1. What or who do u consider your inspiration ..what gets you up in the day ?

Always knowing that there is a new dish to prepare, a client to meet and create a party for and something in my kitchen that is delicious to eat and beautiful to plate.

  

2. What is your current philosophical

approach to cuisine ?

No boundaries, keep it simple and stick to the seasons

 

3. What is your latest ambition foodwise ?

Always striving to raise the bar, a little more, a little better than before. Next course to chart? It's a secret!

 

4. What is your favorite course in the meal dessert?appetizer?main course and please explain why/

My favorite course in the meal is the one I am eating!...be present and enjoy every bite.

 

5. What would be your ideal meal spring summerwise ?

Always artichokes! I like food I can nibble on, dunk, smear, dredge, dip,  smear and swirl. Sultry eating !  

 

6. What is your earliest food memory?

Standing at the stove, on a chair, stirring the figure eight in a saucepan of tomato soup.

Next, tasting Braciole at Detardo's Restaurant in Miami Beach.