Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.

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

I don't like to dump the dressing on top of the greens. Instead, I pour it against the side of the bowl - using only enough to glaze the leaves - then toss.

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

Go vegetable heavy. Reverse the psychology of your plate by making meat the side dish and vegetables the main course.

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.

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