I wasn't passionate about food until I'd been cooking for a while. I started long before food became part of the mainstream media. I just wanted to cook, period.

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

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

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

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

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

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.