When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

If you aren't nervous about your passion, you aren't passionate about it.

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

I guess I fell into cooking.

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

I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

I live in New York and I'm in New York basically all the time. I spend a lot of my time in my restaurants, and I feel like that's why they're successful.