What’s the last thing you ate?
Last thing I ate was leftovers from my fridge, which consisted of some moro de guandules en coco and chicken wings.
What do you love to eat alone?
I’m truly simple and direct, some protein and light on carbs. So usually, like, a grilled chicken wrap with avocado, lettuce, tomato, and honey mustard.
What dish do you wish you’d invented?
Tartare. Love it whether it’s tuna or beef—so good.
What do you think when someone sends back a dish?
First thought is, “Hope I can fix this.”
What’s the one food trend you’re relieved is finally over?
I don’t know if it’s over yet, but the overeating mukbangs.
What’s the one food trend you’re embarrassed to admit you love?
Can’t really say there is one to be honest.
What’s a food hill you’ll die on?
Pork is a far superior BBQ protein than beef.
What won’t you eat?
Hard to get me not to try something. I’ve seen some street food videos online that have definitely tested that theory though.
What do you drink too much of?
Coffee.
What do you eat straight from the fridge?
Fruits.
What’s the first thing you notice about a restaurant when you walk in?
Ambience.
What’s the most underrated city to eat in?
Santo Domingo.
Where do you eat on your night off?
I rarely eat late, but if I do, it’s usually at this Colombian food truck in Corona, Queens, called Los Amigos Chimichurry. Really good. Father and son operated for like 25 years.
What did nobody tell you about owning a restaurant?
That even with everything being new, it will still break down.
What’s a dish that defines you as a chef?
I don’t really call myself a chef, but if there’s one dish at Bark that sums up what I do, it’s our beef carnitas. We take all those good brisket trimmings, chop them up, and put them over tostones with our green sauce and pickled onions. It’s Texas barbecue mixed with the food and flavors I grew up with.
What do you do in the hour before you open?
Touch base with all team members and make sure every department is ready to receive customers. I also check that we are fully stocked with all our sides and meats out front.
What is the ingredient you could not live without?
Oregano, adobo, sofrito. I’ll make anything with that.
What do you eat when you’re sad?
Honestly, nothing. I lose my appetite when I’m sad, so I’ll take losing a couple pounds as a silver lining.
What’s the restaurant everyone should go to before they die?
Bark Barbecue Bushwick. Come on now!
What’s the cookbook everyone should own?
Peru by Gaston Acurio.
What’s the dish everyone should learn to make?
Soul food. For me, that means Dominican criollo arroz, habichuelas, and pollo guisado, or American soul food like fried chicken, greens, and potatoes.
What’s the one condiment that changes everything?
Salt—either you have enough, too much, or nothing at all. It’s the one ingredient everyone looks for and identifies.
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