What were your favorite foods growing up?
My grandmother's lazy pierogi and anything else she has ever made!

When did you decide you wanted to be a chef?
This is the only job I have ever done-since I was 16 years old—I have always enjoyed it and always been involved.

Where and when did your career in food begin?
The Chew Chew Café in Riverside, IL 1995

If you didn't become a chef, what would you be?
I would have gone to school to become a writer of some sort-but who really knows.

Who/what has shaped your cooking the most over the years?
Andrew Carmellini was the biggest influence on how I cook.

How would you describe your cuisine?
Urban Rustic-I tend to lean toward Mediterranean flavor profiles while using locally sourced foods from the Midwest.

What influences your cooking style and particularly the menu at your restaurant?
The menu at the restaurant changes daily based on quality and availability of product. We butcher whole animals, so the preparations are varied based on which part of the animal we will be using that day. From there, the menu essentially writes itself.

What are your favorite culinary weapons in the kitchen?
A spoon—can't do anything without a spoon.

What is your favorite secret ingredient?
Fermented Black Garlic

What is the one rule or value you try to instill in all of your staff?
Quality and dedication-It takes a lot of work to properly source food from local farmers, and they will provide you with the best quality ingredients. It is our job to use everything they provide us with in the best possible way; to display the food for what it is without masking it. In order to execute that on a daily basis, the basics have to come first. Without great basic technique, the food will not live up to its potential.

What qualities do you look for when hiring cooks for your restaurant?
Desire to learn. Passion for the ingredient before its on the plate.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
We currently serve an heirloom apple salad that is on the lighter side for calorie counters.

What was the most challenging meal you had to make? Why?
Every dish, every night. If one dish goes out to a diner that is sub-par, I have failed. That is the most challenging meal!

What was your worst restaurant disaster?
Breaking a saffron beurre blanc during an event for 400 people. It was my first event outside of a restaurant, and I didn't have much experience-when the sauce broke, the only thing the chef could do was to add cream which muted the entire dish. It was terrible. The chef was not very happy either-but I ended up working with him for years to come.

What is your least favorite food?
I am not a huge fan of extremely spicy foods in general-It tends to just beat the hell out of my palate. I don't mind spicy, just not over the top spicy.

What is your beverage of choice?
Alcoholic: beer, non-alcoholic: water, and coffee

What are some recent dining and culinary trends you have been observing?
High quality food on the cheap. With the economy in the toilet, it is imperative to keep the diners in mind when creating a menu and dining experience. They still deserve the best products out there, but without an extra hand in their pocket book.

When you are not eating at your own restaurant, where are you eating?
My wife and I tend to opt for Thai food fairly regularly—if not, we will head out to Kuma's for a burger, or Lula Café for a great, honest meal.

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
My wedding dinner-The Folks from Journeyman in Fennville, MI roasted whole hogs with simple "picnic" fare. It was perfect. A wonderful meal consists of a lot more than just the food.

What is your best cooking tip for a home enthusiast?
Patience—allow the food to cook. Take your time and really think about what it is that you want to accomplish with the ingredients in front of you.

What do you eat when you are home?
My wife is a chef as well, so our at-home meals tend to be pretty simple. I'm extremely lucky, because she is a better cook than I am, so I am spoiled. Mostly simple items like roast chicken, pastas. Nothing crazy.