Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you'll know without thinking about it how hot the fire is.

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

It's important to have balance in your life between work and play.

Obviously, the easiest recipes are the most successful when it comes to the home cook, because they're not intimidated by them. If I'm doing 'Boy Meets Grill,' and I do something very simple like grilled hamburgers or steaks or chicken, those are the most sought-after recipes.

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.

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

I love using gas grills because they are easier to heat and it's much easier to control the flames with a gas grill than with a charcoal fire. Grilling is not just about lighting a fire.