Where and when did your career in food begin?
Working at a kosher pizza/falafel restaurant at the age of 13.

How would you describe your cuisine?
Modern, upscale interpretations of classic cuisine with bold flavors.

What is your favorite secret ingredient?
Sugar.

What is the one rule or value you try to instill in all of your staff?
If you wouldn't eat it, don't serve it.

What qualities do you look for when hiring cooks for your restaurant?
The ability to work well with a large group of people.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Stir-fried vegetables with chicken or tofu.

What was the most challenging meal you had to make? Why?
Every time I cook for my friend, Kirk. He seems to eat at every new restaurant and is a fastidious cook, so there is always pressure.

What is your least favorite food?
Radishes.

What is your beverage of choice?
Wine.

What are some recent dining and culinary trends you have been observing?
The proliferation of burger joints in every neighborhood. Also the whole "Farm-to-Chef" philosophy.

When you are not eating at your own restaurant, where are you eating?
Crispo.

Which foreign country inspires your style most?
Italy.

What was the most spectacular meal you have ever had?
A ten course tasting meal at the original Bouley.

What is your best cooking tip for a home enthusiast?
Don't get caught up in other tasks around the house when you cook. Just cook.

What do you eat when you are home?
Eggplant Parmesan, pasta and skirt steak.