Jean-Georges Vongerichten

A chef and a restaurateur are different jobs: One is about pleasing people with what's on the plate; the other is about understanding the market. I'm a chef, but I think I'm a savvy businessperson, too.

My kitchen in New York City is in the Richard Meier building on Perry Street, so it's ultra-modern: white, glass and transparent. It's 180 square feet, with an induction stove. Everything's hidden, so you don't see the microwave or the fridge.

I arrived in New York in 1986, when I was 28. The market here was nothing. In the Union Square farmers' market, it was a couple of potatoes, everything from California. So the only place I was comfortable shopping was in Chinatown, because it all came from Hong Kong.

Our best hits are real-estate stories, going back to our first, JoJo in 1991.

My father was in the coal and heating business, and he wanted me to take over his business, and I resented every moment of it. So I would never force my kids to do what I do.

Spice Market was just a big investment on lots of different levels.

I cook every day for six hours. It's my therapy. My love.

I love cooking, but I love the business, too. It's important because a lot of chefs forget the business side and have to shut down after six months.

I love Sunday lunches with the family that start at 1 P.M. and finish at 5 P.M.

Actually, I'd really love to do something in Bali, up in the mountains. A little restaurant with that scenery would be beautiful.

For friends, I love to make bruschetta. I grill country bread with Frantoia olive oil and make toppings, like crab, roasted squash, mushrooms, whatever's seasonal.

Food is a part of life. People are foodies and love to shop for food.