What were your favorite foods growing up?
I loved eating pizza, Brussels sprouts and cottage cheese.

When did you decide you wanted to be a chef?
My father was a chef and I watched him while I was growing up. I saw how one person could take simple food and turn it into something beautiful, which tasted great. I was about 12 when my father showed me how to make pasta alla carbonara. That's the dish that started it all. From there, I wanted to learn more

Where and when did your career in food begin?
I began my professional cooking career when I was about 14 years old in Boston, MA.

If you didn't become a chef, what would you be?
If I didn't become a chef I would have been an artist. I always loved to draw pictures and cartoons.

Who/what has shaped your cooking the most over the years?
There were so many people along the way, from my father, teaching me at a young age and pushing me to never give up, to culinary genius Chef Daniel Boulud. I was part of his team for more than five years.

How would you describe your cuisine?
My cuisine at Plein Sud is a modern approach to French bistro classics. However, my true passion is making hand crafted pasta. One day I hope to have my own place where I can showcase my pasta.

What influences your cooking style and particularly the menu at your restaurant?
I read a lot and travel as much as possible to learn more about different regions in France and the world to draw inspiration. I also reflect back on all of the great chefs and restaurants that I have worked at. I do a lot of old menu and recipe digging at home as well.

What are your favorite culinary weapons in the kitchen?
I love using the blender, but most of all it would be the meat grinder! It makes things come to life and transforms them into something special.

What is your favorite secret ingredient?
A great spice blend is key. It always helps to have something on hand that you use for a particular dish that makes people say "WOW! I can't figure out what that spice was but I love it."

What is the one rule or value you try to instill in all of your staff?
I always tell people not to be a hero. I also encourage my staff to ask for help instead of trying to bite off too much while getting set up for service. I would rather help someone to get them ready for service than to go into service finding out that they are half way set up. I'm here to help and to make service run smoothly.

What qualities do you look for when hiring cooks for your restaurant?
I always look into their eyes to see if I can find the passion or fire for food...and their resume of course. They also must be a team player.

If I am trying to watch my weight and I am eating at your restaurant, what am I ordering to eat?
Well if you are on a diet and you come to Plein Sud I have a great roasted branzino with a saffron and fennel fondue served with an olive oil based sauce with black olive, lemon zest, and capers. It's fresh and tastes great!

What was the most challenging meal you had to make? The most challenging meal I have ever cooked was during the finale on Top Chef Season 7. Why? It was in Singapore and for the title of Top Chef. I was so nervous cooking for all those people. I was in a foreign country and it was down to the wire between 3 of us. I was nervous and stressed out and my sous chef was someone I have never worked with. I came so close to winning but fell short. That was the closest I have ever been to $125,000. It slipped right through my hands.

What was your worst restaurant disaster?
My worst restaurant disaster was when I was working in Boston at Olives and we had a chimney fire during the middle of service on a Friday night. The fire department came and went ballistic in the kitchen with all their equipment. We were all evacuated from the building until it was controlled. It was the biggest mess to clean up. The chef was very persistent on opening up after everything settled down and to say the least it was a rough night.

What is your least favorite food?
I am not a huge fan of salmon. For some reason I just can't get into the flavor and the smell of it cooking. I want to like it but it's a tough one for me to swallow.