b'Chef WiestlingunscriptedWHY DO YOU DO WHAT YOU DO?First and foremost, for my familymy beautiful wife and our son Cooper. They keep memotivated to go out and do my best every day. Secondly, I love the hospitality businessand taking care of people; whether my employees or our valued guests, I relish lookingafter them to be sure their needs are met and they are happy when they leave. Hospitalityruns through my veins. Im a mother hen.WHAT IS YOUR FIRST FOOD MEMORY?So many fond food memories growing up. Sunday dinners were always fun; my grandparentshad no issues with pulling every pot, every pan, every plate out of the cupboards to pull togethera huge feast for eight to 10 people every Sunday. The kitchen was small, and a small disasterafterwards, and everybody pitched in. Growing up on the East Coast, I vividly remember goingout and buying bushels of top neck clams at the local seafood market, bringing them home,dumping them in the utility sink, and scrubbing them, steaming them open and preparingstuffed clams for the feast. The men in the family would have a contest to see who couldstack up the most empty clam shells as they powered down stuffed clams.WHAT IS YOUR FAVORITE DISH TO EAT?TO PREPARE?Italian food and cooking is what I fall back on. I love to prepare and eat simple pasta dishesthat satisfy and nourish. In Italian cooking, its all about the pastaIS THERE A FOOD YOU HATE/DONT LIKE?I really do eat and enjoy most everything you put in front of me, but monkfish liver andstinging nettles I will never understand how they came to be such foodie ingredients.IF YOU COULD HAVE ONLY ONE FOOD FOR THE REST OF YOUR LIFE,WHAT WOULD THAT FOOD BE?See question #3. I could enjoy pasta, salad and wine for the rest of my life. And fresh seafood,of courseWHAT OR WHO INSPIRES YOU?Inspiration comes from everywhere, whether its the changing of the seasons, working alongsideother talented chefs, eating out at other establishments, or traveling throughout the country.One major source of inspiration for me (other than my family) is to be inspiring to others thatI have an opportunity to work with. I want to inspire them to be better cooks, better leaders andbetter human beings.196'