What were your favorite foods growing up?
Pizza, Spaghetti and Meatballs

When did you decide you wanted to be a chef?
My second year of business school

Where and when did your career in food begin?
7 Points Eatery, a marina restaurant on Lake Raystown, PA at age 16

If you didn't become a chef, what would you be?
Airplane Pilot

How would you describe your cuisine? (ie: New American with Indian influences)
Riviera inspired with classic Italian roots

What influences your cooking style and particularly the menu at your restaurant?
Personal taste

What are your favorite culinary weapons in the kitchen?
Bonnet stove, Woodstone oven and Imperia pasta machine

What is your favorite secret ingredient?
Love

What is the one rule or value you try to instill in all of your staff?
Focus on the details and try to remain calm under pressure

What qualities to you look for when hiring cooks for your restaurant?
Passion and career goals

What was the most challenging meal you had to make? Why?
Ramscale event because we had a 15 course stand up tasting menu for 200 people and we built the kitchen out of rental equipment in a storage closet 100 miles away from the restaurant.

What was your worst restaurant disaster?
Frogs Leap Wine Dinner. The restaurant's power went out and we had to break the window in the kitchen for ventilation and cook by candlelight. It turned out to be a huge success and guests still talk about it.

What is your least favorite food?
Sweet potatoes and sweet pickles

What is your beverage of choice?
Gruner Veltliner or Amstel Light

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
Alain Ducasse, the Essex House in 2005, closely followed by Alain Ducasse, Adore in the St Regis Hotel 2009 for a Rhone wine tasting

What is your best cooking tip for a home enthusiast?
Shop for each meal