What food reminds you of childhood?
That would have to be pasta. Growing up Italian, you eat pasta two times per week, plus it is present at every holiday.

What food brings to mind the holidays?
Again, I’ll have to say pasta, because if I see a mountain of pasta, it either is Wednesday, Sunday, or a holiday.

What is one of your proudest moments as a chef?
My first proudest moment as a chef was the first time I was featured in a magazine for my accomplishments. Recognition always produces the proudest moments. Being asked to [participate in the] Kendall Jackson Culinary Program last July was a very high honor.

When did you first know you wanted to be a chef?
I started working in the business at a young age as a dishwasher and then a cook. The heat, pace, and environment appealed to me. And it intrigued others that I knew how to cook.

Who would you invite to your fantasy dinner party?
Guests would include today’s leading chefs Charlie Trotter, Thomas Keller, and Roger Verge. I’d also invite some of my childhood mentors — teachers, past chefs, especially the ones who yelled at me a lot. And, of course, friends and family.

What is your favorite food and wine pairing?
I like warm summer days with spicy food and a chilled glass of Riesling — a Kobe steak and a Kendall Jackson Cabernet is always nice too.

What is your most used cookbook?
Culinary Artistry or the Culinary Institute of America New Professional Chef.

What is your favorite kitchen gadget?
The mandoline and the submersible blender are great tools.

Do you have a favorite food indulgence?
Foie gras.

What do you most often cook at home?
Whatever fits in the microwave.

What is your favorite herb or seasoning?
Rosemary.

What is your favorite foreign cuisine?
Italian, of course.

What is a "secret" every novice cook should know?
The "secret" is the amount of love, dedication, and sacrifice that it takes to survive and stay in this business — and all the management you’re never taught. It’s a lot of on-the-job training!

What would you be if you weren’t a chef?
Probably an electrician, like my father.

What constitutes a successful meal?
I would say, when all the planning, preparation, trial and errors, and execution all end in providing the guest with an unforgettable meal.

When you are not cooking, what is your favorite pastime?
Motorcycles, fishing, and going out to dinner.