Describe your ideal dinner party or event:
I like events with a casual vibe, and I'm a big believer in the idea that adding a theme adds more fun for everyone involved. So how about this: Mad Men Premiere Party. 15 friends in pencil skirts, trench coats, and/or fedoras. Family-style classics with a twist: Moroccan-style pigs in a blanket with Merguez and Harissa, Wedge Salad with Creamy Dill Dressing and Bacon Bits, Whole Grain Mustard Meatloaf, Cauliflower and Marscapone Puree, and Betty's Baked Alaska.
Five ingredients I always have on hand are:
Lemons, good olive oil, cumin, honey, Dijon mustard.
What do you love most about being a chef?
Simple: feeding people. Sure, there's something thrilling about firing things in a hot pan, and something therapeutic about slowly caramelizing onions standing over the stove. But I've never been one to hide behind closed kitchen doors. I love to cook food that my clients will really enjoy, same as if I was feeding my friends or family, without letting any preference or dietary restriction stand in the way.
What is the one kitchen tool (other than a good chef's knife) that you can't live without?
Good, sturdy tongs.
Describe your most memorable meal:
White truffle season in Orvieto, Umbria. Gnocchi with about a 1/4 inch of shaved truffles over the top.
My culinary idol or role model is:
Jamie Oliver
My favorite restaurant is:
Babbo.
The first dish I ever learned to cook was:
Slow scrambled eggs.
Where can you be found/what are you doing on your days off?
Going on urban adventures (food or otherwise) with friends.
My idea of comfort food is:
Garlic soup.
Where would you like to take your next vacation?
Brazil.
The dish that my mother/grandmother will always make best is:
Seared Salmon with Green Sauce.
The five spices/herbs I tend to use most are:
Cumin, Sweet Smoked Paprika, Ancho Chile Powder, Cilantro, Basil, Crushed Red Pepper Flakes
One food that I'll avoid at all costs is:
Oranges.