Chef Matthew Richardson of 1905  Restaurant. (Luis Gomez Photos)

From Alejandra Owens. You can find her on Twitter at @frijolita or at her food blog, One Bite At A Time. Email her at alejandra@borderstan.com.

You know his lobster meat balls and tuna tartar with wasabi whip. He’s the man who makes steak melt in your mouth at 1905 on 9th Street NW.

Name: Matthew Richardson
Age: 36
Hometown: Mathews County, Virginia
Current Residence (neighborhood): Columbia Heights
Tattoo Count: 0

Borderstan: What brought you to DC?  How long have you been here?
Matthew Richardson: To play guitar in a band and get out of the restaurant biz.

B: Favorite dish on your menu?
MR: Toss up. Lobster Meatballs and Spanakopita

B: Favorite dish on someone you admire’s menu?
MR: I love squash blossoms at Tabard Inn. I love Chef Daniel’s Frisée aux Lardons at Bistrot La Bonne

B: First thing you cooked that made you be like, “damn, I could be a chef”?
MR: Crispy cod in Duvel batter with crispy leeks. Came up with that about 17 years ago when I first discovered Belgian beer.

B: Favorite season to cook during? What ingredient gets you fired up?
MR: Late spring : soft shell crabs and shad roe.  Summer: tomatoes.  Autumn:  oyster stews

B: Advice for home cooks or folks who are afraid to get into the kitchen?
MR: Loosen up. Have a drink and experiment after reading an inspiring recipe. Use recipes for inspiration and go on your own.

B: Worst injury-still have a scar? Pics welcome.
MR: No scar anymore but stupidly decided to dip my finger into boiling butterscotch when I was about 21.

B: Are you a yeller in the kitchen?
MR: No. That’s such a sign of weakness to me. Have to keep things in perspective. Its food, not heart surgery.

B: Favorite place to eat in Borderstan (other than your own restaurant)?
MR: Bistrot La Bonne is my regular eat spot and hangout.

B: Favorite joint to get a drink?
MR: L’Enfant.

B: You have a whole day off-what do you do?
MR: Poetry and falconry.

B: What’s your comfort food?
MR: Braised falcon.