What were your favorite foods growing up?
My mother's chicken schnitzel and my grandmother's almond cookies and tuna salad.

When did you decide you wanted to be a chef?
1994.

Where and when did your career in food begin?
In 1995 I staged at Daniel, Bouley, and Le Cirque for 2 weeks each to see if it was for me.

If you didn't become a chef, what would you be? Lawyer or Shrink.

Who/what has shaped your cooking the most over the years?
My parents. They exposed me to all different types of cuisines.

How would you describe your cuisine?
Eclectic, flavor forward.

What influences your cooking style and particularly the menu at your restaurant?
My co-chef Ratha influences my cooking with Cambodian memories.

What is the one rule or value you try to instill in all of your staff?
Prioritize.

What qualities do you look for when hiring cooks for your restaurant?
Motivation and positive outlook.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
The cauliflower sandwich with soy mayo.

What was your worst restaurant disaster?
Spilling a gallon of Lobster sauce all over the flattop in the middle of service as Chef Floyd Cardoz was standing next to me at Tabla.

What is your beverage of choice?
Home made ginger ale, black cherry, and apple sodas.

When you are not eating at your own restaurant, where are you eating?
Joe's Shanghai, Lombardi's, and Corner Bistro.

Which foreign country inspires your style most? France because of their classic technique.

What was the most spectacular meal you have ever had?
Chez Girardez in 1986, set the tone for me.

What is your best cooking tip for a home enthusiast? Take your time and season everything correctly.