What were your favorite foods growing up?
Spaghetti and meatballs and anything else my grandmother made

Where and when did your career in food begin?
I began my professional career at 18 in Bucks County, Pennsylvania at a restaurant called the Forager House.

If you didn't become a chef, what would you be?
A drummer with a reggae

What are your favorite culinary weapons in the kitchen?
Vita Prep Blenders, my Bakeltie Spatulas and my Nenox knives.

What influences your cooking style and particularly the menu at your restaurant?
The availability of the finest fish and shellfish that we can find and market fresh vegetables to compliment them.

What is your favorite secret ingredient?
Soy Sauce, just a few drops in ma sauce or with vegetables, it is undetectable, but it lends a richness and meatiness that is irresistible.

What is the one rule or value you try to instill in all of your staff?
Technique and consistency trumps inspiration every time.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Any one of our slow cooked fish dishes, we use very little fat when preparing them.

What was the most challenging meal you had to make? Why?
Cooking for Joel Robuchon, if you need to ask why you wouldn't understand anyway.

What is your beverage of choice?
Russian River Pinot Noir, a great Burgandy, Barbera D'Alba.

What are some recent dining and culinary trends you have been observing?
A move towards more and more casual restaurants

When you are not eating at your own restaurant...where are you eating?
At home

Which foreign country inspires your style most?
Japan, France.

What was the most spectacular meal you have ever had?
At Daniel, during the course of the meal I proposed to my wife.

What is your best cooking tip for a home enthusiast?
Buy the best ingredients that you can afford, taste often and cook simply. Stay within your depth.

What do you eat when you are home?
Usually farmers market vegetables and grilled steaks, with a nice bottle of red wine.