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.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

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.

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

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.

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.