What were your favorite foods growing up?
My mom's lasagna and oyster casserole, my Grandmother's roast stuffed chicken and gnocchi.

Where and when did your career in food begin?
I worked in the sports arenas at my college selling hot dogs, peanuts and other arena favorites.

Who/what has shaped your cooking the most over the years?
For me, it has been all of the traveling I have done Europe and the time spent "living like a local."

How would you describe your cuisine?
Fresh, minimally designed cuisine with respect for nutritional and healthy eating. I use the best quality ingredients possible. For example, when it comes to berries I like to use Driscoll's. A great quality berry makes all the difference in a dish. Driscoll's berries are always plump, juicy and delicious and you can purchase both convention and organic Driscoll's berries.

What are your favorite culinary weapons in the kitchen?
I have traveled around the world and tried more gadgets then I can remember but it will always be a really good knife.

What is your favorite secret ingredient?
Love: you either have it or you don't.

What is the one rule or value you try to instill in all of your staff?
Work clean, it's that simple.

What qualities do you look for when hiring cooks for your restaurant?
Attitude is everything, anyone who has "paid the price" really understands the importance.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Mixed greens, cucumber and tomato with lemon and olive oil on the side, grilled fish and roasted vegetables. People don't lose weight unless they eat right.

What was your worst restaurant disaster?
A car drives into a utility pole outside the restaurant (no one hurt) and electricity goes out at about 11:00 am on Mother's Day with 800 reservations due. We cooked by candle light, gas stoves, sterno to keep holding boxes warm and we drank water by the gallons in the hundred plus degree kitchen but, we got it all done!

What is your least favorite food?
The food people order to see if you are brave enough (or stupid enough) to try.

What is your beverage of choice?
Sparkling water and lime.

What are some recent dining and culinary trends you have been observing?
Locavore, organic and free range topics are hot but good value is still the hottest topic.

When you are not eating at your own restaurant, where are you eating?
I have a great "detox" small plate restaurant in my area; great foods, flavors and portions.

Which foreign country inspires your style most? Spain and her people have inspired me the most.

What was the most spectacular meal you have ever had?
I have eaten in some of the best restaurants around the world, each an extraordinary experience but for what it was, the best meal I ever had was a platter of sliced tomatoes, lime and salt with a bucket of Coronas sitting on a Cozumel beach; those tomatoes were unbelievable.

What is your best cooking tip for a home enthusiast?
Buy a really good sauté pan and lid!

What do you eat when you are home?
Roast pork chop, potato, onion and vinegar peppers.