What were your favorite foods growing up?
I remember on Sunday mornings the smell of beef stew or meatballs being fried. I always liked those days the most.

When did you decide you wanted to be a chef?
I always wanted to own a restaurant but didn't want to work the hours, then I went to school for accounting and realized I'd rather work weekends than wear a tie.

If you didn't become a chef, what would you be?
A millionaire that didn't have to pay taxes.

Who/what has shaped your cooking the most over the years?
I think what has shaped my cooking is the success of the restaurant, and being able to realize that giving the customer what they want is what pays the bills. We have a great clientele here at Prezza who I listen to and who reminds me that it's not just about me.

What influences your cooking style and particularly the menu at your restaurant?
I think my influence on the menu comes from tradition. We are not reinventing the wheel, just trying to make improvements on it.

What is your favorite secret ingredient?
It wouldn't be a secret if I told you, but love and passion for what you do make for a great dish.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Nothing-- salt, fat and sugar make food taste good, so stay home and don't take up space for someone who wants to really eat and dine. Just kidding- of course we are more than willing to accommodate you and your diet.

What was your worst restaurant disaster?
I lit the chimney on fire at Olives once. There was a wood rotisserie, and if the flame got too big it would ignite the fat on the chickens. The neighbors would have call over and tell us we were on fire.

What is your least favorite food?
I once ate Grizzly bear meat-- even the wolves won't eat this.

What is your beverage of choice?
I must admit, I am a Bud Light guy. After all it's the #1 selling beer in America.

What are some recent dining and culinary trends you have been observing?
Trends are just that...trends. I try not to follow them much, but some of them do fascinate me: cooking sous-vide, molecular gastronomy, foams. But I like the trend of going back to the basics the most.

When you are not eating at your own restaurant, where are you eating?
I try and get all over town and check things out, sort of blanket the area. I check out new restaurants like everyone else, but I go to my friends' restaurants, it's nice to "go where everyone knows your name..."

What advice would you give to aspiring chefs?
Think twice and make sure it is what you really want to do, there are so many hacks out there trying to convince themselves that they want to do this.

What is your best cooking tip for a home enthusiast?
Hire a dishwasher...it's so much more enjoyable when you entertain!