What were your favorite foods growing up?
Peanut butter and jelly sandwiches and potato chips. That's what my mother had waiting for me when I came home from school everyday.

If you didn't become a chef, what would you be?
A designer of haute couture clothes.

Who/what has shaped your cooking the most over the years?
Maturity, team work and the power of restraint. This motto has helped shape my personal style over the years. I feel that more chefs need to stay-the-path of the cooking that speaks to them. This can't be lost!

How would you describe your cuisine?
Balanced and refined. My cuisine is an ongoing journey -- one that keeps me motivated in my daily pursuit of creating the flavors and textures that I am seeking to achieve.

What influences your cooking style and particularly the menu at your restaurant?
The incredibly delicious raw materials available here as well as the beautiful weather that we have in Southern California.

What are your favorite culinary weapons in the kitchen?
A clean towel for cleaning up as I work and a spoon for tasting. Setting the example of keeping the kitchen and its work surfaces and tools as clean as possible plays a big role in leading your staff. And, tasting is the key to preparing great cuisine.

What is your favorite secret ingredient?
Red miso paste is a wonderful addition to salt flavor profiles and also adds a touch of sweetness to dishes.

What is the one rule or value you try to instill in all of your staff?
Honor and respect for the craft of cooking.

What qualities do you look for when hiring cooks for your restaurant?
They must be humble and have the desire to be the best in their field. I also look for finesse which is so very important when working with high quality ingredients. You must handle the humble carrot the same as you would luxurious caviar.

What is your beverage of choice?
Ice coffee for breakfast, lunch and dinner! This is the beverage that keeps us going on those long days and busy nights.

When you are not eating at your own restaurant, where are you eating?
Grilling at home with my fiancé, soon to be my wife. We love grilling lamb souvlaki and seasonal vegetables. Also, I enjoy eating authentic Thai cuisine. We have some great Thai restaurants here in San Diego.

What was the most spectacular meal you have ever had?
It was at Alain Ducasse at the Essex House, NYC in 2001. The evening included the perfect mix of friends, food and service. It's so rare to have all of this present at one dinner experience in such a special restaurant -- that's what made this meal so spectacular!

What is your best cooking tip for a home enthusiast?
Be patient and always cook within the seasons. Cooking in the season has always been the way to maximize the purity of flavors. It is also the most cost effective way to cook.

What about the history of food intrigues you so much?
All trends have been done before, so my advice for young chefs is to cook from their hearts because they too have the opportunity to become part of the vast history of food preparation.

What is your rule about cooking with wine?
Only cook with the wine that you would enjoy drinking. Also, learn more about the flavor profiles of certain wines that you prefer as we all know there are no two wines that are alike.