Fine dining. Worked in some fast food and chain places as a teen. Went to culinary school (never go to culinary school). Worked in a couple of casinos, worked in a super crazy restaurant that should have been fine dining and was... in the 50's, then I worked at a real fine dining place, then another, then another. Then opened my own place with 2 friends/business partners. At my place we did what they call California cuisine (which is just a seasonal menu using fresh ingredients, apparently that was such a novel idea in the 80's that it required it's own name). I based my menu on classical french techniques with a fairly broad Mediterranean influence. I incorporated stuff from France, Spain, Italy, Germany as well as Morocco, Greece, Lebanon. Are you into dining?