I've lived all over the US and abroad and done real estate development, high-tech and consulting. But the only time I've been happy is making food and sharing it with friends, family and new folks who aren't quite friends yet but likely shall be soon. After returning from working in Argentina last year I knew it was time to go back to food. A fortunate meeting of chef and partner Grant Gooding at an absinthe tasting led to the birth of Easy Creole. That and a wicked hangover. People send their plates back empty and are totally friendly so I consider it a huge success. Cheers, San Francisco.