"I love eating out. I don't deny that. But I don't want 12 or 15 courses because the chef wants me to taste this or taste that. I just want to be able to decide."

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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.

— Michael Mina