Q. Where did you grow up and go to school?
A. Initially, I grew up in Beverly Hills and went to Santa Monica High School. I went to UCLA as an undergrad, so I’m a native Los Angeles guy.
Q. When did you know you wanted to go in the specific field that you’re in?
A. Well, basically my last month of medical school I did a rotation at Miami Children’s Hospital. The doctor that I was working with, the attending for that rotation, was a pediatric GI doctor. He got me exposed to the GI field, dealing with children. So it started from there. When I started residency, I had gastroenterology in mind. I did rotations during my residency in gastroenterology.
Q. What is the current position that you’re in right now? What does it entail in your day-to-day life?
A. I have a full state-of-the-art gastroenterology practice, Gastroenterology Institute of Southern California. We do everything in-house. All the nice procedures, such as capsule endoscopy, breath tests, stuff that maybe other GI’s send patients to the hospital to do, we have everything in here. I’m either doing procedures in the operating room, seeing patients in the office or patients in the hospital at Cedars Sinai. In our office, we have a full lab. Right here we do bloodwork, all sorts of x-rays and ultrasounds. We’re a full-service gastroenterology practice.
Q. What is your version of success?
A. Success is doing what you want to do or being fortunate enough to do what you want to do. I think that’s being successful. When you’re good at what you want to do, that’s even better. I think in order to be successful you have to be well-rounded. Whatever profession you’re doing, you have to be good at it. You have to enjoy going to work and the feedback to what you’re doing is positive, then I think that’s good. I don’t think success is monetary. A lot of people make a lot of money, but they’re not happy. I don’t know if I would consider them successful. There are people who are happy doing what they want to do and may not be making a lot of money. If you’re a value to what you do and you’re compensated well that’s even nicer.