When people hear that I’ve spent decades in finance, specializing in interest rate derivatives, they assume my world revolves entirely around numbers, data, and market movements. And they’re not wrong—trading is a high-stakes game that requires strategy, precision, and quick thinking. But what often surprises people is my deep appreciation for fine dining and my experience as a restaurant investor.

Years ago, I was a partner in The Lion, a celebrated restaurant in New York City known for its vibrant atmosphere and high-profile clientele. The restaurant world may seem miles apart from the trading floors of Wall Street, but the reality is they have more in common than most people realize. Both industries demand discipline, adaptability, and an ability to thrive under pressure. Whether you’re executing a complex trade or running a busy dinner service, success comes down to preparation, risk management, and a deep understanding of your craft.

The Importance of Timing

Timing is everything, whether you’re on a trading desk or in a kitchen. In finance, markets shift in seconds. A delay of even a fraction of a moment can mean the difference between making or losing millions. Traders must act decisively, interpreting data and executing strategies in real time.

The same principle applies to running a successful restaurant. In a kitchen, dishes must be perfectly timed to ensure that everything arrives at the table fresh and hot. If the steak comes out too soon and the sides aren’t ready, the entire experience falls apart. Coordination between the kitchen, waitstaff, and bar is just as crucial as coordination between traders, analysts, and risk managers. One mistimed move in either industry, and you’re playing catch-up for the rest of the day—or worse, losing customers or money.

Managing High-Stress Environments

Both trading and fine dining are intense, high-pressure environments where the stakes are always high. On the trading floor, adrenaline runs high as markets move rapidly. Decisions have to be made under extreme pressure, and there’s little room for error. You have to be able to think clearly, stay calm, and adapt quickly.

The same goes for the restaurant business. A fully booked Friday night service is its own version of a high-stakes trading session. Orders are flying in, chefs are calling out tickets, and customers expect perfection. If something goes wrong—say, a VIP guest’s order gets delayed or a key ingredient runs out—the ability to stay composed and find a quick solution is what separates the best from the rest.

I’ve seen talented chefs and restaurant managers handle chaos in a way that would put some traders to shame. Just like in finance, keeping your cool and making smart decisions under pressure is a skill that takes years to master.

Risk and Reward

Both trading and running a restaurant involve taking calculated risks. In finance, investing in interest rate derivatives requires understanding market movements, predicting outcomes, and managing downside risk. You analyze trends, assess probabilities, and make bets based on both data and intuition.

The restaurant industry is no different. Opening a new restaurant—or even investing in one—is a gamble. You have to consider location, concept, competition, and changing consumer preferences. A place could be packed one month and struggling the next. Just like in trading, risk management is crucial—knowing when to invest, when to pivot, and when to cut losses.

At The Lion, we had a great run, drawing celebrities and food lovers alike. But even successful restaurants face challenges. The margins are tight, overhead is high, and the competition is fierce. Just as traders adjust strategies based on market conditions, restaurant owners and chefs have to evolve to stay relevant.

The Art of Experience and Customer Satisfaction

One thing I love about both industries is the focus on experience. In finance, building long-term relationships with clients is key. You want them to trust your judgment, rely on your expertise, and come back to you for future business.

In fine dining, it’s the same. Customers return to a restaurant not just for the food but for the entire experience—the atmosphere, the service, the way they feel when they walk through the door. A great meal is about more than just flavors; it’s about creating a lasting impression.

Whether closing a major deal or hosting a perfect dinner service, the goal is the same: to deliver an exceptional experience that keeps people coming back.

Learning from Both Worlds

Being involved in both finance and the restaurant industry has taught me valuable lessons that apply across both fields:

• Preparation is everything – Whether it’s researching market trends or prepping ingredients for the dinner rush, success comes from doing the work ahead of time.
• Adaptability is key – Markets fluctuate, and so do customer preferences. If you’re not willing to change and evolve, you’ll get left behind.
• Trust your team – No one succeeds alone. In finance, you rely on colleagues, analysts, and brokers. In a restaurant, the kitchen staff, servers, and managers work together to create a seamless experience.
• Passion drives success – The best traders love the thrill of the markets, just as the best chefs live for the craft of cooking. Passion fuels both industries and keeps you pushing forward.

Final Thoughts

I’ve spent years analyzing numbers, trends, and risks in the finance world, but I’ve also seen firsthand the artistry and precision of the restaurant industry. At first glance, these two worlds may seem unrelated, but the skills that make someone successful in one often translate to the other.

Ultimately, both trading and fine dining are about creating value, whether it’s through a well-executed trade or a perfectly plated dish. And in both industries, success comes down to strategy, execution, and the ability to handle the heat—whether it’s coming from a volatile market or a busy restaurant kitchen.

Would I invest in another restaurant? Maybe. Would I continue trading and navigating financial markets? Absolutely. Because at the end of the day, the rush of making the right call—whether in a deal or in a dish—is something that never gets old.