What were your favorite foods growing up?
BBQ. My family owned a barbeque restaurant and I loved it. The food was pure Oklahoma.

When did you decide you wanted to be a chef?
When I was in college studying anthropology. All I could think about was food. I had gone to Mexico when I was 14-years old and fell in love!

Where and when did your career in food begin?
I am a 4th generation restaurant family, so it is in my blood.

If you didn't become a chef, what would you be?
A full time writer

Who/what has shaped your cooking the most over the years?
The Mexican cooks that I learn from in Mexico. The market vendors, the street stalls. They have shaped what I have done in Frontera and Topolo.

How would you describe your cuisine?
Contemporary Mexican cuisine

What influences your cooking style and particularly the menu at your restaurant?
Local agriculture. We have worked hard on making sure we know our farmers. We took years to cultivate those relationships and it has paid off on our plates.

What are your favorite culinary weapons in the kitchen?
Molcajete — mortar and pestle. You can't beat it for grinding ingredients.

What is your favorite secret ingredient?
Hoja santa or epazote — cool herbs that really add dimension to a dish

What is the one rule or value you try to instill in all of your staff?
Love what you do!

What qualities do you look for when hiring cooks for your restaurant?
Passion. Someone who likes travel and likes to experience life.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
We offer celebration food and everyday food. If you are eating for everyday there is plenty to choose from.

What was the most challenging meal you had to make and why?
Well, competing in Top Chef Masters was the hardest thing I have ever done. Thinking that quick on your feet was rough!

What was your worst restaurant disaster?
Nothing really terrible! The scariest thing in a restaurant is a fire, and once we had that in the back kitchen.

What is your least favorite food?
Tomato juice. Is that a food?

What is your beverage of choice?
Wine, tequila, coffee

What are some recent dining and culinary trends you have been observing?
I think folks like knowing where their food comes from. We really try to put our money where our mouth is, literally — we set up the Frontera Farmer Foundation 7 years ago to support our local farms. Our guests love knowing the farmers and their food. They begin to ask for the product by name.

When you are not eating at your own restaurant, where are you eating?
I like going in my neighborhood to see what is going on. Smaller places in Bucktown.

Which foreign country inspires your style most?
Well, I visit Mexico about 6 times a year to get inspired. But I really love Thailand and recently just got back from India.

What was the most spectacular meal you have ever had?
The next one I am going to eat

What is your best cooking tip for a home enthusiast?
Keep it simple and use fresh ingredients.

What influences inspire your cuisine?
Cooking seasonally and locally. That inspires great cuisine.

Where do you get the majority of your ingredients?
All around Chicago and local states

How was it being on Top Chef Masters?
HARD. Watch what happens!