CHEFS DISH

Where did you grow up?
Norwood, MA

When did you first know you wanted to be a chef?
I started as a busboy when I was 14 and was drawn to the loudness & craziness of the kitchen.

How would you describe working in your kitchen?
Like cooking at a BBQ with a bunch of friends while getting paid for it!

What's your favorite dish on the current menu at Chiara?
The Butternut-Ricotta Gnocchi with Seared Mushrooms, Pearl Onions, Truffled Brioche Crumbs & Mascarpone Crema.

What type of food do you dislike?
Food with Rules i.e. "this" and "that" have been served together for years so you have to do it that way.

What are your guilty pleasures...(in terms of food of course!)
Store brand ranch dressing on everything.

With all the trends coming and going what do you think will be the next big thing in the food world?
A return of foods that fill you up. The trend of asking people to pay $250 a head for 10 bites of food stretched over 7 courses seems a bit ridiculous nowadays.

The dish on your menu that will follow you wherever you go?
The Steak Tartare. The prep may change, but always hand chopped tenderloin of beef.

What would your last meal on earth be and where would you have it?
The foie gras tasting menu at Au Pied de Cochan in Montreal, Canada.