Scott Harris, creator of Fat Rosie’s Taco & Tequila Bar in St. Charles, has been pretty busy lately.

Recently named the Chicago Tribune's Restaurateur of the Year, Harris – who also is a partner in St. Charles' Francesca's by the River – is in the middle of opening up several new Mia Francesca's restaurants in Arizona and California. Still, Harris found time to speak from his home in Chicago recently on topics ranging from his recent Tribune recognition and new business ventures to the burgeoning St. Charles culinary scene.

So what has it meant to be named the Restaurateur of the Year?

Oh, God, I gotta tell you it was very, very unexpected. I've never been one to seek out the media and publicity. I just work and what comes comes. What a surprise; it's just been fantastic. A lot of different doors are opening. Just yesterday, we got a call from Food Network's "Iron Chef" asking me to be a judge on the show.

I'm just getting in touch with you to talk about the opening of Fat Rosie's in St. Charles, and you already are on to your new restaurants out west. How do you have the time and energy to be opening restaurants and working at the rate you are?

Haha, I just talked to my wife an hour ago and said 'I'm really tired.' In 2010, we opened seven restaurants; in 2011, we're opening six more and we might even pop up a couple more. I don't know how we're gonna do it. I'm freaking out actually. The thing is, the deals came up with this economy and they're the kind of deals you just can't pass up, so that's why I kind of did it this way. It's really about my people, they do the grunt work. I'm pushing them hard, and I've got some great people.

Would the Mia Francesca's openings in California and Arizona be your first big project outside of Chicagoland?

You know, yeah it is. We did Madison, Wis., which is just a hop, skip and a jump. We're doing three in San Diego in the next four months and then we got two in Scottsdale, Ariz., and one in Raleigh, N.C. People look at me like I'm nuts. Most people start on the outer coasts and work in; I'm starting inside and working out in the country.

What about learning to be successful in the restaurant business in Chicago and the Midwest bodes well for your chances in new markets on the west and east coasts?

You know, I live in San Diego also, and I don't want to bad-rap the town, but there's just no good food. I don't know why we can't get great food out there. It's some of the wealthiest people in the world and they got great product. The food is just not caught up to the rest of the country. It's just not that good. I do feel good about ours, with our price points. You can still get out of there for $50-$60 and be very, very happy when you leave. I think we're very, very competitive.

So what led to the creation of Fat Rosie's after T-Bones Steakhouse closed?

T-Bones just was never right from day one. We opened up a steakhouse in a bad economy. You think you're 48 years old and you think you know what you're doing and you make mistakes. So it was a mistake. I hooked up with a dear old friend, Raoul Arreola. He's kind of been floating around the last few years and he specializes in Mexican cuisines. But we wanted to do something, you know, with the economy, everything under 10 bucks, great margaritas and just have fun. People just want to have fun.

With more than one high-profile chefs opening restaurants and bringing their ideas to St. Charles and the surrounding area, do you think there's something special going on with the Tri-Cities dining scene?

Yeah, they're all coming out there. When I was out there back in '96, it was only a handful. I love more people coming out; it brings more people to the area. I love that it's becoming a food city. It just makes everybody else better. More variety, more places to go, it's a great thing. I love that.

So when are you going to take a break?

You know, I'm gonna try to after this year. I'm really looking to take this cross country and my goal is over the next 10 years to really grow it grow it grow it. I have a couple family members that are young and a couple chefs in the family, so hopefully they'll do something with that. Or I'll sell it or something.