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

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

Habaneros have a great fruity flavor, but the challenge is that you have to deflect the heat in order to taste the flavor. If you don't, you're dead. They should really have a warning sign on them. Deflect the habanero's heat by pairing it with sweet food.

I spend 80% of my time in my restaurants. Taping my TV shows doesn't take much time, and then they get aired a lot. That's the thing people don't realize.

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

Grilling outside with my parents at the Jersey shore. We would grill lobster and corn in the summer.

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.