So you’re a very hip florist.
I used to work in the restaurant business, and you make a lot of contacts that way. I was the pastry chef at Spago, then I moved to New York City about thirteen years ago to work as a hair colorist, and then I picked up on the flower gig. All three jobs are about working with my hands and color combination and placement of things.
Do you always bike with your plants?
As much as I can. It cuts down on my transportation costs, it’s better for the environment, and it’s good publicity—I’m like a little old Italian guy pedaling around the city.