What were your favorite foods growing up?
I am Italian-American and come from a very large family. There was always something on the stove. My mother raised five children and thankfully my father provided. Good food was always there.

When did you decide you wanted to be a chef?
Not really sure. My friends from way back say that's all I talked about as a kid. I am glad I did though. It's a tough business, but it has its rewards.

Where and when did your career in food begin?
In my early teens, I started out in a bakery, went on to a deli, then into restaurants.

If you didn't become a chef, what would you be?
I would still like to become a rock star, but my wife won't let me buy a drum set.

Who/what has shaped your cooking the most over the years?
I've lived in quite a few states and seeing what other cities have to offer in terms of product and ingredients has helped in shaping my style. As I am getting older I find good home style cooking is what makes me happy.

How would you describe your cuisine?
Good from the heart Italian-American food.

What are your favorite culinary weapons in the kitchen?
Nothing beats a good sharp Chef's knife!

What is the one rule or value you try to instill in all of your staff?
Be consistent! Guests are what provide our livelihood. They will not return if your product is not good and consistent. One to one thousand, it should all look the same.

What qualities do you look for when hiring cooks for your restaurant?
You need to have a love for cooking. A cook's job is a rough one, I look to see if it's just a job or if you really love what you do.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
We offer a variety of healthy salads and proteins. Another favorite of our guests is our Assaggini. It's an assortment of fresh roasted and grilled vegetables.

What was the most challenging meal you had to make? Why?
I had to do a Pakastani/American wedding. The bride wanted to honor her heritage with some of her grandmother's recipes. The grandmother spent three days in the kitchen with me going over recipes and procedure. My staff and I pulled it off the night of the wedding and the family came back to thank me with tears in their eyes. It was a special moment for all of us.

What is your least favorite food?
I will try anything once, but the idea of eating bugs just does not do it for me.

What is your beverage of choice?
Makers Mark Manhattan.

When you are not eating at your own restaurant, where are you eating?
Usually at home. It's time to sit with the family and catch up on things.

What was the most spectacular meal you have ever had?
My wife and I's first date. We were at an elegant restaurant overlooking the city. The wine was just right the food was great, the conversation was there. They say you will know when it's the one. I knew that night.

What is your best cooking tip for a home enthusiast?
I worked for a great chef year's back and was stuck on a recipe. His advice to me was "If it tastes like crap, make it taste better!" That is my advice.

What do you eat when you are home?
My wife is from the South, so I am never without some good ole down home southern grub ya'll.