What were your favorite foods growing up?
Hot dogs, White Castle burgers, and roast chicken

When did you decide you wanted to be a chef?
When I was about 8 years old; it was something I knew and set my mind to at a very young age. My family loved food and I always loved being in the kitchen.

Where and when did your career in food begin?
I have a degree from Bryant College in Rhode Island and also from the Culinary Institute of America, where I was voted 'Most Likely to Succeed.'

If you didn't become a chef, what would you be?
Either a musician, architect, or glass blower

Who/what has shaped your cooking the most over the years?
Extensive traveling

What are your favorite culinary weapons in the kitchen?
With sharp knives and a clean kitchen, you can do anything.

What influences your cooking style?
Exotic spices and unique flavor combinations with a little science thrown in.

What is your favorite secret ingredient?
Lime pickle and espelette pepper

What is the one rule or value you try to instill in all of your staff?
To be organized, professional, and passionate; and taste consistently

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Almost anything; I use very little butter and cream (including desserts).

What was the most challenging meal you had to make? Why?
After dinner service I had to prepare an 18-course tasting menu for 30 chefs from around the world while being sick with the flu.

What was your worst restaurant disaster?
I try not to think about them.

What is your least favorite food?
Eggs

What is your beverage of choice?
Tequila

What are some recent dining and culinary trends you have been observing?
Less fine dining and more global influences

When you are not eating at your own restaurant, you are eating at?
Asian restaurants anywhere

Which foreign country inspires your style most?
France, Japan, and Spain

What was the most spectacular meal you have ever had?
Michel Bras of Laguiole, in France

What is your best cooking tip for a home enthusiast?
Don't be afraid to take risks and deviate from recipes

What do you eat when you are home?
Lots of salads, spicy food, and anything my wife cooks