What were your favorite foods growing up?
Pizza, Fish & Chips (on Fridays), any type of pasta, Mom's famous chicken with almonds and mushrooms, wheat thins, cottage cheese and, perhaps a precursor to what was to come for me, oysters.

When did you decide you wanted to be a chef?
I spent a college semester in Rome, and it's there that I fell in love with the culture and, more so, with food.

Where and when did your career in food begin?
It began in NYC, in a small French Bistro in SoHo.

If you didn't become a chef, what would you be?
I would probably teach and coach at the high school or college level. But, in many ways, I do both everyday now, overseeing all of the culinary staff in our kitchens.

Who/what has shaped your cooking the most over the years?
Travel, reading, culinary experiences, working with different chefs and, very much an underrated influence, trial and error.

How would you describe your cuisine?
Approachable, clean flavors, respectful of classic preparation and Mediterranean in style.

What influences your cooking style and particularly the menu at your restaurant?
The freshness and quality of the product as well as its seasonality and healthfulness.

What are your favorite culinary weapons in the kitchen?
Cast iron skillet, sharp knife, well seasoned grill and spoons.

What is your favorite secret ingredient?
Patience.

What is the one rule or value you try to instill in all of your staff?
Approach your job with a healthy discontent. I espouse not being satisfied with the status quo; instead, challenging ourselves to do better every day.

What qualities do you look for when hiring cooks for your restaurant?
Consistent, positive attitude, good energy, strong values, fun, curious and flexible.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Grilled Tuna Steak with seaweed salad and steamed brown rice.

What was your worst restaurant disaster?
Sprinkler heads burst 5 minutes before service for 55 people in a private dining room. They never knew.

What is your least favorite food?
I have to say that I didn't really enjoy fermented shark in Iceland.

What is your beverage of choice?
Negroni, Wine (Red or White), and good fresh beer.

When you are not eating at your own restaurant, where are you eating?
You can usually find me in ethnic restaurants that cook the food that I don't.

Which foreign country inspires your style most? Italy! The mountains, sea, diverse culture...all of it.

What was the most spectacular meal you have ever had?
Having the most incredible all-truffle meal in Alba, Italy with the truffles we found.

What is your best cooking tip for a home enthusiast?
Keep it simple; be patient with your food; and taste before serving your food, so you can adjust the flavors.

What do you eat when you are home?
Eggs every which way, homemade soup and edamame.