I think a lot of times people design restaurants with flash in mind. I think you should design restaurants with function in mind. Make sure it's functional and works with what you're trying to accomplish. Design can come later.

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

I don't have a long family history of good cooks in my family.

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

Grilling takes the formality out of entertaining. Everyone wants to get involved.

Everybody says, 'I have problems overcooking steak on the grill,' but just take it off earlier! Grilling is really common sense. It's very simple. You should think of a grill as a burner - it just happens to have grates. You shouldn't be intimidated by it.

Chipotles to me are a one-of-a-kind pepper because they're smoked jalapenos, so they're fiery and they're smoky. It's good to use chipotles in salsas or soups or condiments - that works really well. To me, they always really pick up anything you put them in.