When did you decide you wanted to be a chef?
I always knew i wanted to be a chef. Growing up in a family of chefs and watching my father run his restaurants, I knew this is what I wanted to do for the rest of my life.

Where and when did your career in food begin?
I started in France in my father's restaurant at the age of 5. I first started by making pies and cutting the french fries.

If you didn't become a chef, what would you be?
I would be a gardener which probably explains my menu concept a little bit -- The Market List that allows diners to pick their protein and how it will be prepared, pick the vegetables to accompany their entrée and then choose their chutneys or sauces to go-with.

Who/what has shaped your cooking the most over the years?
Just after culinary high school, I met Chef Jean Francois Rouquette. He began being my mentor and I'm now always in contact with him. He was a huge influence on my cooking style and approach to kitchen and restaurant management.

How would you describe your cuisine?
My cuisine is very fresh and very light, while still being comforting and flavorful. At RH, my menus are based on the vegetables in season. During my training, I learned to appreciate vegetables and not to ruin their flavors and nutritional components by over-cooking and over-seasoning.

What influences your cooking style and particularly the menu at your restaurant?
Definitely the seasons and what products are available. In trying to keep my menus light and as fresh as possible, I am constantly keeping track of what's available at the local farms.

What are your favorite culinary weapons in the kitchen?
My stove -- My fabulous Molteni stove made in France.

What is the one rule or value you try to instill in all of your staff?
Team spirit in conjunction with delivering the highest level of hospitality to each other and to our guests..

What qualities do you look for when hiring cooks for your restaurant?
Spirit before knowledge because we can always teach the person. We cannot change the spirit.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
There are two options. You can order something off of our Market List menu. Our unique market list menu lists all items we have available in our pantry and refrigerators. We have a list of proteins, the suggested methods of preparing (you can pick your favorite), then a list of vegetables, sauces and chutneys, and then your sides. This is a great option for people who are watching their weight or who have other dietary issues. By choosing your own dish and how it's prepared, it's a guarantee you will get exactly what you need. If you'd rather have the item already created, I suggest the spring vegetables salad (with carrot puree and ginger) along with poached halibut on smoked sea salt, with green spring garlic and sea beans.

Your kitchen is totally open, even the walk-in coolers. How does it feel to be constantly on display?
I rather enjoy it. It gives my staff and me the opportunity to constantly interact with the guests. By being totally exposed and open, it gives us the chance to get immediate feedback on our dishes and allows for us to customize our guests' experiences for them.

What was the most challenging meal you had to make? Why?
I used to do culinary contests. The most challenging one was the M.O.F. two years ago. It was a highly-technical challenge and we had to respect a lot of rules and regulations.

When you are not eating at your own restaurant, where are you eating?
I'm usually eating at home. My wife is a chef, too, so we take turns cooking and trying out new dishes on each other. This also gives me a chance to start teaching my son to cook.

What is your best cooking tip for a home enthusiast?
Be simple and don't over-think your meal. If you keep it simple, there's less pressure and you have more time to enjoy the experience and the time you're spending with your friends and family.