Chef Thomas Keller on what it takes to open a restaurant

CNBC's Tyler Mathisen talks with chef Thomas Keller, owner of the Hudson Yards' Tak Room, about high-end restaurants and fine dining.
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[@DavidJYuan]

Glad you did the interview! Very nice.

[@smug8567]

I'm gonna go out west somewhere, open a fine restaurant. I'm gonna be the maitre'd. Greet all the swells. Going to work every day in a bowtie and tuxedo. And all the staff say, "Yes, sir," and "No, sir," and "In a jiffy, Pete." And all my meals for free

[@xchorro]

sally schmidt has become a big inspiration of mine

[@hastinmy]

invite me for the lunch but Not eat pork