10 Thoughts: Frank Stitt

One thing you don't know about me is that I drive too fast, love to ride my horses and listen to David Byrne with the volume turned up high.

If I could trade places with one chef it would be the chef who journeyed from Italy to France with Catherine de Medici, teaching the French his Italian Renaissance ways.

One of my most memorable meals was at Taillevant in Paris where I experienced Monsieur Vrinat's most gracious welcome, service and sublime food.

If there were no just-dug-up potatoes, plump jumbo asparagus, farm eggs, mountain cheeses, almost every kind of fish and just-out-of-the water shellfish, I'd have no reason to live.

My go-to drink is aged rum shaken with a splash of Cointreau and a big squeeze of lime.

If I were on death row my last meal would be a pleateau of fruits de mer, pompano meuniere, jumbo asparagus vinaigrette, braised guinea hen with truffles, roast lamb with savory, a plate of the world's best cheeses and Ile flottante (a meringue dessert).

My worst culinary creation was a traditional Provencal dish of lamb with anchovies. I added too many anchovies and it was terrible.

If I could change one thing about me it would be to spend more time with friends and family.

My favorite junk food is Zapp's Potato Chips.

If I wasn't a restaurant operator, I'd be a better polo player because I would have more time to dedicate myself to the sport.