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.

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

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

When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.

I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

I still love making hamburgers on the grill. I guess whenever I eat them childhood memories come up for me.

There are so many great things about this business. Almost everybody is on the same team. It is all for one-friendly competitiveness. No one is out to hurt anyone.