I definitely invented the everything bagel. There's no doubt. It's undeniable truth. It's one of those things that's 100% true, 50% of the time.

The general manager is kind of like the step into darkness when you reach the top of the league. As GM, you're responsible for everything, including the maitre d's and the sommeliers - all these people who have their own agendas. But you probably make less than the maitre d' and have a lot more work and a lot more headaches.

There are certain things that make restaurants work and a certain kind of DNA that people who excel in restaurants need. But it's a lot like life, in the sense that you get out of it what you put into it.

Carbs - especially pasta - are the fuel my body needs to maintain an athletic lifestyle.

America has been conditioned to think of pasta as the never-ending pasta bowl and Olive Garden.

I was raised in restaurants. My parents opened their first restaurant, Buonavia, in Queens when I was just 3. This business has always been my way of life. As a kid, home was reserved only for sleeping. After school, you could find my sister and I helping out at the family restaurant.

As a restaurateur, my palate is one of my most important tools.