What were your favorite foods growing up?
Regular childhood favorites and the fresh polish kielbasa my grandparent used to make.

When did you decide you wanted to be a chef?
While I was in High school. Only jobs I ever had were in kitchens. I didn't get serious until I worked with a local chef for a private catering company. It really open my eyes to a new career possibility. We help cater the Taste of the NFL one year and it was a fun event that made me think that this could be fun as well as hard work.

Where and when did your career in food begin?
I was the intern/apprentice for the Executive Chef of the Minnesota Viking in Minneapolis. Shortly thereafter, I decided to head to culinary school. On occasion we got to travel with the the owner and his family to out of town games. It was exciting to travel to other cities and explore the local food scene.

If you didn't become a chef, what would you be?
Probably a painter or sculptor. I studied art and art history in school and feel I would need some sort of artistic expression if I didn't cook.

Who/what has shaped your cooking the most over the years?
My Grandmother. My family has a small dairy farm in the Midwest and I remember not only learning to cook with my grandmother but also harvesting the corn, feeding and milking the cows and churning the butter myself as a young kid. It makes you appreciate where your food comes from I think. My favorite dish she makes is her sauerbraten with sweet cabbage. No matter how many times I make it it's just not the same as Grandma's.

How would you describe your cuisine?
Fresh, light, and clean with a focus on local ingredients with bold flavors.

What influences your cooking style and particularly the menu at your restaurant?
Fresh local ingredients, whether it's vegetables, seafood or dairy. Whatever is local is always best. I'm excited to work with local farmers such as Sienna Farms for great wild greens, unbelievable baby vegetables and super fresh herbs.

What are your favorite culinary weapons in the kitchen?
My chefs, my Masahiro chef's knife and my sauce spoons. They are all an extension of me, I could not execute without them.

What is your favorite secret ingredient?
Licorice Root

What is the one rule or value you try to instill in all of your staff?
Don't skimp, always buy the absolute best product you can and treat it exceptionally well.

What qualities to you look for when hiring cooks for your restaurant?
Passion for the profession. This is a way of life not just a job, they need to be hungry to learn.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Cod with Aromatic Shmeji Mushrooms and Miso-Yuzu Broth. It is a perfect dish due to the flavored mushrooms and the cod a slow roasted together create an incredible flavorful dish with very little fat.

What was the most challenging meal you had to make? Why?
Cooking for President Clinton. It's hard to concentrate with an armed Secret Service Person watching your every move.

What was your worst restaurant disaster?
During culinary school, I was working full time as most do in Arizona. I woke up late for work and ran out of the house with my sandals on, got to work and realized there was nothing I could do because I was already late. Started gathering my utensils and the Chef came over to me which I was sure to yell about my footwear, but said "What are you doing here? It's your day off?" I forgot what day it was. Not a disaster but funny I thought.

What is your least favorite food?
Eggplant

What is your beverage of choice?
Coffee

What are some recent dining and culinary trends you have been observing?
Small plates and sharing smaller portions amongst friends, savoring the meal.

When you are not eating at your own restaurant, where are you eating?
I taste everything everyday at the restaurant. Everything needs to be fresh and vibrant daily, so I very rarely eat due to constantly tasting our product. When I do get to go out I love Pho Pasteur and Shabu Zen for noodle and such, or The Butcher Shop.

Which foreign country inspires your style most?
Vietnam I think, just a lot that I still want to learn and see and taste that is authentic. Lots of new flavor possibilities and combinations.

What was the most spectacular meal you have ever had?
The grand chefs tasting at The French Laundry...by far the best meal ever. I still remember it.

What is your best cooking tip for a home enthusiast?
Cook from the heart. Don't be to caught up to much in following recipes word for word in cookbooks

What do you eat when you are home?
Lots of noodle dishes, Udon or Soba mostly. I have a great market not too far from me that keeps me stocked up.

Boston doesn't always come to mind as a culinary capital. Is that changing?
But of course!

Does the menu draw at all from local flavors and ingredients?
Yes, We are very focused on the local "markets" and draw from our great surroundings here in New England as well as Massachusetts.

You're very involved in the fight against world hunger. How did you get involved? Do you think all chefs should be giving back in some way?
I always thought it was a well deserving charity, especially since becoming a chef. I recently took a trip to Eastern Africa and it gave me a whole different prospective on a global level.