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

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.

Cooking is a subject you can never know enough about. There is always something new to discover.

If you aren't nervous about your passion, you aren't passionate about it.

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

When I’m hiring a cook for one of my restaurants, and I want to see what they can do, I usually ask them to make me an omelette.

I love working with big flavors like chiles and smoke. Honey is perfect for softening the edges, mellowing them out a bit. I put it in everything - vinaigrettes, soups, stocks, salsas, so I'm always on the hunt for great honey.