What were your favorite foods growing up?
Tripe.

When did you decide you wanted to be a chef?
Watching my nonna cook.

Where and when did your career in food begin?
It began when I was the chef for the Italian Ambassador at the UN.

If you didn't become a chef, what would you be?
I'd be in the wine industry.

Who/what has shaped your cooking the most over the years?
My grandfather.

How would you describe your cuisine?
Authentic Tuscan Cuisine.

What influences your cooking style and particularly the menu at your restaurant?
Seasonal Ingredients.

What are your favorite culinary weapons in the kitchen?
Patience.

What is your favorite secret ingredient?
Bay Leaves.

What is the one rule or value you try to instill in all of your staff?
Cleanliness.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Small portions of everything.

What was the most challenging meal you had to make? Why?
It was a big dinner for the Italian Ambassador after it was decided to enter the war in Afghanistan.

What was your worst restaurant disaster?
I've had more than one.

What is your least favorite food?
Anything with butter.

What is your beverage of choice?
Red wine.

What are some recent dining and culinary trends you have been observing?
Small plates.

When you are not eating at your own restaurant, where are you eating?
With my family.

Which foreign country inspires your style most?
Italy.

What do you eat when you are home?
Mostly pasta.