What were your favorite foods growing up?
Macaroni & cheese and lasagna

When did you decide you wanted to be a chef?
When I was around 19 or 20 years old.

Where and when did your career in food begin?
Auburn Alabama at the Auburn University Hotel & Conference Center

Who/what has shaped your cooking the most over the years?
Chef Gary Mlinarich, John Gorham and Gordon Wilcox— all three encourage learning by travel and experience.

What is your favorite style of regional cooking?
I truly like to "dabble" in them all— and New England has allowed me to do so.

What influences your cooking style and particularly the menu at your restaurant?
Conversation, a good sense of humor, research and travel.

What are your favorite culinary weapons in the kitchen?
The burr mixer because I love a good purée.

What is your favorite secret ingredient?
Jalapeño powder— made by dehydrating jalapeños into a very fine powder that brings the heat as it rehydrates when applied to food.

What is the one rule or value you try to instill in all of your staff?
If we have the product, we can cook it. Always say yes to the guest and try to make it the best possible flavor experience for them.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Our Resolutions Unleashed Menu— i.e. Quinoa Crusted Salmon Salad with Frisée in Watercress Vinaigrette and Strawberry Chipotle Salsa.

What was it like cooking at the Hilton during the Olympics?
It was amazing— it was my first time realizing that people from all over the world love food and that there is so much to learn from everyone. I've learned so much about the world, food and people just from talking to guests at the table and cooks from other countries. In one hotel there were 17 different languages among the hotel staff alone!

What is your beverage of choice?
Harpoon IPA or a Narragansset Lager.

Which foreign country inspires your style most?
South American food has been and will always be a strong influence— but I'm finding myself diving into the Mediterranean style lately.

What is your best cooking tip for a home enthusiast?
Organize yourself. Do most of the cutting/chopping/soups and sauces ahead of time before your guest arrive so that you can enjoy their company and not have to be the only one working during dinner.

What do you eat when you are home?
Most of my recipes that end up in the restaurant are variations of dishes I cook at home. I love to cook at home. Friends can relax, there is no time frame or deadline, food can happen at a very relaxed pace, and if you mess up? Open another bottle of wine and start over!