What were your favorite foods growing up?
Every Christmas growing up, my family used to get together with close friends and have dinner at their house. Their father, who was Sicilian made the best pizza you ever had. Over the years I learned how to make it from him, but it is never as good as when I was younger and had it at his house.

When did you decide you wanted to be a chef?
During my externship at a local restaurant near where I grew up. I became addicted to the food, chaos, and people that I was surrounded by.

Where and when did your career in food begin?
I think that you could probably trace it back to my first job during high school. I worked for a small deli/catering establishment for almost 5 years throughout college. I loved working with food, dealing with people and was taught the meaning of hard work by my first boss who, although he was extremely tough, was a great mentor at an early age.

If you didn't become a chef, what would you be?
When I was younger, I always thought about working in the theater. My mother was a music teacher; she performed and taught in the theater so I was exposed to much of the production. I was always interested and intrigued by the sound, lighting and special effects that went into producing a play or musical. I was involed in school, but never pursued anything afterwards.

Who/what has shaped your cooking the most over the years?
The chefs I have worked for and the places I have gone have definitely been a major factor in the food I cook. As well the cooks I have worked with, and those that have worked for me, all have had an influence on it as well. I think that every place you eat, every book you read, every person you cook with and every place you visit all have huge influences on your craft. Those who really enjoy cooking, find inspiration everywhere.

How would you describe your cuisine?
Fresh, Simple, Seasonal, Tasty.

What influences your cooking style and particularly the menu at your restaurant?
My cooking style at this restaurant is of course a bit different than in the past. We work under the guidelines of S.P.E. so the food that we prepare not only needs to be wonderful in terms of flavor, textures, and presentation, but it also needs to include the use of more healthy ingredients and preparation techniques. We are influenced by just this, trying to make healthy food taste great. That is always a huge challenge, but gets easier each day we do it.

What are your favorite culinary weapons in the kitchen?
The immersion circulator and combi ovens really help to achieve perfectly cooked foods, consistent results, speed of service and increased nutrient retention.

What is your favorite secret ingredient?
Right now it is definitely yogurt. Lower fat yogurt is a great way to add creaminess to many sauces, soups, and other dishes that would regularly call for cream, créme fraiche or butter.

What is the one rule or value you try to instill in all of your staff?
Cleanliness is very important to me. It is important to keep your station as clean as possible, not only for health reasons, but because it truly affects how you cook and what you produce. It also helps you to be efficient and organized.

What qualities do you look for when hiring cooks for your restaurant?
True passion for the craft, and understanding about what they are getting into. Television and some schools have definitely warped the way younger cooks can look at the industry. It is not nearly as glamorous as they make it look, and they seem to leave out the part about all of the years of hard work and paying your dues that comes along with being a cook. I look for a good attitude, an eagerness to learn, and determination. The rest we can teach.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
The great thing about the restaurant is that you can eat anything. It is important to note: what we do here is try and provide a well balanced meal that gives optimal nutrition. Too many people often confuse lower calories with good nutrition. Good nutrition is not just about eating less, rather it is about eating more foods that are higher in nutrients per the amount of calories that they provide. Just cutting down the amount of donuts you eat doesn't lead to a better diet.

What was the most challenging meal you had to make? Why?
I think that the tasting that I did for this job I have now was definitely at the top. I flew into NY during December of last year while I was still a chef at my other restaurant In San Francisco. We were extremely busy and I had been working almost 90 hours a week. I was able to manage two days off and flew across country on a red eye, prepped out an eight course tasting menu which I put together for the owners the next morning and caught a flight back an hour later so that I could get back to the restaurant. It was like a whirlwind and I can't even remember most of it. I guess it went ok, as I landed the job.

What was your worst restaurant disaster?
I was preparing for lunch one day in San Francisco and looked over when one of the cooks yelled "fire." The back of the fryer was on fire. We immediately put it out with an extinguisher, and went to turn the handle of the gas line when it snapped. Gas came flowing out into the restaurant and we had a wood burning grill a couple of feet away which we could not extinguish. I had to make the choice of pulling the ansel system or trying to keep the gas away from the flames until the fire dept came. We evacuated soon after.

What is your least favorite food?
Calves liver. I have bad memories from childhood and have never liked it since.

What is your beverage of choice?
Fresh squeezed juice, chocolate soy milk, and yes, orange soda.

What are some recent dining and culinary trends you have been observing? Dining has definitely gotten more casual. People are not looking for an ultra formal experience as much as in the past. Myself as well, I sometimes don't go to a restaurant if I have to get very dressed up or know that I will spend over two hours there dining. I think there are enough restaurants, especially in NY that serve great food in a more casual atmosphere.

When you are not eating at your own restaurant, where are you eating?
I like to try out new places that I have heard about and that seem interesting. There are so many restaurants in NY and I have not been to even half of them since I have been back. I get inspiration from seeing what others are doing as well, so I enjoy trying things that are new. I am also a sucker for French bistro food.

Which foreign country inspires your style most?
I think that technique wise, France definitely has inspired me the most, but lately, especially with a more healthful cuisine, I look to Spain and Italy more often. There, food is less about butter and cream and more about good oils, great produce, seafood and artisanal meats.

What was the most spectacular meal you have ever had?
When my sister married a guy from Taiwan, we went there to meet his family. His mother cooked for us a truly authentic Taiwanese meal made from ingredients found at the town market. The flavors and ingredients were unlike any I have ever had and I still remember it to this day even though it was nearly 20 years ago.

What is your best cooking tip for a home enthusiast?
Find a market that has great ingredients and cook them with love. Food that is really fresh and flavorful because it is not processed and is grown locally tastes all that much better. You also have to do much less to it to make it wonderful. Let the ingredients shine.

What do you eat when you are home?
When I do eat at home, my wife and I usually buy some cheeses, charcuterie, fruits, bread, and accompaniments from some great specialty stores and will open up a nice bottle of wine to go with it. It doesn't take much work on our part, which is great since we both cook for a living.