Has your cooking changed over the years?: Yes, now it's more about enhancing the main ingredients rather than overpowering or masking them.
Name a giant in the American food scene and explain why you admire this person: Jean Georges [Vongerichten]. He's one of the innovators of fusion cuisine, and he's hands-on in his multiple restaurants.
Name a culinary mentor and explain what you learned from that person: Gregory Casale. He taught me to open my eyes to different flavors and how to balance a dish.
Was there a moment when you knew you'd be a chef, or was it a gradual process?: It was when I was in high school, watching Emerl Lagasse cooking on TV.
If you could jump on a plane tomorrow to try a new restaurant, which one would it be?: Red Medicine [Beverly Hills], and we are leaving Sunday. I can't wait to try it because it's a new style of fusion for me.