What were your favorite foods growing up?
Pizza and pasta, and now I have two restaurants that revolve around the two.

When did you decide you wanted to be a chef?
Working at my family's restaurant was an inspiration. I started when I was 15 as a dishwasher and was able to move all the way up to line chef. I never looked back.

Where and when did your career in food begin?
At the age of 15, while working in my family's restaurant. My grandfather opened the restaurant 55 years ago and my father still operates it today. After working with my family for so many years, I decided to do some professional training and enrolled in the Culinary Institute of America in Hyde Park, NY. When I graduated, I moved to Southern California eventually becoming sous chef at Wolfgang Puck's Granita.

If you didn't become a chef, what would you be?
I really don't know how to do anything else, so I would probably be homeless. Half kidding.

How would you describe your cuisine?
At Fraîche, the food id inspired by vibrant European flavors -- simple and rustic. It's approachable and it takes you on a journey. You'll feel like you taste your way across the French and Italian countryside. That is the same approach I try to emulate at Riva, with the exception of the Italian coast being the inspiration. At both restaurants, I use the freshest ingredients I can find. I have the luxury of being just steps away from the Santa Monica Farmers' Market when at Riva, so I always have the best organic seasonal ingredients.

What influences your cooking style and particularly the menu at your restaurants?
My food is very ingredient driven so the seasons have a huge influence on my menus. My training at Al Cavallino in Polesine in Northern Italy has always been a big influence as well.

What qualities do you look for when hiring cooks at your restaurant?
They must have a good attitude and must listen before speaking.

If I'm trying to watch my weight and I'm eating at your restaurants, what am I ordering?
At Riva, we have an amazing selection of Crudo so you could go for something like the Fluke with Meyer Lemon, Sea Bass or the Geoduck Clams with orange, watercress and mint. We also do a great cuttlefish with toasted walnuts, micro celery and Sicilian Olive Oil. At Fraîche, we have salads such as the Baby Beets with Hazelnuts, Mache and house-made Ricotta. Beets are one of the best vegetables in terms of anti-carcinogenic properties. We also do two different sized seafood platters including oysters, clams, mussels, Albacore tuna ceviche, calamari salad, shrimp and lobster.

What was your worst restaurant disaster?
My first restaurant job in Los Angeles I set someone on fire while trying to flambé. I am amazed I didn't get fired.

What is your beverage of choice?
Ocean Spray cranberry juice.

When you are not eating at your own restaurant, where are you eating?
I eat mainly at my own restaurant, but on the off chance I have a free night my favorite places to eat in LA are Angelini Osteria for great simple Italian food, Daikokoya for very good ramen and Hatfield's for amazing technique that looks simple on the plate.

Which foreign country inspires your style most?
Italy. Simple food, great lifestyle and amazing history.

What was the most spectacular meal you have ever eaten?
My wedding meal. Several of my friends cooked for about 100 guests and us. It was the best wedding I could have hoped for.

What is your best cooking tip for a home enthusiast?
Don't be afraid to get your kitchen dirty.