1. What were your favorite foods growing up?
I loved stews and braised food.

2. When did you decide you wanted to be a chef?
When I was about 15 years old.

3. Where and when did your career in food begin?
At home with my father, who loved to cook. After I left home, I went to the Culinary Institute of America to begin my formal study.

4. If you didn't become a chef, what would you be?
I would probably be working in finance.

5. Who/what has shaped your cooking the most over the years?
Drew Nieporent, for one. We are all so proud of him for winning the James Beard Award for Outstanding Restaurateur 2009! Also, chefs I worked with at Gotham Bar & Grill, Fantino in the Ritz Carlton and Abbey restaurant.

6. What are your favorite culinary weapons in the kitchen?
Vita Prep Blender and Pacojet.

7. What influences your cooking style and particularly the menu at your restaurant?
Places I have traveled, local and seasonal ingredients.

8. What is your favorite secret ingredient?
Curry paste or vanilla bean.

9. How have you taken such a landmark establishment and made it your own?
By putting my life experiences and the many influences I have had along the way into each dish I create, and I surround myself with good people.

10. What is the one rule or value you try to instill in all of your staff?
Trust and Respect. Training is the most important process.

11. If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
House-cured Salmon with Dill Horseradish Potato Salad

12. What was the most challenging meal you had to make? Why?
I was recently in Iceland and I found many of the ingredients a challenge to work with because a lot of what was available was frozen.

13. What was your worst restaurant disaster?
Being "in the weeds" always has the potential to be disastrous!

14. What is your least favorite food?
Kidneys

15. How did you become involved with AWIF's Days of Taste?
I became involved through Myriad Restaurant Group and its involvement with many meaningful organizations and charitable groups.

16. What are some recent dining and culinary trends you have been observing?
I've been noticing a lot of comfort food and simple flavorful sustainable menus.

17. When you are not eating at your own restaurant, where are you eating?
Quite honestly, I'm at home with my wife. When I travel, I do make an attempt to visit a Michelin-rated restaurant or a 'regional gem' (a place where the locals would go).

18. Which foreign country inspires your style most?
Right now it would have to be the countries around the Mediterranean

19. What was the most spectacular meal you have ever had?
Depends on the region I'm in. Some great meals I've had in the past were at elBulli, Fat Duck, French Laundry and Peking Duck in Beijing.

20. What is your best cooking tip for a home enthusiast?
It's very simple: always try and use fresh ingredients

21. What do you eat when you are home?
I try to eat simple, light food at home. My wife is a vegetarian, so this is not hard to do!