What were your favorite foods growing up?
Local asparagus and my Mom's stuffed pork chops.

When did you decide you wanted to be a chef?
Early on, when I started as a dishwasher and I didn't particularly like my other studies.

Where and when did your career in food begin?
In my hometown of Rockland, MA when I was 15 years old.

If you didn't become a chef, what would you be?
I couldn't imagine anything else.

Who/what has shaped your cooking the most over the years?
New England seafood.

How would you describe your cuisine (e.g. New American with Indian influences)?
Everything from Mixed Asian to Regional Italian, done my way!

What influences your cooking style and particularly the menu at your restaurant?
Fresh, local products and things that are fun to cook with and sell!

What are your favorite culinary weapons in the kitchen?
Japanese knives & my blackberry (Haha!).

What is your favorite secret ingredient?
Light colored soy sauce (not low sodium).

What is the one rule or value you try to instill in all of your staff?
Organization and hard work.

What qualities do you look for when hiring cooks for your restaurant?
A great attitude and healthy ambition.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Anything prepared very simply, but I recommend going over the top!

What was the most challenging meal you had to make? Why?
We open everyday at 5 o'clock and I'd have to say the first meal we prepare is always a challenge.

What was your worst restaurant disaster?
Most of the off-premise events that we do can be disastrous it's so difficult to be outside of the restaurant!

What is your least favorite food?
Strawberries.

What is your beverage of choice?
Whiskey or White Burgundy.

What are some recent dining and culinary trends you have been observing?
Going green.

When you are not eating at your own restaurant, where are you eating?
Fuji 1546 in Quincy, MA, Locke Ober in Boston, Casa Mano in NYC.

Which foreign country inspires your style most?
That's a tough question, but I think I'd have to say France, Spain and Japan.

What was the most spectacular meal you have ever had?
That's a tie between Alinea in Chicago & Per Se in New York.

What is your best cooking tip for a home enthusiast?
Be adventurous.

What do you eat when you are home?
Ham, cheese & pepperoni sandwiches.