What's the first meal you made by yourself?

In third grade I opened up a Betty Crocker cookbook while everyone was still asleep, saw a recipe for crepes, and decided to make them for my family. I had no idea what they were. It was the biggest mistake of my life. No one else in my family cooks, so from that point on they demanded crepes every weekend.

What changes are you planning on making to the menu?

They've been making great pastas for years, so I'm not going to mess with those. I'll redo all the entrées, though, and make all the dishes more seasonal. I love working with ingredients that are absolutely fresh. Give me a month and then come check the menu out.

Where do you like to eat around town?

The Boat Street Cafe is freaking awesome, Crave is amazing, and the chef at Union Restaurant makes all his own pasta—it's fantastic. But I think the real savior of Seattle is the [International District], where you can always find delicious and extremely affordable Asian food.

Do you have any food phobias or pet peeves?

Oversalting is a bitch, intestines are rather gross, and I don't like prosciutto—it tastes like dog food. But it's not about what you like; it's knowing how to use it.

Interview by Cienna Madrid