Take risks and you'll get the payoffs. Learn from your mistakes until you succeed.

I think everybody at some point in time has thought to themselves, "I have a really great idea for a restaurant."

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

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.

A grill is just a source of heat. Just like a stove, it is very user-friendly.

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.

In the end, your creativity -- perhaps even your outrageousness -- will determine the final result.