What were your favorite foods growing up?
Mostly pizzas and bagels. I grew up in Oklahoma, though my parents were both originally New Yorkers.

When did you decide you wanted to be a chef?
When I was 15 I pretty much knew I wanted to be a chef.

Where and when did your career in food begin?
At 15, I worked at a restaurant called Taco Mayo in Tulsa Oklahoma, so I would say it started there.

If you didn't become a chef, what would you be?
Probably a used car salesman.

Who/what has shaped your cooking the most over the years?
The restaurant scene in New York City has pretty much shaped my cooking. All the styles and techniques out here in high quality restaurants are pretty amazing.

How would you describe your cuisine?
Rustic European and American.

What are your favorite culinary weapons in the kitchen?
My 10 inch chef knife, it's a Wusthof.

What is your favorite secret ingredient?
I would say my house made hot sauce made with habanero peppers, garlic, onion and lots of vinegar.

What is the one rule or value you try to instill in all of your staff?
To work hard and concentrate.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Tabulian Couscous salad with poached salmon on top.

What was the most challenging meal you had to make? Why?
That would have to be a birthday cake because I'm not the best baker nor can I draw on a cake.

What is your least favorite food?
Definitely broccoli.

What is your beverage of choice?
It would have to be red wine.

What is your best cooking tip for a home enthusiast?
Keep it simple. Try recipes that don't overdo it. Good food happens when you keep it simple.

What do you eat when you are home?
Lots of bagels!