Chef & Co-Owner of Nostrana, Oven and Shaker, and Enoteca Nostrana

If I see on an applicant's resume they had high school or college dedication for being on a sports team or as a competitor, or an artistic dedication (dance, painting, photography, sculpture, film), I feel they can commit to the long term.

I’ve learned to let my support staff and younger employees help and share their ideas and input. You can’t see all sides of your business. Communal decisions are very powerful. Think of your employees as ‘advisors.’ Often, non-managers have great insight. Let your employees feel they have an opportunity at giving input, and thank them profusely for it.

It is important to always be learning more by reading, traveling, experimenting, and asking questions of experts. Don’t be shy.

I find most of my inspiration from travel. I also find culinary inspiration from farmers markets and our garden at Nostrana. I learn how to use everything in l’Orto, the 40,000-square-foot kitchen garden across from Nostrana, even if it is unusual and doesn’t seem to easily fit in.

I take inspiration from asking younger employees and managers questions, and from visiting other restaurants and asking to walk into their kitchens when traveling. Don't be shy about these things. This can lead to lifelong mentors and friends.

You can prevent burnout by exercising regularly. Endorphins help. Eat as healthy as possible, especially if you’re overeating when traveling. Don’t be hard on yourself. As you get older, you acquire different skills. You don’t have to keep up with the 20/30/40-year-olds. Develop new skills you maybe didn’t have before. This includes public speaking, networking, and social skills. Ask or pay for assistance and know that it’s okay to take the time off you need. If you’re burnt out, you are no help to your employees or your business.

I religiously read new cookbooks and food/chef articles including from the New York Times, Saveur, Bon Appétit, Food & Wine, Art of Eating, and dozens of food-related Substacks.

I mostly keep my team inspired by having my chefs and managers working alongside me at special events. Many on my chef/management team have joined me traveling to Italy for food-related conferences and travel. Almost our entire management team has come with me to NYC, whether for 50 Top Pizza happenings or James Beard events. Several members of our team also attended the International Pizza Expo in Vegas this past year. The restaurant funds tickets, hotels, and eating out. It’s a lot of low-margin business, but it’s so important. There’s no doubt that these visits inspire our menu immediately when we return. It also creates conversation amongst the team.