Q: Can you talk about your background and how you came to open this restaurant?

A: It all began with the expiry of my contract with a major banquet hall in Toronto. I needed to find a new means of self employment. I had two options: pursue printing or go into food services. I decided to go into food services because I had elapsed time from printing, and the evolutionary technology had changed the market. I  decided to produce an item that was unique and that was manufactured by machine, to ensure a consistent, refined product. With this decision made, I  had to find a product to market. I did some research and discovered that wood burning pizza would be a very popular and prosperous product...I researched companies that mass produced wood-burning, pizza ovens and found that wood burning ovens for rotisserie chicken, were also available. I figured if the rotisserie chicken is unusual in its juice content and the flavor of the final product , then I would have a process that was independent of human error.  I flew to Seattle where the ovens are manufactured and cooked six kosher chickens in the rotisserie ovens to test in order to test drive the machines. When they came off the grill I didn’t really notice the difference and I went away with a lukewarm result. I put the chickens in the truck on the drive back to Vancouver, where I was staying. When I opened the trunk, a draft of marvelous aroma escaped and floated into my nostrils. The wood burning effects were unquestionably apparent. I then tasted the chicken and found that it had excellent flavor and adequate juice content. I was sold! I found a great location for the restaurant and began to review menu options. I wanted to create a store where every installment of th menu would taste incredible. I therefore, decided to limit the menu selection to a few things. This handful of things would be stellar in their appearance, full of value, excellent in taste and that can be duplicated easily, without human error.