What were your favorite foods growing up?
Egg fu yung and Little Debbie's Swiss Cake Rolls.

When did you decide you wanted to be a chef?
I'm still not very sure, but it seems to be what has happened and I am very happy with it.

Where and when did your career in food begin?
My front of the house career began at Olive Garden in college, but I started cooking at Le Cordon Bleu in Scottsdale in 1998.

If you didn't become a chef, what would you be?
Scuba instructor.

Who/what has shaped your cooking the most over the years?
My mom. I learned a lot about food growing up but I also learned a lot of what not to do from her.

What is your favorite secret ingredient?
Right now it is fermented black beans. I use them in braises, sauces, tapenades and salads.

What is the one rule or value you try to instill in all of your staff?
Be on time, and have fun while you are here.

What inspired you to open Girl & the Goat?
I have been looking forward to opening a new casual eatery since selling my last restaurant. And ever since, I have been thinking about opening a restaurant with the name Goat in it, since my last name means goat in Italian. So I came up with Girl & the Goat.

What qualities to you look for when hiring cooks for your restaurant?
I look for people that are down to earth and willing to work hard. We are constantly learning in the kitchen so who ever comes to work with me needs to know that no one knows everything.

What was the most challenging meal you had to make? Why?
A 6 course dinner for vegan/non-drinkers. Vegan cooking is totally out of what I usually do and on top of it all, no alcohol?

What was your worst restaurant disaster?
One night at La Tache, the gas line blew off the back of the grill. Luckily we noticed before the place blew up, but we had to cook all the "grilled" items in a convection oven in the basement.

What is your beverage of choice?
I like to start the night off with bubbles and end with bourbon.

What are some recent dining and culinary trends you have been observing?
Just really happy to see that many chefs, not just in the fine dining world, are supporting local and sustainable foods. We will also be purchasing from local farms at Girl & the Goat.

Which foreign country inspires your style most?
There are a few with very different styles. But Spain, Italy and Vietnam reign supreme.

What is your best cooking tip for a home enthusiast?
Make sure to season properly with salt. Too many home cooks are afraid to use salt. Also, don't be afraid to change a recipe you see in a cook book to make it your own.