What were your favorite foods growing up?
Growing up, I enjoyed nearly all the wonders of the sea, especially langoustines, diver scallops with the roe, and, of course, oysters.

When did you decide you wanted to be a chef?
Food was a passion of mine early in my life, I decided to pursue it professionally at around age 13.

Where and when did your career in food begin?
In 1983, at a family pastry salon east of France.

If you didn't become a chef, what would you be?
If I could not be a chef, I think it might be interesting to be a sailor, a bike rider or even a mechanic.

Who/what has shaped your cooking the most over the years?
Inspiration from my parents, my wife, as well as chefs Paul Bocuse, Joël Robuchon and Jean-Georges Vongerichten.

How would you describe your cuisine?
Classic French with American contemporary twists.

What influences your cooking style and particularly the menu at your restaurant?
Love.

What are your favorite culinary weapons in the kitchen?
The grill!

What is your favorite secret ingredient?
Truffle salt.

What is the one rule or value you try to instill in all of your staff?
Respect an ingredient for what it is.

What qualities do you look for when hiring cooks for your restaurant?
Cleanliness, speed, accuracy, taste buds and honesty.

What was the most challenging meal you had to make? Why?
I had to put together 30 courses in 3 hours for 12 people: a full tasting menu for Maison d'Azur menu development. It was exhausting!

What is your beverage of choice?
Water, bubbly or beer.

What was the most spectacular meal you have ever had?
Dinner at Jean-Georges four years ago with my parents and my wife...it was such a treat!

What is your best cooking tip for a home enthusiast?
Keep it simple, add the right amount of love and make sure to taste everything before serving.