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Q&A

Date of birth: January 25, 1978

Astrological sign: Aquarius.

Current job: Executive sous-chef.

Cooking experience: Wheat Leigh, Lenox, MA; Red Lion Inn, Stockbridge, MA.

Restaurants you have worked at: Guy Savoy, Las Vegas; Aureole, Las Vegas; Lespinasse, New York City; Per Se, New York City; Manhattan Ocean Club, New York City.

Restaurants you would like to work at: El Bulli, Spain; Route de l'Aubrae, France.

Chef(s) you admire: My mother, Tran Thuong, Thomas Keller, and Ferran Adrià Acosta.

What cooking shows do you watch? "Top Chef" and "Iron Chef."

Your top three favorite cookbooks are: "Culinary Artistry" and "El Bulli."

Your must-have kitchen accessory is: Vita-Prep immersion circulator, hand blender.

What are your go-to ingredients? Sherry vinegar, fish sauce, lemongrass, sugar.

How many courses should a meal have? 3-9.

What's your favorite course? The first course or fish.

What famous person, living or dead, would you like to make a meal for? My grandmother.

And, what would you serve them? Clay pot rice with Chinese sausage, chicken, shitake mushroom, scallion.

What's your favorite style of cooking? French-Asian, light, clean, and fresh.

What nationality of food do you like the best? Vietnamese, Spanish.

What's your favorite meal of the day to prepare? Lunch.

Where do you find inspiration when creating a new dish? Going to a farmers market.

Who has been your greatest inspiration in the kitchen? My mother and Tran Thuong.

What is your favorite comfort food? Chicken curry.

Do you ever eat fast food? If so, what? Never.

What restaurant do you want to eat at that you haven't eaten at yet? El Bulli.

Do you have a favorite partner that you cook with? Craig Koketsu.

What do you serve at Thanksgiving dinner? Nothing.

What's your favorite dessert? Tiramisu.

Are there wines or liquors that you cook with? Sherry, white and red wine, sake.

How much time do you spend cooking a meal just for yourself? Ten minutes to three hours.

What would be your dream job as a chef? Anthony Bourdain's job: to travel and eat on television.

How do you react when a customer sends something back to the kitchen? Surprise and wonder why. Then I check my dish.

Do you have a lucky charm of any kind during the competition? Yes, my Buddhist bracelet.

How do you handle the pressure of competition? I like the pressure. It helps to pump me up and gives me an adrenaline rush.

What scent in the kitchen do you love – what ingredient smells the best? Abalone and shitake .

What ingredient(s) do you avoid/dislike? Swiss cheese, sage, and yuzu.

What's your secret splurge at the grocery store? Pork fat.

What's your favorite midnight snack? Leftovers.