Did you always want to be a chef? If you didn't become a chef, what would you be?
My parents always loved to cook, but as a child I wanted to be a doctor.

Most chefs fear making desserts. Do you have any pastry experience?
Although I don't have any formal pastry training, it's something I've always been interested in learning. Chef Love Mills (of the Union Square Ballroom) was the one who showed me all the important techniques.

We hear that Restaurant Charles has a new fall brunch menu. What are some of your favorite new items?
We have a rhubarb and strawberry compote served with Greek yogurt that I love, ricotta pancakes with fresh berries and a great lobster BLT with citrus aioli and home made chips.

Are there any chefs who have been particularly influential in your career?
I met Chef John DeLucie when I started my internship at the Soho Grand Hotel, and he has been influential ever since. He played an important role in planning the menu when Restaurant Charles first opened.

How would you describe your culinary training?
I graduated from the Art Institute of New York City in 2003, and then went on to work with chefs like John DeLucie and Missy Robbins. But I wasn't always satisfied with what I was learning, so I started doing part time catering for Gustavino's, The Union Square Ballroom, Free Foods, The Tribeca Grand Hotel and The Sheraton Hotel in New Jersey. I also worked briefly as a private chef.

Do you prefer working in restaurants or doing private dining?
Although I love working in restaurants, I really like working with families and small parties. I've had so much fun cooking for small tastings like Harvest in the Square.