What were your favorite foods growing up?
When I used to come home from school, my grandmother always made fresh sandwiches with jam or chocolate and butter.

When did you decide you wanted to be a chef?
When I was 12-years old, I had a conversation with my father where I told him that I no longer wanted to go to school and that I wanted to go to culinary school.

Where and when did your career in food begin?
It began in a small town, at the Michelin star-rated Le Grenier à Sel, cutting lemons on the weekend when I was 12.

If you didn't become a chef, what would you be?
I would be an architect.

Who/what has shaped your cooking the most over the years?
My own family, my time cooking with the Troisgros family and the U.S. Traveling around the world has most shaped my cooking.

How would you describe your cuisine?
Modern American with French influences

What are your favorite culinary weapons in the kitchen?
A six-inch Japanese knife

What is your favorite secret ingredient?
Fennel pollen

What is the one rule or value you try to instill in all of your staff?
To cook with integrity

What qualities do you look for when hiring cooks for your restaurant?
I look for hard-working cooks who are committed to their work.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
I recommend the Dover Sole or tuna tartare.

What was your worst restaurant disaster?
When my partner invited 100 people for the opening of our first restaurant, BLT Steak in New York City, and all of the orders came in at the same time.

What is your least favorite food?
I have to say sea urchin.

What is your beverage of choice?
Rosé wine

When you are not eating at your own restaurant, where are you eating?
I tend to try new restaurants; it's helpful for research. I often visit friends' restaurants too. I'm especially into pizza right now and really like Motorino.

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
A 12-course tasting menu at Masa. The meal mostly consisted of raw fish.

What is your best cooking tip for a home enthusiast?
Don't chop garlic on a cutting board, but simply place it in a Ziplock bag and pound it. This way, neither your hand nor the knife smell like garlic.

What do you eat when you are home?
I often eat tacos at home.