What were your favorite foods growing up?
Rabbit, garlic and dijon mustard (the only kind).

Where and when did your career in food begin?
My mom told me that becoming a chef would mean I would always have a roof over my head, be full and warm. So, when I was 14, I did a 2 year apprenticeship in Anjou, France.

Who/what has shaped your cooking the most over the years?
Traveling.

How would you describe your cuisine?
I often say it's Northwest cuisine with a French accent.

What influences your cooking style and particularly the menu at your restaurant?
The local ingredients available on any given day. I am obsessive about sourcing the best local product, so whatever happens to be available will drive the menu.

What are your favorite culinary weapons in the kitchen?
Fish spatula, heavy bottom saute pan, wood handled whisk, fine sieve, sharp knives and cutting boards.

What is your favorite secret ingredient?
Harissa.

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

What qualities to you look for when hiring cooks for your restaurant?
A broad palate.

What was the most challenging meal you had to make? Why?
A 6-Course Orthodox Kosher menu for 300 off-premises. The entire kitchen and each course had to be built on-site with Rabbi supervision.

What was your worst restaurant disaster?
Between lunch and dinner service on a Friday night there was a severe winter storm. Our electricity went out, which meant no hot water and no dishwasher. We were also booked to do a cater-out 45 minutes outside of Seattle in a customer's home. It was snowing, there was no electricity, trees were in the roads...I would say it was a disaster, but we got through it.

What is your least favorite food?
Under cooked bakery products.

What are some recent dining and culinary trends you have been observing?
Brunch, sous vide eggs.

Which foreign country inspires your style most?
Morocco.

What is your best cooking tip for a home enthusiast?
Always make sure your pan is really hot before sauteing

What do you eat when you are home?
Emmer Farro, vanilla sugar, milk.