Between running restaurants such as Lever House and 44, publishing City magazine and marketing your E-boost energy supplement, you’ve got a lot of plates in the air. What’s your advice for people who are juggling multiple ventures?
You know, in a weird way I don’t even think about it as juggling, because my businesses in many cases are very synergistic. It’s so vertically integrated that I don’t even look at it like work. To be honest with you, I don’t even think about what I do as work.
How can somebody bring old-fashioned class into their workplace?
It would probably pretty tough. The only thing I would say is you can always bring a certain level of hospitality or friendliness to make a work environment a little bit more entertaining. It doesn’t mean you’re not serious.
What can number crunchers learn from creative types?
Obviously, you have to have both sides of the equation to be successful. I don’t know if it’s a matter of business people learning the creative side. It’s a partnership in that sense. I think you’re always going to have that tug of war between the financial side trying to rein in the creative side. And they’re not necessarily always opposing forces, but that’s just a function of business. But anyone that’s good, that’s talented on the creative side, has a good understanding that they have to be fiscally wise, otherwise it just won’t work.