What were your favorite foods growing up?
Lasagna, escargot, Golaki (Stuffed Cabbage), Roasted Pork & Dumplings. There are more, but we do not have time for that.

When did you decide you wanted to be a chef?
I decided that when I wanted to go to work and be happy.

Where and when did your career in food begin?
When I was six years old, playing in the kitchen.

If you didn't become a chef, what would you be? Unhappy

How did you wind up on the Food Network series Chopped? How has that experience been for you so far?
My girlfriend has been my biggest fan and supporter. She convinced me it would be a good culinary experience. Being on Chopped has helped me become more recognized publically, as well as in my field. This opportunity has opened new doors in my career. I would describe it, not so much as a bomb going off, but a grenade. I'm excited to see further results.

Who/what has shaped your cooking the most over the years?
Myself

How would you describe your cuisine?
My cuisine is known as French-Italian Fusion.

What influences your cooking style and particularly the menu at your restaurant?
The foundations would be French-Italian Classics with my modern trendy spinoff of the dishes.

What are your favorite culinary weapons in the kitchen?
My Chef's Spoon, my Japanese Chef knife and my tongs.

What is your favorite secret ingredient?
Sea salt

What one rule or value do you try to instill in all of your staff?
Organization and cleanliness

What qualities to you look for when hiring cooks for your restaurant?
The ability to copy what I can do and have consistency.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
You could start with my Grilled Calamari Salad, and end with my Pan Roasted Wild Striped Bass.

What was the most challenging meal you had to make? Why?
I wouldn't call it so much challenging, as intimidating, but, cooking Braised Beef Short Ribs for a Birthday dinner for Joan Collins.

What was your worst restaurant disaster?
My line cook, right before dinner service, started a grease fire in the deep fryer, and the hoods dumped white powder all over the kitchen.

What is your least favorite food?
Vegan and health food

What is your beverage of choice?
Ice cold mineral water

What are some recent dining and culinary trends you have been observing?
The corner cafes that offer everything from pizza, build your own salad, etc.

When you are not eating at your own restaurant, where are you eating?
At home

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
Slow roasted pork with spoon dumplings and sauerkraut and/or Mom's Lasagna.

What is your best cooking tip for a home enthusiast?
Buy some really good Japanese Knives, and hottest cookbooks and play with the recipes.

What do you eat when you are home?
Chinese food