What were your favorite foods growing up?
My favorite foods growing up were perfectly ripe figs that I picked right out of the tree, fresh corn that I plucked off the husks. I liked pasta, home made gnocchi, rice, and different herbs and also crusty bread with prosciutto.

When did you decide you wanted to be a chef?
I was always in the kitchen, I think I was 5 when I was kneading the bread with my grandma. I realized about 14/15 years old that's what I wanted to do which was become a professional chef.

Where and when did your career in food begin?
My official food career as a worker was when I was 16 when I worked in Chrisopher Walkins bakery in Astoria and not only did I sell but I began baking and making cakes.

If you didn't become a chef, what would you be?
I would have been pediatrician. I took a lot of science courses in college and I liked them.

Who/what has shaped your cooking the most over the years?
I think the woman in my life, my grandma, mother, great aunt, inevitably I revert to their style of cooking, I appreciate that the most. As far as professional, I think Julia Childs influenced my food presentation, TV, book writing. Some of the lesser known chefs in italy.

Can you tell us more about the cuisine of Istria and how it influences you?
Leaving out Istria The cusine of your region or of your place of birth has an influence. The cusine of my region was very much how I started my professional career. I cooked what I knew which was regional cusine. Regionality in Italy is what people are looking for–the cusine reflects what Italian food is today.

What are your favorite culinary weapons in the kitchen?
You need a good knife, a good wooden spoon, tongs and good kitchen towels.

What is your favorite secret ingredient?
I don't have just one, its impossible to create harmony just with one note. You need more ingredients! Certainly the basics that I would want to have in the kitchen would be extra virgin olive oil, garlic, onions, lots of fresh herbs, some pasta and lots of fresh vegetables.

What is the one rule or value you try to instill in all of your staff?
Respect for food.

What qualities to you look for when hiring cooks for your restaurant?
I look for passion, excitement, the energy of excitement and stability of person and mind.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Number one, pick everything out of appetizers (don't go to the main course). Of course stay away from fats and butter but otherwise I think you should eat tasteful, just eat less of and diversify.

What was the most challenging meal you had to make? Why?
An emotional challenge was when I cooked for pope benedecit when he was here at Felidia. I did two meals for him. You don't have an opportunity to cook for the pope everyday. Initially, it was daunting, ultimately it was the most comforting meal and setting that ive done and I felt good about it. And I really got to know the pope!

What was your worst restaurant disaster?
One of the worst was when I did a wine dinner with Feryente winery in California and I had made a crab and vegetable soup (fennel crab soup) because it was easy for 250 people and when I was ready to dish it out one of the assistants went to dish it out with a glass pitcher and the glass pitcher cracked. We couldn't serve it!

What is your least favorite food?
Cilantro – I hate cilantro.

What is your beverage of choice?
Wine, vino!

What are some recent dining and culinary trends you have been observing?
A lot of berries, wheat berries, the use of grains, whole grains and starting anywhere from appetizers into desserts – its great to see. For me its reminiscent because we used to have a lot of that as a child. Grain pie with ricotta or a wheat berry salad with fish and I love it because of course its nice texture and the nutritional value.