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

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.

Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

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.

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.

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.