When I go to a restaurant, I eat three-quarters of the food in front of me. That cuts my calorie intake by 25 percent.

For me, it's all about moderation. I don't kick things out of my diet, like carbs. But I'm not going to eat fast food.

Nothing goes perfectly, especially when you're opening a restaurant.

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

My contribution I hope is to get people to eat full-flavored food. If I could come away with that alone, that would be a fantastic accomplishment. I'm also very proud of being a very American chef.

Even if the chef has a good business head, his focus should be behind kitchen doors. A business partner should take care of everything in front of the kitchen doors.