I respect cooking traditions and all the works from the chefs before us who created the foundation to our different cuisines. I think, more than anything, we need to keep creating and moving forward so that all that hard work doesn’t go to waste.
Everything around me inspires my cooking; from the shadows my night lamp creates to a Florida Sunrise to my wife’s mesmerizing smile. I harness all these beautiful ideas with Japanese disciplined sensibilities and French finessed styles.
Asiatic is what I call it, which literally means in the style of Asia. Although I cook with a lot of Asian ingredients, calling my cooking simply Asian is almost limiting to me. I'd like to think that we, as chefs are still creating new things all the time.