 1: personal choice. The person who owns the company that has

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Speaker 1: an employee who's not vaccinated, are they supposed to tell

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Speaker 1: me just so you know so and so is not vaccinated?

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Speaker 1: Or are they supposed to just make sure so and

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Speaker 1: so is always masked or both? Isn't it my choice?

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Speaker 1: Am I supposed to know that information or not? Is that?

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Speaker 1: Are they not allowed to tell me that information because

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Speaker 1: that's private information. I'm not even sure that I'm concerned

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Speaker 1: about letting necessarily the law because I'm sure it's changing,

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Speaker 1: and no one's suing me for not wanting to possibly

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Speaker 1: expose my staff, but I and I'll fight that lawsuit.

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Speaker 1: I want to know what you think, like, are you

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Speaker 1: if you own a boat company and I'm taking a

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Speaker 1: boat that day, is it your responsibility to let me

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Speaker 1: know that the captain is not vaccinated? Or do you

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Speaker 1: not know that information because that's private information? And is

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Speaker 1: it or is it my responsibility as the person getting

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Speaker 1: on the boat to ask the captain, which we've now done,

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Speaker 1: so we number one. I think I've learned we are

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Speaker 1: all supposed to just ask everybody around us, because if

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Speaker 1: you're not they're not employed by you, you're allowed to

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Speaker 1: ask them. You can ask a person at a bar

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Speaker 1: how old they are, so I assume you can ask

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Speaker 1: a person if they're vaccinated. Maybe the employer can or

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Speaker 1: or not go on the boat because I don't care

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Speaker 1: about the mask and the I just don't want to

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Speaker 1: do so. As employer, I think it's your responsibility to

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Speaker 1: know what's going on and then give other people that freedom.

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Speaker 1: It made me feel jacked, It made me feel blindsided.

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Speaker 1: It shut my whole operation down. I literally, Biggie and

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Speaker 1: small as we're gonna have to do the podcast today

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Speaker 1: and I don't. They don't have a posable thumb, so

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Speaker 1: I'm not sure how they'd be with these like buttons

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Speaker 1: and stuff. My guest today is Wolfgang Puck, famed chef

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Speaker 1: and restaurateur. I have followed his career for so many years.

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Speaker 1: I can't wait to talk to him and just hear

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Speaker 1: his story because I have my own idea of who

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Speaker 1: he is, and I'm sure I don't even know half

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Speaker 1: of it. He has three companies, twenty fine dining restaurants

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Speaker 1: and fifty casual dining establishments around the world. He's arguably

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Speaker 1: the first modern celebrity chef. His story is truly fascinating.

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Speaker 1: He spent his childhood growing up in rural Austria with

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Speaker 1: little money. He went from cooking on a single wood

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Speaker 1: burning stove with his mother an outhouse. They didn't have

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Speaker 1: her bathroom inside his house meet they could only once

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Speaker 1: a week, to training and working in some of the

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Speaker 1: top restaurants in France, to moving to the United States

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Speaker 1: and changing the culinary landscape of California with his own restaurants. Today,

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Speaker 1: we talk about the importance of knowing the business side

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Speaker 1: of a creative field and staying involved even as your

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Speaker 1: brand grows. I hope you enjoy it. I can't tell

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Speaker 1: you how excited I am to speak to you. You've

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Speaker 1: touched my life personally in so many different ways at

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Speaker 1: different points in my life that you may not even realize.

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Speaker 1: So as a as a child in Austria, what was

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Speaker 1: the the relationship to work ethic in your home? What

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Speaker 1: did hard work mean to you? What were goals for you?

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Speaker 1: What was your family like my family. I grew up

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Speaker 1: in Australia and totally in the countryside, wasn't even a

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Speaker 1: street and it was a dirt road. Nobody had to

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Speaker 1: count early on. Then there were two farmers which run

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Speaker 1: but not that. We had no telephone, we had no television,

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Speaker 1: We had no plumbing in the house. The toilet was

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Speaker 1: two hundred feet outside in the garden. Somebody a little shack,

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Speaker 1: you know, I mean like you will see today's in

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Speaker 1: in the south, in some really rural earlier, you know.

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Speaker 1: So we had only one stove, which was wood burning,

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Speaker 1: and that he did the house and my mother and

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Speaker 1: my grandmother cooked on it. So we grew up therely.

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Speaker 1: We we had meat once a week, maybe on Sunday,

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Speaker 1: be in a snets off with pok or sometimes boiled

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Speaker 1: the beef and the winter. So for us it was

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Speaker 1: really special. But I didn't really miss it because my

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Speaker 1: mother used to make a pad of chicken, you know,

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Speaker 1: these crapes we filled with our homemade Mama lade and

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Speaker 1: then sugar on top and a glass of milk from

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Speaker 1: the farmer, or could be a casas mon or we

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Speaker 1: had dumplings and noodles and things like that. So it

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Speaker 1: was for me the food and everything was still very good.

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Speaker 1: That's really one of the great things I remember as

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Speaker 1: a kid is the occasion for food, my mother baking

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Speaker 1: cookies for three weeks before Christmas and so forth, and

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Speaker 1: the smell in their house. But the rest of my

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Speaker 1: childhood was really the bad because I had a stepfather

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Speaker 1: who was amusing a physically and mentally me and my sister,

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Speaker 1: so that was terrible. Were happy. He was working as

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Speaker 1: like he as a coal miner, and when he used

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Speaker 1: to come home for ten days, he was twenty days

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Speaker 1: working ten days off. I still remember that a for us,

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Speaker 1: it was like a nightmare. He always told me I

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Speaker 1: was good for not saying nothing gonna become of millions

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Speaker 1: of old. So my childhood was really difficult at the beginning.

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Speaker 1: I remember the food really very well. At fourteen, my

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Speaker 1: mother found me a job in the hotel as a

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Speaker 1: cook's apprentice. So I'm there and started my apprenticeship. Now

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Speaker 1: my saved. My mother also was a chef. My mother

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Speaker 1: worked in a resort hotel in my day of Lindy

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Speaker 1: and uh so in the summertime during our school vacation,

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Speaker 1: I used to go there and basically when I was

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Speaker 1: then twelve years old, and always helped the pastry chef

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Speaker 1: and love sweets and you know, he gave my liddle

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Speaker 1: ice cream. He did a lot of things, so it

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Speaker 1: was really, I think good. But then I left, really

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Speaker 1: the home fifty months away. We didn't have telephone or

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Speaker 1: any saying, so I couldn't call my mother. If I

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Speaker 1: needed something, I had to write a letter and I

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Speaker 1: started out. It was really not good there. And I

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Speaker 1: remember when I left the home, my stepfather to me,

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Speaker 1: you're good for nothing. You're gonna be back in uh

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Speaker 1: in a week point of months or whatever, he said,

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Speaker 1: and I said, I'm never coming back, you know. I

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Speaker 1: was like, huh, And sure enough they I started to

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Speaker 1: build the potatoes in this restaurant in the hotel, and

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Speaker 1: uh uh. I got a month into that. We on

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Speaker 1: a Sunday lunch, me ran out of potatoes or mashed

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Speaker 1: potatoes and every thing, and there was this little fourteen

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Speaker 1: or guying. It was all my father, And then the

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Speaker 1: chef caught me over at the end he said, okay,

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Speaker 1: you can go home to your mother. You're fine. We

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Speaker 1: don't know anymore. You're too little. You have to grow

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Speaker 1: up a little better. So and that was probably my

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Speaker 1: worst day. And I said in my life, because I said,

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Speaker 1: now I have to go home again. I said, I

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Speaker 1: would never go home. By score, I will not go home.

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Speaker 1: And I improved my stepfather right. So that was a

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Speaker 1: night in the evening, I went on a bridge over

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Speaker 1: the river and I said, I'm gonna jump in the river.

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Speaker 1: I much trying to kill myself. Then going back home

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Speaker 1: and I was standing and looking down, and then I decided, Okay,

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Speaker 1: I gotta go back tomorrow and see what happened. Maybe

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Speaker 1: he changed his mind, and so I went back in

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Speaker 1: the next morning, and the apprentice, ho was ahead of me,

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Speaker 1: was all excited because he didn't have to do the

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Speaker 1: onion peeling on your and some potatoes a daughter rock.

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Speaker 1: So he hit me down in the vegetable sella and

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Speaker 1: so I was sitting there like for two weeks, feeling

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Speaker 1: and sitting on a create potato create or whatever. And

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Speaker 1: then the chef comes down one day and sees me

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Speaker 1: sitting downsas what are you doing here, screamed at me

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Speaker 1: and grabbed me for the children and tried to take

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Speaker 1: me out and everything. I'm going to hear your fired

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Speaker 1: bomb and everything, and I said, I put my hands

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Speaker 1: and who don't do the banks of potatoes as that

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Speaker 1: I'm not leaving, I'm not living and started screaming as

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Speaker 1: loud as he did. And then he didn't know what

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Speaker 1: to do. He called the manager, the owner, and he

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Speaker 1: came down and said, well, if he doesn't want to

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Speaker 1: go home, maybe we send him to our other hotel

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Speaker 1: and steam maybe over there has spell to be better.

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Speaker 1: And there they had a woman who was the chefs,

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Speaker 1: and she had kids a little bit like my age,

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Speaker 1: and she was a little more understanding. And I started

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Speaker 1: there and she just said, you know, shut up, do

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Speaker 1: your book and don't bother anybody, and everything would be okay.

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Speaker 1: But they did not stop. That's good for me. Well,

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Speaker 1: first of all, that's we coddle our kids now in

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Speaker 1: the modern day, it's a totally different world. We watch

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Speaker 1: them everything they do. We don't let them just run outside.

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Speaker 1: You were effectively working and supporting yourself at fourteen years old,

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Speaker 1: which would be you know, some ninth grade. So how

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Speaker 1: and you have four sons that correct? How do you

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Speaker 1: raise sons now with the influence of what you've been

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Speaker 1: through but not letting that get in the way because

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Speaker 1: you're now privileged? I mean, how do you bounce that?

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Speaker 1: You know, it's very difficult because I want the kids

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Speaker 1: to have what I never had, you know. Now they

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Speaker 1: buy these fancy UH sneakers, you know, and there's a

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Speaker 1: hundred eighty dollars and eighty dollars sneakers. It's crazy, how

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Speaker 1: can you do that? And you know it goes. But

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Speaker 1: the kids today, all their peers in the schools, you know,

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Speaker 1: they go to private school. Now they're in in the

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Speaker 1: boarding school in Switzerland. So it is so different than

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Speaker 1: the way I grew up. And in a way, I

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Speaker 1: was really happy to do the uh Busney plus movie

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Speaker 1: you know about my life, the streaming one, and I think,

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Speaker 1: so kids actually can see then it wasn't always like that.

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Speaker 1: And then my children will see that it wasn't always

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Speaker 1: like that, you know, because they come to the world,

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Speaker 1: when they go to the restaurants, move to the best

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Speaker 1: hotels in the world. Then they think it's normal. You know.

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Speaker 1: I get all the time. I get it you're explaining,

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Speaker 1: but they can never feel it. And I do a

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Speaker 1: lot of relief work and my daughter hasn't yet really

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Speaker 1: seen it. So it'll be our responsibility to show them

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Speaker 1: in ways. You know, it's an effort that I have

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Speaker 1: to make more. Although I have a very lovely, sweet

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Speaker 1: daughter and I'm sure your kids are wonderful. It's just

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Speaker 1: something we think about. Do you think of yourself more

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Speaker 1: by and large as a creative person or a business person,

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Speaker 1: because many people are not both. Yeah. I think first

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Speaker 1: if I would see is creating. I'm an entrepreneur. I

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Speaker 1: love taking risk and creating new things. That's really my

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Speaker 1: passion my life. Every day I talk here in my

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Speaker 1: office and says, what can we do with new and

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Speaker 1: what can we do different? Can we start a new restaurant,

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Speaker 1: what we're gonna do? We get so many options and

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Speaker 1: so many possibilities, which is really amazing, and you know

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Speaker 1: sometimes you have to say, Okay, this sounds good to me,

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Speaker 1: This sounds the right thing to me. So but definitely

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Speaker 1: I'm not in the business because of the money. Definitely not,

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Speaker 1: because if not, I would own twenty McDonald's and I

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Speaker 1: could see it at home and play tennis, on golf

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Speaker 1: or whatever. I love the creative process, even now, like

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Speaker 1: after this podcast, are gonna do a cooking class for

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Speaker 1: somebody online. I'm not doing it because of the money,

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Speaker 1: because I love to be in contact with people and

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Speaker 1: showing people how to do things well. But particularly in

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Speaker 1: the world of chefs. I've heard horror stories of chefs

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Speaker 1: being amazing chefs, but then they lose their name in something.

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Speaker 1: I've heard of certain chefs that have a name of

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Speaker 1: a restaurant, they go into business with a partner and

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Speaker 1: they then lose control. Then they don't even have their

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Speaker 1: own name. They have to start over again. It happens

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Speaker 1: a lot and food, right and um. Sometimes when you're

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Speaker 1: a company as big as yours, some of the locations

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Speaker 1: are places you just manage. It is a brand Wolfgang Puck.

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Speaker 1: So how do you balance all of that? Have you

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Speaker 1: been smart enough to keep most of it? Like? How

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Speaker 1: have you dealt with all those business decisions? We expanded

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Speaker 1: all over the world, you know, not in every country,

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Speaker 1: but we have a restaurant cut in London, we have

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Speaker 1: Spargo in Istanbula, Spargo in Budapest. We have a Cunting

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Speaker 1: but Rain and Cut Inta. We have cut in Spargo

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Speaker 1: in Singapore. So in a lot of places like that,

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Speaker 1: would I invest my money in Hungary now? Because who

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Speaker 1: knows the critical situation? What they work in the same

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Speaker 1: thing in the Middle East? Maybe. So whenever we are

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Speaker 1: doing things outside of the United States, we sign management

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Speaker 1: contracts just like the four season or tells us it's

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Speaker 1: like a licensing agreement. No management contract is different because

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Speaker 1: we manage a d So if we even't took you

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Speaker 1: or in Budapest, is our chefs, our manager. Our responsibility

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Speaker 1: is exactly the same. If I put the money out,

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Speaker 1: I don't read spargo Istanbul or spargo Budapest any different

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Speaker 1: spargo and so we manage it and it's our responsibility

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Speaker 1: to make the restaurant successful both you know, as a

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Speaker 1: brand and also make money. So to me, there's no difference.

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Speaker 1: The only difference, but that is that we don't have

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Speaker 1: to take any risk. You know. There's all the reason

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Speaker 1: when you start a business that it goes sound, you know.

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Speaker 1: But this way we don't have financial risks. But we

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Speaker 1: get into partnership with hotels for example, like leading hotels

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Speaker 1: of the world the fourth season, sand reaches your name him.

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Speaker 1: They're all about the same plane field as us. You know,

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Speaker 1: they're like our customers day in this so the synergy

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Speaker 1: is good. And you know, do we have restaurants we

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Speaker 1: managed to we have restaurants to be owned. To me,

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Speaker 1: it's no difference. Well, that's unbelievable because I can't I

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Speaker 1: find managing people, finding good people and having control and

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Speaker 1: quality of different areas is very challenging. How do you

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Speaker 1: even do that? I mean, this podcast is for people

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Speaker 1: at home who want to scale, who have their own business,

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Speaker 1: who want to sort of understand the machinations of how

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Speaker 1: it happens. So how can you best describe being able

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Speaker 1: to keep all those balls in the air and then

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Speaker 1: maybe after and have a life without it just sucking

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Speaker 1: you down the drain. Well, the first of all, I

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Speaker 1: think you have to be passionate about what you do

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Speaker 1: without ans, and you don't want be successful because if

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Speaker 1: you're passionate, you'ren't gonna count count the hours. You're not

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Speaker 1: gonna count how many holidays or Sundays or Saturdays or

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Speaker 1: how many nights you work. So that's the first thing,

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Speaker 1: if you're really passionate about something, and then you have

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Speaker 1: to learn as a business. You know, it's simple. My

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Speaker 1: mother told me when I was young, when I left

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Speaker 1: my home at four inches, said, you know, all you

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Speaker 1: have to do is make a little more money than

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Speaker 1: you spend than you will be fined and you had

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Speaker 1: don't have to come home and ask for money. Because

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Speaker 1: I told my stepfather I never want to ask you

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Speaker 1: for money. So that's so simple, and it's the same

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Speaker 1: in the restaurant business. You know what, you have to

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Speaker 1: be sure that you don't spend more than what you make,

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Speaker 1: and I think that's the first point. Then if you

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Speaker 1: want to expand, you have to learn how to delegate,

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Speaker 1: you know. I remember when I started spark or in

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Speaker 1: uh Nino Uh, the Japanese people came to me and says,

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Speaker 1: how we gonna open Sparking talk too? I said, how

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Speaker 1: are we gonna open spark go and talk American managed

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Speaker 1: on restaurant. You know, Spargo was such a huge success

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Speaker 1: after a few months, and then finally they came back

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Speaker 1: three months later and had all the plants right in

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Speaker 1: said we canna open Spargo with or without you? Or

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Speaker 1: then I said, okay, open it together. So I went

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Speaker 1: there and we became partners with the Japanese and they

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Speaker 1: became successful. But it was very strayingful to go there

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Speaker 1: because we didn't have a really group to manage, you know,

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Speaker 1: I didn't have a corporate structure anything like that. So

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Speaker 1: we went there, and then after that, I said, you know,

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Speaker 1: I'm tired of opening Spargo when somebody offered me an

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Speaker 1: out of location and Santa Monica. I said, no, I

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Speaker 1: want to do Chinese food. What happened is I never

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Speaker 1: cooked Chinese food, and in my life I never used

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Speaker 1: to walk in my life, really, you know, I was

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Speaker 1: into French Italians and all that stuff. And then I

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Speaker 1: ended up opening on me and Asian food the way

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Speaker 1: I sawt to do it. You know, I didn't want

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Speaker 1: to lose traditional Chinese food. But we have a Chinatown,

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Speaker 1: they have a lot of Chinese restaurants. So I said,

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Speaker 1: I got out with my way the way I would

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Speaker 1: think about it. Then after a year or so, it

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00:21:11,720 --> 00:21:17,440
Speaker 1: became really a good concept. And that lobster that had

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Speaker 1: like almost like a curry in it, I think that

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00:21:19,760 --> 00:21:22,719
Speaker 1: it was over that spinach. I mean, I I've been

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Speaker 1: I'm a food is like a memory. I mean you

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Speaker 1: understand that fifty years old. That was thirty years ago.

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Speaker 1: I mean I remember like it was yesterday. That's spinach.

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Speaker 1: And then you, oh my god, and you opened other

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Speaker 1: locations of I think I think there was one where

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Speaker 1: was in New York. No, not in New York, but

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Speaker 1: we opened you know in Washington. Is that we called

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Speaker 1: them different names. We have one in Brain. We had

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Speaker 1: one in Las Vegas for a while, but it was amazing. Yeah,

399
00:21:47,520 --> 00:21:49,280
Speaker 1: and that was not a good time at that time

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Speaker 1: in Vegas when we opened. But I think we didn't

401
00:21:52,080 --> 00:21:54,560
Speaker 1: really expanded too much because it was how to find

402
00:21:54,680 --> 00:21:56,800
Speaker 1: chefs to do that type of food. You know, they

403
00:21:56,840 --> 00:22:00,960
Speaker 1: alldered French nouga cuisine on this time, hopeful but not

404
00:22:01,320 --> 00:22:05,280
Speaker 1: that you know, and you could not many Americas to

405
00:22:05,600 --> 00:22:08,359
Speaker 1: use the ball, you know, yes, but that was a

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Speaker 1: passion project for you. And we've had very serious entrepreneurs

407
00:22:12,560 --> 00:22:15,800
Speaker 1: on here and they have all pretty much said, and

408
00:22:16,240 --> 00:22:18,720
Speaker 1: I believe them. They've meant that. I could tell that

409
00:22:18,840 --> 00:22:21,520
Speaker 1: they did not do any of this for money, and

410
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Speaker 1: that many of the business decisions they made, like you

411
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Speaker 1: describing your wanting to do Chinese, but was just that's

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Speaker 1: what I wanted to do. But it was interesting when

413
00:22:29,880 --> 00:22:32,359
Speaker 1: you said they said we're going to do Spago without you.

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Speaker 1: That sounds like that was maybe your first intellectual property

415
00:22:35,760 --> 00:22:40,040
Speaker 1: lesson You probably didn't own Spago internationally. So for business

416
00:22:40,119 --> 00:22:42,399
Speaker 1: people at home, you learn as you go. It's like

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00:22:42,520 --> 00:22:45,840
Speaker 1: case law. Each time something comes to you, you say, oh, wait,

418
00:22:46,119 --> 00:22:47,840
Speaker 1: they could do that there, Well, why don't I own that,

419
00:22:47,920 --> 00:22:50,159
Speaker 1: and then you realize you need to own Spago probably

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Speaker 1: around the world, which you eventually did. I assume you

421
00:22:53,160 --> 00:22:55,840
Speaker 1: own Wolfgang Puck, you own Spago, you own all of

422
00:22:55,920 --> 00:22:59,080
Speaker 1: those names. Yeah, you have. You have to have a trademark.

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Speaker 1: You have to look up a lot of things, especially

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Speaker 1: when you become successful. Then anybody could do it. But

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Speaker 1: I didn't trademark Spargo. I barely could manage. From the restaurant.

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Speaker 1: I was overweed. You know. We had all the movie

427
00:23:12,920 --> 00:23:15,399
Speaker 1: stars and everybody used to come to Spargo. People like

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00:23:15,520 --> 00:23:19,120
Speaker 1: the center of Los Angeles for that, for the Hollywood

429
00:23:19,320 --> 00:23:22,320
Speaker 1: entertainment world, you know. For me, that was like it

430
00:23:22,600 --> 00:23:26,399
Speaker 1: was Billy Water coming and John Collins and Sydney in

431
00:23:27,200 --> 00:23:31,159
Speaker 1: that class and storiers to come to the restaurant. So

432
00:23:31,320 --> 00:23:35,080
Speaker 1: I was feeding them. That was my occupation. How we're

433
00:23:35,080 --> 00:23:38,000
Speaker 1: gonna stay busy because I was so scared and I

434
00:23:38,200 --> 00:23:42,479
Speaker 1: had always these dreams, these nightmares. We are one day,

435
00:23:42,560 --> 00:23:44,960
Speaker 1: nobody's gonna show up anymore. It's gonna be over, like

436
00:23:45,119 --> 00:23:47,760
Speaker 1: you know, like a flame, and then they over. And

437
00:23:48,280 --> 00:23:52,119
Speaker 1: I was so nervous about that, and a lot of

438
00:23:52,320 --> 00:23:55,360
Speaker 1: people in the restaurant business going on you're so new.

439
00:23:55,560 --> 00:23:59,560
Speaker 1: Everybody comes because it's new. But our concept even a

440
00:23:59,680 --> 00:24:01,760
Speaker 1: spar but was totally new at the time. We had

441
00:24:01,800 --> 00:24:05,400
Speaker 1: an open kitchen, no white table clothes. Restaurant had an

442
00:24:05,440 --> 00:24:07,680
Speaker 1: open kitchen at that time. You know, it was like

443
00:24:08,160 --> 00:24:10,880
Speaker 1: something totally different. And you walked in and you saw

444
00:24:10,960 --> 00:24:13,800
Speaker 1: the kits and everybody cooking in front of you. And

445
00:24:13,920 --> 00:24:16,600
Speaker 1: I went to the Chino farm get the best vegetables

446
00:24:16,720 --> 00:24:19,760
Speaker 1: and berries and stuff like that. The white corn in

447
00:24:19,800 --> 00:24:22,480
Speaker 1: the summer, it was amazing. So I went to the

448
00:24:22,560 --> 00:24:25,640
Speaker 1: fish market, to the Japanese fish market was the best fish.

449
00:24:26,119 --> 00:24:30,240
Speaker 1: I kept the cooking simple, but of the highest quality.

450
00:24:30,800 --> 00:24:34,760
Speaker 1: What do you think about being in school Coulnary school

451
00:24:34,920 --> 00:24:38,440
Speaker 1: versus just the experience of coming up through working in restaurants.

452
00:24:38,520 --> 00:24:41,520
Speaker 1: What do you think about that education versus just experience?

453
00:24:41,760 --> 00:24:47,080
Speaker 1: Today education is many import not just killing school. But

454
00:24:47,359 --> 00:24:49,680
Speaker 1: if you live like a New York and California, you

455
00:24:49,720 --> 00:24:52,080
Speaker 1: almost have to go to law school to learn all

456
00:24:52,200 --> 00:24:56,240
Speaker 1: about the lords. Because if not every desta and I

457
00:24:56,320 --> 00:25:00,119
Speaker 1: have today a lawyer. You know the other it is

458
00:25:00,160 --> 00:25:03,800
Speaker 1: the lawyers are in Spanish and English on television and

459
00:25:03,920 --> 00:25:07,400
Speaker 1: god knows where. So if you don't away, and if

460
00:25:07,440 --> 00:25:10,280
Speaker 1: you don't do your business by the rules, you get

461
00:25:10,400 --> 00:25:12,879
Speaker 1: in trouble really easily, and it will cost you a

462
00:25:13,000 --> 00:25:15,560
Speaker 1: lot of money. Here also, it's really difficult, so you

463
00:25:15,720 --> 00:25:19,560
Speaker 1: really have to learn that. I think that's really cooking

464
00:25:19,680 --> 00:25:22,480
Speaker 1: for me. Is the easiest part, is the most fun part.

465
00:25:22,880 --> 00:25:26,679
Speaker 1: But running the business you have to watch every listle

466
00:25:26,800 --> 00:25:31,159
Speaker 1: step to do you do. But even me at my age,

467
00:25:32,000 --> 00:25:35,600
Speaker 1: you know about four years ago, five years ago, Divorced

468
00:25:35,800 --> 00:25:39,160
Speaker 1: journal with an article on me, and then they asked

469
00:25:39,240 --> 00:25:41,639
Speaker 1: me at the end, so what is your dream? What

470
00:25:41,800 --> 00:25:44,639
Speaker 1: you're still gonna do? I said, I want to go

471
00:25:44,800 --> 00:25:48,840
Speaker 1: to Haward Business School. And you know what, the dean

472
00:25:48,920 --> 00:25:51,160
Speaker 1: of Howard Business called called me a few days later

473
00:25:51,200 --> 00:25:54,240
Speaker 1: and said when you want to come? And I started

474
00:25:54,359 --> 00:25:57,560
Speaker 1: my way along and I said, you know, I never

475
00:25:57,640 --> 00:26:02,199
Speaker 1: went to college. And the guy said okay, and then uh,

476
00:26:03,680 --> 00:26:05,600
Speaker 1: he said, it doesn't matter, you run your business. And

477
00:26:05,640 --> 00:26:08,239
Speaker 1: I said, but I never went to high school. Oh

478
00:26:08,400 --> 00:26:11,520
Speaker 1: my god. I tried to talk my way out of it.

479
00:26:11,800 --> 00:26:15,760
Speaker 1: So then uh, finally they figured out they have a

480
00:26:15,880 --> 00:26:20,919
Speaker 1: program called Owner President's Management o PM, and I signed

481
00:26:21,080 --> 00:26:23,680
Speaker 1: up for that. I didn't know it was that expensive.

482
00:26:23,760 --> 00:26:25,520
Speaker 1: I just said I want to try it once. I

483
00:26:25,560 --> 00:26:28,080
Speaker 1: always can leave and lose some money. With the PAD,

484
00:26:28,480 --> 00:26:30,760
Speaker 1: I stuck it out. It's a program three times a

485
00:26:30,880 --> 00:26:34,560
Speaker 1: month and it's really interesting. And even I did a

486
00:26:34,640 --> 00:26:36,760
Speaker 1: lot of different things, made a lot of mistakes, but

487
00:26:36,880 --> 00:26:40,480
Speaker 1: I learned a lot on how to communicate better, on

488
00:26:40,600 --> 00:26:44,200
Speaker 1: how to be more direct when the communicate, and how

489
00:26:44,320 --> 00:26:47,399
Speaker 1: to look at the business differently. Even if you go

490
00:26:47,560 --> 00:26:51,480
Speaker 1: to Harvard, you know they are generally not entrepreneurs who

491
00:26:51,560 --> 00:26:54,359
Speaker 1: do that. Who go there is more or less, uh,

492
00:26:54,960 --> 00:26:59,600
Speaker 1: people who run companies or traditional business Yeah, your traditional things.

493
00:27:00,080 --> 00:27:02,800
Speaker 1: But I think it was one of the most interesting

494
00:27:02,880 --> 00:27:06,040
Speaker 1: things to do all this case that is about different businesses.

495
00:27:06,160 --> 00:27:09,680
Speaker 1: So what I mean you have to keep your interest up.

496
00:27:09,760 --> 00:27:12,240
Speaker 1: You have to be ready to learn all the time.

497
00:27:12,400 --> 00:27:15,560
Speaker 1: And I say, for me, that's important. That's why for example,

498
00:27:15,600 --> 00:27:17,879
Speaker 1: I read a lot, but I read the most is

499
00:27:17,960 --> 00:27:20,760
Speaker 1: biographists because I want to know how people are thinking,

500
00:27:20,880 --> 00:27:25,360
Speaker 1: how they became successful. And they can be about Napoleon

501
00:27:25,600 --> 00:27:29,840
Speaker 1: or Steve Jobs or any anybody else. You know, do

502
00:27:29,960 --> 00:27:31,960
Speaker 1: you own the majority of your business, do you have

503
00:27:32,119 --> 00:27:35,960
Speaker 1: control over and do you have partners? Like what's the dynamic?

504
00:27:36,600 --> 00:27:38,760
Speaker 1: I have botned us but I run in a hund

505
00:27:38,880 --> 00:27:43,080
Speaker 1: percent so wow, the intellectual property is yours. I I

506
00:27:43,320 --> 00:27:47,720
Speaker 1: always tell everybody I only have one boss bitches my wife. Wow.

507
00:27:48,040 --> 00:27:50,720
Speaker 1: So you that's but that's shocking that you own the

508
00:27:50,800 --> 00:27:53,080
Speaker 1: greatest percentage and you have control like that. You know

509
00:27:53,400 --> 00:27:55,000
Speaker 1: you can do whatever you want and not do what

510
00:27:55,080 --> 00:27:57,440
Speaker 1: you want. I don't have to ask anybody if I

511
00:27:57,480 --> 00:28:01,680
Speaker 1: want tobago, if I want to close one, I don't

512
00:28:01,720 --> 00:28:06,479
Speaker 1: have to talk to anybody about doing so. I console, Wow, Okay,

513
00:28:06,720 --> 00:28:09,720
Speaker 1: that's fascinating, And I don't think many successful chefs can

514
00:28:09,800 --> 00:28:12,920
Speaker 1: say that. And most people, even myself, have been across

515
00:28:13,040 --> 00:28:14,800
Speaker 1: roads thinking about do I sell part of it? Do

516
00:28:14,880 --> 00:28:18,560
Speaker 1: I take money, etcetera. So how have you handled those moments?

517
00:28:18,600 --> 00:28:21,600
Speaker 1: Because you've probably had many more of those opportunities than myself.

518
00:28:21,640 --> 00:28:23,920
Speaker 1: People have probably offered to buy your brand by a

519
00:28:24,040 --> 00:28:28,480
Speaker 1: piece of it. What were those decisions making? Times like

520
00:28:29,119 --> 00:28:33,480
Speaker 1: I run my business now for forty years successfully. If not,

521
00:28:33,640 --> 00:28:36,760
Speaker 1: that wouldn't be here. I don't want to work for

522
00:28:36,960 --> 00:28:40,280
Speaker 1: anybody because I love what I do, and you know,

523
00:28:40,320 --> 00:28:43,200
Speaker 1: I don't want somebody to tell me tomorrow you have

524
00:28:43,360 --> 00:28:46,200
Speaker 1: to lower your food because you have to buy faults

525
00:28:46,240 --> 00:28:48,480
Speaker 1: and strengths, or you have to find meat which is

526
00:28:48,680 --> 00:28:52,560
Speaker 1: less maybe not as good as what we mind now,

527
00:28:53,080 --> 00:28:57,000
Speaker 1: or don't go to the farmer's market there any of concourse,

528
00:28:57,120 --> 00:29:00,520
Speaker 1: twice as much as in the supermarket. I want run

529
00:29:00,800 --> 00:29:03,640
Speaker 1: my business the way I feel like, and hopefully I

530
00:29:03,720 --> 00:29:06,120
Speaker 1: can do it for many more years. You know, money,

531
00:29:06,200 --> 00:29:08,080
Speaker 1: What would I do with money? If somebody gives me

532
00:29:08,080 --> 00:29:10,320
Speaker 1: a hundred million dollars? What would I do? Find out

533
00:29:10,360 --> 00:29:13,800
Speaker 1: a house somewhere. I only think that at the time, right,

534
00:29:14,720 --> 00:29:16,920
Speaker 1: I stay in the nicest I go on vacation, I

535
00:29:17,040 --> 00:29:20,200
Speaker 1: stay at the nicest hotels. We have a great service,

536
00:29:20,520 --> 00:29:22,160
Speaker 1: and then I come back and do what I love

537
00:29:22,240 --> 00:29:28,680
Speaker 1: to do. For me selling the business to somebody, you know,

538
00:29:28,960 --> 00:29:31,800
Speaker 1: I think it would be difficult, would be very difficult.

539
00:29:32,120 --> 00:29:35,240
Speaker 1: I feel like giving your child away and then have

540
00:29:35,400 --> 00:29:38,800
Speaker 1: somebody raise it and you you're just there maybe to

541
00:29:38,880 --> 00:29:41,840
Speaker 1: send the money. So that's not what I like to do.

542
00:29:42,040 --> 00:29:44,320
Speaker 1: And I think I have so many people who are

543
00:29:44,400 --> 00:29:47,719
Speaker 1: with meeting for so many years, and you know, they

544
00:29:47,760 --> 00:29:50,760
Speaker 1: probably will get fired because they are making good money too.

545
00:29:50,960 --> 00:29:53,520
Speaker 1: You know. Yeah, that's amazing, It really is. It's a

546
00:29:53,640 --> 00:29:56,560
Speaker 1: testament because it's hard not only to be a chef

547
00:29:56,920 --> 00:29:58,880
Speaker 1: and to keep innovating, but it's hard to run a

548
00:29:58,920 --> 00:30:01,360
Speaker 1: business and you're doing both and you haven't wanted to

549
00:30:01,360 --> 00:30:03,320
Speaker 1: get off the ride at all. That is admirable. That

550
00:30:03,400 --> 00:30:22,040
Speaker 1: says so much. Yeah. So if you were on a

551
00:30:22,160 --> 00:30:26,200
Speaker 1: desert island and you could bring five chefs with you

552
00:30:26,840 --> 00:30:28,440
Speaker 1: for the whole time you're gonna live there for six

553
00:30:28,560 --> 00:30:30,800
Speaker 1: months or a year, who would be the five chefs

554
00:30:30,840 --> 00:30:34,160
Speaker 1: that you would bring? Wow? I would bring chefs from

555
00:30:34,480 --> 00:30:37,840
Speaker 1: different areas, you know. I would bring a guy. I

556
00:30:37,920 --> 00:30:40,760
Speaker 1: would bring a guy like Escort with me for example.

557
00:30:41,480 --> 00:30:45,760
Speaker 1: I would bring maybe importable so don't have different paper,

558
00:30:45,920 --> 00:30:50,160
Speaker 1: And maybe a guy like a you know who started

559
00:30:50,240 --> 00:30:53,080
Speaker 1: something new and and I have friends like Daniel Bulu,

560
00:30:53,440 --> 00:30:56,280
Speaker 1: who I knew it would be really serious and make

561
00:30:56,440 --> 00:30:59,960
Speaker 1: great food all the time. So I think they would

562
00:31:00,000 --> 00:31:04,280
Speaker 1: be a lot of different they find uh pounds of

563
00:31:04,480 --> 00:31:07,000
Speaker 1: the world, you know, from different parts of the world,

564
00:31:07,600 --> 00:31:11,440
Speaker 1: and with different styles too, you know. So I think obviously,

565
00:31:11,520 --> 00:31:14,200
Speaker 1: like I like Japanese food, I will playing fully noble

566
00:31:14,320 --> 00:31:17,520
Speaker 1: with me too. So do you um know the best

567
00:31:17,720 --> 00:31:20,440
Speaker 1: dish you've ever eritten? And what's your favorite? What is

568
00:31:20,480 --> 00:31:25,440
Speaker 1: your favorite food? You know, I love food and I

569
00:31:26,040 --> 00:31:29,360
Speaker 1: love simple things like I remember we did this pig

570
00:31:29,480 --> 00:31:33,080
Speaker 1: parbleecue every year at the Pallet Hotel, you know, and

571
00:31:33,200 --> 00:31:38,040
Speaker 1: then invite Francis Melman, I Eric down from Toulon, who

572
00:31:38,120 --> 00:31:42,040
Speaker 1: has outward into loom and different chips, Nancy silver tunnels

573
00:31:42,080 --> 00:31:45,360
Speaker 1: so forth from here. How do uh at a very

574
00:31:45,880 --> 00:31:49,880
Speaker 1: playing and they all do publaque. And two years ago

575
00:31:49,960 --> 00:31:53,880
Speaker 1: I invited uh Taco x or whatever it was called,

576
00:31:54,000 --> 00:31:56,840
Speaker 1: and they made the best taco. So next to them

577
00:31:56,960 --> 00:32:01,120
Speaker 1: was Francis Malman making this amazing bee for his big coupola.

578
00:32:01,240 --> 00:32:05,400
Speaker 1: He haskind of open fire and I use the taco,

579
00:32:05,640 --> 00:32:08,240
Speaker 1: a little piece of meat and their saltza, and I

580
00:32:08,320 --> 00:32:11,000
Speaker 1: said that was perfect, And they make such good tacos.

581
00:32:11,080 --> 00:32:13,120
Speaker 1: So the taco for me, it was more important than

582
00:32:13,160 --> 00:32:17,840
Speaker 1: the meat. So amazing. It's really the quality about the ingredients,

583
00:32:18,080 --> 00:32:21,440
Speaker 1: you know, and the quality the way it deserves yourself

584
00:32:21,480 --> 00:32:23,480
Speaker 1: to be food is an experience. It doesn't have to

585
00:32:23,560 --> 00:32:27,880
Speaker 1: be expensive, you know, it can be really down to earth,

586
00:32:28,160 --> 00:32:30,600
Speaker 1: you know, it can be a simple plur cheese sent

587
00:32:30,640 --> 00:32:33,200
Speaker 1: which but if you have a really good bread and

588
00:32:33,320 --> 00:32:37,360
Speaker 1: good cheese is really simple amazing. So what has been

589
00:32:37,400 --> 00:32:42,200
Speaker 1: your most successful venture? Well, I think really is the

590
00:32:42,360 --> 00:32:45,200
Speaker 1: upscale restaurants when I look at it, you know, we

591
00:32:45,320 --> 00:32:48,320
Speaker 1: do a lot of things, but then uh, you know,

592
00:32:48,480 --> 00:32:51,480
Speaker 1: spargo cats, you know, and so far. But when I

593
00:32:51,680 --> 00:32:54,000
Speaker 1: look how much time I spent if I would count

594
00:32:54,080 --> 00:32:58,840
Speaker 1: the hours I spent there, and our airport restaurants are

595
00:32:58,920 --> 00:33:02,000
Speaker 1: more successful because I don't have to go down. My

596
00:33:02,240 --> 00:33:05,480
Speaker 1: brother runs them and make money with it. So I

597
00:33:05,600 --> 00:33:09,520
Speaker 1: think what is really fun is what is my passion

598
00:33:09,720 --> 00:33:13,360
Speaker 1: other restaurants, you know, And that's interesting. Like even now,

599
00:33:13,560 --> 00:33:16,840
Speaker 1: I still do work with the agents and for twenty

600
00:33:16,960 --> 00:33:20,440
Speaker 1: or three years we are selling kitchen appliances and stuff

601
00:33:20,520 --> 00:33:23,320
Speaker 1: like that, and a little food. Also I like to

602
00:33:23,440 --> 00:33:26,560
Speaker 1: do it too because it is successful and I'm in

603
00:33:26,680 --> 00:33:29,720
Speaker 1: contact with the guests and always saying so to me,

604
00:33:30,000 --> 00:33:34,200
Speaker 1: I don't think it's uh, just wanting, it's really the variety.

605
00:33:34,400 --> 00:33:37,480
Speaker 1: I like to be interested in a lot of different things,

606
00:33:37,640 --> 00:33:41,120
Speaker 1: you know. And we also talk with somebody like I'm

607
00:33:41,200 --> 00:33:44,240
Speaker 1: talking with the people from beyond Meat now and see

608
00:33:44,320 --> 00:33:47,040
Speaker 1: what maybe we can do with that stuff, because I

609
00:33:47,120 --> 00:33:52,360
Speaker 1: think it's a future in that group, you know. So

610
00:33:53,720 --> 00:33:57,040
Speaker 1: for me, it's always I'm always curious, and that's the

611
00:33:57,120 --> 00:34:00,240
Speaker 1: curring lossity what keeps me going. That's why I still

612
00:34:00,280 --> 00:34:02,440
Speaker 1: like to go to the fish market or the refaumers

613
00:34:02,480 --> 00:34:05,240
Speaker 1: market to see what's going on. Yeah, where you're talking

614
00:34:05,280 --> 00:34:07,880
Speaker 1: about a return and r o I you return on

615
00:34:07,920 --> 00:34:10,279
Speaker 1: your investment, which doesn't have to be financial. It could

616
00:34:10,320 --> 00:34:13,160
Speaker 1: be the joy or But what you said is you

617
00:34:13,480 --> 00:34:16,000
Speaker 1: have a greater r o I on the airports because

618
00:34:16,400 --> 00:34:19,480
Speaker 1: it's it's the car that sells itself. And then as

619
00:34:19,560 --> 00:34:23,719
Speaker 1: far as um just your rose and your thorn. I

620
00:34:23,800 --> 00:34:27,280
Speaker 1: always ask like what the high point of your whole business,

621
00:34:27,360 --> 00:34:30,440
Speaker 1: not your family, your career has been and then the

622
00:34:30,800 --> 00:34:34,880
Speaker 1: low point? You know, I was lucky because I started

623
00:34:35,120 --> 00:34:38,440
Speaker 1: really low trying to jump in the rig when I

624
00:34:38,600 --> 00:34:41,600
Speaker 1: was bought in and killed myself, and then it started

625
00:34:41,680 --> 00:34:45,680
Speaker 1: to get a better. One of my biggest amazing things

626
00:34:45,760 --> 00:34:49,040
Speaker 1: what happened to me. Don't make me feel more secure,

627
00:34:49,480 --> 00:34:52,120
Speaker 1: to make me feel yes, I can't be good at

628
00:34:52,200 --> 00:34:55,560
Speaker 1: that was when I looked at Boumania and the Amantia

629
00:34:55,960 --> 00:34:59,400
Speaker 1: was the chef and owner there, and he was the

630
00:34:59,520 --> 00:35:03,120
Speaker 1: first on took liking on me. I was working next

631
00:35:03,200 --> 00:35:06,560
Speaker 1: to him making their sauces, and I still remember even

632
00:35:06,640 --> 00:35:10,160
Speaker 1: there were cretady employees in the kitchen. One day he

633
00:35:10,280 --> 00:35:13,920
Speaker 1: went away on vacation and I was in Australian vacation

634
00:35:14,000 --> 00:35:17,359
Speaker 1: and he asked the chef where it's working, and he said, well,

635
00:35:17,440 --> 00:35:21,000
Speaker 1: he is on vacasion. He said, I'm living in two days.

636
00:35:21,320 --> 00:35:23,600
Speaker 1: He has to be here and make the sauces. I

637
00:35:23,760 --> 00:35:26,320
Speaker 1: trust him, and I was nineteen years old. He was

638
00:35:26,400 --> 00:35:29,880
Speaker 1: seventy years old at that time. And they called me

639
00:35:29,960 --> 00:35:33,080
Speaker 1: an answer. But then we had the telephone and they

640
00:35:33,160 --> 00:35:35,680
Speaker 1: called me and said you have to come back immediately.

641
00:35:35,760 --> 00:35:38,560
Speaker 1: And when they said immediately, I said, what happened? They

642
00:35:38,600 --> 00:35:41,720
Speaker 1: said Mr Julia wants you to be there because he's living.

643
00:35:41,800 --> 00:35:44,520
Speaker 1: So I said, wow, he really appreciates what I do.

644
00:35:44,880 --> 00:35:48,120
Speaker 1: And I think that made me feel really good and

645
00:35:48,280 --> 00:35:51,400
Speaker 1: made me feel more comfortable. My said, you know, maybe

646
00:35:51,719 --> 00:35:55,120
Speaker 1: I'm not as bad as what my stepfather said or

647
00:35:55,160 --> 00:35:57,600
Speaker 1: the first chef said. And then from there on I

648
00:35:57,640 --> 00:35:59,800
Speaker 1: went to much names and you know, at the twenties,

649
00:36:00,040 --> 00:36:02,680
Speaker 1: me I became the night Jeff at Maccines. The guy

650
00:36:02,760 --> 00:36:05,399
Speaker 1: who left was maybe before you two for four years old,

651
00:36:05,560 --> 00:36:10,640
Speaker 1: so it was really uh step up every way I went,

652
00:36:10,800 --> 00:36:13,640
Speaker 1: and I think you know. To me, it's an interesting

653
00:36:13,760 --> 00:36:16,360
Speaker 1: thing that I see my life like it's climbing a

654
00:36:16,520 --> 00:36:20,120
Speaker 1: mountain but not really seeing the top is still in

655
00:36:20,160 --> 00:36:23,120
Speaker 1: the park. I don't know where it's gonna end up,

656
00:36:23,280 --> 00:36:25,680
Speaker 1: and I don't want to know. But I said, for me,

657
00:36:26,160 --> 00:36:29,520
Speaker 1: the journey is what it's important, right, And you're talking

658
00:36:29,600 --> 00:36:33,040
Speaker 1: about the high point of your whole career was feeling valued,

659
00:36:33,640 --> 00:36:38,879
Speaker 1: which is interesting for people who have employees or um work.

660
00:36:38,960 --> 00:36:41,759
Speaker 1: For other people that seems to be more important than

661
00:36:41,800 --> 00:36:47,120
Speaker 1: money in many cases. This was absolutely fascinating. I mean,

662
00:36:47,760 --> 00:36:49,800
Speaker 1: to know so much about somebody but then really know

663
00:36:50,000 --> 00:36:51,759
Speaker 1: nothing about them, you know what I mean. Just that's

664
00:36:51,760 --> 00:36:53,480
Speaker 1: what I love about doing the show, just to learn

665
00:36:53,640 --> 00:36:56,320
Speaker 1: so much about a person that I've had an idea

666
00:36:56,400 --> 00:37:00,320
Speaker 1: about but really didn't know of this if you have

667
00:37:00,480 --> 00:37:02,120
Speaker 1: the time, if you get an hour and a huh.

668
00:37:02,880 --> 00:37:05,680
Speaker 1: You know, David Gelho did Chef's Table. He did my

669
00:37:05,800 --> 00:37:10,800
Speaker 1: documentary and it's on Disney Plus, and you see really

670
00:37:10,920 --> 00:37:13,800
Speaker 1: how he filmed it from the beginning to when we

671
00:37:13,960 --> 00:37:18,160
Speaker 1: became successful. Exper not really about the expansion, but how

672
00:37:18,239 --> 00:37:21,399
Speaker 1: to get really to the first base come in a way,

673
00:37:21,520 --> 00:37:24,840
Speaker 1: you know, that's the hardest part. Yeah, totally, totally, and

674
00:37:24,960 --> 00:37:28,439
Speaker 1: how how did it happen? And from the load too

675
00:37:29,480 --> 00:37:33,800
Speaker 1: high where every actor said they were my friends, they

676
00:37:33,800 --> 00:37:36,080
Speaker 1: wanted to be my friend because I had the restaurant,

677
00:37:36,120 --> 00:37:39,160
Speaker 1: I knew that they're already you know, right, But that's

678
00:37:39,200 --> 00:37:41,600
Speaker 1: what this whole podcast is about. Started from the bottom.

679
00:37:41,640 --> 00:37:43,520
Speaker 1: Now we're here, so I'll definitely watch that, and I

680
00:37:43,600 --> 00:37:46,560
Speaker 1: hope the listeners will too. Thank you, Wolfgang. It was

681
00:37:46,600 --> 00:37:48,960
Speaker 1: a pleasure. Thank you so much. I have a wonderful day.

682
00:37:49,239 --> 00:37:57,680
Speaker 1: Thank you better, thank you. That was nothing short of

683
00:37:57,840 --> 00:38:02,760
Speaker 1: spectacular to just have an understanding and an idea about

684
00:38:02,840 --> 00:38:05,160
Speaker 1: someone to have eaten their food and airports, have been

685
00:38:05,239 --> 00:38:07,840
Speaker 1: to pretty much all of their restaurants in the United States,

686
00:38:08,480 --> 00:38:12,759
Speaker 1: and have actually hired him to work for me at

687
00:38:12,800 --> 00:38:15,759
Speaker 1: different events years ago, and I have no idea really

688
00:38:15,800 --> 00:38:21,640
Speaker 1: about any of his journey. I mean, honestly, that was unbelievable.

689
00:38:21,760 --> 00:38:25,160
Speaker 1: Just to think about what it takes to become successful

690
00:38:25,719 --> 00:38:28,640
Speaker 1: as a person from another country, from an abusive background,

691
00:38:28,800 --> 00:38:33,000
Speaker 1: It's just really inspirational. That was superb. I'm thrilled, so

692
00:38:33,520 --> 00:38:37,120
Speaker 1: thank you all so much for listening. I'm absolutely so excited.

693
00:38:37,160 --> 00:38:42,200
Speaker 1: That was unbelievable. Remember to rate, review and subscribe. Thank you,