What were your favorite foods growing up?
A funny story actually. I was addicted to mayonnaise growing up. Because I was so addicted to it, my mother stopped buying it. I learned how to make it on my own and my entire family was then addicted to my mayonnaise. It was the first food that I made on my own. My other favorite food was/is hummus. My father taught me how to make it and every time I eat it, it reminds me of my father.

When did you decide you wanted to be a chef?
I worked as a delivery boy when I was 14 and during the time between orders, I used to go to the kitchens of restaurants to help out because I was bored. When I was in the kitchen, I liked the heat, I liked the stress, I liked the energy. I started to realize that this was a fun, exciting place to be. When I was 16, I did an internship at a restaurant called Llers in Buenos Aires and another called Maria in San Paolo, and another called Sartoria in London. It all happened naturally from there. I became a chef without noticing. It started with really loving what I was seeing and experiencing and then turned into, "loving what I was a part of."

If you didn't become a chef, what would you be?
I have a knack for numbers. I would most likely be a mathematician or a crazy scientist.

How has South American cooking culture influenced your cuisine?
Well, Argentina doesn't have a typical Latin style when it comes to food. There is definitely a Spanish and Italian influence within Argentina's heritage. I lean towards the Italian side of that. We don't serve Italian foods at Wall & Water (unless specifically requested, which we'll do), but Italians have learned to not complicate their foods. They cook very clean and very simply with fresh, delicious ingredients. That's what we do here at Wall & Water, with ingredients from the Hudson Valley.

Who/what has shaped your cooking the most over the years?
My mother. She is a wonderful cook. She taught me to appreciate and enjoy food.

What are your favorite culinary weapons in the kitchen?
I appreciate the value of traditional cooking methods. I don't need to find the latest gadget or trend. Cast iron pots and pans, Mortar & Pestle, hand slicers, and such are perfect for my foods. I use "weapons" that have been working magic for me for years. There's no point fixing something that's not broken.

What is your favorite secret ingredient?
If I told you, I'd have to...just kidding, good quality salt is always very effective.

What is the one rule or value you try to instill in all of your staff?
Passion, appreciation, enjoyment and consistency.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
You would be pleased that you would be able to order most of the dishes on the menu. Most of our food is sourced directly from the Hudson Valley and it's seasonal. In addition, because we're using traditional cooking methods, everything is flavorful and delicious. We don't use heavy sauces or creams on anything.

What was the most challenging meal you had to make? Why?
I cooked for the Queen of England once. Even though I had been a chef for 20 years at that point and had cooked for a number of dignitaries and celebrities; cooking for the Queen was intimidating. It went well though! I saw her smile.

What was your worst restaurant disaster?
I've had some accidents here and there in the kitchen, but nothing that could be called a disaster. Everything is fixable.

What is your least favorite food?
Even my least favorite foods can taste delicious if paired with the right ingredients and cooked well.

What is your beverage of choice?
Beer.

What are some recent dining and culinary trends you have been observing?
The future is behind us. Traditional cooking methods are coming back in full force. We're going back to how foods were cooked 100 years ago: smoking, pickling, roasting, braising, etc.

When you are not eating at your own restaurant, where are you eating?
I've only been here 3 months! I haven't had a chance to find a favorite, but I like Lombardi's Pizzeria, the small Indian restaurants in the East Village, and I love to eat on the street in Chinatown.

Which foreign country inspires your style most?
Italy.

What was the most spectacular meal you have ever had?
It was actually the meal I had on my first date with my wife. To be honest, the food wasn't memorable, but as far as the most spectacular meal, that was it.

What is your best cooking tip for a home enthusiast?
Use five top quality ingredients or less. Keep it simple.

What do you eat when you are home?
Wine and cheese!