What were your favorite foods growing up?
Ortega Tacos and cheesesteaks

When did you decide you wanted to be a chef?
I had been working in restaurants for a couple of years before I figured it out. I was expediting one night when one of the cooks disappeared in the middle of service. I hopped on the line, realized that I enjoyed it, and have been cooking ever since.

Where and when did your career in food begin?
River City Diner, Philadelphia, PA, 1997

If you didn't become a chef, what would you be?
I would probably own a sneaker shop.

How would you describe your cuisine?
Modern American

What influences your cooking style and particularly the menu at your restaurant?
The seasons

What are your favorite culinary weapons in the kitchen?
My spoon and my Masamoto Yanagi knife

What qualities to you look for when hiring cooks for your restaurant?
Passion and enthusiasm

What was the most challenging meal you had to make?
When I was working at the Striped Bass with Chris Lee, we had a mother call to see if we would be able to cook a tasting menu for her son. Turns out, he was highly allergic to a multitude of things. You name it, chances are he couldn't eat it. We made it happen, but it was definitely challenging.

What is your beverage of choice?
Non-alcoholic: Dr. Pepper. Alcoholic: Gin and Tonic

What are some recent dining and culinary trends you have been observing?
Farm to chef restaurants have always been around, but they seem to be on the forefront recently.

When you are not eating at your own restaurant, where are you eating?
All over New York City. What this city has to offer on a culinary level is insane.

Which foreign country inspires your style most?
Spain definitely inspires what we do at Gilt a lot. From their love of food to their constant progression, I find it very motivating.

What was the most spectacular meal you have ever had?
My girlfriend and I recently had the privilege of dining at Alinea. Start to finish, it was the best dining experience I have ever had.

What is your best cooking tip for a home enthusiast?
Don't be scared to try new things. Even the best chefs make mistakes.

What do you eat when you are home?
If I eat at home, and it's rare, it is usually pasta or something off of the grill.