“I enjoy the creative side of the business side of being a restaurateur. That's my thing. The thing I'm constantly thinking about is, how do you create new, interesting situations that keep people coming back?”

“In L.A., if you're in improv, and you're on those stages, all the big agents and managers and producers are watching those shows. They're not flying to Chicago to see the show. People are booking jobs off the stages in L.A. who aren't more talented than the guys in Chicago. But the most guys book ou”