What were your favorite foods growing up?
My favorite foods growing up were Breaded Veal and Chicken Fricassee (This is when Mom could stretch the budget)

When did you decide you wanted to be a chef?
Raised in Louisiana, since I was 7 years old I began hunting. Basically, I knew how to butcher and cook learning from my older brother. I gave up hunting in my twenties and began shooting with a camera instead. I always cooked, but never professionally mostly because I thought I would not enjoy it as much. After years of trying my hand at being a guitar strumming singer songwriter and attending college part-time while working at UPS at night, I decided to become a 27 year old prep-cook at Mr. B's Bistro. Now after 18 years, it was my meal ticket around the world.

Where and when did your career in food begin?
My career began in New Orleans, Louisiana in 1992 as a humble prep-cook. I started out in restaurants and then moved into hotels. I feel my true career began to blossom when I became Executive Sous Chef at The Westin Banyan Tree Bangkok in 2000. That started my priceless journey working overseas.

If you didn't become a chef, what would you be?
Since I was a struggling singer-songwriter prior, I suppose that would have been another interesting venture.

Who/what has shaped your cooking the most over the years?
The good people of Thailand enhanced my work by the simple passion for their cuisine.

How would you describe your cuisine?
My cuisine is Authentic Southeast Asian with a Modern Approach. Having been raised and trained with western styles, Asian techniques and flavors always intrigued me.

What influences your cooking style and particularly the menu at your restaurant?
Asian influences always get me excited with their balance of steaming, braising, deep frying, stir-frying, roasting and grilling.

What are your favorite culinary weapons in the kitchen?
The Cleaver, Pestle and Wok

What is your favorite secret ingredient?
Tamarind

What is the one rule or value you try to instill in all of your staff?
Always cook from your heart

What qualities do you look for when hiring cooks for your restaurant?
The willingness to learn as well the need to care about the food they prep, cook and present.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Pepper Seared Tuna Salad with Papaya, Pear-Apple, Mint, Thai Basil, Tamarind

What was the most challenging meal you had to make? Why?
Indian Cuisine, mostly because the culture has a strong
vegetarian history and I love cooking with meat.

What was your worst restaurant disaster?
The worst was when my hoods went out during a busy lunch rush in mid-August down in the Deep South of Louisiana where the humidity was 100%.

What is your least favorite food?
Brussels Sprouts

What is your beverage of choice?
A cold Belgian beer

What are some recent dining and culinary trends you have been observing?
Sous-Vide has returned since it was invented as well a lot with liquid nitrogen.

When you are not eating at your own restaurant, where are you eating?
At home or simple dining restaurants close to home with my wife.

Which foreign country inspires your style most?
Thailand

What was the most spectacular meal you have ever had?
Once in San Francisco I had the best rabbit...

What is your best cooking tip for a home enthusiast?
Keep it Simple, Keep it Fresh

What do you eat when you are home?
Stir-fry dishes or Asian noodle soups