Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

In New York, we're always confined with spaces. Our restaurants are difficult to navigate as cooks and to operate. We fight against the buildings we run in New York.

If you're going to be a vegetarian, limit yourself to food from a place you can go to in two hours and just eat that.

Any processed chicken from any place - I'll order it in a heartbeat. I'm very picky about my pork, though.