I can't be on the cheeseburger diet all the time.

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.

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.

The first time I was cooking for my wife, Stephanie, way before she was my wife, I actually put three chickens on the rotisserie and I closed the grill, which is really a bad idea. But I just wasn't thinking very straight that day. And I looked outside and I saw, like, smoke and flames.

I dropped out of high school. I really had no interest in doing any school work whatsoever.

You have to have your face in the food. These days people think a tattoo and a bottle of Sriracha equals success.