"It's always satisfying to just stop for a minute and think about how this is all happening in NYC. I had the goal of being a chef since I was 16 and succeeded at 28 years old without formal training in what some call the culinary capital."
"I truly enjoy cooking eggs . Maybe it's because that's how I got into cooking at a diner but it might just be my favorite thing to make. A simple cheese omelette made correctly is amazing to eat any time of day."
"Customers don't always understand how much work and passion goes into each dish. Most chefs are working a minimum of 60hrs a week."
grilled octopus with navy beans, burnt lemon, herb puree