What were your favorite foods growing up?
Growing up I was the child eating escargot, 3-pound lobsters, and hitting the country club buffet line 7-8 times, and eating everything else most children wouldn't eat.

When did you decide you wanted to be a chef?
I didn't, although I always loved food. I kind of just fell into it; I was always working in a restaurant even at a very young age, and before I knew it I was at culinary school and moved around the country gaining experience in several restaurants. And here I am now.

Where and when did your career in food begin?
I was 13 and started working at a local pizzeria, washing dishes, bussing tables, etc. I really acquired and affinity for the passion and pace of the restaurant as a whole.

If you didn't become a chef, what would you be?
Bored! I always think of what I would do if I didn't become a chef, and I really can't think of anything, but I do know that if I were to switch I'd be great at any career. This industry teaches you how to be passionate and gives you a huge sense of urgency, which most fields should have more of.

Who/what has shaped your cooking the most over the years?
I think the general population has shaped the way my food is designed. The availability of so many fresh products and ingredients has made it extremely approachable for guests to try new things with subtle familiarities.

How would you describe your cuisine?
I try and keep things as simple as possible, playing off most people's nostalgic likes to certain food items. Add fresh seasonal ingredients and playful presentations and that's how you get modern American cuisine.

What is your favorite secret ingredient?
Grains of paradise, fennel pollen, and I never leave home without chili oil.

What qualities to you look for when hiring cooks for your restaurant?
I look for dedication, someone willing to go the extra mile. A cook must have "the hunger" to work and aspire to better themselves.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
The Tuna tartare tacos are a great starter, local tuna and healthy. The watermelon "Steak Au poivre" is a nice fulfilling dish that's light but packed with fresh flavors and seasonal ingredients

What was your worst restaurant disaster?
Valentines Day + late deliveries + flood = disaster


What is your beverage of choice?
It's toss-up between smooth bourbon and a good single malt scotch.

When you are not eating at your own restaurant, where are you eating?
I don't get out too often, but I like going to down and dirty authentic places, mostly hole in the wall joints that only by word of mouth would you know it was there.


Which foreign country inspires your style most?
Asia, Italy, South American

What is your best cooking tip for a home enthusiast?
Be patient, I give a lot of credit for those who still do cook at home; I feel it is much more difficult to cook at home than it is in a restaurant.

What do you eat when you are home?
Fritos and Reese's peanut butter cups