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How do you characterize your cuisine?

My cuisine integrates all I have done in the past 30 years with my own new twist.

What region or ethnicity most influences your cooking?

French, as my foundation was La Côte Basque and Le Gavroche.

What is your signature dish?

Beef in transition and roasted label rouge chicken.

What kind of food were you exposed to as a child?

Middle Eastern, but my mom was a wonderful cook as her dad was a chef. My dad was a chef, too. We explored every cuisine.

Have you ever lived or trained overseas? Where?

Yes, at Le Gavroche in London.

Is there an exotic spice or ingredient that you particularly enjoy using?


Does the design and style of your restaurant evoke a particular place? If so, where?

A great wine cellar.

When you cook for yourself, what do you make?

Nothing better then a great braise; braised anything.

Tell us about trips you've taken for inspiration.

I have been very lucky and have traveled to so many great places, from Asia to the Middle East. One place I particularly loved was Israel.

What are your thoughts on global cuisine?

Follow your heart, cook smart, and remember cheap is expensive.