At Babbo, each dish grew out of a conversation, trying to put something forth that was new and different. It was a combination of culinary adventurism and the dining-room experience with respect for the classic but with an eye toward innovation. And it was about eating locally, whether produce or fish or meat.

My wife and I battle over home decor. My style goes from Gothic to Baroque. Hers is minimalist.

Beans are a real go-to for me.

I was brought up to believe I could achieve anything. My mother instilled in me the belief that there was always something great coming. For example, even though I'm afraid of flying, I always think the plane can't crash because there are so many better things still to come.

Although I love all the great foods of the world, my death row meal would have to be cooked for me by my mother and grandmother (they live together and this happens on most Sundays). More than satisfy our hunger, these dinners nurture the soul.

Pasta is the one food I can't live without. It's the food I eat to fuel my running.

Cooking for my family is always a pleasure when I'm able to do it. My favorite thing to make is really whatever my kids ask for on any given day. It's more about being with them and doing something together.