Chef from whom you've learned the most: My true mentor, Richard Lowack. He is now back in New Jersey but as a chef he has taught me the most!
Chef you'd like to meet and why: Lidia Bastianich. She reminds me of my mom.
Name the famous chef -- local, national or international -- with whom you feel the most kinship. Beau Mac is the man! His only flaw is his love for the Red Sox! Yankees, Baby!
Most exciting thing you've eaten or restaurant you've visited in the past year: I was in Vegas a few months ago and did a little dine around. I had so many awesome dishes I don't know where to begin.
Virtù is yours. What will you do differently here from all the other places you've ever worked?: I won't let anyone interfere with my vision. It will be what I want, how I want, and when I want.
Your take on local, seasonal and Farm-to-Table: Overstated. Everyone uses the statement, farm to table, farm to fork, blah, blah blah! We're all trying to do that when we can. If we have the accessibility to use local, fresh items, of course that's what we do! No one is going to say, "Hey, I'm using two week old veggies from South America!"