If you didn't become a chef, what would you be?
I would be a mariachi singer or a wine maker.

Who or what has shaped your cooking the most over the years?
My mom. She has continued to introduce me to new types of foods over the years not only by going out to eat, but by cooking different types of cuisine at home for Sunday dinners.

How would you describe your cuisine?
Nuevo Latino — taking classic Latin dishes and updating them with new cooking methods and ingredients. I always, however, make sure to leave the integrity and origin intact.

What are your favorite culinary weapons in the kitchen?
My microplane, mortar and pestle and mandolin.

What is your favorite secret ingredient?
Chile limón: a mild dry citrus chile powder from Mexico.

What is the one rule or value you try to instill in all of your staff?
To be the best! It takes teamwork, passion and commitment to make that happen.

What qualities do you look for when hiring cooks for your restaurant?
A good attitude, working clean and being calm under pressure

What was your worst restaurant disaster?
Our fryer broke down on the Mother's Day, which is traditionally one of the busiest days of the year. We got through it, but it was certainly challenging!

What is your least favorite food?
Green bell pepper

What is your beverage of choice?
Wine — all of it.

When you are not eating at your own restaurant, what are you eating?
Lots of salads. Take anything local and in season and toss with olive oil and sea salt.

What is your best cooking tip for a home enthusiast?
Before you grill or cook any protein, take it out of the refrigerator and let it come up to room temperature.

What influences inspire your cuisine?
I love Korean and Southeast Asian cuisine. Its use of herbs, chiles and spices is fascinating.

Where do you get the majority of your ingredients?
From the local farmer's market from New York City

It seems as though you've been at a lot of restaurants during your career, can you pick a favorite?
Working at my mom's restaurant for a summer was great. I got to see a whole new side of her soul and really appreciated all the she has done for Mexican food and culture.

Have you enjoyed filming of Chef vs. City?
Yes. It has really been a dream come true. To be able to travel, be competitive and eat are things I love to do. And there is no better place to do all that and more than with the Food Network.