SC: Why did you start cooking?
TG: “I began cooking to peruse
my passion for the hospitality industry. It was an artistic side
of myself that I always had an urge to express. I was inspired everyday.”
SC: Who are your mentors?
TG: “Christian Renault of
La Petit Auberge in Fredericksburg, VA was my first mentor at 19
years old.” Some of my other mentors include Robert Greault
of La Colline in D.C., Roberto Donna of Galileo, the late Jean Louis
Palladin, and Daniel Boulud.
SC: Which chefs do you consider
to be your peers?
TG: The chefs I consider to be
my peers are my immediate professional friends and associates: Roberto
Donna, Daniel Boulud, Jeff Tunks, Michel Richard, Robert Weidmeier,
and Brian McBride.
SC: Which chefs do you most admire?
TG: “The chefs I most admire
are Jean Georges Vongerichten, Thomas Keller, and Daniel Boulud.”
SC: What is your most indispensable
kitchen tool? Why?
TG: My favorite kitchen tool is
an 8" serrated utility knife. “Because I can cut meat,
fish, vegetables and even bread.”
SC: What city do you like for culinary
TG: My favorite culinary travel
destinations are Northern California, Italy and New York. “Because
of their vast depth in product diversity and Northern California
and Italy remind me very much of each other.” I like NYC because
of great its diversity and the quality of food and service there.
SC: What are your favorite food
TG: My food haunts are Spice Asian
Cafe in D.C., my refrigerator at home, and The Crab Shack in Kilmarnock,
SC: What is your favorite spice?
TG: “Salt - end of sentence!”