What were your favorite foods growing up?
From my Italian side, I enjoyed my grandmother's meatballs and lasagna, and from my Greek side, my grandmother's spanakopita. Olives have always been a favorite.

What is your least favorite food?
I really enjoy everything, but kidneys are not my favorite. I will eat them, but I don't love them.

What is your beverage of choice?
A cold beer and occasionally a full-bodied red wine

What do you eat when you are home?
Plenty of fish, lamb, grains, braised greens and whatever is in season.

What is your best cooking tip for a home enthusiast?
Keep it simple and fresh

What was the most spectacular meal you have ever had?
My recent meal at Adour was out of this world, and my first experience at the French Laundry in 1997 sticks out in my mind.

When did you decide you wanted to be a chef?
All my life, I have been surrounded by food and the culinary world. My family has historically been in the business. I grew up around it, and so I was always drawn to cooking. As a teenager, I would cook dinner parties for my parents and was always elected to cook by my friends when planning events. While in high school, I took some culinary classes at Johnson and Wales, which sparked my interest in becoming a chef.

If you did not become a chef, what would you be?
My father owns a car dealership called James Toyota in Flemington, NJ, so I would most likely have followed in his footsteps as a car dealer.

Who/what has shaped your cooking the most over the years?
My father was a primary source of inspiration. His creativiy as a cook, and inventive style in use of ingredients. Likewise, my mother and grandmothers.

What is more important for a chef- technique or ingredients?
I believe both are equally important

Which foreign country inspires your style most?
Greece, Italy and France

What are your favorite culinary weapons in the kitchen?
Very simple: sharp knives and tongs

What are your signature dishes at Molyvos?
The grilled baby octopus and the Yuvetsi, savory braised lamb shank over orzo finished with Greek Kefalotyri cheese.

If I'm trying to watch my weight and I'm eating at Molyvos, what should I order to eat?
We are not a dietetic restaurant, but adhere to the Mediterranean guidelines and focus heavily on balanced dishes of primarily grains, fish and olive oil.

When you are not eating at your own restaurant... where would you be eating?
I either eat locally with my wife Maria, children Sofia and Dimitri. The meal is focused on spending time with them rather than a culinary experience, or going out to experience new and interesting restaurants.

What are some recent dining and culinary trends you have been observing?
Definitely the concept of small and shareable plates. This is something that we have been practicing for the longest time in our restaurant. Additionally the trends towards more casual and affordable dining.

What was the most challenging meal you had to make? Why?
The most challenging experience was preparing for a meal for 1,500 people on a cruise ship consisting of only Greek-speaking staff.

What was your worst restaurant disaster?
After receiving three stars from the NY Times, we were inundated with customers. I had to bring in additional staff, and my sous chef and myself were working around the clock. My Sous Chef actually ended up passing out from dehydration and was taken away in an ambulance.

What is the one rule or value you try to instill in all of your staff?
I try to instill the notion of Greek hospitality, creating a warm, friendly experience for everyone. I encourage my staff to work with our guests to provide them with the best dining experience.