What were your favorite foods growing up?
I grew up eating classic American food such as pizza, burgers, tacos etc.

When did you decide you wanted to be a chef? Who taught you how to cook?
I played a lot of sports in high school. Not very well obviously, but I made a connection with teamwork and fraternity. The kitchen is a physical, hard working place. It's very much like competitive sports. So soon after I started working in kitchens I knew I could be in one all day, everyday.

If you didn't become a chef, what would you be?
I would have loved to be an athlete.

Who/what has shaped your cooking the most over the years?
At this point, I'd say myself, and my desire to really have a point of view that's unique. I'm close... But Thomas Keller, even though my time with him was long ago really propelled my thinking as a chef.

What are your favorite culinary weapons in the kitchen?
If we are talking weapons, as in literally, then liquid nitrogen would be my pick. I don't think too many people are going to mess with a guy, a hose, and the second coldest liquid on the planet.

What is more important for a chef-technique or ingredients?
They work hand in hand. One with out the other doesn't work. It's unfortunate that some people associate super creative cooking with being NOT about the ingredients. That's sad.

What is the one rule or value you try to instill in all of your staff?
To think about flavor, and work as simple and clean as possible. I like my kitchen and chefs to be in total control and have their stations look like they are not even working. Flavor wise, they just need to be thinking about flavor, and not a list of things they have learned as a golden rule. We don't throw away tomato seeds, or dunk apples in lemon juice, or do a lot of things that chefs just get used to doing, but don't think about why.

What was the most challenging meal you had to make? Why?
The Top Chef finale. It was a brain stumper for me. The best meal of your life - it's silly.

What was your worst restaurant disaster?
A few wood grill fires and a broken exhaust system.

What is your least favorite food?
Can't say at this point I discriminate with any flavor. bad bar and grill food. Just frozen stuff you get in airports. I'm travelling a lot. I would love to fix the way people have to eat at airports and in the air for that matter.

What is your beverage of choice?
Ohh, soda. I really like Ting.

What are some recent dining and culinary trends you have been observing?
Being green for sure. And even though most of it is just business strategy, it's good for everyone.

When you are not eating at your own restaurant... you are eating at?
In airports and on planes.

Which country inspires you the most?
Italy and Japan

What was the most spectacular meal you have ever had? Honestly, can't say

What is your best cooking tip for a home enthusiast?
Stay extremely organized and clean as you go. Cooking at home is very difficult, so staying organized helps.

What do you eat when you are home?
Lately a lot of quick soups, and with the burger concept working we have been cooking a lot of patties.

If you were not a chef, what would you be?
I'd most likely be living a pretty sad life without much passion and direction. Cooking really was a calling and I'm glad I answered.