What were your favorite foods growing up?
As a young boy in Michigan, Friday night was always pizza night. We always put a call into Little Caesars. One of my first memories of cooking is making orange marmalade glazed chicken with my mother and brother. It was a simple dish served with Fettuccine, but it was always welcome.

When did you decide you wanted to be a chef?
I began cooking right after high school, when my father was pushing me to be an engineer. I was a little bit of a wild child and needed some direction. My mother actually signed me up for cooking school.

Where and when did your career in food begin?
I began cooking at home to help my mom. Her interior decorating business was flourishing and she was always short on time. I felt bad for her and decided to watch some cooking shows after school to teach myself some simple recipes to cook for my family.

If you didn't become a chef, what would you be?
I would have been in the stock market. I also fantasize about being a rock star.

Who/what has shaped your cooking the most over the years?
Daniel Boulud was a huge influence on my career. Moving to New York, not knowing anybody really taught me a life lesson, you can do anything, you just have to go and get it.

What are your favorite culinary weapons in the kitchen?
My trusty basting spoon always finds a way to help. I also use my vita-prep everyday for a lot of purées and emulsions.


What influences your cooking style and particularly the menu at your Daniel Boulud Brasserie?
I spend a lot time on the phone with Daniel and my two Sous chefs brainstorming on what we are going to do next. Seasonal ingredients play an integral part. Also, we always get inspirational from a dish we see or experience. Then we take it from there.

What is your favorite secret ingredient?
Colza oil, it is a roasted grapeseed oil. Just a little bit gives a wonderful nutty, and roasted perfume.

What is the one rule or value you try to instill in all of your staff?
Work hard now to benefit yourself later. This is a hard lesson to convey to my staff. Everyone wants to take the easy way out. This is never the best way.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
Vitello Tonnato, Beet Salad, Moules, Loup de mer, Coq Au Vin. French food doesn't always have to be full of butter and cream. We can also use our techniques and skill to achieve a certain flavor instead of just loading up on the calories.

What was the most challenging meal you had to make? Why?
The most challenging meal I had to make took place on a rainy, Sunday night in New York City. It was my first time running DB Bistro by myself, and guess who calls? Daniel Boulud. He called me 10 minutes before closing, expecting a 5 course meal for 4 of his closest friends, to go. Oh yeah he was rounding 44th street as we spoke. I never ran around that kitchen so fast. He later thanked me, but I was sweating bullets.

What was your worst restaurant disaster?
When I burnt my whole arm in New York. I couldn't take the subway uptown 30 blocks because my arm was burning. I had it in the snow, freezing because it felt cool on my burn. When I got to hospital, after waiting for four hours the doctor took a scrubby to my arm without any pain killers. That was a blast. My entire arm was super sensitive for two months. It was really tender reaching in and out of a hot oven all throughout service.

What is your least favorite food?
Salmon, I don't care to eat another piece for the rest of my life.

What is your beverage of choice?
An ice cold Heineken or a nice glass of Krug will do just fine.

What are some recent dining and culinary trends you have been observing?
Foams: why do all chefs think that's the cat's pajamas? Can't they think up something a little more original?

When you are not eating at your own restaurant... where are you eating?
Sen of Japan or Bamboo Bistro. Cooking at home for my wife with a nice glass of wine always relaxes me.

Which foreign country inspires your style most?
France, I love putting a modern twist on the French classic. French cuisine is the grandmother of cuisine as we know it.

What was the most spectacular meal you have ever had?
My first fine dining experience at the Lark in Michigan. We went for my birthday we had a nine course tasting menu. This opened my eyes to a whole new world.

What is your best cooking tip for a home enthusiast?
Finesse, time, and temperature. If you focus on these things I guarantee you will experience success.

What do you eat when you are home?
Whatever my wife wants. Usually I make some eggs late night. Or if it's more so around dinnertime, I will make a roast chicken or a simple steak with some spinach.