What were your favorite foods growing up?
Franks and beans, grilled cheese sandwiches, Count Chocula, Steak-um Cheesesteak sandwiches

When did you decide you wanted to be a chef?
When I realized girls thought it was cool I liked to cook...especially since I couldn't play guitar

How would you describe your cuisine?
I'm interested in all cuisines. I just try to keep things simple and delicious.

What are your favorite culinary weapons in the kitchen?
Sharp knife, kosher salt, good olive oil

What is your favorite secret ingredient?
Togarashi

What is the one rule or value you try to instill in all of your staff?
Put yourself in the guest's seat and try to understand their experience

What qualities to you look for when hiring cooks for your restaurant?
Heart, determination and an open mind

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Most of our food is very healthy. We use very little butter and almost no cream. At most of the restaurants you can find sashimi or crudo that is lightly dressed.

What was your worst restaurant disaster?
Our opening Saturday night at Radius, an hour before it opened with 280 reservations the sprinkler system went off and flooded the entire place.

What is your least favorite food?
Hot oatmeal, it reminds me of my ex-wife.

What is your beverage of choice?
Grey Goose on the rocks, splash of cranberry juice.

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
The Ryland Inn, Whitehouse, NJ...best meal of my life

What do you eat when you are home?
Quesadillas, peanut butter and jelly sandwiches, eggs (any way you like'em), pasta

What is your best cooking tip for a home enthusiast?
Keep it simple, read the recipe twice.