What were your favorite foods growing up?
Grilling lamb right directly over the coals and local cheeses

If you didn't become a chef, what would you be?
A farmer or a nursery owner

Who or what has shaped your cooking the most over the years?
Traveling the world learning from others and gaining respect for various ethnic cuisines

What is the greatest advantage of your global upbringing and lifestyle?
Exposure to different things at a very young age and an appreciation for the languages, foods, culture and values of people from all over the world.

How would you describe your cuisine?
Global from my many years of experience from around working and living all over the world. I apply the knowledge and create tastes from all I have learned about and experienced at tables around the world — exotic spices, varying techniques and preparations, and a deep appreciation of local ingredients.

What is the one rule or value you try to instill in all of your staff?
Under no circumstance, do not compromise or lower your standards — always strive for the best.

What qualities to you look for when hiring cooks for your restaurant?
Hard working and attentive, willing to listen to others and belief in themselves

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
At lunch, our Crazy Cobb Salad and at dinner, Tiradito of Kampachi and Pan-Seared Barramundi with poached tomatoes in olive oil

What is your least favorite food?
Sweet and sour dishes

What is your beverage of choice?
Depends on the time of day. In the morning and throughout the day, I'm quite fond of the cafe latte in Sapphire Pantry, our gourmet specialty food store adjacent to Sapphire Laguna restaurant. I'm a huge wine aficionado and when I can I treasure wines from all over the globe as well as the incredible California wines that are so readily available to us.

What are some recent dining and culinary trends you have been observing?
Street foods — I have always love that is what the locals eat anywhere in the world and am delighted to see more and more of an interest in ethnic street foods here in California and all over the U.S.

When you are not eating at your own restaurant, where are you eating?
High-quality sushi at home and in restaurants throughout Southern California and beyond

Which foreign country inspires your style most?
Hard question for me to answer. I truly am inspired style-wise by cuisines from all over the world.

What was the most spectacular meal you have ever had?
It's between a meal prepared by Marc Veyrat who cooks with wild Alpine herbs at La Maison de Marc Veyrat in Veyrier-du-Lac, France, and an equally marvelous meal that I so fondly remember at Pierre Gagnaire in Paris.

What is your best cooking tip for a home enthusiast?
Do not get frustrated, try to work out a cooking routine that works for you. Remember: when you think that a dish needs to be cooked a few more minutes, take it off the heat anyway — it still cooks on its own for a little while.

What do you eat when you are home?
Simple foods. I love antipasto and tapas and mezzes,

In 2007, you sponsored the American Cheese Maker Awards. Of the cheeses you tasted, which is your favorite?
All of these American artisanal cheeses were outstanding. As the co-founder of the event, I was privileged to be able to taste wonderful goat, cow and sheep cheeses produced by dedicated craftspeople from across the U.S.