What were your favorite foods growing up?
Pizza, spaghetti and mac n' cheese

When did you decide you wanted to be a chef?
November '91, when I started working at my brother's pizzeria, Pyzano's as the resident pizza thrower. I saw how much passion and love my brother had for food and, over the years, it just rubbed off on me.

Where and when did your career in food begin?
I started at Pyzano's in 1991, but my love affair with food began long before then growing up on my grandfather's farm.

If you didn't become a chef, what would you be?
I would be a photographer, clothing designer or maybe a psychologist.

Who/what has shaped your cooking the most over the years?
I can only say that myself and how I have personally changed over the years has shaped my cooking. I have traveled all over the world observing other chefs, cuisine, and cooking techniques, to that too, has shaped my cooking.

How would you describe your cuisine?
Authentic pizzaiolo to the core and very true to the style.

What influences your cooking style and particularly the menu at your restaurant?
My raw love for the craft and world travels influence my cooking style the most. I am always trying to make my food taste better and learn as much as possible wherever and whenever I can. My menu influences are built around the correct ingredients for the particular style, including different ovens and different techniques. For newer styles of pizza, such as the California style, my imagination and palate play the most important roles, as the style has no classification or standards for ingredients.

What is the one rule or value you try to instill in all of your staff?
We can always be better, but let the better bring us happiness along the way.

What qualities do you look for when hiring cooks for your restaurant?
Skill, passion and personality.

What is your beverage of choice?
Campari and soda, St. Germain on the rocks, or cream soda

When you are not eating at your own restaurant, where are you eating?
Gary Danko, Turtle Tower and La Piniata

Which foreign country inspires your style most?
Italy

What was the most spectacular meal you have ever had?
My mother's Italian Enchilada Casserole.

What do you eat when you are home?
Imported cheeses, chips and salsa, bread & olive oil