What were your favorite foods growing up?
Lamb, pizza and baked ziti. I definitely was not much of a vegetable eater!

When did you decide you wanted to be a chef?
It was when I was a senior in college. I realized that I was not interested in sitting in an office and had always loved food and restaurants. I started cooking my senior year, and here I am 16 years later.

Where and when did your career in food begin?
1993, at 1789 Restaurant in Washington, DC.

Who/what has shaped your cooking the most over the years?
Every chef I have worked with has influenced my style in one way or another. However, my last five years with Tony Mantuano at Spiaggia played a very significant role, as well as my time spent living in Italy many years ago.

How would you describe your cuisine?
Italian and simple with a touch of elegance.

What influences your cooking style and particularly the menu at your restaurant?
The different regions of Italy, the changing of seasons and ingredients that can shine without needing a lot of manipulation.

What qualities to you look for when hiring cooks for your restaurant?
A dedication to learning, an interest in Italy and Italian cuisine, an enthusiastic personality and a good sense of humor.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Our fish dishes are all on the healthy side (monkfish, trout, orata, sardines).

What was the most challenging meal you had to make? Why?
I cooked a Passover Seder last year in San Francisco for 40 people. I was a little ambitious, with 18 family-style dishes using only four burners in a very small home kitchen. It was fun, but much more complicated than I expected.

What was your worst restaurant disaster?
As a young cook, I used salt instead of sugar in a dessert for a 250 person event.

What is your least favorite food?
Canned tuna

What is your beverage of choice?
Anything with bubbles

When you are not eating at your own restaurant, where are you eating?
Lupa, Employees only, Blue Ribbon Sushi, John's Pizza, Pata Negra

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
There have been many, but my most favorite was a lunch at Del Pescatore in Montova, Italy.

What is your best cooking tip for a home enthusiast?
Don't be afraid to deviate from recipes and experiment.

What do you eat when you are home?
Not much, actually. I'm not home very often but when I am, I usually eat cereal, yogurt, espresso and occasionally, I'll make a very simple pasta for myself.