Interview by Susan Streit, De Gustibus Blogger You’re a graduate of the Culinary Institute of America, but did you always intend to go to culinary school? I always did. You opened your restaurant, Sfoglia, on Nantucket Island, and then a second Sfoglia in New York City. What led you to open a new location at that time, and not an entirely separate concept? We had such a strong following at the time on Nantucket. Part of our clientele [in Nantucket] lives on the Upper East Side in New York City, so we felt that it was the next-best step. It was a shoe-in.
Interviewed by De Gustibus blogger Susan Streit How did you begin cooking professionally? After I dropped out of high school in Japan, I did all kinds of work. Working in a restaurant was one of the first things I tried. I started as a dishwasher, then worked as a busser, and went on to be a kitchen helper. I really liked working in restaurants.