What were your favorite foods growing up?
Rossow hamburgers

When did you decide you wanted to be a chef?
It was a bit by accident. When I was 15, I picked up a part time position at a local French restaurant, in the kitchen. Within a year, I was managing both back and front of house. I was hooked on the excitement and energy and the fact that everyday was a new challenge as well as the idea of creating wonderful memories for guests that came in to dine. I knew then I wanted to be a chef.

Where and when did your career in food begin?
I started in the kitchen when I was very young, and I am still as intrigued with the process as I was when I was a 15-year-old Garde Manger in a small French restaurant in my hometown.

If you didn't become a chef, what would you be?
I would definitely be working with a creative team at an advertising agency.

Who/what has shaped your cooking the most over the years?
George Morrone, Charlie Palmer, Jean-Louis Palladin, Marco Pierre White.

How would you describe your cuisine?
Refined American.

What influences your cooking style and particularly the menu at your restaurant?
The cooking style at XIV is modern American with a European twist. I wanted somewhere to taste many small dishes in a relaxed format.

What are your favorite culinary weapons in the kitchen?
Saucing spoons

What is your favorite secret ingredient?
It's no secret, but salt is one of the best ingredients in a kitchen. It can make flavors pop.

What is the one rule or value you try to instill in all of your staff?
Perseverance. Never settle for "good enough" because it's probably not.

What qualities to you look for when hiring cooks for your restaurant?
Passion and determination, a certain sensibility to food. I look for people who clearly think about food all day and night. People who taste critically.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
XIV is the best restaurant for this type of eating. There are 30 vegetarian dishes, 25 vegan items as well as lighter fare like sashimi.

What was the most challenging meal you had to make? Why?
The 5 yr anniversary dinner at Aqua was the most challenging. The restaurant was accommodating the usual 240 covers, and we also had some of the tops chefs and sommeliers to cook for, people like Jean-Louis Palladin, Eric Ripert, Jean-George Vongerichten, Tom Collichio, Charlie Palmer, Todd English, George Morrone, Michael Ginor

What was your worst restaurant disaster?
When we were opening BOURBON STEAK in Scottsdale, the Ansul system went off over the wood-burning grills 15 minutes before opening. Fortunately we were right by an outdoor patio and were able to wheel up barbecue pits and cook on those for the evening. Needless to say, it was a little nerve-wracking.

What is your least favorite food?
Anything out of season.

What is your beverage of choice?
Burgundy and fresh squeezed orange juice (not together, of course!)

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

When you are not eating at your own restaurant, where are you eating?
In LA I love Mozza, Urasawa, Jose Andres' Bazaar.

Which foreign country inspires your style most?
Japan. It's a beautiful, refined cuisine that pays attention to the highest quality ingredients.

What was the most spectacular meal you have ever had?
Masa in NYC.

What is your best cooking tip for a home enthusiast?
Taste and season. Home cooks can be a little shy with seasoning, which makes them wonder why it doesn't taste like what it does in the restaurant. Don't be afraid of flavor.

What do you eat when you are home?
We eat lots of Italian and Japanese. We like to eat sushi when we go out.