How to Start a Restaurant in New York

I've been cooking for 50 years, I arrived in New York in 1986. The first stop I do as a chef, I came to the market here. There was no fridges. A little mob activity. But this building is about 12 concepts, six counters, six sit-down restaurants. We have Chinese, we have Japanese, French, we have pizza, Italian, we have a... How do you decide where to go? In this building? No, which projects? If you say somebody says, John George, come to Dubai, open a place, I'll back it. How often do you say no? "My inspiration is from traveling"