Hirsch and Kerrigan have crafted a winning formula that capitalizes on customer loyalty and innovation to deliver successful results.

Timely deliveries and consummate precision extend the definition of a la minute.

Arrows celebrates 20 years of rustic elegance.

At Chicago's Moto, Chef Homaro Cantu's high-tech methods invigorate the menu and streamline management.

Chef Glenn "Gator" Thompson's "neo-soul" cuisine is a healthy spin on traditional southern dishes.

Mark Grossich has built a cocktail lounge empire on the principles of exceptional setting, drinks, and service.

Chef-owners Colby and Megan Garrelts of Kansas City's bluestem (Santé's 2007 Culinary Hospitality Restaurant of the Year) succeed by fortitude and faith in concept.

In part two we talk with Sean about his philosophy on people, service and motivation; advice for culinary school students; recruiting and hiring; the numbers; favorite aspects of the biz and more.

RunningRestaurants.com chats with Sean O'Connell, Executive Chef Fontainebleau Resort, Miami Beach.

Q&A session covering challenges and successes from 2007 as well as ideas for 2008.

A special internship offers chefs a break from their kitchen to gather new ideas and enthusiasm.

Chef Loretta Barrett Oden speaks the language of Native American cooking.