DC: You have such an amazing story as it relates to knowing that you wanted to cook at a very young age. Can you pinpoint a moment that triggered your interest in food?
RA: I must have been 6 or 7 yrs old when I took a can of spam, newspapers and a hibachi BBQ grill into my childhood treehouse and grilled spam for dinner.
DC: Describe your experience during your Chef’s Apprenticeship Program at the Five-Star, Five-Diamond Greenbrier Resort in West Virginia and how it shaped you into the chef that you are today?
RA: It was the equivalent of culinary boot camp or better yet the training was to the culinary level of being a navy seal (well I wish).
It separated the weak from the strong. My confidence began to grow, as well as my discipline, cooking skills and drive. My instructors often noted my resourcefulness, attention to detail and fearless attitude, which helped me to excel in the program.
DC: How would you characterize your culinary identity now versus 20 years ago when you were just starting out?
RA: I’m still the same person, but I know my “why”. I’m still in love with what I do. I am as curious, driven and passionate as day one if not more.
DC: You have had an opportunity as an Executive Chef opening several successful restaurants around the country in Los Angeles, Chicago, New York and Las Vegas. Which project are you most proud of and why?
RA: Yi Cuisine in Los Angeles, 2004-2006, I wrote my first business plan in one year, found my own investors, oversaw design and construction, hired every employee, and did every facet of an opening. I made my dream come true and was awarded Food and Wine Best Restaurant in LA. That experience taught me a lot about who I am and what I wanted.
DC: You’re not only a chef, but also and entrepreneur. Tell me about recent projects that you’ve launched that excite you the most.