1. What is your favorite style of cooking? What about this style most appeals to you? Asian fusion from time to time but my favorite would have to be “low-country” cooking with a twist. I like taking rustic ingredients and bringing them into a more refined light while still retaining the heart and soul of the dish.

2. What are the top 3 cooking tips you would give a novice cook? Have fun, follow your recipes (at least once) and keep an open mind.

3. Who was the biggest inspiration for your career? Martin Yan! I must have been five years old when watched my first episode of “Yan Can Cook”. His knowledge and passion for cooking and teaching really grabbed me at an early age. More recent inspirations would include Ming Tsai, Jamie Oliver, and Anthony Bourdain (for his attitude). But, I can’t forget the inspiration I receive everyday from my friends, co-workers and the ingredients themselves.

4. What do you enjoy most about being a chef? The freedom of exploration you have after having a reasonable knowledge of your ingredients and tools. I like the magic of it all, seeing the smiles on the faces of my patrons after tasting one of my creations. The camaraderie in my environment… You have to have a sense of humor in this business. My guys remind me of this all the time!

5. How long have you been working in Staunton? 12 years

6. What culinary advantage does Staunton have compared to other areas in the Shenandoah Valley? I think the location of our city is a big advantage. We’re just a short drive from many surrounding towns and cities. We also have a good variety of restaurants with inventive chefs to choose from. Everyone will be able to find something they like here.

7. What is your favorite food to eat? Sushi, hands down. But, there’s not much I don’t like!

8. How would you describe what customers can expect at your restaurant? A warm and comfortable atmosphere with friendly service, great food at good prices is what is expected. We offer a wide variety of daily specials using the freshest ingredients we can get our hands on. You can bet on finding something of your liking on our extensive food and wine menu as well. We strive at making your experience with us one to remember.

9. Is there anything else you would like to share with us about yourself and your restaurant? I’ve worked at Mill Street since February of 1998. I’m proud to be a part of such a great establishment. Over the years, I’ve honed my skills alongside Ron Bishop and Terry Holmes. They taught me a great deal and have given me the freedom to experiment in the kitchen and instilled the tools needed to be a success in this industry. Our restaurant has won numerous accolades and awards from various Shenandoah Valley organizations.  Come join us for dinner. We won’t let you down!