In his restaurant days, he cooked at some of New York's top American, Italian and French kitchens - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. After college he spent nearly a year working on organic farms in Italy, where he tended to livestock, harvested wine grapes, and planted an olive orchard and a vineyard. Five years later, he returned to Europe, this time harvesting almonds and Padron peppers in Spain, shepherding a flock of more than 200 sheep in Italy, and making charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the afro-brazilian martial art.
Location: Jackson Heights, NY
Favorite foods: It's easier to list least-favorite foods: licorice. But if I had to choose, I'd have to say animal or vegetable, mineral not so much.
Last bite on earth: This is far too sad to even think about.