What food makes you think of the holidays?
Corn pudding and nut fingers were Christmas staples as a child; clam chowder as an adult.

What food reminds you of childhood?
Growing up in eastern North Carolina, blue crab. My dad’s famous crab stew is to die for.

When did you first know you wanted to be a chef?
In high school, I worked in the school cafeteria.

Who influenced your decision to become a professional chef?
Seth Simmerman [now executive chef at Club LeConte in Knoxville, Tennessee]. He hired me in the pantry 26 years ago when we were at the Capital City Club in Raleigh, North Carolina. He was the driving influence. [See "Off the Menu," September/October 2005.]

If you were not a chef, what might you be?
A veterinarian.

Who would you invite to your fantasy dinner party?
Jesus, Dietrich Bonhoeffer, Margaret Thatcher, and John Calvin.

What is your favorite foreign cuisine?
Anything Asian, especially Japanese.

What’s always in your refrigerator at home?
Coca-Cola and bottled water.

What is your most used cookbook?
An old classic, The Joy of Cooking.

What is your favorite kitchen gadget?
Box grater.

Do you have a favorite food indulgence?
Anything chocolate.

What’s your favorite food and wine pairing?
Pears and Pinot.

What’s your favorite food to cook at home?
Roasted chicken with root vegetables and lots of garlic.

What do you think will be the next trend in fine cuisine?
Much smaller portions.

What is the go-to ingredient that you use time and time again?
Lemon.

What is a cooking tip that most novices don’t know?
Preparation and organization are keys to success.

When you’re not cooking, what are your favorite pastimes?
Gardening, my dogs, and my motorcycle.