What were your favorite foods growing up?
Braised oxtails, roasted chicken, rice and beans, shrimps.

When did you decide you wanted to be a chef?
Working under some talented chefs, I realized that I had the passion just as they did.

Where and when did your career in food begin?
Bridge Waters in 1998

If you didn't become a chef, what would you be?
I would probably be an architect.

Who/what has shaped your cooking the most over the years?
Working in different restaurants, different cooking techniques, just being committed to my job and taking pride of what I do.

What are your favorite culinary weapons in the kitchen?
My knife, saute pans, rubbot cup and china cup.

What influences your cooking style and particularly the menu at your restaurant?
French and Italian food

What is your favorite secret ingredient?
Can't tell you... it's a secret.

What is the one rule or value you try to instill in all of your staff?
Follow my recipes.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Wasabi Sesame Crusted Tuna

What was the most challenging meal you had to make? Why?
Foie Gras Torchon, because it takes two days to make it right.

What was your worst restaurant disaster?
Christmas 2003, instead of ordering lamb shank I ordered lamb legs which is three times the size.

What is your least favorite food?
Seafood

What is your beverage of choice?
Grey Goose or Jack Daniels

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

Which foreign country inspires your style most?
France and Italy

What was the most spectacular meal you have ever had?
Braised octopus.

What is your best cooking tip for a home enthusiast?
Taste your food before serving it.

What do you eat when you are home?
Comfort food. Short Ribs, oxtails, shrimps, striped bass, clams and chicken.