What were your favorite foods growing up?
French fries and hot dogs. I also loved fish.

When did you decide you wanted to be a chef?
When I arrived in this country in 1993.

Where and when did your career in food begin?
I started at Il Mondo Restaurant on 42nd and 7th Ave.

If you didn't become a chef, what would you be?
An engineer, definitely.

Who/what has shaped your cooking the most over the years?
My experiences in, and the culture of NYC. Also, I love to read and I try to create dishes that have a lasting presence and story.

How would you describe your cuisine?
French Continental.

What influences your cooking style and particularly the menu at your restaurant?
It's a French restaurant, I always think French when I want to eat well.

What are your favorite culinary weapons in the kitchen?
The kettle.

What is your favorite secret ingredient?
It would have to be truffle oil.

What is the one rule or value you try to instill in all of your staff?
Keeping our work area clean and well organized.

What qualities do you look for when hiring cooks for your restaurant?
They MUST love to COOK!

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
You would order the Chicken Paillard with mixed greens in a vinaigrette dressing.

What is your least favorite food?
Caviar.

What is your beverage of choice?
Beer.

What are some recent dining and culinary trends you have been observing?
Classic French.

When you are not eating at your own restaurant, where are you eating?
Home with my family.

Which foreign country inspires your style most?
Italy, France and Mexcio.

What do you eat when you are home?
Fish, of course.