Where were you born and where did you grow up?

I was born in Toronto. When I was nine, my family moved to New Jersey, where I guess you could say I did most of my growing up.

Where did you train?

I actually began training in culinary arts my last two years of high school under my mentor, Scott Engle. After graduating, I did four years at the ) in Hyde Park, New York, where I received a bachelors degree in Culinary Arts and Hospitality Management.

How long have you been at ?

I鈥檝e been the chef at Krafty for about five months, but I鈥檝e known the team for quite some time so it feels a little longer.

Where were you before that?

I opened a restaurant called Bacaro Kitchen & Drink (琉璃神社) about four years ago and was executive chef there until this past November.

What are you best known for as a chef?

There鈥檚 a running joke that I鈥檓 known for putting anything in a jar. Really though, I would say my flair is for integrating Mediterranean and Asian flavours.

What are the 10 or so most important ingredients in your pantry?

Hmm 鈥� fennel, dill, coriander, onion, sherry vinegar, maple syrup, soy, sesame oil, white wine and butter 鈥� just to name a few.

What鈥檚 your favourite dish to cook and eat on a hot summer day?

I鈥檝e always enjoyed anything I can barbecue on a hot summer day, providing I have the day off. Put it on a skewer, hand me a beer and that鈥檚 the stuff.

What鈥檚 your go-to item when sampling other chefs鈥� fare?

I usually find myself ordering pork belly if the components around it interest me. Beyond that, anything that seems unique and polarizing to most people, I generally want to eat.

Hobbies?

Wine touring, making music, impromptu board game nights, going out to eat, scrolling through Netflix without purpose.

Anything else we should know?

I would just say a big thanks and rest easy to Anthony Bourdain, without whom I doubt young chefs like me would get opportunities to be interviewed like this.

Recipe:

Smokey Prawn and Scallop Ceviche

陆 cup fresh pressed lemon juice

陆 cup fresh pressed lime juice

2 tsp salt

1陆 Tbsp maple syrup

录 tsp cinnamon

陆 tsp coriander

陆 tsp cumin

陆 tsp smoked paprika

1 oz mezcal

录 cup onion, diced small

陆 small jalape帽o (more or less depending on preference)

录 cup red pepper, diced small

录 cup cucumber, diced small

1鈦�3 bunch cilantro chopped (including stems)

8 prawns (chopped into 陆-inch pieces)

6 scallops (chopped into 陆-inch pieces)

Mix citrus juices, mezcal and spices, and pour over fish. Leave for 15 minutes. Mix together with remaining ingredients and allow to sit for an additional 15 minutes at room temperature before placing in the fridge for 1 hour. By this time the fish should be opaque, 鈥渃ooked鈥� and ready to eat. Adjust seasoning, if necessary, and enjoy.

-Story by Susan Lundy

Story courtesy of , a Black Press Media publication
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