What were your favorite foods growing up?
I grew up on French food so this was my favorite, and then I fell in love with Asian and Thai food because of the rich flavors.

When did you decide you wanted to be a chef?
Even though I worked part time as a chef and went to culinary school in France, it was more of a recreational activity then. I knew I wanted to be a chef when I moved to New York in the 90's. I worked with my cousin at a restaurant and then on my own at another location and loved the experience.

If you didn't become a chef, what would you be?
If I weren't a chef, I would be doing advertising and marketing. Pitching commercials...something like that.

Who/what has shaped your cooking the most over the years?
New York really shaped my cooking. Here, you are exposed to diverse cultures and it really encouraged my culinary perspective. I love the fact that you can get almost any type of food in the city. It's inspiring.

How would you describe your cuisine?
My food is Pan-African fusion using French techniques. I've integrated foods and spices from the Caribbean, Brazil and Northern Africa, as well as the infamous South (here in America). The food is a reflection of African Diaspora mixed with the French techniques that I love.

What are your favorite culinary weapons in the kitchen?
It would have to be my knife. It's Japanese, very sharp and cuts with precision.

What is your favorite secret ingredient?
I would say its my house spice which includes cumin, cinnamon, chile pepper and garlic powder. I use it on everything. I also have other special spices from different regions.

What is the one rule or value you try to instill in all of your staff?
Mainly I try to instill how important customer satisfaction is. In New York, where there are so many restaurants serving delicious food, it's the service that sometimes stands out. We want customers to walk out happy and feeling like we appreciate their patronage. We want them to come back, to bring their friends and family. We treat our guests like house guests.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
You can order anything, honestly. There isn't anything deep fried here. Everything is prepared mindfully and much of the menu is lean. There aren't any hidden or extreme calories— just really good food.

What is your least favorite food?
You know, I really don't have one. I try everything— I LOVE food. However, food that's really greasy or not prepared well, I tend to stay away from.

What is your beverage of choice?
I would have to say the Ginger Drink. It's a simple homemade juice with ginger, vanilla extract, lemon, brown sugar and mint. I drink it all the time. You can even add a little vodka to it.

What are some recent dining and culinary trends you have been observing?
I think right now, people are noticing how important it is to have healthy and conscious dinning experiences. People want taste, not extra calories and fat.

When you are not eating at your own restaurant, where are you eating?
Did I mention I love food? I eat everywhere. One day it may be Asian, another day Indian, Mexican, Italian— everything.

Which foreign country inspires your style most?
France really inspired my technique but the spices and flavors of the African Diaspora has really influence my menu. I've traveled a lot and tried so much food and I've incorporated it all.

What is your best cooking tip for a home enthusiast?
Just keep trying. Don't give up or stop. By continuously cooking, you will learn which flavors match, which types of ingredients and spices to use in certain dishes. Experiment and have fun with it!

What do you eat when you are home?
When I'm home, I like to relax. It's my off day, so I will only prepare things that take only a little bit of my time like fish and salads.