Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

When you have a chef that wants to be in the spotlight, maybe after one or two appearances on a show, they think they're at a certain level that they haven't reached yet in the kitchen. Shows like 'Top Chef', 'Hell's Kitchen' have helped bring attention to the culinary world.

I've been working in boutique hotels my whole life.

I love hospitality, and I love cooking. The kitchen is where I feel most at ease and where I feel most like myself.

I begin my day online and end my day online. I like to prepare myself for the next day and have a sense of closure before I go to bed.