This former lawyer gave up a legal career and entered the French Culinary Institute, FCI. After graduating from FCI at the top of his class, he worked for Chef Wylie Dufresne at wd-50 for several years, ultimately becoming Chef Wylie’s research and development cook. He then opened The Crimson Sparrow in Hudson, New York, and later, OKA in Murray Hill.
Neighborhood of residence:
Favorite restaurant in your hood:
Favorite spot to grab a drink:
Most recent/recommended dining out experience:
En Japanese Brasserie.
What's your favorite dish to cook?
Any dashi or stock for noodles.
What Asian food staple/trend do you want to see more of?
What would be your last meal on Earth?
A sushi omakase.
Favorite izakaya in Japan:
Any and all.
What Japanese beverage are you currently most excited about?
Nikka Coffey Grain Whiskey.