Where did you begin your culinary career?
I began my culinary career like most chefs I've known; washing dishes, in a cutthroat French restaurant run by a lunatic. Through small openings behind mountains of hot, scorched sauté pans, I watched the cooks moving at a blur in front of a multitude of foot high flames and searing grills. Roasting filet mignons, flambéed pan jus lie sauces and live-cooked lobsters. The pace was fast and chaotic, yet emerged aromas that pulled at me like Syren. The visual of sauces and infusions that garnished each plate, and the chef cursing and praising in the same breath like a mad conductor in kitchen opera; tuxedoed servers that whipped plates of the chefs pass, balancing 5 and 6 at a time without ever shifting even one grain of fresh cracked black pepper. I began coming in early and staying late on my own time, getting involved with any prep the cooks would show me. Peeling potatoes and passing stocks, whatever they didn't want to be bothered with.

Who influenced you most?
Every kitchen I have ever stepped in has been a great part of my personal development; the good and the bad. I have been fortunate to study under many talented chefs; the exception is these four amazing people. Victor Giancola of La Caterina Trattoria, taught me charcuterie, butchery, pastry as well as how to taste. His style is simple: you spend your time finding the perfect ingredient and do as little to it as possible. Thomas Keller and The French Laundry was daily praise at the range of ingredients, intricate refined techniques, with nothing less than perfect execution. Masa Takayama for sharing the fading art of Edo Mai sushi, old world knife techniques and personal discipline. Gaetano Travato for a never tiring approach to simplistic and playful flavors gaining two Michelin stars at his locanda Ristorante Arnolfo in Colle val d'Elsa.

What made you become interested in cooking? Why Italian?
Long hours and immediate gratification. There is no craft that offers the roller-coaster of challenges and split second timing necessary to satisfy eager guests. Needs, desire, hunger create emotions ranging from primal urge anticipating that first bite of calamari to ecstatic elation of completion over tiramisu and dark Italian coffee. The chef is in total control of that experience; it's invigorating, rewarding and satisfying. And it's all those things every 5 minutes.

What dish at Bella is your favorite to prepare?
My favorite dish to prepare is aioli di aglio. This is simple pasta with an incredibly dynamic flavor profile from toasted garlic, spicy ground chili's and roasted bread crumbs. This dish reminds me the most of Italy. Drizzled with extra virgin olive oil produced in the Bella Notte olive groves just south of Florence and crunchy sea salt, it's nearly perfect. The difficulty is in the simplicity of its preparation; a litmus test of sorts that each chef in the brigade at Bella Notte must achieve.

My favorite dish to eat is the White Plains pork chop. This is pork the way it used to be before hormones and mass farming; marbled with flavor and wood-fire grilled to a juicy medium. All you need is extra virgin olive oil and sea salt. I love to visit with guests that have tried this for the first time. The most common question I receive on this dish is what do we do that makes it so good? Nothing; find the highest quality ingredient and do as little to it as possible.

What is/was the "secret to success" for Bella Notte?
Bella Notte's success is its loyal following and dedicated staff. A brigade of 24 chefs, 3 bartenders, 73 servers, 4 managers and a small army of dish washers link together to hone each individual experience. Then there is Cindy the landscaper and a dozen purveyors and local farmers with endless supplies of seasonal vegetables and fruit coupled with our guest's suggestions and comments define our changing seasonal menus and daily features. Bella Notte is a restaurant that puts our guests first and foremost, from special requests to dietary allergies; there is something for everybody.

The future of Bella Notte?
Continued recognition as Lexington's favorite Italian restaurant.