What were your favorite desserts growing up?
I would probably have to say that my favorite desserts growing up were my sister's lemon bars, mint chocolate chip ice cream and watermelon.

When did you decide you wanted to be a pastry chef?
I have always enjoyed cooking, even as a young boy. In grade school I would write essays about how I'd like to go to Le Cordon Bleu in Paris when I grew up to learn how to become a chef. It wasn't until half way through my senior year though that my mom and I were talking one night about my future when she asked, "what about cooking?" At that point the light bulb went on; I thought about it and knew that's what I wanted to do. That was 1991. While I loved all aspects of cooking (and learning at culinary school) and I placed equal emphasis on learning as many techniques (savory as well as sweet) as I could, I knew eventually that I would pursue a career on the sweeter side of things; a path that would lead me down the rocky road (no pun intended!)

Where and when did your cooking career begin?
My career began right after high school (1991). I enrolled in the Culinary Arts program at Hudson County Community College in Jersey City, New Jersey. It was the best thing that I could have done. I knew that I was going to be interested in it however; I had no idea that I was going to absolutely love it as much as I did (and still do). Before that I can remember as early as eight years old, making scrambled eggs and toast for my mom and dad. And during high school I would make myself after school snacks and even attempt a red sauce for pasta or baked chicken for dinner.

If you didn't become a pastry chef, what would you be?
If I didn't become a pastry chef, I would want to be a high school teacher. I have strong interests in American and European history as well as psychology. Eventually though, I want to teach culinary arts. That's been a goal of mine ever since I graduated, and if I could do it at the school where I graduated, even better!

Who/what has shaped your baking the most over the years?
I don't see it so much as my baking, but I do see it more as the way I cook and the way I approach and my philosophy behind food. My instructors at culinary school (all of them) really had an impact on me during school (I still keep in touch and go back to visit them), after school, my two main mentors are Steve Santoro as well as Vinnie Barcelona. Once I started working in New York (at Park Avenue Café) David Burke and Richard Leach made strong impacts as well. I met Alain Rondelli during this time and he too made a major impact on me. Most of all, in all honesty, I feel that everybody that you come in to contact with (in a kitchen environment) has an impact on you. There's such a kinetic energy that it's contagious. Everybody has something different to offer. I feel if you are astute, you can take the best from everybody and synthesize it into your own style.

What are your favorite culinary weapons in the kitchen?
My favorite culinary weapons would have to be my serrated bread knife, my plastic bowl scraper, bench scraper and an assortment of palette knives and spatulas.

What is your favorite secret ingredient?
I think that my secret ingredient is using the best possible product; something that doesn't need too much embellishing--perfectly ripe fruit that is local and in season is fabulous. I also really like to use an herb or spice that isn't typically associated with a certain fruit or vegetable to accent its flavor.

What is your least favorite food?
Fast food, processed food, artificially enhanced food.

When you are not eating at your own restaurant, where are you eating?
Ideally, I would be at home cooking for my girlfriend and myself, however that's not always the case. If I am eating out, I really enjoy going to check out restaurants that have just opened, or one's where my friends work.

Which foreign country inspires your style most?
For me, I try to find a little inspiration in every country, however I would have to say, Italy, France & Spain if it came down to it.

What was the most spectacular meal or dessert you have ever had?
I had the pleasure of having lunch at Restaurant Troisgros in Roanne, France. It was three and a half hours of my life that I will never forget.

What is your best cooking tip for a home enthusiast?
Keep your knives sharp, focus on learning a few recipes that you enjoy making and learn how these recipes and the ingredients with in these recipes work together. Keep things simple and have fun with it.

What do you eat when you are home?
I like to keep things simple; mixed vegetable salads, cured meat & cheese, a roast or stew, pasta with tomato sauce; in the summer tomatoes with avocado, red onion and cilantro and my girlfriend's pasta puttanesca. She makes a killer version that I absolutely love.