What were your favorite foods growing up?
Chinese and Italian

When did you decide you wanted to be a chef?
In High School, I was working with a catering company part time, and this great chef who graduated from the CIA showed me the path.

Where and when did your career in food begin?
I began cooking at a professional level in California at The Fifth Floor.

If you didn't become a chef, what would you be?
Probably a Political Analyst (what I studied in College)

Who/what has shaped your cooking the most over the years?
Alex Lee

What are your favorite culinary weapons in the kitchen?
Vita-prep blender

What influences your cooking style?
Humor

What is your favorite secret ingredient?
Citrus Juices

What is the one rule or value you try to instill in all of your staff?
Team Work

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Steamed Alaskan halibut

What was the most challenging meal you had to make? Why?
A truffle tasting menu for Adam Platt with only two hours notice

What was your worst restaurant disaster?
Hot oil spill on the flat top -- big fire.

What is your least favorite food?
Eggplant

What is your beverage of choice?
Whiskey

What are some recent dining and culinary trends you have been observing?
Casual fine dining

When you are not eating at your own restaurant, you are eating at?
Take out: hero's and pizza.

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
Frasca Food and Wine: best all around dining experience ever.

What is your best cooking tip for a home enthusiast?
Relax and have fun. Accept mistakes rather then get upset, we all make them.

What do you eat when you are home?
Cheese and cured meats