Basically, there are two things we know: Everybody has less time, and the general public is demanding better food - better in terms of quality and better in terms of flavor.

I can't be on the cheeseburger diet all the time.

I want to go to college and go back to Georgetown. It's a really cool place.

Nothing goes perfectly, especially when you're opening a restaurant.

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.

Today, when I hire, I look for people who want to be trained and molded.

I think New York has the most diverse and best quality representation of so many different cuisines at all levels.