What were your favorite foods growing up?
Pizza and Hamburgers!

When did you decide you wanted to be a chef?
I was sitting at my desk, my first job out of college, and looking at my watch waiting for 5:00 to hit so I could go home. I knew right then something had to change.

Where and when did your career in food begin?
Early on in life, watching my mother cook, and then dissecting the ingredients on each plate.

If you didn't become a chef, what would you be?
Homeless!

Who/what has shaped your cooking the most over the years?
Each and every person in the kitchens I have worked. While you learn a great deal from the Ex. Chef, you also learn from the cook standing next to you, and sometimes the dishwasher will teach you a thing or two.

How would you describe your cuisine?
Seasonal American through and through. It is a blend of all the best we have here to play with. The cultures of the city establish the food we eat.

What influences your cooking style and particularly the menu at your restaurant?
Each menu is directly created with the client, so they shoot out ideas and I use my experience to give them something as seasonal and local as possible that will exceed their expectations.

What are your favorite culinary weapons in the kitchen?
I won't leave home without my Japanese Mandolin. Watching a guest in awe over how I've managed to slice something so thin and perfect is priceless. Guess I'm busted now!

What is your favorite secret ingredient?
If I told you it wouldn't be a secret anymore!

What is the one rule or value you try to instill in all of your staff?
You must enjoy cooking. If you don't enjoy cooking, the food will taste terrible. You'll over salt it, burn the soup, forget to wash the lettuce...If you don't like to cook, get out of the kitchen!

What qualities do you look for when hiring cooks for your restaurant?
You have to be excited to be there, no matter how much or how little experience you have.

What was the most challenging meal you had to make? Why?
Cooking a meal for Daniel Boulud and Thomas Keller at the same table! Need I explain why?

What is your least favorite food?
I don't love Tripe.

What are some recent dining and culinary trends you have been observing?
Seasonal, local...it's about time!

Which foreign country inspires your style most?
Italy

What is your best cooking tip for a home enthusiast?
Spend a couple extra bucks and get good ingredients. Stay away from the budget market. There's a reason it's cheap!