Where are you cooking now?
I am working on a casual Asian sandwich shop. We are slated to open two locations in April. Our Midtown location will open first. It's located at 645A Ninth Avenue (45th Street) and the East Village store will follow at 32 St. Marks Place (Second Avenue).

What is the concept of these sandwich shops?
I wanted to cater to the Western palate, using ingredients people know, but with slight variations using Asia as a springboard. Influences include Thailand, China, Korea and Vietnam among others. We are going to do things like an Asian version of a lobster roll and braised pork belly in bao buns. All the sandwiches will be affordable.

Are they entirely take-out, sit down or both?
We are doing both take-out and sit down. We have about 20 seats, serve wine and beer and are open late night. Our design is a bit cutting edge. Everything is pretty sleek and stylish, but without the pretension. Our staff is warm and inviting.

Who is the team at Xie Xie?
My right hand man in the kitchen is Ricardo Camacho, and then there are three other partners. I am traveling between the two restaurants. Our goal is to franchise the concept.

What were your favorite foods growing up?
I'm half Dominican and half Italian. So, I grew up eating rice and beans and fried plantains (my father's influence) and southern Italian (my mother's influence).

When did you decide you wanted to be a chef?
Through life's natural course, I began to realize that food was an integral part at an early age. I entered the Culinary Institute of America at the age of 18.

Where and when did your career in food begin?
After graduating culinary school I ended up doing a fellowship, and chose a smaller restaurant. Then I worked with Jean George Vongrichten for a total of about five years, at Jean George, opening up Spice Market and at his restaurant in the Bahamas.

If you didn't become a chef, what profession would you be in?
I would probably be a painter or photographer or clothing designer.

Who or what has shaped your cooking most over the years?
Jean George Vongerichten for instilling the ideas of simplicity without compromises. Christian Bertrand for teaching me humility and Alain Ducasse for greatness in details.

How would you describe your cuisine?
The two factors I use while creating are what I call: the why factor and the yummy factor. Through the constant creative process I continue to ask myself these two questions. I carry these two mantras from beginning to end and welcome all criticism.

What flavors do you like?
Bitter and Sour. I'll admit that I like the bitter, burnt flavor of well done meat.

What countries do you draw your influence from?
Asian countries like Thailand and Vietnamese for flavor. But, I look toward Spain for technique.

Are you aiming for a seasonal menu or one with more staples and favorites?
At Xie Xie we are intent on simplicity. We will have a small, perfected menu. Again, the "why" factor is at play here.

What are your favorite culinary tools in the kitchen?
Sharp knife. It's pretty simple, but very important.

What is your favorite secret ingredient?
Salt. People don't taste their own food enough, and salt is often neglected. I use Himalayan salt, which is pink in color and can be grated. It has the least amount of impurities of any salt in the world.

What is one rule or value you try to instill in all of your staff?
Respect. From the dishwasher to the cooks to the servers — respect.

What qualities do you look for when hiring cooks for your restaurant?
Sincerity and passion usually supercede experience. I also find that I have knack for teasing out talent or uniqueness in individuals. So, with sincerity we are able to develop a lasting relationship.

What was the most challenging meal you had to prepare? Why?
In France cooking for Alain Ducasse. I had to work through the nerves.

What was your worst restaurant disaster?
I was working as Saucier at Jean Georges and would arrive at work at six in the morning to begin my day. One morning I was roasting veal bones and forgot them in the oven, which, of course, caused a fire. The dining room of the Trump International Hotel, high profile clientele and all, had to be evacuated. It was extremely embarrassing.

What is your least favorite food?
Stomach, intestines, caul fat, tripe

What is your beverage of choice?
Passion fruit juice

What are some recent dining or culinary trends you have been observing?
Sandwiches. Really, the timing of our openings is uncanny.

When you are not eating at your own restaurant, where are you eating?
I try to keep on top of the competition. I find myself at places like Kampuchea and Momofuku. I still believe Kampuchea makes the best sandwiches.

What was the most spectacular meal you have ever had?
In Monte Carlo at Alain Ducasse's Louis XV. We had about thirty courses with wine. The atmosphere was breathtaking: we were right on the Mediterranean and sitting at what is called the Aquarium table, which is like a chef's table but completely encased in glass.

What is your best cooking tip for the home enthusiast?
Don't be afraid to experiment. An integral part of learning is through failure.