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

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

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 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.

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

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

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