What were your favorite foods growing up?
Pumpkin Pie and My Grandmother's matzo ball soup.

When did you decide you wanted to be a chef?
While working for The Radio City Christmas Spectacular, I taught myself to bake cookies and the love affair began.

Where and when did your career in food begin?
I was waiting tables in college and started hanging out with the kitchen staff instead of the other waiters. There was something nasty, masochistic and slightly degenerate about them; I fit right it.

Who/what has shaped your cooking the most over the years?
Little Debbie, Martin Howard, Richard Leach, Grandmother's across America.

How would you describe your cuisine?
Whimsical American.

What influences your cooking style and particularly the menu at your restaurant?
Our customers; they are constantly suggesting favorite desserts for me to riff on. Occasionally, I find inspiration at Seven Eleven.

What are your favorite culinary weapons in the kitchen?
Deep Fryer (obviously)and the emersion blender.

What is your favorite secret ingredient?
Cream Cheese.

What is the one rule or value you try to instill in all of your staff?
There are no short cuts, until you are leaving the building.

What qualities do you look for when hiring cooks for your restaurant?
Someone who is a critical thinker and brings something to the party. I love when cooks come in with ideas.

If I'm trying to watch my weight and I'm eating at your restaurant, what am I ordering to eat?
None of my desserts! I'm a firm believer that desserts should be decadent. Go big or go home. Every time I put a healthy dessert on the menu, no one orders it; if I take that same dessert and deep fry it, we sell out.

What was the most challenging meal you had to make? Why?
We recently did a pop up donut store in Grand Central. Keeping up production while selling 250 made-to-order donuts per hour nearly killed me.

What was your worst restaurant disaster?
Valentine's Day. I put a Chocolate Trio for Two on as one of the dessert options. It was literally the only thing anyone ordered all night long. We ran out half way through the night, but instead of 86ing it we got creative and piled random scraps of chocolate on each plate. By the end of the night, I think we were giving out bowls of chocolate chips.

What is your least favorite food?
Beef, never liked the taste of it.

What is your beverage of choice?
Fresca and vodka (together is good too).

What are some recent dining and culinary trends you have been observing?
I hate trends; just give me good food.

When you are not eating at your own restaurant, where are you eating?
Little Owl, I Trulli, and The Red Cat.

Which foreign country inspires your style most?
Canada, it's the perfect hybrid of France and America.

What was the most spectacular meal you have ever had?
Chris Lee's tasting menu at Gilt.

What is your best cooking tip for a home enthusiast?
Don't be afraid to mess up.

What do you eat when you are home?
Pop Chips and Dumplings.