1) What is your philosophy about cuisine and menu development?
My philosophy about cuisine is very straightforward. "Acquire the most pristine ingredients available and prepare them with love." My food is very product driven - I don't like to see too many things happening on a plate. We try to find a nice balance of flavors that really enhance one another and push them to the natural flavor of the products we are seeking to highlight. Everything must look fresh and taste fresher.

2) Why did you come from the restaurant side to the catering side? Is there any difference?
After working for years as a chef in top tier restaurants and hotels, I was looking for new challenges and opportunities to continue to develop my skills. I have always been intrigued by the thought of serving really exceptional cuisine in an ever-changing situation. Catering at this level really pushes the limits both logistically as well as culinary. As for the differences between restaurants and catering, the goals are the same: to deliver an expectation dining experience. How we go about it is very different. There is a high level of critical thinking involved in catering. Everything has to be designed to accommodate various environments in terms of workspace, equipment, and controlled climate. Our situation changes everyday. Details have to be thought out to insure proper execution. It's really an exciting place to do work.

3) What makes Calihan unique in terms of the cuisine it develops?
John Calihan has built an organization that is constantly looking to improve and raise the standard of excellence. I feel very fortunate to have this opportunity. Calihan is very unique in terms of cuisine due to an environment in which creativity and quality are embraced. We have a culinary team with incredible depth. They have worked in some of the top hotels and restaurants of the world. We also believe in strong partnerships with top purveyors in their fields and have gone to great lengths to find the best possible food stuffs in the world. We have direct access to the fisherman, artisan cheese makers, as well as the farmers who supply us with their gems.

4) How are menus developed at Calihans?
Our clients menus are custom made based on a format taking into consideration first and foremost the client's desires and needs. We then look at the season, readily available products, location, number of people attending the event and any type of dietary or other type of restrictions that may have impact on the food.

5) How do food trends influence menu development?
Our food is ever evolving. We are always looking for new ways to prepare our cuisine, whether it's substituting or experimenting with a new product, or modifying the actual cooking technique used in the preparation. We hold monthly tastings with the sales staff to review and critique new dishes to continually expand our repertoire. The possibilities are endless.

6) Who are your influences?
The more one knows, the more one realizes the need to know more. That act, as well as the broadening of the mind of the craftsman, allows one to perfect themselves in their art." One of my three of greatest influences is Fernand Guiteriz, of the Ritz Carlton, in Chicago. He helped to form the foundation on which my culinary career was built. Another is Ed Brown, the chef at Seagrill in New York, who taught me there's more to being a great chef than knowing how to cook. And finally, there is my son, who reminds me every morning how much fun food is.

I am forever in debt to the numerous professionals who have allowed me to spend time in their kitchens. I have been blessed to have manned the stoves in five different countries, and in cities in this country from Las Vegas to New York and several in-between. Along the way I have continued to learn and follow the passion to do something I truly love. It's been an amazing journey.