at the age of 50 or 50 something, how would you explain why do you think that is that, well, these people still stand out and there's still a few that do that when most people would say, okay, I'm just going to wait until I stop and...

I know Fred very well, I know Sunil very well, and we all share the love of hospitality.

We want to give our guests the best possible dishes that we can serve in the most beautiful vibe, and everybody chooses their own way, their own identity.

And I think when you have the fire in you, and you can do it at an age of 50 years or older... that you have the experience that you need to have to grow above yourself.

Because when I was 35 and I worked in the Swetto, I didn't have the knowledge that I have now.

And I would do something differently.

And I think that would be a higher quality.

Okay.