Nobody Likes Sweaty Coleslaw.

When I Was A Teenager, I Worked In New Orleans For A Chef Named Paul Prudhomme. That Was A Very Important Time In My Life As A Chef. I Developed My Palate And Learned A Lot. And Here I Am Now. I Specialize In Modern Mexican And Contemporary Latin Cuisines.

I Wanted To Get Away From The Mexican Vernacular And Do More 'nuevo Latino.' Americans Are Starting To Understand Regionality In Mexican Food. It Is Very Regional In Terms Of Ingredients.

Instead Of Going Out, I'm Trying To Encourage People To Have A Memorable Experience In Their Own Home. We Call It 'delicioso Night In.' I Invite The People I Care About The Most. Then, When I Get A Lot Of People Together, I Like To Have Finger Foods.

My Biggest Challenge Is Cooking Traditional French Dishes, Which Usually Require Very Specific Techniques And Methods. That’s Just Not My Style... I Cook From The Soul.

Latin Food Suffers Like Chinese. You Can Do Marginal Chinese And Be Successful. You Can Do Crappy Mexican And Be Packed.