Actor

I am someone who food has been a constant in my life, and it's been a passion - it's something that I've constantly studied - and I'm constantly trying to better my craft, and that's good enough for me.

I'm all about tucking in T-shirts.

After the passing of my personal hero, Anthony Bourdain, I've been reflecting a lot on his influence on food culture. He made street food from around the world, that most of us have never heard of, accessible.

I still think it's weird that people are interested in what I like and what I represent.

My problem with boxer briefs is sometimes they are a little too short, and they ride up your leg.

I know the people who eat my food really enjoy it, and those are the people who matter at the end of the day.

Salt is so, so, so important. If that's the one thing everyone remembers, every step of the way, whenever I cook, I try to incorporate salt.

I have to admit that out of 10 meals, nine I have at home.

When I was studying at the Neighborhood Playhouse, I would overdraft my bank account and not have enough money to buy groceries. But I also discovered how to cook with very limited resources.

I've always considered myself a little more fluid along the spectrum. So even being called bisexual... I remember, in my early twenties, I was like, 'But bisexual means I can only like girls and guys. What if I like something else?'

Learn how to treat your vegetables with the love and kindness that they deserve.

Miles Davis is my go-to for music. There's something so relaxing and ambient about it, and it can be a little manic in a good way.

I was raised in Montreal, which is very multicultural, very liberal. Then I moved to New York.

I love fantasizing about what my next meal is going to be; it's probably my favorite topic of conversation.

If I'm in Italy at a certain time of year, I'll make sure to try fresh porcini mushrooms in risotto, or puntarelle, a sort of curled chicory leaf that's only available for a few weeks in May.

Rock music as a whole was terrible in the early 2000s.

I'm very honest about my food background; I've never tried to pretend like I was a chef.

My father is Polish, and at 68, he still wears a Speedo to the beach, and he wears regular briefs - so did his father. That was my upbringing.

My dream kitchen would have a massive island with some beautiful slab of stone, a huge fridge, possibly even a walk-in - I just want it to be a plethora of fruits and veggies. I would have a nice bar area, too.

I'm definitely more of an extreme eater. I'm decadent on weekends and try to go plant-based during the week with a bit of fish - pescatarian thrown in.