What were your favorite foods growing up?
Macaroni and cheese, lobster, grilled cheese

When did you decide you wanted to be a chef?
I thought about it while working during the summer in college, but I did not take it seriously until after college when I decided it was what I wanted to do as a career.

Where and when did your career in food begin?
It began at TGI Fridays in Tarrytown, NY. I was a "smiling, happy, people greeter", otherwise known as a host. I was a senior in high school and I loved the excitement of working late at night and all the colorful people that always work in restaurants.

If you didn't become a chef, what would you be?
I probably would be a history teacher even though I have a degree in geology, or possibly a lawyer.

Who/what has shaped your cooking the most over the years?
My wife, who is a chef as well, is the biggest influence on me.

What are your favorite culinary weapons in the kitchen?
I like a good wooden spoon, I hate stainless steel spoons. They are really useless in a kitchen.

What influences your cooking style and particularly the menu at Rocca?
I am influenced the most by the seasons and the light and simple cooking of Liguria. I try to think of local, seasonal ingredients and view them from the landscape of the Italian Riviera.

What is your favorite secret ingredient?
My favorite secret ingredient is marjoram. It has a great floral flavor that accents any fish or vegetable dish.

What is the one rule or value you try to instill in all of your staff?
I try to teach them to cook every meal like they are cooking for their mother.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
The whole fish is very simple and has only a little olive oil on it. There is very little butter or cream used in the restaurant so you should be safe.

What was your worst restaurant disaster?
Two New Year's Eve events are tied for first. One was when I was a line cook at Rialto and I was told to put a little vinegar with the wild mushrooms to clean them and I added too much and they turned white. The second was my last day at Rialto, New Year's Eve as well, and I overcooked all the lamb racks... luckily most people ordered their lamb cooked Medium.

What is your least favorite food?
I will try anything and I appreciate everything. However, I generally avoid sea urchin, salmon (except smoked or cured) and rare hamburgers.

What is your beverage of choice?
Any kind of Beer, but preferably Sam Adams or Rolling Rock.

What are some recent dining and culinary trends you have been observing?
Smaller restaurants with small, affordable menus.

When you are not eating at your own restaurant... you are eating at?
East Coast Grill in Cambridge. The drinks are great, the food is solid and the atmosphere is fun and very relaxed.

Which foreign country inspires your style most?
Right now I am inspired most by Italy, but I also love Latin American flavors.

What was the most spectacular meal you have ever had?
It's pretty tough to pick a great meal - but I would say a meal at Jardiniére in San Francisco in 2000 and Cibreo in Florence in 2006.

What is your best cooking tip for a home enthusiast?
Don't be afraid to use salt and freshly cracked pepper (as opposed to ground pepper).

What do you eat when you are home?
We eat a lot of roast chicken because it's so versatile. The first day is a roast, the second day is sandwiches, the third day is soup. It's like three meals in one!