Why should you be the next Iron Chef?
Not only do I have nerves of steel, but I am extremely versatile in the kitchen and take any challenge that is thrown at me. And, no one can match my drive and desire to win this competition.
You have an impressive resume, but so do your competitors. What makes you stand out from the others?
Most people would say it is my infectious laugh, but I think that my ability to think outside of the box and to adapt and adjust on the fly differentiates me from the others.
What is your culinary point-of-view or cuisine you're known for?
I am most well known for my own take on American and Mediterranean cuisines, but I also focus on using sustainable ingredients.
What is your signature ingredient?
Pork
What ingredient do you avoid?
Tofu really has no place in my kitchen
What is your favorite meal?
Roast suckling pig with soft polenta and chilies
What is your favorite restaurant?
Babbo, in New York City
What is your favorite food destination?
Italy, Greece and New York City
Who are your culinary inspirations?
Chef Jonathon Waxman
What's your alternative dream job?
Farmer
What's your culinary secret weapon?
Passion!
Are you friends with any of the other contestants, or have any of you worked together before?
I knew many of them before the contest, but now I can honestly say I have some new friends for life.