What were your favorite desserts growing up?
My grandmother's crepes because I have great memories of making them with her when I was young.

When did you decide you wanted to be a pastry chef?
I took a job in a bakery when I was 16 and knew then that I wanted to work with pastries.

Where and when did your cooking career begin?
The first kitchen I started working in was Hotel Lutetia in Paris, where I stayed for the next 3 years.

Who/what has shaped your baking the most over the years?
Definitely my travels--I have traveled all over Europe and even got the chance to spend 3 weeks in Singapore for a Food and Wine Festival. I think traveling is a great way to learn new techniques and sample new ingredients.

What is your favorite secret ingredient?
I love using fresh herbs in my desserts--I currently have items on the Le Cirque menu that include cilantro and basil. I just think that herbs add a nice complexity to my desserts.

What are some recent dessert trends that you have noticed?
I think desserts are getting more casual and playful. I recently ate at Momofuku Ssam Bar, where you can actually get dessert at the adjoining bakery and milk bar, which was kind of a cool idea. I've also noticed more chefs using somewhat unsophisticated ingredients like peanut butter or pop rocks to make great desserts.

What was the most challenging dessert you had to make? Why?
I entered a national pastry competition in France where I made a mini baba au rhum with carmelized bananas and orange tuile. The most difficult thing was working under so much pressure and trying to finish on time.

When you are not eating at your own restaurant, where are you eating?
I enjoy trying new restaurants around the city, but I also have a lot of friends who work/cook in some great restaurants, so its fun to go eat at their places. But I also love to cook at home with my girlfriend and try new recipes there.

Which foreign country inspires your style most?
I've always tried to incorporate what I've learned from my travels into all of my desserts, so I really can't say any one country, but I do like to take traditional French desserts and make them modern.

What was the most spectacular meal or dessert you have ever had?
I ate at Le Bernardin last November and will never forget that meal. All the food was perfectly seasoned and cooked, and I also loved the fact that I didn't feel too full after that many courses.

What is your best cooking tip for a home enthusiast?
Always keep it simple and use the freshest ingredients you can find. But the most important thing is to enjoy yourself, so go ahead and have a glass of wine while you cook!

What do you eat when you are home?
Since I eat most of my meals at work, I'm usually just snacking on something light at home. I love pita chips with hummus and small cheese plates.