What were your favorite foods growing up?
Anything my grandmother cooked. She was a great Southern Country Cook. I particularly like her braised rabbit and dumplings in Dijon cream sauce and her buttermilk batter fried Quail with pepper gravy.

When did you decide you wanted to be a chef?
I guess I was around 16 years old, working at a Country Club in North Carolina where I grew up and the Chef said, "You know you're pretty good at this. Did you ever think of doing it for a career?" The very first opportunity, I was in culinary school.

Where and when did your career in food begin?
I guess I was around 16 years old, working at a Country Club in North Carolina where I grew up and the Chef said "You know you're pretty good at this. Did you ever think of doing it for a career?" Seems like the next day I was in culinary school.

If you didn't become a chef, what would you be?
I can't think of anything I would rather do, but maybe something in business. I like to negotiate, so some way I could use that.

Who/what has shaped your cooking the most over the years?
Since the time I started cooking there's been a real global movement in food. At one point we as chefs were very limited to product availability. But now we can get anything. So it's been funny to see how things are going back to the mentality of using and sourcing local. Now, we have come full circle.

What are your favorite culinary weapons in the kitchen?
I'm, I guess, a little old school. I'm not using the trendy stuff of molecular gastronomy. So give me a sharp Sabatier chef knife and I'm happy.

What influences your cooking style and particularly the menu at your restaurant?
The main influences on the food I cook at A Fish Called Avalon are what I think people expect when they dine in South Beach. People expect to have local seafood. So I'm happy to showcase it.

What is your favorite secret ingredient?
There are no secrets only the freshest ingredients.

What is the one rule or value you try to instill in all of your staff?
Be true to who you are and what you do. Honesty is virtuous.

If I'm trying to watch my weight a at your restaurant, what should I order to eat?
Anything you want. Everything in moderation is okay. Even ice cream.

What was the most challenging meal you had to make? Why?
I had to cook dinner for my ex-wife and her boyfriend. Well at least they thought that I did.

What was your worst restaurant disaster?
Can't say I've had many of those. Although some of my previous restaurant owners were a disaster.

What is your least favorite food?
Seaweed: Don't like it in any form.

What is your beverage of choice?
Sparkling wine, champagne, cold beer. I guess I like bubbles.

When you are not eating at your own restaurant... where are you eating?
At home with two kids. It's hard to get out.

Which foreign country inspires your style most?
Too many. Miami is a true melting pot of cultures.

What was the most spectacular meal you have ever had?
Either the pulled pork barbeque at Lexington Barbeque in North Carolina or the 247 plus tasting menu I had at the French Laundry or maybe the Whole Grilled Pompano I had for dinner special tonight.

What is your best cooking tip for a home enthusiast?
Open champagne bottle facing away.