I was hired as a sous-chef at a restaurant on the Upper East Side. The chef liked to drink - some mornings we would find him sleeping. Two weeks after its opening, I became the chef. I was 20 years old, and way over my head. I had to hire the cooks and do the menus.

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

When people pile seven things onto one burger, it drives me nuts!

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

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

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

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.