What were your favorite foods growing up?
Anything off the BBQ.

When did you decide you wanted to be a chef?
It was after college, when I moved to NYC.

Where and when did your career in food begin? Sacramento California, at Parry Gary's.

If you didn't become a chef, what would you be?
A Fisherman.

Who/what has shaped your cooking the most over the years?
I am self-taught so mostly my inspiration comes from my travels.

How would you describe your cuisine?
My cuisine reflects the seasons and wherever I am at that time in my life.

What influences your cooking style and particularly the menu at your restaurant?
I'm influenced by the seasons as well as the region I'm in.

What are your favorite culinary weapons in the kitchen?
My Mac's knives.

What is your favorite secret ingredient?
Love.

What is the one rule or value you try to instill in all of your staff?
I try to instill consistency in the taste of the food.

What qualities do you look for when hiring cooks for your restaurant?
They must have passion.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Don't come to my restaurant, I am not cooking diet food. All kidding aside, my cuisine at Lido does fall on the lighter side and I'd recommend almost anything on the menu.

What was the most challenging meal you had to make? Why?
Cooking for Bill Gates at The Bellevue Club.

What was your worst restaurant disaster?
I had a fire in my first restaurant one week after opening (Frog and The Peach in CT).

What is your least favorite food?
None.

What is your beverage of choice?
Coffee.

When you are not eating at your own restaurant, where are you eating?
Momofuku.

Which foreign country inspires your style most?
The Whole Mediterranean region.

What was the most spectacular meal you have ever had?
Chez Pannisse in Berkley.

What is your best cooking tip for a home enthusiast?
Buy quality ingredients and use salt.

What do you eat when you are home?
Whatever I am in the mood for, usually something healthy.