For one thing a majority of our guests are locals, which is rare for hotels. And there is a lot going on in the city right now, with the upcoming Super Bowl. Houston is a growing city both in terms of population and guest rooms. It's going to be an exciting place to be.

Now the whole cooking class phenomenon has really taken off. People are fascinated with the process of serving food at a restaurant, and many want to learn to cook that well at home. Gradually, I've done more videotaped demonstrations for television and for the Web. It's a lot of fun; that's for sure.

The first priority is that we bring on people who have a passion for what they're doing, an enthusiasm they can share with colleagues and guests. They also must have a strong knowledge of food and food trends. Their experience should include work at major, top-quality properties. And, finally, I'm looking for creative people, who not only are willing to change but will embrace change. My chefs must never stay idle in their minds, no matter how repetitive the tasks. It's the only way for them to grow and come to a true understanding about the food they are serving.

At the same time we must deliver an experience. And the best way to do that is always to stay observant, whether you're going to the grocery with your family, eating in a fine restaurant or doing another activity not even related to food. In order to be a great chef, you must use your senses all the time and live life to the fullest.