Chef / Owner of The Dinex Group

I am proud to be American even if I am French and in my day-to-day life I continue to be involved in my community, my business, my profession, my charities, Food First and City Meals on Wheels. I find excitement in not only being successful with what my team and I have done, but also to have new projects.

For people who want to change careers, sometimes they want to remain in the industry, but they get lured into doing other things that take them away from the creative aspects they love. For example, sommeliers who go off to sell wine have to focus on the wine from one company versus a sommelier who has the freedom to choose from many brands. This type of change can take away from the beauty of the profession and is something to be aware of if you are looking to make a shift.

Even for perfectionists, it’s not about being successful 95% of the time, it’s the 5% failure that helps you grow as you learn to avoid recurring mistakes.

Being a chef means you have to be: (1) a very good cook; (2) a good scholar with the cuisine you practice; (3) a scientist who understands some chemistry; (4) a strategist who is constantly planning; (5) an athlete who exercises at least 12 hours a week; (6) a psychologist to handle people's emotions and their energies; (7) an accountant who can do general mathematics; (8) a perfectionist who learns from their mistakes.

To succeed, you must have the desire to flourish within your DNA.

Not everyone has a clear direction of what path they want to take. Choose a good mentor, they can have a different path.

Be respectful of the brand you work for, the people who work there, the equipment, the team, the customer – if you learn to have that respect, you can really grow.

People are part of the bone structure of the business. We learn from our employees who come from different backgrounds. We also take the time to nurture them to make sure everyone has an opportunity to grow with us no matter where they started.

Never forget tradition, always evolve with your time and new customers. This is the most beautiful business if you love it.

Some of my mentors, including Georges Blanc and Michel Guérard, left behind legacies that still inspire young people today, nearly 90 years after their prime. They are people made of tradition, innovation, and ambition.

I have never felt lonely in my career, never unmotivated. I chose hospitality because it felt like it fulfilled what I loved to do, which is to take care of people.

Not everyone can stand the heat.

My book, “Letters to a Young Chef” gives a sense of why I love this profession and why it is beautiful.