Ladies and gentlemen, polish your Colicchio cue balls and brush your Padma-like locks: Tonight begins Top Chef season five, the NEW YORK EDITION. Concluding our series of interviews with TC’s NYC contenders is Danny Gagnon, chef de cuisine at the Babylon Carriage House and utterer of doozies like, "There’s a lot of Long Islanders in Long Island." The interview, after the jump.

Do you think being from New York helped you out this season?
Yeah, I think me being from New York gave me an edge over the competition, just by the fact that I’m a local and, you know, people like a hometown hero—and that’s what I felt like.… I felt like I was the hometown hero.
 
What makes you stand out in the kitchen and out of it?
My best skill set in the kitchen would have to be my speed—my speed and my knowledge of multitasking.… Outside of the kitchen, I’m a hunter. I’m an awesome shot with a gun. I like to lift weights and go to the gym all the time. I keep myself healthy.
 
Where do you go hunting?
I usually go hunting in Montauk out by the lighthouse. And then me and my family, we have property up in Albany—365 acres—we go hunting up there. It’s a whole family thing—my grandfather did it, my father does it, my uncle does it, my twin brother, Dominic, does it… It’s a good sport to get involved in.
 
Would you say your hunting skills help your kitchen skills?
Yeah, they do actually. I got the eagle eye, you know what I mean? I can notice a rotten piece of fish from, like, a hundred yards away.
 
Who’s going to be rooting for you the most?
My family, my girlfriend, Rebecca, and basically all the Long Islanders are gonna be rooting for me.  ‘Cause there’s a lot of Long Islanders in Long Island—so I’m very excited.
 
Do you think you would have lasted longer than Rocco DiSpirito on Dancing with the Stars?
If I was put on Dancing with the Stars, I’d be unbelievable.
 
I like that confidence.
Unbelievable; I’d wear a top chef hat, just go off, with a little chef jacket on, shiny shoes and just go out there and get it done.
 
Talk to me about your favorite NYC chef.
My favorite chef would have to be Doron Wong [formerly of Delicatessen]. He was my executive chef—trained with David Burke and Susur Lee.
 
On the Bravo website, it says you cook Italian-Asian fusion. Can you give us an example of a dish that illustrates your style?
I’d do some sweet-potato gnocchi, a little pancetta, some shallots, and then a ginger, garlic, cream and butter sauce.
 
What do you think the L.I. dining scene has that city dining does not?
A relaxed, not crazy environment… If I wanna go sit on the water and have sand, on the beach, I can go do that and have crabs, maybe some nice beer. As opposed to the city, it’s more elegant, more of a fun, exhilarating dining experience. It’s all a comfort level; if you wanna go in shorts and shoes, go to Long Island and chill out on the beach and eat crabs.
 
How intense is this season as compared with others?
Just by being in NYC the challenges, the eliminations are the toughest it’s ever been, and it’s gonna be the most exciting season ever.
 
What’d you think of the new judge, Toby Young?
He’s very knowledgeable about food. He’s a very smart chef —I respect him. You should look forward to watching him critique people.—Zachary Feldman