What were your favorite foods growing up?
All kinds of European meats including pork shoulder and Wiener Schnitzel.

When did you decide you wanted to be a chef?
I grew up with a restaurant family, so I knew at a very early age.

Where and when did your career in food begin?
In Vienna, Austria at the age of 16

If you didn't become a chef, what would you be?
A football player in the NFL.

Who/what has shaped your cooking the most over the years?
During my apprenticeship, I worked for a chef that outlined the basics for me and outlined my style. I always tried to use the freshest ingredients and use them in a minimalistic way.

What are your favorite culinary weapons in the kitchen?
Char broiler, chef's knife and the Japanese mandoline.

What influences your cooking style and particularly the menu at The Country Club?
The French basic cooking techniques for sauces that go well with meat. Also, the great meat quality from all over the country.

What is your favorite secret ingredient?
Lemon or lime zest.

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

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Blackened ahi tuna with roasted vegetables

What was the most challenging meal you had to make? Why?
The final menu at my apprenticeship because it would define my cooking style for the rest of my career.

What was your worst restaurant disaster?
The fire alarm went of during dinner service and sprayed some of the guests. On a separate occasion, the NYC Blackout also caused some problems.

What is your least favorite food?
Tofu

What is your beverage of choice?
An ice-cold Newcastle

What are some recent dining and culinary trends you have been observing?
Steakhouses with a modern twist are becoming increasingly popular.

When you are not eating at your own restaurant... where are you eating?
In and Out Burger and new restaurants in Las Vegas.

Which foreign country inspires your style most?
Austria and France

What was the most spectacular meal you have ever had?
At the original Le Cirque in NYC because I was new to America and blown away by the flavors.

What is your best cooking tip for a home enthusiast?
Use great quality products and keep the steps simple.

What do you eat when you are home?
Anything and everything cooked on the BBQ grill.