What were your favorite foods growing up?
Tacos and hamburgers

How did your experience working in Napa Valley better your career?
It taught me a lot about where things come from; how and when. It is a wonderland of produce, wine, artisan farming, relaxed living and people that share it.

How would you describe your food and wine brand, Courier-why is it called this?
It is twofold, partly because I am fond of the Courier typeface for it's simplicity and officially, also because of the meaning of word. I aim to bring or deliver something with each wine that I make.

What influences your cooking style and particularly the menu at your restaurant?
Simplicity, delicacy, purity, aromatics, familiarity. I like things that people can understand though may not expect.

What are your favorite culinary weapons in the kitchen?
Food-wise: preserved Meyer lemons; thyme, coriander and cumin, olive oil; celery leaves; brown butter, creme fraiche

Equipment-wise: a small offset spatula, microplane grater, chinois

What is the one rule or value you try to instill in all of your staff?
Honesty

What qualities to you look for when hiring cooks for your
restaurant?
Cleanliness, calm, urgency, resolve, and the ability to communicate directly.

What is your least favorite food?
I do not like offal very much. Also, white chocolate and things wrapped in filo dough I try to avoid.

What is your beverage of choice?
Depends on the day: Water, Sauvignon Blanc, Pepsi, Anchor Steam

When you are not eating and drinking at your own restaurant, where are you eating?
Beretta, Conduit, Phat Phillys, Puerto Alegre, Little Star

What are your future plans for adding to the culinary world while living in San Francisco?
I plan to be found in the kitchen at RN74 most nights of the week for many years. I hope that alone may give way to something lasting that I cant foresee now.

How do you feel working for the respectable Michael Mina?
Michael and I have a great partnership. He and I strive for similar goals and work in each other's best interest in
our respective roles. As a chef it is important to feel like you're being given room and time to find your footing.

What is your best cooking tip for a home enthusiast?
For as cliche as it is- Invest in high quality cookware, a professional knife that feels good to you, and a high quality cutting board. It makes everything much, much more pleasant.