What were your favorite foods growing up?
French Fries, hamburgers and any Italian food

When did you decide you wanted to be a chef?
While in college at SUNY Albany, and having no money I would make a bag of potatoes last a week preparing it differently each night.

Where and when did your career in food begin?
My very first experience was as a bus boy for the Merrick Marlin. This is a diner style restaurant on Long Island, NY. My real introduction was attending The French Culinary Institute in NY.

If you didn't become a chef, what would you be?
I would have been a musician. Growing up playing saxophone was my passion. I played for 16 years and was even awarded a scholarship to Berkley College of Music, which I turned down to "find myself". Or a race car driver.

Who/what has shaped your cooking the most over the years?
Alain Sailhac, who I had worked for was the most influential person. My Italian grandmother also was very influential while I was growing up.

How would you describe your cuisine?
Modern American with a Mediterranean influence

What influences your cooking style?
Always trying to reinvent older styles with modern technique and fresh ingredients

What are your favorite culinary weapons in the kitchen?
With a serrated knife and a chef knife you can create anything.

What is your favorite secret ingredient?
Chipotle and Dijon Mustard

What is the one rule or value you try to instill in all of your staff?
Don't take short cuts.

What qualities to you look for when hiring cooks?
It's all about a great attitude and passion for what you do.

If I'm trying to watch my weight and I'm eating at an event you've catered, what am I ordering to eat?
Any of the fish dishes are typically lighter.

What was the most challenging meal you had to make? Why?
Cooking for President Bush at the 2004 RNC at Madison Square Garden due to the security oversight of the secret service, FDA and the NY City Health Department

What was your worst restaurant/catering disaster?
There was once a fire in the kitchen because of grilling duck breast. The fire happened at the same time as a lunch service and prep for an off premise party.

What is your least favorite food?
Offal

What is your beverage of choice?
Good plain water

What are some recent dining and culinary trends you have been observing?
Organic is the only way to go.

When you are not eating at your own food, where are you eating?
Anything that is flying below the radar, these tend to be the most creative and inspiration.

Which foreign country inspires your style most?
Italy and France equally

What was the most spectacular meal you have ever had?
French Laundry in Napa

What is your best cooking tip for a home enthusiast?
Don't panic, you can always take it off the fire.