My personal philosophy is to reach for the stars, and if you come-up short, it’s still good. I once applied to work at the White House, and I still have the rejection letter. It’s all a part of the journey. I’m never satisfied, but I have no regrets. It began with the passion, and I still have it. I must love it because I keep showing up.

"When first opening a restaurant, you must sort through and properly shape your staff. Eventually, the good staff members will stay and the bad will weed out. It's important to manage within standard restaurant rules/guidelines and to instruct your staff to work hard and remain consistent. The best way to get them to do that is to reward them properly."

Preparedness, research, and passion are Chef Macku's poison. His dishes are creative, innovative, and most importantly delicious!  Restaurant Report sat down with Chef Macku to find out what the hype is all about!

We talk with Matt about the challenge of transitioning from executive chef to chef/owner, the developments effecting the Long Island restaurant scene, the dilemma of inheriting a restaurant's name and the draw of Manhattan.

"I believe in buying the best ingredients possible, and that means having my seafood delivered daily by Federal Express from New York, or wherever. It's more expensive, but it's all about quality."

Our first column on the subject of restaurant relationships took us to Tulsa, Oklahoma and the husband and wife proprietor chefs of the popular, and very successful Polo Grill.

Celebrated Seattle chef/owner Thierry Rautureau keeps the tables turning at Rover’s.

Chef Daniel Pochron imparts the lessons of his Michelin-starred mentor to Mason’s cuisine and crew.