The Restaurant Connection: Mike Stollenwerk

Bio: 35; from Ocean City, N.J.; lives in Philadelphia with his wife.

Philly/Jersey restaurant connections: Avenue B, Café Loren, Fathom Seafood House, Fish, Little Fish and Washington Inn.

Culinary training: Academy of Culinary Arts, Mays Landing, N.J.

First restaurant gig: Age 13, as a busboy at Daniel's Restaurant in Somers Point, N.J.

What's new? Mike sold Little Fish and Fathom Seafood House (now East Girard Gastropub) to their respective chefs de cuisine to focus on his newly expanded Fish (1234 Locust St., 215-545-9600, fishphilly.com). "The move has allowed us to expand the menu, including a full raw bar instead of just oysters. And we can now offer chilled lobster, king crab and shrimp."

Why scale back? "I became so caught up running between the three restaurants - I was rarely in the kitchen. I wanted to get back to doing what I love."

The new 'hood: He's nostalgic about the old Lombard Street location, but "this area is well-traveled, and the space allowed me to provide the ambience to match the food. The bigger kitchen size allows a bigger staff, so instead of having to make our own desserts, we were able to take on a pastry chef," former 10 Arts' Monica Glass.

Battle scars? Besides the usual burns and cuts that come with working in the kitchen, "I sliced my palm once and had to get stitches. That was probably the worst."

Most valued kitchen skill: "Being able to combine unique flavors."

Home cooking: Although he focuses on fish at his restaurant, at home he prefers to kick back on his porch with a beer. "I like to relax, grill some steak or wings."

If he wasn't a chef: "I would want to be an undercover ATF agent because it seems exciting and would bring something new each day, like cooking."

Cheesesteak wid? American cheese and onions, from John's Roast Pork.

Toque or no toque: "I prefer an apron."