What is your least favorite food?
Some of the foods I just cannot bring myself to eat are tripe and blood sausage; some people know it as black pudding. It's the texture of the tripe that gets me and the thought of eating coagulated pig's blood makes me gag.

What is your beverage of choice?
Working as a chef in a professional kitchen, I have to drink a lot of water. What chef does not love a nice, ice cold beer after a long, hard, hot night's dinner service?

What was the most spectacular meal you have ever had?
I can't say I really remember the actual dish, but the most memorable dining experience for me was my 21st birthday dinner. Now you know why I can't remember the dish…ha ha. I do remember my whole family being there and the night just being perfect. The restaurant was a little place on Long Island that unfortunately has closed since. I recall being really impressed with the food (whatever it was) and the service. The whole night was wonderful. As for the most spectacular meal of my life…still waiting for that.

What do you eat when you are home?
I eat 99% of my meals at the restaurant or on the go. My refrigerator is such a sad sight; there is nothing in there but a few beers and some condiments. When I do eat something at home, it’s usually very quick; a salad, sandwich, some fruit or cheese. I have an amazing produce market around the block from my apartment.

What is your best cooking tip for a home enthusiast?
Don't be scared to experiment!! People get intimidated when they try to cook; remember, it's your own taste. So, if the recipe calls for one thing but you don't have it, try something else. That's how you come up with new and exciting dishes. What's the worst thing that can happen, it turns out bad? I have made some horrible dishes throughout my years in kitchens. That rule does not hold for baking; it's a science. Change an ingredient in a cake recipe and you will have a very sad birthday party!

When did you decide you wanted to be a chef?
I started to experiment in the kitchen at a very young age, around 8 or 9 years old. When I was 13 years old, I took over the role as the family chef and prepared all the family meals. At the age of 14 years old, I discovered the Culinary Institute of America. I visited the campus and took a tour; from that point on, I knew that that was where I was going to go to school. I spent the next 4 years working toward getting accepted. The day I received that letter telling me I was accepted was one of the happiest days of my life. Next to the day I graduated.

Where and when did your career in food begin?
I worked as a prep cook in a small family owned restaurant in Queens and a bar back at another during my teenage years. Right after I graduated high school, I attended the Culinary Institute of America and graduated in 1999. I completed my externship at Tribeca Grill, which opened the door to Heartbeat.

If you didn't become a chef, what would you be?
Had I not become a chef, I think I would have become an architect. I was always very fascinated by older buildings and architectural design. I have always been interested in some form of arts like drawing, painting, photography and sculpting. My canvas ended up being the plate, my art is edible.

Who/what has shaped your cooking the most over the years?
There have been so many chefs that have influenced my style of cooking over my 15 years in kitchens. Two chefs that really had an impact on me were John Mooney and Michel Nischan of Heartbeat restaurant. They are both amazing chefs that gave me so much knowledge on food and culinary technique. I was 19 years old when I started working at Heartbeat; I was a young, very hungry cook that was taking in everything I could. I will always be thankful to them both for investing their time, skills and knowledge in me.

What influences your cooking style?
Watching the way people eat in the U.S. gives me the motivation to cook the way I do. This country is getting swept up in fast foods that are so unhealthy for you. They are full of preservatives, additives, fillers, artificial flavorings and colors. Yet people eat them because they are fast and convenient; I am trying to show people that food can be really delicious, prepared very fast and still be healthy. I avoid cooking with butter, cream, canned and processed foods. FRESH, FRESH, FRESH!! is my way. Don't get me wrong, butter and cream have their place in my kitchen, but on the dessert menu.

Which foreign country inspires your style most?
I would not say that one country influences my cooking style more than others. I am very fascinated with European and Mediterranean food. There is such a diverse variety of food in that region of the world. The flavors and cooking techniques intrigue me.

What are your favorite culinary weapons in the kitchen?
There are 4 tools I think every chef would be lost without in their kitchen. My chefs knife, paring knife, peeler and my Microplane. The Microplane is a very fine grater used for cheese, zest and sometimes truffle.

What is your favorite secret ingredient?
Well if I told you that, it would not be a secret anymore. ~;o)

If I’m trying to watch my weight and I’m eating at your restaurant, what am I ordering to eat?
I always try to cook as healthy and light as possible. Not cooking with butter and cream in my dishes and using healthier cooking methods like steaming, poaching and roasting. There are many dishes on my menu that anyone watching their weight would be very happy with.

When you are not eating at your own restaurant….you are eating at?
I work a lot and don't get the chance to get out and have dinner as often as I would like. I am running around trying to keep up the busy life of New York City chef, so I go to Whole Foods a lot and pick something up really quick. I like to eat really light, and they have a wonderful selection of prepared foods.

What are some recent dining and culinary trends you have been observing?
It is so important for a chef to go out and eat in other restaurants to stay in touch with all of the culinary trends happening these days. I am always looking at the newest health trends, like the raw movement, the wheat/gluten free, sugar free. Over the past few years, the people seem to be experiencing a lot more food allergies. The general public are more educated on food and are becoming increasingly aware of what they are putting in their bodies these days. We have all heard it before…"You are what you eat."

What was the most challenging meal you had to make? Why?
It's more challenging meals. One night I had a party for 600 people, one for 120, one for 85 and another for 75, as well as running two restaurants and room service for 365 hotel rooms. All the events had different menus (thanks, catering dept. ~;o) ) and all with a team of 8 cooks. I look back on that night and still don't know how I pulled that off. I amazed myself that night and passed out as soon as my head hit my pillow.

What was your worst restaurant disaster?
I think the worst mistake I ever made was actually while I was in culinary school. I was preparing a family meal for the group. I had to make a potato gratin, but while making it, I went into the walk-in and grabbed what looked like chicken stock and proceeded to make the dish and serve it. It turned out to be fish stock!! It was pretty gross, but the protein that day was seafood sausage, so it kind of went well with the dish. Some people even ate it. I'm just happy it was not served to a guest. They would have gotten a fishy surprise.

What is the one rule or value you try to instill in all of your staff?
I have always pushed my team hard. I really try to instill many values as I can in them. The first being CLEANLINESS!! I teach them everything I know about food. How to prepare it and the science behind it. What is happening to the food when you cook it. Why some methods are better than others, flavor & texture combinations. I have always enjoyed teaching. I actually substitute teach at a culinary school in NYC and participate in culinary externship programs. I want to inspire young cooks and students to be creative and treach their potential.