What were your favorite foods growing up?
I loved Salvadorian food, such as pupusas, short rib soup, tamales, refried beans, yucca with pork, and corn atole. I can never get them out of my system.

When did you decide you wanted to be a chef?
It was when I got a job in the Ritz Carlton Hotel. My chef told me that cooking is not a job, it's a career you do with love or you can get out of his kitchen. That's when I said I want to be a chef.

Where and when did your career in food begin?
In a restaurant called Cafe Orlin in NYC in 1982.

If you didn't become a chef, what would you be?
I have never thought of doing something different than the restaurant business, but if not a chef a floor manager or anything that has to do with the food industry.

Who/what has shaped your cooking the most over the years?
Alex Garcia has shaped my cooking, as well as traveling through the world.

How would you describe your cuisine?
Modern New York, Mediterranean with Spanish influences.

What influences your cooking style and particularly the menu at your restaurant?
A trip I took last year to Spain, Egypt, Israel and Greece. It was what inspired the Mediterranean/Latin fusion at Scarpina.

What are your favorite culinary weapons in the kitchen?
My own knife.

What is your favorite secret ingredient?
Roasted garlic and white balsamic vinegar.

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

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Fish and our kebabs.

What was the most challenging meal you had to make? Why?
Chicken Valentine. I was young and had little experience. It was difficult because you have to make a mousse and a hot dish at the same time.

What was your worst restaurant disaster?
Having frozen water pipes explode right on top of a restaurant critic!

What is your least favorite food?
Liver and Korean food.

What is your beverage of choice?
Red wine.

What are some recent dining and culinary trends you have been observing?
Spanish and casual American and I have observed it growing by the minute.

When you are not eating at your own restaurant, where are you eating?
Sushi and especially a Dominican sushi place called Mamasushi restaurant in Washington Heights.

Which foreign country inspires your style most?
Spain and Greece.

What was the most spectacular meal you have ever had?
It was a meal at Per Se from Chef Tomas Keller.

What is your best cooking tip for a home enthusiast?
Keep it clean and simple and with a lot of love.

What do you eat when you are home?
Cereal.