Bio: 42, dating; has three kids. Grew up in South Philadelphia, now lives in West Philadelphia.
What's new? Whole roast pig and pig sliders on the menu at his restaurant Le Cochon Noir (5070 Parkside Ave., 215-879-1011, lecochonnoir.com), which serves upscale barbecue with sides of live jazz and blues.
Philly restaurant connections: Le Bec-Fin (internship), Philadelphia hotels the Ritz-Carlton, Hilton Airport, Hyatt Regency and Sofitel.
Starting out: At 15, as a prep cook at Culinary Concepts.
First chef gig: Herb Scott Catering in Germantown.
Favorite ingredient: Cilantro.
Essential chef skill: "Being a people person. I like to interact with my guests in the dining room."