What were your favorite foods growing up?
Growing up nothing could compare to my grandmother's homemade ravioli-- everything was fresh, the sauce and tomatoes were perfection. The complimentary Fried Ravioli that we serve to guests at Marcony (which opened March 2010) is inspired by my grandmother. We serve this small plate to guests immediately, to open up and warm their stomachs for the meal to come.

Where and when did your career in food begin?
When I moved to New York in 1984 I started off as a busboy in a restaurant just looking to make a little money and get on my feet. I have been part of the restaurant business ever since.

Who/what has shaped your cooking the most over the years?
I love all that New York has to offer and recognize that each neighborhood has a specific attraction, a personality which is reflected in the areas restaurants. Marcony brings a new sophistication to the Murray Hill neighborhood and we are fortunate to have such a diverse clientele. I have learned important lessons from the most exotic restaurants and diverse groups of patrons and use these to inform menu development. But, if you asked me what was the most important thing,..I'd have to say trips to the Amalfi Coast with my family.

What influences your cooking style and particularly the menu at your restaurant?
Marcony's décor is greatly influenced by the Italian Isle of Capri, with white walls, repeated blue and chrome accents and dark wood beams. Guests tell us the atmosphere feels like a small yacht cruising around the Isle.

All the seafood dishes are reminiscent of Capri, such as calamari, octopus, red mullet and grilled mussels served with garlic, thyme and extra virgin olive oil. Spigola Dell'Atlantico, a Chilean sea bass with zucchini, onions, and tomatoes in a Vinsato Sauce, is the house specialty and another favorite. In addition to seafood, the restaurant's fresh pastas are all house made, such as Tortelloni with Truffle cream sauce, while the dry pastas are exclusively imported from Cercola (Naples), Italy.

What are your favorite culinary weapons in the kitchen?
My go-to weapon in the kitchen is the tong. It's always in my hand. You can do a lot of things with a tong...it's a better extension of my hand!

What is your favorite secret ingredient?
That's going to stay a secret, but all I can tell you is that I use it in many of my dishes. A universal secret ingredient in all cooking is to make sure you are cooking with heart and patience. Food would not taste the same without those two key things.

What is the one rule or value you try to instill in all of your staff?
Honesty. Working in a restaurant is all about team work-- that is the only way a kitchen can function efficiently.

What qualities do you look for when hiring cooks for your restaurant?
I look for a chef that is flexible, demonstrates a willingness to learn and is personable with both kitchen staff and clientele. It is important that a chef is open to change in order develop a restaurants view and personality.

What is your least favorite food?
Indian food does not appeal to my taste.

What is your beverage of choice?
Good red wine! Plain and simple.

When you are not eating at your own restaurant, where are you eating?
La Masseria, a wonderful Italian restaurant on East 48th street between 7th and 8th, it offers an elegant atmosphere.

Which foreign country inspires your style the most?
Italy, Italy, Italy

What was the most spectacular meal you ever had?
My wedding dinner at Chanterelle was a meal to remember. In 2009, after thirty years of business the restaurant closed. It was known for classic French cuisine that was refined and innovative. I remember we had zucchini flowers and the freshest seafood-- a true dining experience.

What is your best cooking tip for a home enthusiast?
Do not be afraid to stray away from the recipe, in order to cook with things at your disposal. Be inventive and creative.

What do you eat when you are home?
Pasta is the most satisfying meal. When I haven't eaten pasta for more than three days I'm convinced that I feel under the weather. It's a good thing that when I walk into Marcony everyday...it feels like home.