What were your favorite foods growing up?
Hachi Parmentier (mashed potatoes, ground beef and cheese casserole dish), my mom's chocolate cake, roasted chicken with potatoes

When did you decide you wanted to be a chef?
10 years old; I asked for a copper pot for Christmas.

Where and when did your career in food begin?
A six week experience of peeling potatoes, plucking chicken feathers and washing floors at Maxime Restaurant, Auxerre France. My family was hoping that the experience was dissuade me from wanting to be a chef, but it just made me want it more. I quickly moved on to the kitchen of Marc Meneau.

If you didn't become a chef, what would you be?
Architect

Who/what has shaped your cooking the most over the years?
Pierre Gagnier

How would you describe your cuisine (e.g. New American with Indian influences)?
I can't limit a description to a cultural reference. I say it is creative, unique and personal and based on French technique.

What influences your cooking style and particularly the menu at your restaurant?
Quality of ingredients I can find, new techniques and spices and flavors from around the world. My customers also have an influence on my food. I like to learn from them.

What are your favorite culinary weapons in the kitchen?
Microplane

What is your favorite secret ingredient?
Ginger

What is the one rule or value you try to instill in all of your staff?
Consistency

What qualities do you look for when hiring cooks for your restaurant?
Sharp knives. If their knives are not sharp it says a lot about them.

What was the most challenging meal you had to make? Why?
You would think I would say something like cooking for my mentors or someone like Oprah, but my most challenging meals are always when I have to cook for my mom. She is very picky and critiques everything.

What was your worst restaurant disaster?
There is not enough space to answer this properly. We have little disasters everyday in the kitchen, it is about keeping control.

What is your beverage of choice?
Anything with alcohol.

What are some recent dining and culinary trends you have been observing?
Trend seems to have gone towards “safe” food. I think because of the economy not too many people are willing to take a risk.

When you are not eating at your own restaurant, where are you eating?
Usually with friends at their homes or many times I will explore new cultures through different restaurants with my customers.

What was the most spectacular meal you have ever had?
I have had many many brilliant meals, but I am always the happiest when I am having fresh grilled fish straight from the ports in the south of France.

What is your best cooking tip for a home enthusiast?
Keep your knives sharp.

What do you eat when you are home?
Roasted chicken and potates.

How would you describe your experience on Bravo's Top Chef Masters?
It was wonderfully challenging.