The inventiveness of his dishes and the attention to detail in the design of the space are why Duffy’s Grace, which opened in late 2012, has reached critical acclaim—and why reservations are as coveted as they are elusive. He wanted to see the process from start to finish of what we do and how we develop this restaurant. But I think I've been comfortable with it for many years, talking about it. Then you have to tell them that they're no longer alive. The old-school thinking was screaming and yelling and treating your employees awfully. For me it's giving them what I do and what I love to do. ’ Finally I have a moment to give something back to her because she has given me so much.In , a feature-length documentary directed by Chicago Tribune reporter Kevin Pang and Chicago-based filmmaker Mark Helenowski, viewers get an up-close look at the pressure-filled process of creating a world-renowned restaurant, as well as Chef Duffy’s personal struggles on his way to the top. But we looked at each other and we said this is only going to be..the Tribune website. If you go downstairs, we have an entire employee lounge. The ability to be able to cook for Ruth, and the ability to be able to cook for Kathy (Zay, his high school cooking teacher) and give them just a touch of what I do..the most amazing thing. #memories #unforgettable #stonewedding." season-nine alum, were adjusting to parenthood.In pics: Best Celebrity Weddings of 2012"Work used to be the No. "Everything revolved around it and to have a new perspective and have something else, my family, not just being a mom but being a part of an incredible family of my own it makes me have a different perspective on life that I think is richer."More from Us Weekly: In pics: Stars Who Eloped!When I first met him, Duffy was about to leave his job as head chef for a high-end Chicago hotel to open his own restaurant, one he hoped would become “the best in the country.” Duffy’s resume, which included stints at the internationally renowned Chicago restaurants Charlie Trotter’s and Alinea, among others, suggested he might have the skills and ambition to pull it off.As the dining reporter, I thought there might be a compelling story in his quest to open America’s best restaurant. The process of building a restaurant felt more procedural than emotionally compelling, and not the type of Thomas French or J. Moehringer page-turning feature I had grown up reading in newspapers.Behind a glass wall at the back of the dining room, the kitchen staff prepares the ingredients for tonight’s menu at spotless, white counter tops chosen in lieu of stainless steel to avoid a laboratory-feel, Duffy explains. And there's an immediate result, either good or bad. Building this was not the result of me getting divorced. I think it's fair to say some of it, yes, of course. For me, I had to either choose my profession or a family. Are there moments where I wish I had more time with my daughters? I don't want them to leave and take this name with them and not do amazing things. Everybody is not meant to do amazing, great things.Multi-colored balloons filled with a liquid nitrogen and kaffir lime concoction wait to be frozen into edible dessert bowls. CD: When Kevin [Pang] approached me, the film was about documenting the process of doing what we set out to be—this great restaurant. But if people start asking and probing, eventually they're going to want to know about your parents. They expect to hear a car accident, cancer, something (like) natural causes. With my upbringing, I didn't really have a strong family sense, so it was probably easier for me to lean toward the professional side. But at least when they leave here, they have been in a culture that's not of the old-school thinking. Were you more nervous about her tasting your food at Grace than anyone else? I think for me the greatest thing I can give back to people who have done great things for me in my life is to be able to cook for them.
CD: Like I said in the film, we have one opportunity to make one great restaurant. Then as we started to film eight months later with the same things day in and day out—the very mundane getting up, coming down to the restaurant, the guys following me, doing the same thing, we started diving into my childhood and why I decided to become a chef. CD: I look at the restaurant every day, and if we're not achieving something better today than we did yesterday, we fail. If you're not trying to push yourself harder every day, what are you doing here? And hopefully I lead by example to do better things than I did yesterday, even if it’s the smallest thing. We'll take, for instance, beets, and we'll figure out what we want to do. More than a few journalists have dreamed of turning their stories into films.Chicago Tribune features writer Kevin Pang actually did, producing a 90-minute documentary about a troubled chef’s attempt to open the country’s best restaurant.costar Tiffani Thiessen, marveled at the hotel's beautiful and historic architecture, which dates back to 1369.Thiessen posted a picture of herself and her husband, actor Brady Smith, from the reception to her Instagram page, writing, "Toast to our dear friends for an amazing wedding weekend in Mallorca, Spain.