1. What were your favorite foods growing up?
Anything cooked by my mother

2. When did you decide you wanted to be a chef?
At a early age by 14 years old I knew I never wanted to be anything else but a chef

3. Where and when did your career in food begin?
In Germany in small family owned hotel called: Landgasthof Hotel

4. If you didn't become a chef, what would you be?
Maybe a Pastry Chef.

5. Who/what has shaped your cooking the most over the years?
The diversity and creativity of the culinary business in Europe & USA

6. What influences your cooking style and particularly the menu at your restaurant?
Seasonality and freshness

7. What are your favorite culinary weapons in the kitchen?
My 10-inch Wusthof chefs knife

8. What is the one rule or value you try to instill in all of your staff?
Consistency , consistency, consistency

9. What qualities to you look for when hiring cooks for your restaurant?
Passion and interest in foods

10. What was your worst restaurant disaster?
Thanksgiving 1999

11. What are some recent dining and culinary trends you have been observing?
We are going back to basic and using simple ingredients

12. What is your best cooking tip for a home enthusiast?
Do your research, have fun and always enjoy a good glass of wine