What were your favorite foods growing up?
Mexican was always served growing up in LA.

What made you want to be a chef?
The excitement of the kitchen and the ability to learn for a lifetime.

Where and when did your career in food begin?
It was a long time ago; I was 7 years old working for my mother in the snack shack of a large baseball stadium in LA.

If you didn't become a chef, what would you be?
I could not imagine.

Who/what has shaped your cooking the most over the years? Opening up to all ethnic flavors and cultures.

How would you describe your cuisine?
Strait forward good food, sometimes incorporating international foods.

What influences your cooking style and particularly the menu at your restaurant?
We make everything from scratch, time management always influences my choices.

What are your favorite culinary weapons in the kitchen? Mandolin, peeler and such, but I could not produce without my 20 qt Hobart.

What is your favorite secret ingredient?
Fennel Pollen, Rosemary

What is the one rule or value you try to instill in all of your staff?
To care and to try. That sets the difference between good and great.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Grilled or Planche Fish

What was the most challenging meal you had to make? Why?
I owned a catering company; the president was landing in helicopters. We could not set up the tents till he landed and departed the area! We had 3 hours to set up and cook for a 200 person wedding; we did it but it was close.

What was your worst restaurant disaster?
We had a fire in the kitchen: it set off the hood system (wet type) and we had a full house of reservations. We cleaned up, re-set the gas, lost the first sitting, and opened in time to make a few dollars.

What is your beverage of choice?
Gruner Veltliner

What are some recent dining and culinary trends you have been observing?
Nutritional foods are getting popular, profitable foods

When you are not eating at your own restaurant, where/what are you eating?
Asian foods, like Momofuko in Manhattan

Which foreign country inspires your style most?
China, France

What do you eat when you are home?
Fish, salad, quesadillas