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Article: Anthony De Luca.(Executive Profile)
- Article from:
- San Diego Business Journal
- Article date:
- September 20, 2004
- Author:
CopyrightCOPYRIGHT 2004 CBJ, L.P. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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BUSINESS PHILOSOPHY
Essential culinary philosophy: I like to work with the freshest of ingredients, including organic produce. For steaks, our specialty, we let them rest, meaning we fire them initially, then hold them to let the juices flow until the servers order them, then we fire them again, which brings them to the perfect temperature.
Keeping a competitive edge in the restaurant business: I like to read a lot of cookbooks and articles on cooking to see what the newest thing is or the latest food trends. I'll look at a recipe and see how I can make it different--do it my way.
Guiding principles: The most difficult thing in this industry, at ...