Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

I love the culture of grilling. It creates an atmosphere that is festive but casual.

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

You can't chase everybody on the Internet who's saying stuff about you, that's for sure.

It is very important that when you put something on the grill, you leave it in place to cook. If you move it around too quickly, chances are it is going to stick.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

My partner and I are looking at several locations on Park Avenue South and Midtown for a new restaurant space.