Fondest food memory: When I was growing up, my diet was straight-up Americana, so when I first tasted lamb with rosemary, I thought, “Oh my God, I didn’t know food could be like this.”
First dish I learned to cook: The first dish my father let me cook at Little Fish was sautéed beet greens with goat cheese, pine nuts and raisins.
Ingredients of the moment: Oysters, cabbage and duck fat. But not together.
Most embarrassing food love: Soggy Captain Crunch.
Staff meal: Meatlenta, a combination of stewed meats and soft polenta cakes.
Top Philly food: Yuengling at Tangier.
Favorite Philly restaurant: I don’t follow restaurants; I follow chefs, like Michael Solomonov [currently at Zahav], Jonathan McDonald [currently at Pub & Kitchen] and Waldemar Stryjewski [currently at—surprise—Pumpkin].
Best meal ever: I haven’t had it yet.