If you weren’t a chef, what would your dream job be?

Probably a fireman. I loved doing that.

If you could change one thing about Ukiah’s food scene, what would it be?

I’d like to see more cohesiveness amongst the restaurant community. I wish there was an event that would bring everyone together in the downtown area to eat—something like a Ukiah restaurant week, or a “taste of Ukiah”–type event.

What’s the most important tool or piece of equipment that you use in the kitchen?

My tweezers. And my chef’s knife. I actually just bought a Spyderco chef’s knife. Spyderco makes pocket knives that a lot of firemen use, so it’s sort of a connection between my firefighting background and my cooking.

What’s your favorite local restaurant, other than your own?

Well, obviously Lalo’s!

What’s the most underrated ingredient, in your opinion?

Yuzu kosho paste. Because it’s salty, it’s spicy, it’s citrusy, it’s a mixture of all these great flavors and textures. It’s very concentrated. It’s very unique and interesting. We use it at Mica in a few of our sauces.

If you could travel anywhere in the world for a week-long food vacation, where would you go?

Mexico City.

What’s your go-to meal at home?

Ramen. Either instant ramen, or the ramen that Kenny makes from scratch. I’ll take it home and re-heat it. It’s great.

What would you want your last meal on Earth to be?

Oh, that’s a tough one. Probably these little taquitos with cheese in them that my mom used to make. She’d make a tomato sauce and then just put a bunch of veggies on top, like lettuce and corn and tomatoes and things. On my birthday, I ask for that. It’s simple, but it’s very good.

What’s your favorite hot sauce?

Tapatillo!

Do you have a nugget of advice for young chefs starting their careers?

Start working at high-volume casual restaurants first, then progress into more upscale environments. Because the things that you learn at a high-volume casual place can’t be taught at the higher-end level. And you have to learn those basics before you move up.