What were your favorite foods growing up?
Escargot, tacos and fried chicken.

When did you decide you wanted to be a chef?
About 15 years ago when working in a kitchen I decided this is what I want to do.

Where and when did your career in food begin?
My neighbor's sandwich shop.

If you didn't become a chef, what would you be?
Commercial diver.

Who/what has shaped your cooking the most over the years?
The availability of my great products and the ability to experiment with them.

How would you describe your cuisine (e.g. New American with Indian influences)?
Eclectic and wide ranging.

What influences your cooking style and particularly the menu at your restaurant?
Clean, fresh flavors with fresh, local ingredients.

What are your favorite culinary weapons in the kitchen?
A chef's knife and a mandolin.

What is your favorite secret ingredient?
Ras El Hanout, which is a blend of herbs and spices found in the Middle East and North Africa.

What is the one rule or value you try to instill in all of your staff?
Don't over-complicate the food.

What qualities do you look for when hiring cooks for your restaurant?
A passion for food and wine.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
If you were watching you weight you could eat most everything on the menu. I don't use a lot of cream or butter in my food, especially in the summer when I like to keep things lighter. Infused olive oils offer a great variety of flavors and are much healthier.

What was the most challenging meal you had to make? Why?
The most challenging meal I have ever had to make was a blind 5 course tasting for a job interview for a Master Chef who scrutinized every detail. He even dumped out the trash and weighed the waste. It was an amazing learning experience.

What was your worst restaurant disaster?
I am grateful to say there have not been too many, but the one that comes to mind most is a banquet for a 240 of the Cattleman's Association. We had the steaks ready to go and somebody closed the ovens and over cooked them all. We had 240 unhappy guests. Cattlemen don't like well–done meat.

What is your least favorite food?
I can't stand okra. While in the Navy, it seemed okra was the only vegetable they served. I used to like it, but when you eat it every meal for 6 years it becomes gross.

What is your beverage of choice?
My beverage of choice is water. I have water with me everywhere I go— in the car, at work, everywhere.

What is the best tip, trick or technique you can give a home cook?
Season your food and taste everything before you serve it. You'll be much happier and have happier guests.