What were your favorite foods growing up?
Like most kids, my favorite foods were burgers and dogs with the occasional pizza. But, one of my family's favorite stories from when I was young was me ordering a bucket of steamed clams at age four. Also, fried abalone was a family favorite.

When did you decide you wanted to be a chef?
When I was young, I always loved to cook but it wasn't until my third year of college that I looked into culinary school. I was told at a young age that you should pick what you love to do and then find a way to make money doing it. I love to throw parties and entertain with food and drink because I can't sing or dance. So I became a chef.

Where and when did your career in food begin?
My first job in the food world began at age 11. A friend of the family owned a pizza place called Johnnie's Pizza. We used to go with large groups for pizza night, but unlike most 11 year old kids, I was more interested in how they tossed the dough and made the sauce than the video games. One night Jonnie let me help him make the dough for the next day. From then on, I was hooked. My first job was washing dishes and I quickly became the "finisher" (the person who put the fresh ingredients on the pizza after they came out of oven and sliced them). I guess I had an eye for presentation way back then (also, I wasn't a good dish washer and I think they wanted to be able to keep an eye on me).

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

Who/what has shaped your cooking the most over the years?
My earliest memories of cooking come from my grandfather and his love of food. His style was Italian at heart but he also made a mean fried chicken. I learned many valuable life lessons over steaming pots of cioppino and mountainous plates of paella. Later in life my cooking skills began to take shape due to necessity because both of my parents worked and you can only eat so much peanut butter. I would watch "Yan Can Cook" and "The Frugal Gourmet" and then attempt to recreate what I saw with what ever we had in the fridge.

How would you describe your cuisine?
All over the place. I love Latin spices and off the wall combos. Because of the heavy Japanese population in South America, the mixing of Asian and Latin has always been fun for me. I'm always interested in the blending of flavors. I also try to take traditional American dishes and put a spin on them (e.g., meat loaf wrapped in pancetta with a deep fried wasabi potato cake).

What influences your cooking style and particularly the menu at your restaurant?
I don't know if I have a true style. The people I have always looked up to are Bobby Flay, my grandfather and my mother for their love of cooking and entertaining. I am a big fan of Food TV and the Travel Channel. I love watching different people using ingredients in new ways then trying to re-create the dish with my own twist.

What are your favorite culinary weapons in the kitchen?
My knife and great ingredients to work with.

What is your favorite secret ingredient?
Season salt. Yes, I flavor my own salt.

What is the one rule or value you try to instill in all of your staff?
If it isn't perfect in the window, don't send it out! (And quit whining.)

What qualities do you look for when hiring cooks for your restaurant?
Open to my way of doing things with basic line skills and always good knife work.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Water.

What was the most challenging meal you had to make? Why?
My practical final in culinary school because it was my final grade and I was cooking for the master Chef and the chancellor of the school. Ps Apricot and roasted shallot stuffed pork tender loin with pork demi glaze.

What was your worst restaurant disaster?
During my externship from school, I was working at the Black Crow Grill & Taproom. My job duties varied, but I was basically the team whipping boy. One night, I was tasked with breaking down the back kitchen station and when I went to pull the soup off of the double boiler with a wet towel, I proceeded to steam burn the crap out of my arm. Instead of just setting the pot down, I launched it into orbit over my head. Yes, it would have been awesome if it happened to someone else. No, my chef coat didn't look good in orange.

What is your least favorite food?
Bananas. They suck.

What is your beverage of choice?
Jack Daniels up.

What are some recent dining and culinary trends you have been observing?
Small plates and comfort food. People don't have a ton of disposable income right now and they are in "safe mode" when ordering.

When you are not eating at your own restaurant, where are you eating?
Taco trucks!

What was the most spectacular meal you have ever had?
My wife's turkey tacos. They rock and I don't have to cook.

What is your best cooking tip for a home enthusiast?
Don't rush it. Trust time and temp and have fun. Remember, you can always call for pizza!

What do you eat when you are home?
Pretzels and frozen pizzas.