This is easy - for me - no. It takes a special breed of chef to run a restaurant. I'm not that person. I love cooking for a living but I'm not necessarily living to cook. I learned early on that there's more in life for me than being chained in a restaurant kitchen all my life. That said - I wouldn't be opposed to retiring to a little noodle shop with six seats somewhere off the beaten path. A place that would open and close when I wanted and the menu changed on my whim.
Not me either. With 80% of restaurants failing within the first two years of opening, with net profit in the 2% range (and that's if you're good), I say let somebody else take the financial risk.