What were your favorite foods growing up?
I was a big potato guy, loved French fries, mashed potato, roasted. Anyway I could get it, I would take it. Potatoes were my thing.

When did you decide you wanted to be a chef?
I think it came to me at the age of nine. I had such an attraction to food; its colors, textures and flavors amazed me. I remember I used to arrange the different colors of food on my plate at dinner so they were more attractive. Of course I got in trouble for it from my parents but it was fun.

Where and when did your career in food begin?
My food career began in a restaurant called PREGO DELLA PIAZZA. At the time it was the hottest and sexiest restaurant in the city. It was filled with celebrities, top politicians and “A ” list of people. It was a great learning experience and a great place to “star gaze. ” I'll never forget the first table I cooked for was for Tom Cruise and Nicole Kidman.

If you didn't become a chef, what would you be?
I think if I didn't become a chef I would have definitely become a pilot. I actually tried to apply but I didn't have the best eyesight at the time.

Who/what has shaped your cooking the most over the years?
Over the years I have had some great mentors who molded my style of cuisine, some who I had the privilege to work for. Albert Schnell, Charlie Trotter, Chef Adria, Art Smith and Wylie Dufresne.

How would you describe your cuisine (e.g. New American with Indian influences)?
I call my cuisine Modern Canadian. I incorporate all the great cultures that we are blessed with in Canada and fuse it into a modern style of cuisine.

What influences your cooking style and particularly the menu at your restaurant?
I think food is very fashionable and if your not up with the times and trends you fall behind. My menus are usually modern and consistent with the culinary scene.

What are your favorite culinary weapons in the kitchen?
My favorite culinary weapon is my chef knife, “Shun Kaji ” – my best friend.

What is your favorite secret ingredient?
If I tell, it wouldn't be secret anymore. It's Mirin. I love to use it everywhere: soup, pasta, risotto, sauces, dessert. I think I could drink it on the rocks. Haha. 


What is the one rule or value you try to instill in all of your staff?
The only rule I have for them is to “COOK WITH LOVE” and everything else will fall into place. 


What qualities do you look for when hiring cooks for your restaurant?
I like to give chefs that I'm about to hire a cooking test. My favorite test is to cook mash potatoes. It's such a simple thing if you get it right but if you under season it or mash it incorrectly it can be the worst thing ever.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
We use a sous vide to cook some of our items on the menu and it can be a great item for healthy and dietary eating.

What was the most challenging meal you had to make? Why?
The most challenging meal I made was for a food critic. They showed up and I knew it was them. I was about to go home and it was my day off but threw my chef clothes back on and went back to work. It was amazing. 


What is your least favorite food?
I don't have one. I'll eat anything. haha

What is your beverage of choice?
I love Jack Daniels. 


What are some recent dining and culinary trends you have been observing?
Sous vide and rotary evaporation are some amazing trends.

When you are not eating at your own restaurant, where are you eating?
The only chance I have to eat out is when I travel. So I'll do it in cities such as San Francisco, New York or Chicago. 


Which foreign country inspires your style most?
Spain 


What is your best cooking tip for a home enthusiast?
Be creative and have no fear. Don't worry about recipes; just let the creative juices flow. 


What do you eat when you are home?
Can you keep a secret? Cereal! Embarrassing, huh?