Money Q&A with Guy Fieri
California food dude Guy Fieri's platinum blond spikes, radical shades and totally insane enthusiasm for feel-good grub transformed him from humble Santa Rosa restaurateur to America's most-recognizable rock star chef.Since busting onto the Food Network lineup in 2006 with "Guy's Big Bite," the irrepressible co-owner of the Johnny Garlic's and Tex Wasabi's restaurant brands has taken our taste buds on an all-American road trip with "Diners, Drive-Ins and Dives," which spawned two best-selling "Triple D" cookbooks. With his new gig as host of NBC's "Minute to Win It" and a new cookbook, "Guy Fieri Food," a compilation of 125 of his favorite recipes, Fieri's career is definitely on cruise control.
You worked your way up from dishwasher to owning your own restaurant chains. Were you always good with money?
I was always a kid who had money in his pocket. That was something that my dad always taught me -- make sure you always have enough money to get home. I still, to this day, stash money in my briefcase, my backpack, the visor of my car. I was ready (to buy a restaurant) when I was 20. For some reason, I was given a worldly view at a very young age or looked at life from that perspective.