JG: Dinner on Ice sounds incredible! What inspired this cool concept? What challenges do you anticipate for having to cook on ice?
DF: I think pop-up dinners are getting more known and so we are getting the ability to do them in more exciting places! Keeping food hot I think is the big challenge. I’m going to be moving quickly!

JG: Will this dinner have visual/entertainment elements, or is it a straight up seated dinner?
DF: I will be positioned so that all the diners will be able to see me plate the food. We will also have some hors d’oeuvres being passed around, a hot chocolate station and I think we will have some ice dancers as well.

JG: On a scale of 1 – 10, where do you land as an ice skater?
DF: I spent half my childhood in Denver Colorado, so I’ve been on the ice a few times. I remember the ice rink being a standard hangout when I was in middle school. I’d say I’m like a 7.

JG: Since you’re a musician at heart, I imagine the mood is going to be pretty important for you. What kind of playlist can we expect?
DF: DJ Dan Wilcox from KCRW will play an eclectic mix of tunes for skating and dinner.

JG: I see that many of these items will be on the menu at Ma’Kai soon. What else do you hope to bring to Ma’kai during your residency?
DF: I’m looking to bring fresh, vibrant, flavorful, and colorful food to the menu. I travel a lot and bring my food to places around the world. It’s going to be nice to have a place for people to come to me. I want to bring some art to Ocean Avenue. I like to make food flavorful but I also like to make it pretty and visually inviting.

JG: Any word on how long you’ll be at Ma’Kai? Is the intention to make a permanent spot for you?
DF: Ma’kai is in such a great location, and I’m excited to be a part of the new direction. Giving me a chance to put a new menu on the block is exciting and I hope will lead to more. I will never forget when Gordon asked me if I had the opportunity to have a restaurant where it would be, and I told him Santa Monica. Now I am designing a menu for a residency at Ma’kai. I mean, I couldn’t be more thrilled.

JG: I see you got married and took your wife’s last name, which I think is so sweet! If you don’t mind me asking, how did that decision come about?
DF: Thank you! I like to think of it as more than “sweet”-I think it’s empowering! There are several reasons. I was born with a last name that later changed. My mom remarried and our new dad (who is a hero in so many ways) adopted my brother and I, and we took his last name. I think like 6 weeks before getting married I told Kimberly I wanted to take her last name. I wanted to do something different. I wanted to do something to celebrate her. When I first met Kimberly and she introduced herself, I was like, “Wow that is a good name!” Kimberly Fox! It’s got a ring to it. I also thought this was a really good way to break the norm and show equality. And I think the most interesting part of it all, there are six states in the US that will let a man take his wife’s name on the marriage license. And the only reason it was possible for me to take her name is because of the Marriage Equality Act.

JG: With the #metoo and Time’s Up movements in full swing in many industries, do you have any thoughts on how the restaurant industry can improve treatment of employees?
DF: I’m proud of these movements. I know it’s hard for anyone being abused or harassed to speak up. I can’t imagine what some women go through. I can’t make a blanket statement for restaurants and how they treat employees. Restaurants aren’t like Hollywood-we have HR departments, we have sexual harassment materials, etc. I’m not saying it doesn’t go on in restaurants. It does and I’ve seen it. I have seen cases where a man has crossed the line and I’ve said something. While I always try and prevent issues like this from occurring or escalating, I encourage any woman who has been harassed to contact a legal expert, victims can find a sexual harassment lawyer here, so that they can receive the justice they deserve. For too long these kind of men have been giving good men a bad name. There are a lot of supportive, nurturing men out there. I try to lead by example. If you see something happening, say something. And if I could share anything is that any woman is welcome to come work in my kitchen and I will treat you as an equal, and you will always feel safe.

JG: Who are some of your favorite female chefs and restaurant owners?
DF: I think we all have to bow down to Julia Child! I am also a huge fan of Niki Nakayama! I don’t have words to describe her talent. And Dominique Crenn is also an incredible example of what it means to be a chef. Everything these women do is with purpose and grace and it’s so inspiring.

JG: I see you’re living in Marina Del Rey. What are some of your favorite spots to dine/drink?
DF: I’m a fan of Josiah Citrin, I love Melisse and I was so excited when he opened Charcoal right down the street from me. I also love the Whaler-it’s the perfect beach restaurant. Rose Cafe is another favorite! Their food is unbelievable!

JG: Are you still friends with any of the cast mates, or even the hosts?
DF: I have spoken with Gordon and Graham from time to time on social media. And I speak with Katrina and Jesse the most, they both came to our wedding. I speak with Nick here and there.

JG: Since shooting MasterChef season 6, do you miss the cameras? Any plans to get back on the screen?
DF: I do miss it! I love it! And I’m working on it!

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