What were your favorite foods growing up?
My dad was a big griller, so definitely his steaks, smoked brisket, my mom's fried chicken, corn on the cob and watermelon in the summer

When did you decide you wanted to be a chef?
I started working in kitchens at the age of 14 but it wasn't until I turned 21 that I found people starting to respond to my food and that's when I decided to really apply myself

If you didn't become a chef, what would you be?
I'd say a pilot, but I don't think my eyes are good enough for it, so I think I'd have to say a photographer

Who/what has shaped your cooking the most over the years?
I have been fortunate enough to work with many great chefs and in many great kitchens so it would be extremely difficult for me to say just one person

How would you describe your cuisine?
Contemporary global cuisine with Pacific Rim influences

What are your favorite culinary weapons in the kitchen?
A really good blender and Chroma knives designed by F.A. Porsche

What is the one rule or value you try to instill in all of your staff?
If we can impress and please the five percent of people who really know the difference, and by that I mean hard core foodies, then the other 95 percent of people will be blown away

What qualities to you look for when hiring cooks for your restaurant?
Knife skills, cleanliness and organization are a must in my kitchens. Creativity—we can't teach that!

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
We have plenty of beautiful meats and fish that can be prepared with little oil and low sodium and all of our walk-ins have enough vegetables in it for even the strictest of vegetarians to be happy

What was your worst restaurant disaster?
In 1997, I did a debutante ball in Dallas for 1,300 people and as we were getting around to the point of having 700 dinners moving, the electricity went out in the kitchen tent and simultaneously the propane tanks froze up so we had no way to cook the remaining dishes. Luckily, we had a case of sterno on the truck and we actually created ovens with it and were then able to complete the dinner an hour later. Literally, the worst night of my career.

What is your beverage of choice?
If we're talking about an alcoholic beverage, definitely a vodka soda with a perfect wedge of lime but my normal drink of choice would be unsweetened ice tea

When you are not eating at your own restaurant, where are you eating?
Hole-in-the-wall restaurants, especially for ethnic foods; they are the best.

What is your best cooking tip for a home enthusiast?
I would tell every home cook to give themselves plenty of time to prep and never take on a project that you are not comfortable with, especially if the result HAS to be good.

What do you eat when you are home?
Like my dad, I love to grill or use my rotisserie. Lately, my favorite meal has been rotisserie prime rib on my Viking Grill. Can't get better than that!