How do you first conceive a dish? What sort of creative process do you work through?
I first think about what is in season, then i look for ingredients at the market that are looking great. I
often start out with a protein and work from there.

Your experience on Top Chef seems to have been not unlike a pressure-cooker, forcing you to
think on your feet. Have you ever been surprised by a dish that you created under such
accelerated circumstances?
I was often suprised that we could all get anything on the plate under some of the circumstances! In
general, I am happy with most of the dishes I created on the show, though with more time, I am sure I
would make some changes here and there.

How long have you been cooking?
I have been cooking professionally for 11 years.

What was the first dish you cooked that was truly your own?
Wow, that's hard to remember. I think the first dish I served in a restaurant that was my own was grilled
sturgeon with french gnocchi and white asparagus.

On a personal level, how difficult was it to close Scylla? What did you learn or take away from
that experience?
It was very hard emotionally to make the decision to move on. I knew it was the right thing to do since I
just needed some time to regroup but it is hard to walk away from something you put your heart into. I
learned that you need to surround yourself with a strong team and need to rely on them once in a while,
rather than doing it all on your own.

Have you always had a distinct vision for your new restaurant? Are you firm with this vision or
does it change?
I have a very distinct vision for the new restaurant and it is fun to see it all coming together.

Describe the process of trying to open a new space. From concept to reality, what are some
hidden challenges people might not expect?
First is finding a space that you know is right. There are so many factors, between location and size and
cost and the feel of the space. Once you have a lease signed, it starts to move quickly and you face new
challenges every step of the way. It is important to stay true to your vision and concept while also being
a little flexible from time to time as there are many bumps along the way.

Over the years, I've had many friends who cook and, without fail, they're told: "This is so good.
You should open a restaurant." Just how large is the gulf between the home kitchen and the
professional one?
I guess try to imagine cooking that dish for 300 people on a Saturday night.

In your opinion, what constitutes an ideal restaurant experience?
Great food, service, and atmosphere all have to come together.

What drives you, personally and professionally?
I always want to be the best I can be. I am very conscious of those around me and their opinions. I'm not
sure if that is a good thing, but it does push me.

Like most arts, cooking is an area where you constantly learn. What is something that you've
learned in the past few months?
It's very hard to pinpoint one specific thing as I am learning all the time and often do not even realize it.
I just got back from a three day trip to New York and visited ten restaurants, at least. My brain is on
overload with new thoughts and information.

Are you a chef who prefers interacting with their patrons, or do you like to work behind the
scenes?
I like to interact with my patrons but also like to spend time in the kitchen. Some chefs reach the point
of spending all of their time out of the kitchen which is just not me. I do this because I like to cook so I
need to have some balance. I am hoping to have an open kitchen so I can do a little of both at the same
time.

What is the worst cooking disaster you've ever experienced?
I got to a catering kitchen where I was supposed to prep my dish for a wine festival the next day. Turned
out, I had the days wrong and my tasting for 500 people was in an hour. Wow, was that a fun day.