What were your favorite foods growing up?
Everything. It's hard to choose.

When did you decide you wanted to be a chef?
When I was 7 years old.

Where and when did your career in food begin?
I was 14 years old and I started working in a kitchen in France.

If you didn't become a chef, what would you be?
I would most likely have become a painter or florist. Both have been long time passions of mine.

Who/what has shaped your cooking the most over the years?
David Bouley has definitely been a significant influence on my cooking.

What are your favorite culinary weapons in the kitchen?
My hands

What influences your cooking style and particularly the menu at Fleur de Sel?
The idea of freedom, specifically the freedom to explore, experiment, and imagine.

What is your favorite secret ingredient?
I am a pretty big fan of licorice powder.

What is the one rule or value you try to instill in all of your staff?
Team work and honesty are fundamental principles that I work to instill in my staff. The more we can trust each other, the better the results can be in all facets of the restaurant.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Everything. I have made a conscious effort to create delicious, health conscious food that still abide to the integrity of French cuisine.

What was the most challenging meal you had to make? Why?
I once prepared food for an AIDS foundation benefit that was serving 1,000 guests. Not only was that number challenging, it was the fact that I was working in a kitchen I was unfamiliar with. It took some time getting used to things, but it was a very successful event, and I was honored to cook for them.

What was your worst restaurant disaster?
Not going into too much detail, I once had to kick out a customer who was behaving unfavorably.

What is your least favorite food?
WELL DONE steak.

What is your beverage of choice?
All wines. I especially enjoy a nice Burgundy.

What are some recent dining and culinary trends you have been observing?
I personally think there is too much usage of sous-vide.

When you are not eating at your own restaurant...you are eating at?
With a busy and hectic schedule, it's nice to just come home to my house and eat a simple, home cooked meal. If not that, I enjoy eating at Japanese restaurants.

Which foreign country inspires your style most?
France

What was the most spectacular meal you have ever had?
For me, it's not just the whole meal, but more so the spectacular dishes here and there that I remember. But if it was one meal that was up there on my list, it would be at Michel Bras in France.

What is your best cooking tip for a home enthusiast?
Enjoy yourself and have a good time. Be free.
What do you eat when you are home?
Simple food. I mainly cook everything in the rice cooker.