What's the best advice you've gotten along the way?
“You can't stick flowers in an asshole and call it a vase.”

Any bad advice you've been given?
"That you need to modify your plans to fit in. I'm a strong believer in staying true to your path."

How did you get to where you are today?
"I started out washing dishes in New Jersey when I was 14. I was instantly impressed by the dynamic high energy of the professional-kitchen environment. I worked in a few more kitchens in New Jersey before enrolling at CIA in Hyde Park. I took some time off to work with the chef and owner of La Folie, Roland Passot, and that was probably the last time I wrote a resume. From there I went back to CIA to finish, came back to San Francisco to join Gary Danko as a line cook, and then Quince as sous chef for a year. I took some time out to travel around Europe and worked at Sazzege in Alto Adige, Italy, Tantris in Munich, and at Michel Rostang in Paris. I came back to Gary Danko for about a year as sous chef and then I went out to Europe again. This time I focused on Spain and Northern Italy. While I was out there I responded to a Craigslist ad, which happened to be posted by David White — who's now one of my partners. They were looking for a chef for a new restaurant that he and David Steele were opening."

Photographed by Anna-Alexia Basile