A chef outlines 3 key success factors for chef-conceived and chef-driven restaurants: 1) Creating a clear restaurant concept that does not try to appeal to all customers or be underfunded, 2) Developing high-quality products through careful selection of ingredients and recipes, and 3) Leading a strong team. The chef emphasizes the importance of getting these three areas right through passion and desire to achieve success and serve good food, while also acknowledging that failure is possible.