Julian Niccolini is as famous as his restaurant, The Four Seasons. Here, he shares all his secrets, from the best seat to that signature pink puff of cotton candy. Here, Julian on the Four Seasons...


THE COTTON CANDY...

Started in 1959 when the restaurant opened. It makes people laugh. The last thing they expect is a huge fluff of cotton candy floating through the pool room.

FAVORITE MEAL AT THE FOUR SEASONS...

The crisp farmhouse duck is always delicious.
Summer — the heirloom tomatoes and blueberries.
Autumn — the pumpkin bisque and roasted beet salad.
Winter — white truffles and Nantucket Bay scallops.
And spring? Soft shell crabs, heirloom strawberries, tender white asparagus.

FAVORITE TABLE...

In the Grill Room, I like to sit on the balcony. It's very private but gives you a great view. In the Pool Room, the round table near the kitchen door. It's great for people watching, especially when they feel celebratory and jump in the pool.

FAVORITE NIGHT...

Last night because the ladies went bananas when they saw me drive my Fiat Cinquecento through the front door. As it turns out, models love Italians with big engines. Vroom vroom.

CRAZIEST OFF-THE-MENU REQUEST...

Bear Claw. Oddly enough we didn't have the key ingredient, thank God.

YOUR OTHER FAVORITE NYC RESTAURANT...

La Grenouille — a beautiful restaurant with truly spectacular food.

IF YOU WEREN'T A RESTAURATEUR...

I'd be an actor. I was in Spike Lee's Inside Man , and I will appear in Richard Gere's Arbitrage . Both were small roles. If you blinked you probably missed me.