Southwest sizzle

First food memory: Watching my uncle, who was a hunter, skin and dress a deer on the reservation.

First job: Delivering produce to restaurants. I saw chefs call the warehouse to let them know the produce wasn’t perfect. I was so impressed by their standards for quality.

Why cooking: I grew up in a family of potters. I tried my hand at pottery and painting but didn’t have the patience.

Biggest indulgence: Chocolate.

Cooking at home: I cook what I grew up with, and every once in a while I make my wife’s favorite, chiles rellenos.

Favorite time in the restaurant: That half-hour before service. It’s like just before going onstage.