The owner of Shin BBQ in Los Angeles tells us where the rich hipsters hang, how growing up in restaurants made him savvy, and how fast food can ruin a perfectly good day.

Where can you be found when you're not working? Langer's. They have the best pastrami in town. Teddy's, because all my friends are there, and Tacos Baja Ensenada has best fish tacos this side of the border.

What's your favorite aspect of restaurants in LA? I love the little niche restaurants in town like Father's Office, Wurstkuche, and Il Capriccio. I love feeling the owners' tastes in the joint.

And your least favorite? I don't like falling in love with a restaurant and finding out it's owned by a fast-food conglomerate.

What has changed the most? I remember California cuisine being small portions and fancy prices. Nowadays the emphasis is on taste and quality.

Who do you admire in your industry? I admire all my peers in the industry that are expressing their individuality and creative drive and making people like it.

What is something that people might not know about you? Whatever it is, lets keep it that way.

What future projects are in the works for you? Opening more Shin restaurants in San Francisco, New York, and ultimately Seoul.

What are you doing tonight? "Same thing we do every night, Pinky -- try to take over the world."