What were your favorite foods growing up?
Fruits and vegetables. I grew up in the middle of an orchard in the Hudson Valley. Home cooked meals were a big thing in my house. A fond memory of my childhood is fresh baked fruit pies. Most of the produce used in my restaurant is purchased from local farmers. This guarantees freshness to my customers and supports local businesses as well.

When did you decide you wanted to be a chef?
When I was very young. I learned to cook by helping my mother. I come from a large family and my mother was a stay-at-home mom for the first nine years of my life then opened a restaurant. I grew up in my family's restaurant and now I own it.

Where and when did your career in food begin?
When I was 11 my parents opened a restaurant (The Would Restaurant), which I now currently own. I was always back in the kitchen and I learned how to cook there. I went to the Culinary Institute of America (CIA) in 1983 when I was 23 after cooking in a few other restaurants. During my externship from the CIA I was lucky enough to work under great culinary minds, Brad Ogden and Charlie Trotter.

Who/what has shaped your cooking the most over the years?
My mother, Alice Waters, Charlie Trotter and, of course, the CIA. Over the past nice years Jack LaLanne and Montel Williams have greatly influenced my decisions to create healthy, clean good for you food.

How has the Healthmaster influenced your cooking? I have recreated all my favorites to incorporate healthier ingredients. I've gone the distance to replace all the bad things. My chef has several Health Masters that are used for many tasks such as sauces, soups, dough, ice creams and mixed drinks. There are definitely other uses but the list would be long.

What are your favorite culinary weapons in the kitchen?
Knives for sure but that's required! Those that help create fresh foods, particularly a Power Juicer and the HealthMaster.

What is your favorite secret ingredient?
These days, coconut water, agave and maca powder, but it changes all the time.

What qualities do you look for when hiring cooks for your restaurant?
They have to have a real passion for food and be hard working. Demonstrate a positive attitude towards change.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Our salads are to die for! They are filled with all local, fresh ingredients and have awesome dressings. Any of the fish, chicken or vegetarian dishes.

What was your worst restaurant disaster?
Power outages and snow storms.

When you are not eating at your own restaurant, where are you eating?
Craft (NYC), Pastis (NYC), Chez Panisse (San Francisco) and Masa's (San Francisco).

Which foreign country inspires your style most?
Italy and Asia

What was the most spectacular meal you have ever had?
I remember one from many years ago at Chez Panisse in San Francisco; there have been many though. I've also had great meals at several places in Manhattan.

What is your best cooking tip for a home enthusiast?
Buy local farm fresh ingredients and don't be afraid to experiment.

What do you eat when you are home?
Homemade vegetable pizza, fresh salads made with organic local greens, green smoothies, turkey chili, and turkey burgers with lots of cilantro.