Chef de cuisine, Silks in the Mandarin Oriental Hotel, 222 Sansome St. (at Pine), 415-986-2020, www.mandarinoriental.com

Upcoming projects: Cooking at a James Beard House dinner in April 2007; an appearance on the Tokyo TV show Hello Restaurant Fun fact: Huff’s wife, whom he met while working as a chef in Australia, says he used to clean house in a Speedo while blasting music by the Rolling Stones.

Last thing you cooked for yourself?
Barbecued hanger steak with chimichurri sauce.

Favorite food from your childhood?
Alaskan king crab legs – every birthday, that’s what I asked for.

How would you describe working in your kitchen?
Mellow and not very serious … I’m not a very serious guy. I mean, there’s yelling in every kitchen – we have a small crew and if we have to do 40 covers all at once and it’s not happening, that causes some tension.

Something in your fridge or freezer at home that would surprise people?
Hot Pockets – pepperoni ones – two minutes in the microwave and you’re ready to go.

A meal or a dish that, as a young chef, was an inspiration or a revelation?
Matsuhisa restaurant in Los Angeles when Nobu was cooking there – it was his home base – the hot oil tuna and fresh octopus with chiles.

Last restaurant you ate at besides your own?
Coi. Daniel Patterson is a very innovative chef.

The dish on your menu that will follow you wherever you go?
The tuna with feta foam; eggs, bacon, and toast; and the shellfish tom yum noodles.

Favorite offal?
Braised tripe. We deep-fried it last night – it was like cracklings. And I love tongue.

What are your guilty pleasures?
Movies on a Monday on a nice day. This place in Southern California where they make a five-way double wrap burrito with sliced avocado … it’s like a hundred million calories – I can feel my heart stopping.

What would your last meal on earth be and where would you have it?
Sushi from Masa, but not in New York – at the beach house, with my dad’s barbecue.