Eggceptional: “I’m the omelet king of my house. I make everybody a three-egg fatty in the morning using my Hestan nine-inch nonstick pan.”
Island Time: “The Four Seasons Hualalai is a fabulous place. The topography of the Big Island is just so interesting, jungle-y and untouched.” (pictured with daughter, Dorothy)
Morning Jolt: “My double shot of espresso with Equator coffee beans: It’s my first sort of inspirational moment of the day.”
Greens to Envy: “I love my Callaway golf clubs. Pebble Beach is such a spectacular course. I’m down there a few times a year.” (pictured with chef and friend Daniel Shemtob)
Spice It Up: “Yuzu kosho is a Japanese condiment made out of yuzu, chiles, and salt. It’s such a complex flavor, like a new, interesting wasabi.”
Plus, catch a pop-up of his San Francisco steak house, Miller & Lux
