What were your favorite foods growing up?

My all time favorites were Pizza (any flavor except anchovies), Tuna on a Bagel and Chinese Food

When did you decide you wanted to be a chef?

When my S.A.T scores were my weight and I got the 200 points for putting my name on the form.

Where and when did your career in food begin?

High School- I've always enjoyed being in the kitchen.

How would you describe your cuisine?

Sexy

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

We offer European-inflected small plates meant for sharing. It's a fun way to eat that encourages people to enjoy themselves and try new things.

What are your favorite culinary weapons in the kitchen?

Blender, scrollatropes, Serrated Knife.

What is your favorite secret ingredient?

If I tell you there will be nothing for my book, forthcoming.

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

Hard, dedicated work leads to big rewards.

What qualities to you look for when hiring cooks for your restaurant?

If you have mental problems, if you are sick all the time or if you are always on the phone please don't apply.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?

I'm not a doctor, I'm jut trying to make the food taste good. However, we've got a great selection of seafood small plates that are light and delicious.

What is your least favorite food?

Anchovies and Organ Meats

What is your beverage of choice?

Amstel Light diet soda, and shots of Jack Daniels

When you are not eating at your own restaurant, where are you eating?

From a takeout menu- I'm cooking all day every day for other people, so at home I let someone else do the work.

What is your best cooking tip for a home enthusiast?

KISS (Keep it simple stupid). Simple food tastes great. Quality ingredients make all the difference.

What do you eat when you are home?

Cheese and crackers.