Q: What’s your food philosophy and how has it evolved?

I am classically trained in French and Italian cuisine and the evolution has been very natural because I never stray from the desire to create the best moments around eating simple, untouched ingredients prepared the right way.

Q: Who or what has had the biggest influence on your career?

So many people and places … countries I visited and their cuisines, movements, chefs I met along the way. But I definitely feel that my work in Europe during the very early days of my career, especially Paris, had tremendous effect on my love for and outlook on food and hospitality.

Q: You have described your style of cooking as “Dynamic American.” Can you describe what that means to you and how it’s reflected in your food?

Dynamism means that things are always moving and changing, so I try to reflect that movement while keeping a foot firmly planted in my classical training. I am 20 percent dynamic and 80 percent classic.

Q: You also talk about your Armenian heritage and your fond memories of your mother and aunts cooking. Have you continued to cook some of those dishes, and have you put your own spin on them for your family?

I have cooked with the memory of my aunts and grandmother since the day I started cooking. I tend to use more flavors, components and ingredients from their cooking than I do their actual dishes. It’s more about the influence of the Middle Eastern spices and the movement of the Mediterranean diet—which today is one of the more prevalent food movements.

Q: You have been a judge for competition shows such as Chopped. When the cameras are off, do you offer any coaching or words of wisdom to competing chefs? What do you find to be a common opportunity for new chefs starting out?

I always try to help chefs that want to advance their career because I have been blessed along the way by others helping me. I tell emerging chefs to work as much as they can for other highly superior chefs. Don’t start off worrying about money—worry about obtaining information, knowledge and technique, and the rest will come.

Q: The Family That Cooks Together features 85 Zakarian family recipes, which do you cook the most when you’re at home with family?

All the dishes in this book have a special place in our kitchen because we have been cooking and eating them for so long, but I would say in particular the Braised Short Ribs, Chicken Soup and Strawberry Souffles have gotten a fair amount of play in our house.

Q: Your advice for developing the perfect pantry includes quite a few items. What are your top 10 essential pantry items that EVERY kitchen should have? Or what is your kitchen never without?

Oils (olive oil, canola oil and coconut oil); vinegars (champagne and red wine); beans and legumes; canned goods like tuna, capers and anchovies; fully stocked condiments; canned tomatoes; grains (rice, oats and quinoa) and pasta.

Q: On your podcast “Four Courses” you said that the signature dish of a restaurant is what customers order. What is your personal signature dish to cook at home that your family absolutely loves?

Breakfast Fried Rice—my favorite version has pineapple and bacon. A perfect way to give new life to leftover rice from dinner the night before.

Q: What are some interesting food trends that you are beginning to see and that you are excited about?

Trends come and go rapidly, so I stay away from trends and immerse myself in what people are eating, what they want to eat and how I can put my own touch and expertise on that list of dishes or ingredients. What’s emerging right now is more vegetables, fish and grains and less meat.

Q: With books, TV shows, travel, cookbooks and podcasts keeping you busy, how do you find balance?

I don’t work in a 9 to 5 industry; my industry is 24/7. Cooking is my profession but it’s also a hobby and I enjoy what I do. So, I never think of balance as one spot on a scale, I think of how to move in and out of priorities and how to best manage them.

Q: We hear that you shop The Fresh Market in Tampa, Florida, a few times a week. What do you like about the store, and do you go for anything particular?

I wanted a small market that was well looked after—one that had enough ingredients but did not try to be everything to everybody. And so many people mentioned The Fresh Market. I have been going for almost two years now and I love it. They play nice classical music, and the staff is very friendly. The environment is pleasant and well-lit, and everything I need is there and of the best quality.

Q: What drives your positivity, your energy and your zest for life?

Simply put, I would rather be optimistic than pessimistic. A pessimist lives a problem twice, once in their mind and once if it plays out. An optimist lives it only once, if it actually happens.