When did you decide you wanted to be a chef?
When I was 15.

Where and when did your career in food begin?
In my family's restaurant in Freeport, Long Island.

If you didn't become a chef, what would you be?
A pilot.

Who/what has shaped your cooking the most over the years?
My grandma.

How would you describe your cuisine?
Asian fusion.

What are some of the signature dishes served at your restaurant?
Pan Seared Spicy Tuna with Avocado Sashimi and Wakame Seaweed Salad, Lobster Pancakes with Stir Fried Wild Mushrooms, Red Chili, Scallions and Coconut Milk; Grilled Szechuan Beef with Sake, Soy, Spicy Shallots and Cilantro.

What are your favorite culinary weapons in the kitchen?
A Chinese cleaver.

What is your favorite secret ingreident?
Ginger.

What is the one rule or value you try to instill in all of your staff?
Attention to detail.

What qualities to you look for when hiring cooks for your restaurant?
Ambition and eagerness to learn.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order?
Tempura Tofu with Shiitake Mushroom Pot Stickers or Baby Lettuce Salad.

Do you ever give cooking demonstrations? If so, do you enjoy cooking in front of a live audience?
Yes, we offer cooking demonstrations at China Grill and I really like cooking in front of a live audience.

What is your beverage of choice?
Tequila.

What foreign country inspires your style the most?
China.

What do you eat when you are at home?
Whatever my kids ask me to make.