What were your favorite foods growing up?
Korean, Chinese, Japanese and American.

Where and when did your career in food begin?
My career first began when I started as dishwasher at my parents' restaurant when I was 13 years old.

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

Who/what has shaped your cooking the most over the years?
Each of the chefs I have worked with in the past, and my family's background.

How would you describe your cuisine?
New American Cuisine.

What influences your cooking style and particularly the menu at your restaurant?
Rustic American with a foundation in French technique.

What are your favorite culinary weapons in the kitchen?
Passion.

What is your favorite secret ingredient?
Love.

What is the one rule or value you try to instill in all of your staff?
Perfection.

What qualities do you look for when hiring cooks for your restaurant?
Clean and well-organized.

What is your least favorite food?
Very spicy food.

What is your beverage of choice?
Wine.

Which foreign country inspires your style most?
France.

What is your best cooking tip for a home enthusiast?
Simple is always best.

What do you eat when you are home?
Cereal and protein smoothies.