What were your favorite foods growing up?
Boston lettuce salad fresh from the garden

When did you decide you wanted to be a chef?
1968

Where and when did your career in food begin?
In Washington, D.C. 1965

If you didn't become a chef, what would you be?
A healer or an Interior Designer

Who/what has shaped your cooking the most over the years?
Traveling, reading and eating out

How would you describe your cuisine?
Healthy, balance, seasonal and New American

What influences your cooking style and particularly the menu at your restaurant?
The season and the farmers

What are your favorite culinary weapons in the kitchen?
Knife, cast iron pan, Japanese mandolin and a blender

What is your favorite secret ingredient?
Lemon and raz el hanouf (Moroccan spice blend)

What is the one rule or value you try to instill in all of your staff?
Cook without butter or cream. Think about nutrition and balance.

What qualities do you look for when hiring cooks for your restaurant?
Commitment, passion and taste buds

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Whatever you want

What was your worst restaurant disaster?
Using sugar instead of salt for a dish

What is your least favorite food?
Processed food and tripe

What is your beverage of choice?
Sparkling water, wine and champagne

What are some recent dining and culinary trends you have been observing?
Cooking more local and seasonal dishes

When you are not eating at your own restaurant, where are you eating?
At home and checking out new restaurants

Which foreign country inspires your style most?
Mediterranean countries

What was the most spectacular meal you have ever had?
Oleana in Boston, Obelisk and Palena in Washington, D.C.

What is your best cooking tip for a home enthusiast?
Use recipes that inspire you to be creative. Try a lot of different foods to develop your taste buds.

What do you eat when you are home?
Whatever is leftover from the restaurant