What were your favorite foods growing up?
My grandmother's authentic, wholesome, comfort food- beef rib soup, rice & beans, roasted lemon chicken, fried whole snapper, poached apples for dessert & flan!

When did you decide you wanted to be a chef?
Well I guess I always really enjoyed being in the kitchen and one day in high school I decided to make the leap, so I got a part time cook position at a local restaurant.

Where and when did your career in food begin?
In San Fransisco, I enrolled in the CCA, at that point being a chef was not a trend and it was actually a solid program. Shortly after that I embarked on a 5 year adventure of cooking in as many cities and countries as I could visit.

If you didn't become a chef, what would you be?
Architect, electrician, pro-soccer player.

Who/what has shaped your cooking the most over the years?
I would say that the San Fransisco chef community has shaped my style. So many great cooks and friends make up that environment that we all share ideas and taste each others cuisine. They have taught me to be aware of the season and how each ingredient has a certain taste profile.

What are your favorite culinary weapons in the kitchen?
Vita mixer, circulator, my red spatula that has been with me for about 8 years and still going, and cast iron pans.

What is your favorite secret ingredient?
Yuzu, lemongrass and anise seed.

What is the one rule or value you try to instill in all of your staff?
Take pride and integrity the very second that you are in any kitchen.

What qualities do you look for when hiring cooks for your restaurant?
Motivation, heart and focus.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Sweet prawns, sepia, cockles in a fennel, radish and lemon "barigoule." It's a balance of sweetness, acidity and lightness.

What was the most challenging meal you had to make? Why?
Cooking for my little nieces and nephews, the are the hardest critics!

What was your worst restaurant disaster?
I don't remember...I've blocked out the few that I've had!

What is your least favorite food?
Right now, I would say Chinese food because it's so hard to find a solid one.

What is your beverage of choice?
Makers and ginger on the rocks.

What are some recent dining and culinary trends you have been observing?
The evolution of fine dining into a casual dining experience.

When you are not eating at your own restaurant, where are you eating?
Rockmeisha Ramen in the West Village, so awesome!

What was the most spectacular meal you have ever had?
In Gallipoli, Italy at a little restaurant that had the most amazing seafood I have ever had...live sea urchins and live imperial oysters!

What is your best cooking tip for a home enthusiast?
Cook with your heart, always.

What do you eat when you are home?
Deli sandwiches with chips and cheddar cheese.