Why should you be the next Iron Chef?
Because I have the skills, determination, passion and presence of an Iron Chef.
You have an impressive resume, but so do your competitors. What makes you stand out from the others?
The biggest thing is that I am still cooking every day on the line with my cooks, learning about food all the time and challenging myself with different ingredients on a daily basis. The others are running businesses or on TV and although they have had their time, I am spending more time behind the line.
What is your culinary point-of-view or cuisine you're known for?
I am known for playful dishes with a classical French influence, and I am fanatical when it comes to keeping the dishes in season.
What is your signature ingredient?
I dont think I really have one signature ingredient, but I do love to use a lot of citrus, and I love to use hamachi.
What ingredient do you avoid?
Nothing really. I like to try everything and if it does not work in my cuisine in the restaurant, then I know it will work for me at home.
What is your favorite meal?
Perfect fish tacos on the beach in La Jolla?.a perfectly cooked whole chicken?or the best, cheetos!
What is your favorite restaurant?
Daniel in NY, Avec in Chicago, and of course El Bizcocho in San Diego.
What is your favorite food destination?
Chicago
Who are your culinary inspirations?
Thomas Keller, Daniel Boulud, Fredy Giradet
What's your alternative dream job?
Storm Chaser
What's your culinary secret weapon?
My attention to detail?also known as OCD
Are you friends with any of the other contestants, or have any of you worked together before?
I knew none of them before filming the show. I have read all about them and grew up reading about John, Michael and Traci. So, for me it is a great honor to have the chance to compete against them. I can also say that they are all good friends now and people that I plan to visit in the future.