A restaurant owner expects the unexpected, every single day.

Mohammad Ali Norouzi has been in the restaurant business for over 40 years. But his career started from an unexpected place. Rather than continuing on with the pursuit of his master’s degree in engineering (Plan A), Norouzi turned to what he’d grown up with: food. And it stuck.

He worked as a chef and manager for much of that four-decade span. Four years ago, Norouzi was offered partnership in the Monterey Cookhouse. He’s been with the Cookhouse since then, and became the owner in September of 2016.

Weekly: What’s goes on behind the scenes in a restaurant?

Norouzi: It’s hectic. Behind the scenes is running the show. The problems that could arise like employees getting sick or not showing up, the Cookman breaking down. It’s completely different in the back.

What’s the best thing about running a place?

You’re free to create. You’re free to bring in new items or give a new look to the restaurant. You’re not subjected to a certain taste.

And the worst?

You don’t have a life. When you try to take a day off, you keep your fingers crossed that nothing happens.

How do you handle the busiest times?

You take a deep breath and say, “OK, I will do what I can.” It is very challenging, but exciting. At any moment, if you want to run a restaurant, you have hurdles you have to overcome.

What’s your favorite restaurant – other than yours?

A restaurant doesn’t impress me easily, but I love to go places that make you feel at home, relaxed, and simple. Where I like to go is a lot of coffee shops.