What’s the strangest thing you’ve ever eaten?

  Muscat or Snake

Your current and/or most recent restaurants

  Continental

When and where were you born?

  1963, Grosse Pointe Michigan

What was your first job in food?

  Busboy

When you were a kid, what did you want to be when you grew up?

  Chef

What is your favorite thing about being a chef?

  Creating Food and Mentoring Others

Did you have an “aha” moment when you knew you wanted to be a chef?

  Yes, when I was 14 working as a busboy

Best advice you ever got?

  Never serve anything you would eat or make for your grandmother

What’s the strangest thing you’ve ever eaten?

  Muscat or Snake

Your favorite ingredient.

  Garlic

The ingredient that turns you off the most.

  Sea urchin

Your favorite tool.

  Chef Knives

What is your favorite thing to do when you’re not cooking.

  Fishing

What would you like to do before you get too old to do it.

  Trip the World

How do you deal with the stress?

  My mentor told me once that if you can’t change what happens, there isn’t a reason to stress about it

How did becoming a chef change your life, your direction.

It was my destiny, GOD give everyone the ability to be great in something and being a chef was that for   me.

Who would you like to meet?

  Elon Musk

Who would you like to cook for?

  The Pope

What was the hardest thing for you to learn? Or is there something you just can’t get right?

  how to make champignons tournés

Is there some little something you do for your family to make up for the time you’re not with them?

  No, they understand

Please give us a cooking tip that people might not know like “adding a little bit of oil to butter so it doesn’t burn.

  After cooking any meat you need to let it rest before cutting

Tell us a funny story from the kitchen

The funniest story would be when my Chef pants got caught on the edge of the station and ripped off my pants and I was finishing plating up dinners in my underwear.