What were your favorite foods growing up?
Pancakes and Peanut butter

Where and when did your career in food begin?
My best friends fathers restaurant. We both worked as dishwashers.

Who/what has shaped your cooking the most over the years?
My ex business partner taught me to cook simple.

How would you describe your cuisine (e.g. New American with Indian influences)?
New American. Influences could come from anywhere.

What are your favorite culinary weapons in the kitchen?
Mandolin, Blender, Chinois

What is your favorite secret ingredient?
Basil, not really a secret.

What is the one rule or value you try to instill in all of your staff?
Learn from others and teach yourself.

What qualities do you look for when hiring cooks for your restaurant?
Clean, with a good attitude.

If I'm trying to watch my weight and I'm eating at your restaurant, what should I order to eat?
Seared tofu with vegetable stir fry, soba noodles, miso broth.

What is your beverage of choice?
Wine.

What are some recent dining and culinary trends you have been observing?
Cooking with local ingredients whenever possible, keeping it simple.

What was the most spectacular meal you have ever had?
Tasting menu at The French Laundry.

What is your best cooking tip for a home enthusiast?
Keep it simple.

What do you eat when you are home?
Homemade pasta.