What were your favorite foods growing up?
Soggy tuna on white bread with slices of tomato

When did you decide you wanted to be a chef?
I knew I wanted to be a chef when I was 15 working as a bus boy.

If you didn't become a chef, what would you be?
Probably a musician

Who/what has shaped your cooking the most over the years?
The people who taught me the most through my career, particularly Eliza Green and Wolfang Puck. More recently, the farmers, the fisherman and the people I have gotten to know that bring us food.

What are your favorite culinary weapons in the kitchen?
Common sense.

What is the one rule or value you try to instill in all of your staff?
To treat each other with respect is probably one of the most important thing, it is tough to do in our business with the high pressure.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
We do a lot of salads, fresh vegetables and fish that are healthfully mindful.

What is your least favorite food?
Calf liver.

What is your beverage of choice?
Brown liquor.

What are some recent dining and culinary trends you have been observing?
Back to basics, unpretentious dining experiences. Not feeling like you have to have 12 courses and talk really quietly to have a great meal and enjoy yourself.

When you are not eating at your own restaurant, where are you eating?
Home.

Which foreign country inspires your style most?
Not a foreign country -- our country! I don't get too travel out of the country enough for it to be a constant inspiration. Being here and being exposed to so many different cultures is inspiring to me.

What is your best cooking tip for a home enthusiast?
Having everything ready when you are going to start cooking. Read the recipe before you start.