What were your favorite foods growing up?
My mother’s meat balls in sauce.

When did you decide you wanted to be a chef?
As a child my parents would cater parties. That was my opportunity to dive right in and show my talent.

If you didn’t become a chef, what would you be?
A sporting personality. The Celtics are my favorite.

Who/what has shaped your cooking the most over the years
My parents, France and Italy at their best!

How would you describe your cuisine?
Being at Canyon Ranch for so many years I learned how to create and impress with seasonal ingredients. This versatility has carried forward to the dining rooms at the Cranwell. The Brandt beef burgers at the Tavern are amazing.

What influences your cooking style and particularly the menu at your restaurant?
We change the menus twice a year. I love to keep up with the culinary trends and make lots of trips out to Boston to enjoy fine meals.

What is your favorite secret ingredient?
Butter. And more butter.

What is the one rule or value you try to instill in all of your staff?
Pride in the end product. To be a good representative of the product.

What qualities do you look for when hiring cooks for your restaurant?
A great positive attitude. Knowing how to be a team player. And most importantly knowing how to please the guests.

If I’m trying to watch my weight and I’m eating at your restaurant, what am I ordering to eat?
The Spa item. But we are very accommodating with making substitutions and adhering to guests dietary restrictions.

What was the most challenging meal you had to make? Why?
Years back I prepared a dinner for the Shen Rotisserie. The total guests increased from 60 to 130 with little notice. Making Foie Gras for that many beginning a 6 course paired dinner nearly gave me a breakdown.

What was your worst restaurant disaster?
As a youngster I worked in a hotel. I realized I was 30 steaks short a few minutes before serving the dinner. I had to whip up new steaks from scratch. And buy myself 40 minutes. Now I always plan my trays 25 per tray, easy math.

What is your least favorite food to prepare?
Dessert. I always delegate the desserts.

What is your beverage of choice?
Red wine. We serve a great Red Tree Pinot Noir here at the bar; it’s a bargain for the flavors and finish.

When you are not eating at your own restaurant, where are you eating?
A few favorites. Mazzeo’s in Pittsfield, The Highland for pasta with Veal Parmesan and Jay Spice for sushi.

What was the most spectacular meal you have ever had? Definitely Charlie Trotters in Chicago â€" they perfected the hot and cold Foie gras.

What is your best cooking tip for a home enthusiast?
Be confident to stray from a recipe. A little improvisation can be full of new flavors.

What do you eat when you are home?
I love to grill; I could grill just about anything.


What are three tips, tricks or techniques you have for cooking?
-Freeze homemade broth in ice cube trays. Use one as need to thicken pasta sauces and sauté proteins.
-When cooking for a party, count out your main dishes equally per tray. Less confusion â€" higher success rate.
-When cooking always make sure you are using the freshest ingredients- fresh means flavor.
-Be prepared, always read a recipe before actually cooking it. This helps you get organized.