What were your favorite foods growing up?
Roast Pork (Caribbean Style) + My Mom's Italian meat ball and sausage in gravy.

Where and when did your career in food begin?
Being that I come from a Puerto Rican and Italian heritage, food education begins at the family dinner table! I just figured out a way to make a career out of it in the summer of (1991) Hyatt Regency Chicago when I was offered a summer internship there.

If you didn't become a chef, what would you be?
As a young boy I was a severe asthmatic and always in and out of Oak Park hospital. En route to the hospital we would always pass the most beautiful corner mini mansion I had ever seen. I always told my mother that I would become a doctor one day and buy her that mansion.

Who/what has shaped your cooking the most over the years?
Many people and experiences have influenced my cooking. However, over the last three years I've actually started listening to the consumers' needs and requests more this has helped me enormously with my menu development.

How would you describe your cuisine?
My cuisine is driven by carefully seasoned ingredients, top quality, seasonal as well as approachable for guests of all backgrounds.

What influences your cooking style and particularly the menu at your restaurant?
After much market research of the neighborhood including restaurant research and random conversations with random people, we felt i.e. (Achim Lenders, Jonathan Frolich and myself), that the shop could become a place of choice for locals that were in need of an experience that was uncomplicated and straight to the point focusing on New York farmers, and local artisans/small mom and pop businesses.

What are your favorite culinary weapons in the kitchen?
French knife, birds beak pairing knife and of course a little attitude.

What is your favorite secret ingredient?
Passion for what you do, and knowing that with hard work comes opportunity.

What is the one rule or value you try to instill in all of your staff?
Continually self-invest in your career - read books, dine out and practice in your own home.

What qualities do you look for when hiring cooks for your restaurant?
Since all of our kitchens are open venues, I look for humble, well-spoken people who are outgoing and passionate.

What is your beverage of choice?
Kettle one citron with tonic and extra lime!

What are some recent dining and culinary trends you have been observing?
Farm to table, organic, sustainable, and local. Also, I look for ways that I can infuse my Latin background into cooking preparations.

When you are not eating at your own restaurant, where are you eating?
Small mom and pop focused restaurants featuring the classics as well as Latin focused restaurants.

Which foreign country inspires your style most?
Europe in general and Puerto Rico.

What was the most spectacular meal you have ever had?
I've had many spectacular meals over the years; however the most memorable meals have been with family and friends during Christmas and New Year's when the family comes together for a traditional Puerto Rican & Italian feast.

What is your best cooking tip for a home enthusiast?
Cook what you enjoy eating the most and learn to cook those few dishes with fresh ingredients with a glass of wine or beer in hand! It definitely aids in better decision making.

What do you eat when you are home?
Caribbean/Italian cuisine or whatever my wife places in front of me.