1. When you shift from the chaos of dinner service to cooking at home, what song helps you reset?

Johno Morisano: “Romeo and Juliet” from Dire Straits’ album, “Making Movies.”

2. If you could DJ a party with only songs that shaped your career as a chef, what three tracks would never leave the setlist?

Mashama Bailey: I’d do a Rakim/Ruck-type song, something very old school; I’d do a Beyoncé song; I’d do Wu-Tang “C.R.E.A.M. (Cash Rules Everything Around Me)”; and I’d probably do a Mary J. Blige song from the “Drama” era.

3. What’s your approach to the music program in your restaurant?

JM: I build playlists that span the music genres that have been important to me. Rock, soul, hip-hop, Motown, belters, country, et cetera, but also different eras of music: swing, British Invasions 1 & 2, West Coast rap heyday, grunge, et cetera.

MB: I really like Aretha Franklin in a restaurant. I like Chaka Khan. I like that cool, soulful voice.

Follow-up question: When you open a restaurant — in Paris or elsewhere — do you think about music from the very beginning? Do you get the staff involved?

MB: We usually start with Johno — he has the bandwidth to make the set lists. Then it expands to the staff, and the staff informs and enforces the music in the space. In Paris, we listened to a lot of R&B and old-school — Diana Ross, Chuck Berry, Otis Redding. In the morning, it’s that softer, women-in-the-morning vibe; in the evening, it switches to classic rock, sometimes to ’90s R&B. A lot of American music is being played in Paris restaurants right now.

4. Do you believe certain ingredients “sound” a certain way?

MB: Definitely ambient sound. I think onions sizzling, or searing a piece of meat, is musically related. And there’s the clanging of spoons and tongs — it adds percussion and rhythm. You get into a rhythm with how fast things are searing versus how fast you’re chopping or stirring — it becomes a dance in the kitchen.

5. What was your first live music show or concert that you attended?

JM: A Flock of Seagulls.

MB: New Edition at Madison Square Garden. Then I saw Roy Ayers not long after. I also saw Diana Ross pretty young.

6. What is the one dish on your current menu that feels like a perfect song — timeless, balanced, and hard to improve?

MB: Chicken Country Captain. I don’t know how or why that dish fell into my orbit, but it did. I never get tired of it and I never want to change it. It’s a melting-pot dish — okra, eggplant, curry, served over rice — and it ties back to what the group represents and what I represent. It comes and goes, but it’s basically always on.

7. What genre of music would you compare your cooking style to?

JM: Guitar rock.

MB: Jazz. It’s interpretive, not straight-up narrative cooking, and not straight-up soul food — it’s a nice melting. So, jazz.

8. Podcasts or music in the gym?

JM: Music.

MB: I used to be music, and now I’m getting into podcasts.

9. Catching up with an old friend at a restaurant, do you choose karaoke, a vinyl bar, or a piano bar?

JM: Piano bar.

MB: Neither … probably a vinyl bar.

10. What’s your one wish for music in restaurants?

MB: I wish people played whole albums — just play the entire album.

JM: That it contributes and doesn’t distract.

11. If your cooking career had liner notes, what would the hidden track be?

MB: People might be surprised — I’ve been listening to Leon Bridges. I like his first album more. The second I use as background; it’s more contemporary/jazzy but not as emotional.

12. What pantry items — and vinyl albums — would you bring on a desert island?

MB: Vinyl albums: Stevie Wonder (“Songs in the Key of Life” vibe), DeBarge, Al Green’s “Greatest Hits.” Pantry: Salt, pepper, cornmeal, paprika.

JM: EVOO, Martin’s hot sauce, anchovies, De Cecco pasta, “Nebraska” (Bruce), “Making Movies” (Dire Straits), “Tapestry” (Carole King), and “Straight Outta Compton” (N.W.A.).

13. Digital, vinyl, CD, or cassettes?

JM: Vinyl.

MB: A decent amount of CDs and a good amount of vinyl — probably more CDs than vinyl.

14. What do you value most in restaurants?

MB: The people — the staff.

JM: Complete experiences.

15. If you could eat through a city for a day, where would you go?

JM: Tokyo.

MB: New York.

16. What’s your favorite place to get a pizza in your city?

JM: NYC: Lombardi’s. Savannah: Vittoria. Paris: Oobatz

MB: Savannah: Vittoria Pizzeria. I don’t have a favorite pizza place in Paris yet — there’s a spot everyone is talking about and I need to go.

17. Favorite cookbook?

JM: Anything by Lidia Bastianich.

18. Favorite music video?

JM: “Money for Nothing.”

19. Your ideal dinner party guest, dead or alive (must be a music person)?

JM: Bruce Springsteen.

20. The one thing you can’t resist splurging on when you go out?

JM: Wine.

MB: A really good cocktail — I’ll pay $20-$22 for a good one. I get cheap about wine, so I like when other people buy the bottle. I’ll also splurge on an expensive starter because that’s where the interesting components are, and it’s what I remember most.