I always enjoyed cooking at home with my family. I started when I was young as a dishwasher, and moved up from there. I eventually came from San Francisco to work here as a sous chef in 1998, and then worked at the Four Seasons Hotel and a few other restaurants, and then they were looking for a chef here at T-Bar and I came back.
We have great steaks. We've been here for almost 22 years, and there are a lot of other menu items that have always stuck around, like our banana parfait and tuna tartar. Right now we have a really great pork chop on the menu.
Yes, we did. We prepared roast suckling pig rolls based on Warhol's Piglet. The event was a lot of fun. It was great to be at Sotheby's and see all of the beautiful art. All of the chefs did a really great job.
Right now, all I'm really making at home is hot dogs for my son!
To find out more or to buy tickets to Art of Food 2017, visit artoffoodny.com.