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Very sad for him to have -- to have succumbed to that. >> someone as vital and as passionate and as alive and warm as human as tony bourdain, i could not imagine, a, that he was gone, and b, that he was gone in this manner. that he took his own life at this time in our history. it's left a massive hole in, i think, our world. >> i lost a brother to suicide, and i know the shock that people feel and the shock that loved ones feel and it's something that i've thought about for 30 years and i don't have any answers about why somebody does it. >> anthony's life changed in 1999. that's when he wrot...

About for 30 years and i don't have any answers about why somebody does it. >> anthony's life changed in 1999, that's when he wrote his famous article in the new yorker. don't eat before eating this. he was letting us all inside the kitchen, revealing the secrets of the chef world. it quickly became a book, "kitchen confidential" that came out years earlier and we're still talking about it now. "parts unknown" started on cnn in 2013 and it was like a bolt of lightning. >> the give of life, sticky rice. >> i said, anthony bourdain on cnn, what the hell is that about, right. i didn't quite get i...

Venture in the chef world. >> charlie: guess what? we like good food, too. we're not space aliens. >> chef craig: people often say, thank you, like we just moved back from chicago. we lived in chicago the last six years, we lived in la six years, thank you, this is exactly what we wanted. >> anthony: what you've done is counter intuitive. i mean, there is a sort of conventional career path for chefs. instead, you decide to go to detroit. >> chef craig: hell yeah. not detroit -- come back home. people think i'm crazy for going back to detroit. >> anthony: then another tribute to classic detroit...

Here he is in detroit. >> guess what? >> that's a heroic thing. >> the headaches are less. you're appreciated here. >> no, just -- no, this is -- >> yeah. >> this is what could considered a foolhardy venture in the chef world. >> guess what? we like good food too. we're not space aliens. people say -- they often say, thank you. we just moved back from chicago, we lived in chicago the last six years, lived in l.a. six years, thank you, this is exactly what we've wanted. what you've done is counter intuitive. there is sort of a conventional career path for chefs. >> right. >> instead, you decide...

You're like the worst-case scenario customer. the customer from -- hell. next up -- smoked mussels that are lightly steamed in white wine, aromatics and butter served in a lobster broth with fried onions, honey, and yuzu. quite delicious. baby greek salad with beets, tomato, and feta, all sourced locally. a tribute to the greek diners where craig grew up eating with his family. this guy could be running a 300-seat restaurant in vegas, but here he is in detroit. that's a heroic thing. >> charlie: guess what? the headaches are less. you're appreciated here. >> anthony: no, no, this would be cons...