What were your favorite foods growing up?
American classicslike meatloaf, mashed motatoes, Shake & Bake pork chops! Chinese food was also big in my house. I was also raised on classic Italian comfort foods like meat balls, escarole and beans, fresh pastas and braised meats.

When did you decide you wanted to be a chef?
I knew it all my life.

Where and when did your career in food begin?
The China Grill Restaurant in 1999.

If you didn't become a chef, what would you be?
I would probably be working construction again.

Who/what has shaped your cooking the most over the years?
Chef Jean-Georges and Chef Greg Brainin have given me direction and many techniques to build upon my original foundation and style.

How would you describe your cuisine?
South East Asian street food.

What are your favorite culinary weapons in the kitchen?
A wok!

What is the one rule or value you try to instill in all of your staff?
Cleanliness. Because if you work cleanly then your next step will always be in front of you not hidden behind a mess.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Shaved Tuna with Chili Tapioca and Lime Coconut broth; Green Papaya Salad with Ginger Vinaigrette, Market Apples and Pears; or Charred Grilled Chicken with Kumquat Lemongrass Dressing.

What was your worst restaurant disaster?
My worst restaurant disaster was back when I was working in Queens at a restaurant/catering hall. I was working both upstairs and downstairs because we had a new Banquet Chef. I kept telling the Chef to put the beef in the oven, but he kept looking at me like, "Who is this guy??" but I kept reminding even though I knew he was getting mad. At the end of the second course he looked at me and says "Oh s#&t I didn't heat the beef!" and threw all our pre-grilled fillets in the deep fryer and plated them. To make a long story short, about 120 guests sent back their beef because they were all raw in the middle!

What is your beverage of choice?
Johnny Walker Black.

When you are not eating at your own restaurant, where are you eating?
Grandma Roses Pizza, which is my brother's pizzeria that he built to preserve my Grandmother's love of food and and passion for feeding everybody. I like to support family and I also get a chance to rest a bit and and have him cook for me once!

Which foreign country inspires your style most?
Thailand.

What was the most spectacular meal you have ever had?
The tasting menu at Jean Georges! The highlight was Trout Sashimi with Dill Puree, Lemon Foam and Crispy Trout Skin with Freshly Shaved Horseradish.

What is your best cooking tip for a home enthusiast?
Don't be afraid to try! Trial and error are important steps in life. Always keep a little extra of each ingredient in case you need to adjust seasoning or textures. Recipes are meant to be broken— I feel they give you a good base, but if you feel something might go well with a sauce then go ahead and try it!