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>> 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 to go to detroit. >> y...

His family. >> you could be running a 300-seat restaurant in vegas. 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 ...

Locally. >> guess what. the headaches are less. you appreciate it here. >> no. this is -- this would be considered a full hearty venture in the chef world. >> guess what? we like good food too. we're not space aliens. people often say thank you. we lived in chicago last six years. lived in la six years. thank you is what we wanted. >> what you've done is counterintuitive. there's a conventional career path for chefs. instead you decide to go to detroit. >> hell yeah. i want to come back home. people think i'm crazy coming back to detroit. >> another issue in detroit. the killbosa in white wine...

Chef world, daniel. the name of his three-star eponymous restaurant in manhattan, one of many in an empire that stretches from london to singapore. he came from here, a farm outside the city of lyon, through the city's great kitchens to la cirque in new york, then his flagship. >> when did you start working with food? >> 14 years old, 1969. i started as an apprentice in lyon. >> he started as so many french cooks of his time did, at the very bottom. as a 14-year-old apprentice in the restaurant nandron. what was your first job in the kitchen? >> they used to call me the beaver, because i was j...

300-seat restaurant in vegas. 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. >>...