What were your favorite foods growing up?
Sunday dinners with my family, including spaghetti and mom's Sunday sauce.

What is your least favorite food?
Anchovies; I use them in cooking, but I think that would be my least favorite.

What is your beverage of choice?
Unsweetened iced tea; I drink it all day in the kitchen. I don't start service without a fresh pot of iced green tea.

What was the most spectacular meal you have ever had?
When I was a kid, my aunt took me to the Plaza Hotel before it closed, and it was a eye opener to see pure luxury and to eat great food. As a kid, I was floored by all of it and made me want to go to more places like it.

What do you eat when you are home?
Take out. I never cook at home; it's sad, but when I am home, I am relaxing. I let someone else cook.

What is your best cooking tip for a home enthusiast?
Buy the best ingredients that you can find. When available, try local farmers markets; best doesn't mean the most expensive.

When did you decide you wanted to be a chef?
After working in the food industry in high school. After a few years, I found that I liked it enough to make it a career.

If you didn't become a chef, what would you be?
I would be in some aspect of the food business; it's in my blood. I was always surrounded by food.

What is more important for a chef- technique or ingredients?
Ingredients by far. Even if you have the best technique, it won't matter with bad or inferior ingredients.

Who/what has shaped your cooking the most over the years?
The produce and the ability to learn and gain respect for quality ingredients.

Which foreign country inspires your style most?
Italy and France

What are your favorite culinary weapons in the kitchen?
Any chef will tell you a knife is their favorite. I also love using the Pacojet right now with all the fresh ingredients during the summer.

What are your signature dishes at the Russian Tea Room?
The chicken kiev and the stroganoff by far --they are the most classic and recognizable.

What is your favorite kind of caviar?
A good Russian ossetra or imperial golden ossetra

If I'm trying to watch my weight and I'm eating at the Russian Tea Room, what am I ordering to eat?
The striped bass with kasha salad, and salmon terrine a great summer dish that showcases summer produce.

When you are not eating at your own restaurant... you are eating at?
I am always here, so I don't get around too much. When I do have time, I like a laid back place with a good wine list, great food and hip music.

What are some recent dining and culinary trends you have been observing?
The emerging trend of sustainable produce and farming in general.

What is the one rule or value you try to instill in all of your staff?
Cook with respect; respect for the food and the ingredients.