What were your favorite foods growing up?
Hamburgers and pizza.

When did you decide you wanted to open a restaurant?
Between 1999 and 2000.

Where and when did your career in food begin?
2004 the french culinary school.

If you didn't become a restaurant owner, what would you be?
Retired.

How would you describe your cuisine?
Gastropub style, comfort food with a twist.

What is the one rule or value you try to instill in all of your staff?
Quality is our number one priority. This means everything from the quality of the food to the quality of the experience a customer receives: we seek out the freshest ingredients possible; we hold to the age-old tenant of customer service, as long as it's within reason, the customer is always right; and even if it's not the menu, the chef will always prepare a dish a customer orders as long as the ingredients of the dish are in-house.

What qualities do you look for when hiring cooks for your restaurant?
They must be passionate!

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
You are not eating at my restaurant.

What is your least favorite food?
That's a tough one, because I really eat everything.

What is your beverage of choice?
My favorite is root beer on tap, specifically Saranac Lake, so naturally we installed it, and I can always go for a Stoli O.

What are some recent dining and culinary trends you have been observing?
People are catching on to what we always say here at PSbklyn, hamburgers are the new steak.

When you are not eating at your own restaurant, where are you eating?
I'm always seeking out the best neighborhood Italian joints-the next best thing to comfort food after PSbklyn.

What was the most spectacular meal you have ever had?
Hotel de Paris in Monte Carlo and Alain Duccasse's Louis XV.

What is your best cooking tip for a home enthusiast?
EAT OUT.

What do you eat when you are home?
Barbeque.