Now that you’ve built restaurants across so many genres, how do you decide what your next concept will be? And is there anything you’d never open here?

“Well, to answer the latter part of the question first, I need to have familiarity with the cuisine, just to be able to evaluate it. But this felt like — for Spaghet anyway — this is a concept that should work very well.

“We’re doing it under the Awesome Times umbrella, which is the company that owns the Bliss Bee restaurants. Bliss Bee’s done quite well. It’s just very approachable, comfortable food, and we hope to do that with this Italian joint.”

If you were opening your first restaurant today, what would you do differently, knowing the market as well as you do now?

“So the first restaurant was Farmhouse, in 2010 on Bank Street. I would do nothing different. I think it’s a phenomenal restaurant. I think it’s as relevant today as it was back then, and I wouldn’t change anything.

“It’s a timeless restaurant. It’s great food, great locally sourced ingredients. It’s a very approachable menu and works for everybody.”

What’s the biggest misconception people have about running a restaurant here in Vermont? And what’s harder…opening a new restaurant, or keeping one great year after year?

“It’s not easy. It’s not for the faint of heart. It’s very hard work. Someone once told me, ‘It’s not rocket science, but it doesn’t mean it’s easy.’ It is a daily performance. You’re always plugged in…for any entrepreneur, you’re never not working.

“The opening is very front-loaded work and a very, very heavy lift. The overseeing is more of an ongoing daily process. I’m constantly checking in, making sure the staff feels supported, making sure they have what they need, making sure the facility is in good condition to operate. It’s a daily check-in.”

Bonus: When you think about Burlington’s food scene five or ten years from now, is there something you’re quietly hoping someone else will build…so you don’t have to?

“No, not really. I love the dining scene in Burlington right now. It is worlds different than it was. New spots continue to open that are really interesting.

“There’s always a younger generation of people who have their idea, they bring it to the market, and I love seeing it. I love that it’s evolving. I love that there are new additions. It’s fun to see people bring different ideas to the market. As a consumer, I love it.”