What were your favorite foods growing up?
Glazed ham and potato salad

When did you decide you wanted to be a chef?
Once I graduated from dishwasher!

Where and when did your career in food begin?
At Foxfire Inn Restaurant in Jensen Beach, Florida

If you didn't become a chef, what would you be?
Architect, graphic designer

Who or what has shaped your cooking the most over the years?
Joseph Stevens, Allan Sanderens, Jean-Louis Palladin, Gilbert Lacoze — all of whom I worked for.

How would you describe your cuisine?
Simple and flavorful, anchored on classic

What influences your cooking style and particularly the menu at your restaurant?
Five elements or less per dish

What are your favorite culinary weapons in the kitchen?
Beurre mixer and a paring knife

What is your favorite secret ingredient?
Butter

What is the one rule or value you try to instill in all of your staff?
"Let's please the customer."

What do you look for when hiring cooks for your restaurant?
Attitude

What was the most challenging meal you had to make?
A Chinese menu for a group of Chinese businessmen

What was your worst restaurant disaster?
Undercooked chicken in a large banquet

What is your least favorite food?
Green peppers

What is your beverage of choice?
Diet Coke and DOBLEÚ, my new wine

What are some recent dining and culinary trends you have been observing?
More roasting, grilling and casual atmospheres

Which foreign country inspires your style most?
France, for its great fundamentals

What was the most spectacular meal you have ever had?
The tasting menu at Nobu Miami

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

What do you eat when you are home?
Anything they deliver!

How would you describe your experience on Bravo's Top Chef Masters?
Phenomenal camaraderie

Do you enjoy the field of wine as you now have started DOBLEÚ?
I always have and now, more so. There's nothing better than a nice glass of red, friends, family and conversation!