Risotto is one of my favorite things to make. It's something that takes time and technique in order to make it properly. It's not just about the rice, but also about the stock and the garnishes; about dicing the onions. Everything must be precise, everything must be perfect!
Every morning, I make sure speak to everyone in the building. I come in around 9:30, I inspect every station, I inspect every walk-in, I speak with my general manager and I speak with my sous chefs. Making sure we are all aligned.
I do a cooking demonstration of the daily specials for my cooks. I make sure to talk about the specials to the entire staff. It's important to explain what the specials are all about, what's in it, which ingredients are used so that they can share with our customers.
Me family is very important to me. When I'm off I try to incorporate my family as much as possible when trying new restaurants and cuisines
Nothing is really as simple as the tv shows make it to be. A lot of thought, planning, meetings, and training go into everything I and the staff do.
Danny Meyer is the chef I look up to. When I came to New York, I wanted to work at Gramercy Tavern - which is his restaurant. I studied his books, and he best resembles a style of cooking I enjoy the most: simple, seasonal, technique driven, and creative.